Diabetes, Bowling,

Well that's a bummer. I get regular eletters from the Canadian Diabetes Association. This morning I wrote to them saying that I figured my diabetes was cured and that I was no longer on my Metformin medication. They replied that it wasn't cured, it was in remission. Once you have diabetes, that's yer 'oppin' pot as they say in the UK. If I am stupid enough to go crazy with my food choices or gain back the weight I have lost, or as I get older, I could find my sugar levels bouncing sky high again. I responded that I already was older!!

It would appear that our bowling alley was hit by lightening over the weekend as all the computers were out, or at least the scoring part was. We had to score manually and not that many people know how to in the first place, or, like me, have trouble remembering how it's done. I am the world's worst mathematician so adding up is a bit of a strain for me. However I am the team captain (I wonder why?) so I took on the job. Matt hasn't a clue but actually the other two women on our team probably know how to do it too. However, I felt it was my responsibility. Trouble is, it affected my bowling (well that's my story anyway), I had three of the worst games for a long time. Also we had to remember to push a button to reset the pins after bowling (assuming we had left any standing) and I was so busy trying to remember my scores to write down I kept forgetting and somebody, who shall be nameless, kept on at me about it. The owners are concerned that the computerised scoring systems, in particular the monitors, are shot. I suggested they were insured but they seemed to feel it might be classed as "an act of God". The blue screens in the picture are scoring monitors. The big black one is just a regular TV. Their actual computer is OK, but not the connection to the scoring system.

I wanted to mention that I don't, generally, read the ISWG posts because I am not a writer (other than my blog) so have no insecurities, nor can I offer help to those who do.

This is a recipe right up my alley. with all the highly flavoured ingredients. Yummy. No cook sauce too, should be good.

Spaghetti with Peppery No-Cook Tomato Sauce

Cooking Light

Pungent cheese, sharp olives, fruity olive oil, and briny capers give this no-cook pasta sauce tons of flavor.

• Yield: 8 servings (serving size: about 1 1/3 cups)
  
   

Ingredients

• 1 pound uncooked spaghetti
• 2 cups chopped seeded peeled tomato (about 5 medium tomatoes)
• 1 cup (4 ounces) crumbled ricotta salata or feta cheese
• 1/3 cup chopped pitted kalamata olives
• 1/4 cup capers
• 1 1/2 tablespoons extra virgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.
Combine tomato and remaining ingredients in a large bowl. Add pasta, and toss well to combine. Serve immediately.

Tip: Quickly peel tomatoes by plunging them into the boiling pasta water (before adding the pasta) for 20 seconds; remove with a slotted spoon, and quickly rinse under cold water. The skins will slip right off.

Have a great day