Wednesday, November 19, 2008
We had a lovely afternoon yesterday. Matt went to the dentist who want to extract a tooth but.... he is on Plavix which is a major blood thinner so he needs to get permission to stop taking it for a while. We went to the doctor's office to discover that she is not prepared to take responsibility for it as she did not prescribe it plus he might have a stroke if he did stop (how likely is that for a couple of days?). We then went to the specialist's office who prescribed it originally, but he says Matt is no longer a patient since he stopped seeing him in June and should refer to his family doctor. Back we went to discover that she was now off duty (although I actually spoke to her in the next room) but the receptionist/nurse would talk to her and let us know. I also know her office won't be open again until Friday. What a run around. Matt, meanwhile has a fairly severe toothache. I am not too happy with the medics at the moment. In Canada it is almost impossible to get a doctor anyway, there just aren't enough to go around so you can't just pick and choose. Once you have a doctor, you stick like glue. I suppose that's one good thing about the system in the US, if you are dissatisfied you can say 'nuts to you' and go somewhere else. In fact we did just that, once. I do like my foot nurse though and am off to see her this morning. So not much time. I get an ezine regularly which is aimed at people with diabetes, its called dLife and the latest one had a good recipe for a flourless cake which would also be pretty good for anyone with celiac disease. Flourless Chocolate Cake 1 butter flavored cooking spray 5 egg whites 4 oz Baking Chocolate, bar, bittersweet, chopped 3 Tbs Cocoa Powder, unsweetened 1/2 cup Nuts, walnuts, English, dried, ground (also try almonds or hazelnuts) 1/2 cup SPLENDA® No Calorie Sweetener, granulated 1/2 cup reduced fat sour cream 4 oz liquid egg substitute 1/2 tsp vanilla extract 1 Preheat oven to 350°F. 2 Coat a 9-inch springform pan with butter-flavored cooking spray. 3 In bowl of an electric mixer, beat egg whites on high until stiff, glossy peaks form. 4 Microwave chocolate in microwave-safe bowl on high for 1 to 2 minutes. Stir until smooth. 5 Scrape into a mixing bowl. Stir in cocoa, nuts, Splenda, sour cream, egg substitute, and vanilla extract. With a spatula, fold in egg whites. 6 Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool. 7 Loosen edges of pan and remove cake. Cake will deflate. 8 Additional Information 9 Serve warm with ice cream or whipped cream, or simply dust with icing sugar. Servings: 8 Have a great day.