Subj : Re: Canned hash
To   : Shawn Highfield
From : Sean Dennis
Date : Tue Aug 20 2024 17:44:22

-=> Shawn Highfield wrote to Sean Dennis <=-

 SH> I'm lucky it doesn't chance my family out of the apartment. :)

In the same vein, my stepdad -HATES- eggnog.  Everything about it.  I love
eggnog.  So he used to have a habit, when i was living with them, of just
walking into my ham shack without knocking.  When I could get it, i'd buy
eggnog and drink it while I was working, leaving the top open.

He then would avoid my shack like the plague. XD 

 SH> Great news man.

It dropped to 107 mg/dL (5.9 mmol/L) yesterday when I checked it with my
regular meter.  I'm starting to wonder if my CGM sensor was screwed up
before.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gingered Shrimp and Noodle Soup
 Categories: Chinese, Soups, Diabetic
      Yield: 6 Servings
 
           Stephen Ceideburg
      1    Envelope noodle soup mix
           -with real chicken broth
  4 1/2 c  Water
      2 tb Rice wine vinegar
    1/2 ts Ground ginger, or
  1 1/2 ts Chopped fresh ginger
      1 ds Dried red pepper flakes
      1 lb Medium uncooked shrimp,
           -cleaned
      8 oz Frozen sugar snap peas,
           -partially thawed, or
    1/2 lb Fresh sugar snap peas
      2 oz Radishes, sliced (about 1/3
           -cup)
 
  In large saucepan, combine noodle soup mix, water, vinegar, ginger
  and red pepper flakes. Cover and bring to a boil, then simmer
  uncovered, stirring occasionally, 1 minute. Stir in shrimp, sugar
  snap peas and radishes. Simmer, stirring occasionally, 4 minutes or
  until shrimp are pink and vegetables are tender-crisp.
  
  Microwave directions: In 3-quart microwave-safe casserole, combine
  water, vinegar, ginger and dried red pepper flakes. Microwave covered
  on high for 10 minutes or until boiling. Stir in noodle soup mix,
  shrimp, sugar snap peas and radishes. Microwave covered 4 minutes or
  until shrimp turn pink. Stir, then let stand covered 2 minutes.
  
  Variation: Use 1 pound boneless chicken breasts, cut into %- inch
  pieces. Increase 4-minute cooking time to 10 minutes.
  
  Per 1 3/4-cup serving: 149 calories (61 percent from protein, 27
  percent from carbohydrate, 12 percent from fat), 23 grams protein, 10
  grams carbohydrate, 2 grams fat, 176 milligrams cholesterol, 1,105
  milligrams sodium.
  
  Exchanges: 1/2 vegetable, 1/2 bread, 2 meat.
  
  From the Oregonian's FOODday, 1/5/93.
  
  Posted by Stephen Ceideburg
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
-- Sean
 
--- MultiMail/Linux
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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