Bowling, Sugars.

I am patting myself on the back because Thursday I bowled a 306 (perfect game is 450 in 5 pin) so I was over the moon. First time I have done that in probably 6 years or so. I am NOT a 300 bowler under normal circumstances. This game I couldn’t go wrong until the last 2 frames sadly. One of the owners was cheering me on too and he put a print out of my score on the notice board under our league information. One regret, it wasn’t for the league, just for us. Pity.

Since I came home, I have been having trouble stabilising my sugars and so been feeling somewhat off. Matt has his specialist appointment on Friday at 12:30 p.m. – if I am still having problems I might see if I can get an appointment with the doc before or after his. I normally don’t get this trouble, I usually sail along smoothly. I personally believe that since I lost weight I don’t really have diabetes any more. I started off taking 4 Metformin a day, went down to 3, then 2 and the last few days I have only taken 1. At this rate I may not even take the one.

This sounds interesting, I think I might try it although I suspect I might cut down on the sweeteners a tad. It is a recipe from King Arthur Flour although I found it through Nancy Mock’s blog Hungry Enough to Eat Six

Bacon Jam

Hands-on time:
20 mins. to 25 mins.
Total time:
4 hrs 20 mins. to 4 hrs 40 mins.
Yield:
2 cups jam

ingredients

• 1 1/2 pounds bacon
• 2 medium onions, peeled and thinly sliced
• 3 cloves garlic
• 1/4 cup cider vinegar
• 1/2 cup dark brown sugar
• 1/4 cup maple syrup
• 1/4 cup boiled cider
• 3/4 cup strong brewed coffee
• 2 dried bay leaves
• salt and pepper to taste

tips from our bakers

• Our list of things we want to use this jam in is ever-growing. Here are just a few to get you started: warm potato salad, grilled asparagus, fresh tomatoes, panzanella, grilled cheese, crackers and goat cheese, spinach salad, a spoon, fresh garden peas, scrambled eggs, bagels and cream cheese...

directions

1) Slice the bacon into 1" slices and cook in a large skillet until well browned. Drain the fat and reserve the bacon.
2) Place the cooked bacon and all other ingredients into a 2 quart or larger crock pot. Cover and cook over high heat for 3 to 4 hours.
3) Remove the cooked jam from the crock pot, fish out the bay leaves, and carefully transfer to a food processor or blender. Pulse until the consistency is to your liking, a soft spreadable jam. You can leave the bacon in larger bits or pulse until very small, your choice.
4) If you find the jam too liquid for your taste, transfer to a small saucepan and cook over medium heat until the liquid has evaporated and the jam is thick and syrupy. Adjust the seasonings and serve warm.
5) Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving.
Yield: 2 cups jam.

Have a great day