It has been a hard day's week

[offcntr]

I've been in production all week: oval platters, covered casseroles, colanders, mugs. Been taking care of Denise: Driving her to physical therapy, picking out clothes, retaping her knee before bed. Also taking on all the stuff she normally does, like caring for the cats, folding laundry, emptying the dishwasher. (Even before the knees, her shoulders didn't permit her to carry the laundry baskets.) Plus the things I regularly do, like all the cooking and meals.

I had a couple of customer issues, one wanting something but not real clear on what, another who broke her mug on first use. (I had to look up an Aeropress and see what kind of mug might work with it. My regular painted mugs obviously won't.)

And then today I met with my doctor to learn that I am no longer pre-diabetic, and need to start figuring out what to do with that information. (Not bake cookies for Saturday Market, for a start.)

I never got around to posting last Saturday's theme photos from Market, so here they are, feeling strangely appropriate.

I'm kinda underwater at the moment.

Comments

[james]

So much all at once! If you want a couple words of advice/experience from someone who's been diabetic for many years, it's this:

Don't turn to artificial sweeteners even ones they say are "good for diabetics." They don't satisfy the same as real sugar so you end up eating more. Just limit real sugar for occasional treats.

Protein and fiber are really important for controlling blood sugar. So if you really want some carbs, eat them with protein and fiber. Really dark chocolate has fiber and low carbs! It takes a bit to let your taste buds adjust (like stop eating milk chocolate or white chocolate completely, then in a couple weeks try some dark that's 72% dark or more.)

All the stuff I've ever seen or read about "diets and recipes for diabetics" boils down to those two things, honestly.

loving company

[chefxh]

Sorry to hear of these stressors. It has been quite a week for those.