That title is a take-off of an old movie title, “If This Is Tuesday, It Must Be Belgium.”
Not that I know anything about that movie. I just have these things in my head, and sometimes I feel the need to explain. J
But yes. Knitting and Football go together in my world.
The minute I heard the TV sounds of the 1st preseason football game the other week, I thought, ooh, where’s my knitting bag?
But now that we have the new chair (!), maybe I will knit all year round.
Yes, Mr. Man and I bought a delicious new leather chair, and we couldn’t be happier.
The fact that my halogen lamp sits right next to it must surely be a coincidence, so apparently I have to enjoy it as my new reading and knitting nest as well. LOL
But what to knit??
Heaven knows I have an embarassingly wonderful stash of lovelies to choose from… And so I chose a metallic chocolate brown faux fur yarn to knit up a sparkly shawl for the holidays.
Not this year’s holidays, of course. No, I’m a slow knitter who savors the process. And that’s the one thing that I would never enjoy rushing: knitting. That would be like gulping down my morning vanilla coffee. That's just not done.
And since I chose a faux fur, that means I can use just the knit stitch. Simple and easy. Sweet!
I think it looks like a long stinging caterpillar right now. J
(Wasn’t the cat cute to pose and curl his toes for the photo??)
That shawl is a nice balance to my other current knitting project: a lovely lace scarf.
The lace pattern is easy enough. It’s the standard, Old Shale. But I would pick an absolutely gorgeous, but difficult, yarn to use. Yarn is really a misnomer here. It’s a fuzzy thread!
Good grief, why do I do this to myself?????
Oh, yeah… I absolutely love that yarn and how it knits up. ♥
The yarn is called Parisienne by Colinette, and its colorway is Oyster Blush. It’s so delicate, and the colors are just barely varigated… And it has the prettiest and softest halo.
Gosh, I love yarn. Maybe even more than paper, if that’s possible. J
But. This yarn was driving me insane the other day. Seriously. A simple K2tog was giving me fits, which prompted an internet search for help.
And after surfing the Internet, what I think might help would be pointier needles. I read several posts about people’s favorite needles for lace, and Knit Picks’ Harmony wooden needles kept popping up.
So I’ve ordered myself a pair and we’ll see if it helps at all.
Ya know… Internet and mail ordering sure keep Anticipation alive in my life. If it were up to me, I’d want everything Fed Ex Next Day Air!
The latest segment in our blood-sugar-issues saga… J
The diabetic cat is doing very well. He is down to only 1 unit of insulin per day. He has come a long way from having to have 7 units twice a day at the beginning of all this. (!)
He’s such a sweetie and takes his shots so well, and is very brave when we have to poke his little ears with the glucometer. Bless his heart. ♥
(We give him lots of his favorite fishy treats for being so good!)
As for Mr. Man… he had been following the typical low-carb diet and taking his apple cider vinegar faithfully. But it turns out, the ACV was lowering the reading after a meal, but his morning fasting numbers weren’t ever as low as he’d like.
And that made me remember the book, The China Study. So I got some books out of the library like The Engine 2 Diet, Neal Barnard’s book about reversing diabetes, etc., so I could read up on this whole thing out for free.
The proponents of a plant-based diet say that the animal’s fats and proteins “gum up the cell’s locks”, as it were, and the insulin can’t get in. But if no animal products are ingested, the insulin is free to function normally.
(With Type 2 Diabetes, people make plenty of insulin but their body can’t utilize it.)
So I got the books, started reading and thought, yikes, how extreme. What was I thinking, checking these books out?
How could we ever do that??
“That” was giving up all animal products to eat: meat, dairy, eggs, cheese… Anything that came from animals: milk, ice cream, cheese, chicken, yogurt, sour cream…
Did I mention cheese?? J hahaha
But as we read the books, and the more we learned -- the more we thought, this is it. It just makes too much sense.
(The hilariously ironic part of that story was, that afternoon I had put some chicken breasts in the crockpot to bake and while they were cooking, we read the books and went vegan. The raccoons ate very well that night.)
So! What do we eat now??
Burgers, pizza, ice cream…
Of course, they’re veggie burgers, pizza with soy cheese, and non-dairy but oh-so-delicious ice cream.
Even simple brown rice and ranch-style beans works, too! As does the humble peanut butter and raisin sammich on delicious Ezekiel bread. J
And it’s been a fairly easy transition. Even eating out.
At Freddy’s we get veggie burgers… Ditto at Flatire, but they also have sweet potato fries (!). At our favorite Mexican restaurant we get vegetable fajitas, rice and beans, even a salad. At the local café near us (InterUrban) we can get whole wheat pasta with veggies.
Even at the Republic Gastropub, there was an absolutely wonderful gnocchi veggie dish.
It’s been a real surprise to both of us that at most restaurants, there are more options than you’d think.
Qdoba/Chipotle is probably the easiest, but even our favorite BBQ place is good ‘cause all you do is get sides: green beans, baked beans, fried okra, a green salad.
Yummy, I’m getting hungry just thinking about it! J
As for protein worries, beans and soynuts are loaded with protein. And I can get soynuts at Braum’s, for cryin’ out loud. (But I like the dry-roasted kind from HomeLand better.)
Talk about easy protein. ¼ cup = 13 g.!
Honestly, if you knew me well, you would see how this suits me so.
I’ve never been good at cooking “flesh”. In all these years of marriage I’ve gotten away without ever making a Thanksgiving or Christmas turkey. And I have always thought of ground meat as PlayDoh, just to be able to deal with it. J
And don’t even ask me to de-bone a chicken. Yuk!!!
Oh, don’t get me wrong. I *love* bacon. I will definitely have it on my birthday, and probably before. I doubt I can do ANY thing 100%.
Like, if I go somewhere and have ranch dressing or cheese on something--big whoop. So, maybe I’m an “Almost Vegan”--that part just doesn’t matter that much to me.
Getting my husband’s A1C numbers down does.
And since we’ve been eating vegan, his morning fasting bloodwork numbers have been much lower -- often under 100!
So, it’s a new frontier, but very surprisingly, not as difficult as you’d think.
It’s like that book: Instead of This, Eat That.
You buy soy milk instead of regular. Soy cheese and Purely Decadent Dairy-Free Peanut Butter Zigzag ice cream instead of regular cheese and ice cream.
Stuff like that.
And Oklahoma City is FINALLY getting a Whole Foods, so that will really help and actually make this all really fun.
So! That’s the latest on treating borderline prediabetes from here. Vegan. Who knew??
Yesterday I made a new recipe, given to me by my good friend and trained chef, Maura Cooper.
Sorry I only have the After photo. I get all excited and start chopping things, and I forget to take the Before photo of all the ingredients.
Well, we can pretend: it was a box of couscous and a can of chickpeas, surrounded by colorful veggies: cilantro, celery, green onions, tomatoes, a cucumber, oh, and some walnuts and spices. Oh, and olive oil and lemon juice.
Anyway, it is delicious and was so easy, too.
It’s full of fresh ingredients (I *love* fresh cilantro), and is light and fluffy. Perfect for these hot, summer days. ♥
Here’s the recipe:
Whole Wheat Couscous Salad
by Maura Cooper
Makes about 8 cups
1 can (14 ounces) vegetable broth
1 1/2 cups whole wheat couscous (such as Trader Joe’s)
Combine in a large microwave safe bowl and heat on high for 3 1/2 minutes. Fluff with a fork and allow to come to room temperature.
Add in these ingredients and stir to combine thoroughly.
1 pint grape tomatoes, halved or sliced in thirds
½ bunch scallions, sliced (around 3)
½ hothouse cucumber, quartered lengthwise and then sliced across
2 ribs celery, sliced or ½ cup peeled, julienned jicama
1 cup walnut pieces
1 can chickpeas, black beans or black soy beans, rinsed & drained