Friday, October 26, 2012

Bowling and Diabetes

Thursday saw us at lunch with friends from our bowling Travel League. Went to the Red Lobster. In my opinion, Red Lobsters don’t really work in Ontario because we are too far from an ocean. Most of the fish we get has been frozen and a lot of the flavour gets leached out. That being said, I had haddock and chips which wasn’t bad. We then went to the bowling alley where I proceeded to do a moderately good job of bowling, but only moderate.

Later in the day I couldn’t eat anything for supper although forced a few things down my throat, however, I still ended up with hypoglycemia and for a while felt pretty lousy, with the result that this blog is short and sweet today. Sorry about that.

If you are into Hallowe’en and have kids to please, here is a fabulous recipe, when I first saw this picture, I thought it was real.

Broken Finger Cookies

Food Network

“Fingernails” made from almonds or banana chips add a realistic touch. But avoid Broken Finger Cookiesthe nuts if allergy is an issue.
Courtesy of Jennifer Low

Preparation time: 30 minutes
Cooking time: 17 minutes
Yield: 20

  • 1/4 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • pinch salt
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons milk
  • 2 tablespoons red cake-decorating sugar
  • 20 whole blanched almonds OR 20 pieces banana chips
  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment paper.
  3. In bowl, using electric mixer, beat butter until fluffy. Gradually beat in sugar. Beat until mixture is no longer “scratchy” sounding against bowl. Beat in egg, vanilla and salt.
  4. In separate bowl, mix together flour and baking powder (tip for measuring flour: stir flour, spoon into measuring cup, then level).
  5. Gradually beat flour mixture into butter mixture.
  6. Switch to working in flour mixture with hands when dough gets too stiff to beat.
  7. Knead into smooth dough. Roll into 3/4-inch thick “ropes”. Break ropes into 3-inch sections. Pat one end smooth. Dip tip of other end of each piece into milk then red sugar.
  8. Place on lined baking sheet. Pressing in sides of rope to prevent flattening, insert almond or piece of banana chip into rounded end. Repeat process to make 20 fingers.
  9. Bake on middle rack of oven 17 minutes, or until dough is lightly golden.

Have a great day



  1. Hope you're feeling better today Jo.

    Those fingers are 'gross' LOL

    Hope you don't mind but I lifted the picture to save for future inspiration (along with my burger/sausages turtle theme) ... see my Blog :-)

    1. Thanks Sue.

      I love the fingers. Glad you liked them for your blog.

  2. I miss being closer to the coasts where you can get good seafood. I am able to pick up some good flash frozen salmon, and it's good, but there's nothing like fresh salmon. I love haddock too but it does lose something in the freezing process. Whenever we visit Dan's family in Massachusetts, I pig out on seafood.

    Hmm, somehow, I don't think I'll be baking these fingers. I like a lot of baked goodies but...

    1. We do the same when we go down to North Carolina. Lovely fresh seafood. Miss it.

      Go on Sia, bake them. I would love somebody to try them out.

  3. Hi Jo .. hope you're feeling better - so frustrating, but at least it is controllable now-a-days .. look after yourself this weekend - love those finger biscuits - how ghastly .. but so clever! Cheers Hilary

    1. Thanks Hilary. Yes it is frustrating.

      I agree, thos biscuits are clever. I would love to try them, but really no-one to eat them but me

  4. Hope you're felling better now.
    That pic is creepy!