MB, been there, done that! I was diagnosed as diabetic about 15 years ago. Was on oral meds and strict diet/exercise, now am ~80lb lighter and off meds. You can do it too! PS: my wife is the family champ, though: she lost 115lb!
thanks for the encouragement. I don;t need to lost that much. Lost 7 lbs. in the first month. The goal is just to lose 2 lbs a month over a year. that shouldbe enough to lower the gluose levels. I'll get a blood test around September.
At first, I was getting hungry a lot but just kept working through it. Hunger is subsided now.
Try getting more exercise -- that's much better than trying to diet. I've heard that dieting alone often causes your digestion to slow down to absorb less food more efficiently, so you're not getting anywhere.
Here's Henny Youngman's take on the topic (from memory):
A man is having trouble with his love life. He goes to see his doctor. The doctor says: "You've got to lose 20 pounds: run 10 miles a day, call me back in two weeks."
Two weeks later the man calls back: "Doc, I've been running 10 miles a day. I've lost 20 pounds. I feel terrific."
The doctor says: "How's your love life?" The man says: "Don't know, I'm 140 miles from home".
@Betajet: The doctor says: "How's your love life?" The man says: "Don't know, I'm 140 miles from home".
That's like the one that goes: "Don't criticize a man until you've walked a mile in his shoes -- at which time you can say what you want because (a) you're a mile away and (b) you're wearing his shoes" :-)
It's not an either-or situation. Diet and exercise work best. It is actually quite common for people engaged in exercise to overcompensate on the eating front. Likewise, diet without exercise leaves one flabby. 10 miles in a day? Eh, I walked 4.5 miles during my lunch break today.
@Garcis: Give it for granted! I use to cook it with ham (the curated Spanish ham, no the boiled one) and extra olive oil -- now my stomach is growling!
A friend emailed me with regard to Brussel Sprouts saying "They are my favorite vegatable -- I love to break them apart into little leaves and stir-fry them with walnuts and garlic." Now my stomach is growling!!!
I typically pan fry thinly slice brussel sprouts in coconut oil, then add some olive oil, balsamic vinegar, and salt at the end. I got this idea from my normal supplier, who recommended broiling thinly sliced brussel sprouts. Adding garlic sounds good.
We can get all kinds of funky cauliflowers around here at the farmer's markets; my family likes the yellow ones better than the "standard" white ones.
Finally, Jamon Serrano (air cured Spanish ham) is absolutely wonderful. For those who haven't had it, it's similar to proscuitto, but typically cut much thicker. In the US, you can also get American proscuitto, which is good for a ham, but no comparision to the real stuff from Italy or Spain.
We have a big food problem in the US, because the government tries to protect from good flavors (such as raw milk cheese -- and air cured hams were illegal until about 15 years ago), for our own good, of course.
A couple years ago I lost 30 lb over about 7 months. The initial week or two getting started was the hardest. I mostly lost between 1 and 2 lbs a week for the first few months then started tapering off the strict diet. Ive mostly maintainded the weight although it's started back up in the last couple months so I need to cut out the extra snacks...
I would suggest the proper genre is "SURReality Show"! BTW, is anyone lese having a problem with incredibly slow response times of the EET site? Like 2+ minutes for a post to appear after clicking "post"?
Ah, an Engineer's lunch: one random container each day from the freezer, luck-of-the-draw.
Luckily, I'm a good cook. And a gardener: Brussels Sprouts (Brassica oleriaca f. gemmifera) are easy to grow, and the plants are oh-so-impressive looking if you should lavish on them more care than a commercial producer could afford.
They have a wonderful flavour distinct from the other members of their species (cabbage, cauliflower, kale, cauliflower, collards, kohlrabi,...), and the leaves and flower-stalks carry the same goodness.
that you are "pouring over the ancient texts of sprout lore"? I hope they survive the anointing. I too am a lover of the not-so-delicate tang of the Brussels Sprout (although it is certainly an acquired taste). While I don't recall any instances where my parents perpetrated such a hoax on me, I did something similar in my teens to my baby brother (5 years younger). Our parents were off on a business/vacation trip and I was in charge of our home, including meal preparation. For dinner one night, I made eggplant parmesan, one of my personal favorites. My brother, however, had never eaten it, nor did he have any interest in breaking his pefect record in that area. Knowing this, I simply served the eggplant (with the requisite spaghetti/red sauce of course). When he said, "What are we having for dinner?" I responded "Veal Parmesan." He devoured that dinner and enjoyed it immensely! About 55 years have passed since then, and I suspect he still doesn't realize the truth. He has become considerably less finicky about food, so likely he has learned to stop worrying and and love the eggplant.
@mhrackin: When he said, "What are we having for dinner?" I responded "Veal Parmesan." He devoured that dinner and enjoyed it immensely! About 55 years have passed since then, and I suspect he still doesn't realize the truth.
But now I cannot rest without knowing if he knows or not ... do not delay ... call your brother immediately and then report back to the rest of us!
He replied last evening: he did NOT know that I was the perprtrator of that little scam, but he did recall learning of it. He assumed it was our mother who did it, though! I think she may have repeated it after I told her of my success with it. Of course, being a parent, she would take advantage of the "learning experience" aspect, and later tell him he had eaten and enjoyed eggplant.
I'm a big fan of the Brussels Sprout myself, Probably second only to Leeks as my favourite veggie, I recently saw a recipe for Brussels Sprout salad - you shave the leaves into very thin strips, not sure what was with it though, I'll look it up. And I am up early, before breakfast, reading this and being regaled with tales of Brussels Sprouts with onion and garlic. You're a cruel man.
Max, mhrackin above called you out over "pouring over the ancient texts of sprout lore" but the subtlety of his comment obviously did not get to you. You POUR water over sprouts to cook them, but you PORE over old texts. At which stage the sweat might be pouring from your pores, but I digress. This is a man who is writing a book on English as she is spoke. Shame on you!
And lastly, the joke about the blonde... I heard a much better version where she is diagnosed with acute angina. I'll send you the rest......
And ABF (Absolutely bloody finally) I had a dashiki once which I used to wear when I was at training college. This was in the Rhodesia of Ian Smith, a bastion of white rule against all the other African countries which were being handed over to the black majority. And the Dasiki was a very African dress. So I got a few comments...my teacher used to call me "Nkrumah" after Kwame Nkrukah, ex leader of Ghana. I guess the Dashiki is the African version of your Hawaiian shirt....
AABF - Max, how about combining Brussel Sprouts with Bean Sprouts?
@David: I recently saw a recipe for Brussels Sprout salad - you shave the leaves into very thin strips, not sure what was with it though, I'll look it up.
I saw a recipe for that somewhere recently also -- that's got to be healthy for you, plus it has the added advantage that no one will steal your lunch from the refrigerator LOL
That reminds me of Red Dwarf when Holly (the ships computer) tells Dave Lister that they ran out of cow's milk ages agoi and he's been drinking dog's milk. Holly goes on to say that dog's mikk has two main advantages -- it lasts for ever because no one will drink it, and if it goes off you can't tell the difference LOL
@David @Mhrackin: Max, mhrackin above called you out over "pouring over the ancient texts of sprout lore" but the subtlety of his comment obviously did not get to you. You POUR water over sprouts to cook them, but you PORE over old texts.
I saw that, but I couldn't recall the "pore" form (my mind is going) -- so I thought "don't think and it will come to you" then I forgot all about it LOL -- I just went in and made the change
FYI I just read a BRILLIANT book called "Spell it Out: The Curious, Enthralling, and Extrordinary Story of English Spelling" -- if you ever wondered why we have words spelled differently that sound the same, and words spelled the same that sound different ... this book explains all -- it's 100% recommended.
@Max...."...(my mind is going)..." You sound like HAL in 2001. But I can tell you, it gets worse as you get older..... pore over that! (Poor you....you better pour a beer!)
Please let me know the author and if possible the ISBN for that book. I have a book voucher which needs using, and a tame bookshop lady who can get me anything I want, so that sounds like a worthy use for it (the voucher I mean...and also the bookshop lady I suppose :-)
When my sons were quite young (single digit ages) we lived in South Florida. This was in the '70s when the Florida construction boom was in full flower. Thus huge flatbed trucks carrying sod for the new homes' lawns were frequently spotted. Every time we were riding in the car and saw one, I would (in a very serious tone of voice) inform my sons that this was because the "rich folks" had sent ther lawns out for dry-cleaning! Once they started rolling their eyes as soon as I started to relate this bit of parental misinformation, the subject was dropped. Since both sons and their families now live in NYC, I have few opportunities to revisit this with our grandchildren.
@mhrackin: Every time we were riding in the car and saw one, I would (in a very serious tone of voice) inform my sons that this was because the "rich folks" had sent ther lawns out for dry-cleaning!
This reminds me of a short story from the Reader's Digest. This guy had moved into a new house in England without a lawn -- he decided to seed it himself. He had one of the old manual lawnmowers with the big heavy drum on the back -- his gardening book said to rake the ground fklat, scatter the seed, and then use the heavy lawnmower drum to pack everything down. He was doing so when he niciced two young kids sitting on the front step of the next door house watching him. He realized that, from their point of view, it looked like he was mowing a yard of bare dirt.
A couple of weeks later the grass startet to sprout -- most was short, but there were a few tall ones -- his book said to cut the taller ones with sissors (the grass was too young / rtoots too shallow to stand the lawnmower. So he's out there on his hands and knees cutting the klong stalks with sissors when he notices the same two kids sitting there watcjhing him.
So, the first time they saw him using a lawnmower on bare dirt -- then when he has grass they see him cutting it with sissors. He said that for years afterwards, when ever he saw them, they starte dat him and he felt like a fool :-)
@mhrackin "...the "rich folks" had sent ther lawns out for dry-cleaning!"
Reminds me of one I pulled on my friend's daughter when she was about 5 years old. We passed a power station with the big cooling towers and steam coming from them. I managed to convince her that this was the factory that made the clouds. Now 30 years later, my workmate and I were driving to Sydney past a similar power station. I told him of my deception and he later pulled it on his kids! Hopefully it will keep going for years......
The truth of the matter is, you can do all sorts of things to hide the hideous flavor of Brussel sprouts, and any endeavor to this end is certainly both great and noble, but remember that you have merely created a culinary disguise. The base element remains what it is. Here is where Newton's 2nd law will serve us well. I think Max's next project should be a small catapult powerful enough to hurl a single sprout from the dining room table out the the nearest window or kitchen door. It would be nice if the catapult were actually able to dip into the vegetable dish and grab the sprout, so the casual diner can enjoy the rest of their dinner. This would be a good Arduino project. It would make use of interior mapping, doors, windows, etc. After the catapult has done its work, one is left with a bowl full of bacon bits that they can gobble down.
For awhile I was in the President's camp regarding broccoli but I have grown to like it. Sprouts, though, have to have a heavy dose of melted cheese and bacon bits. The recipes in this thread sound pretty good, so I might have to try them out. When I was a kid, we had vegetables with every meal, and we had to have a serving whether we liked them or not. And if you didn't finish your vegetables, then no desert! Desert was always good--ice cream, cobbler, cake, pie, so missing desert was a bad, bad thing. And if you missed your desert, another sibling might get to eat it, which really rubbed the salt in the wounds (though I capitalized on this myself more than once). There were several vegetables that I absolutely hated, that would stand as obstacles between me and desert. It was my older brother who taught the rest of us to wash the vegetables down with a glass of milk. But even this did not always stop the gag reflex, so I developed alternate methods like spreading vegetables hither and yon on my plate, and smashing a few, so it looked like I had dove into them in zest. However, it was my youngest sibling that outdid us all. One day, my Dad was repairing a brace on the dining room table that was missing a screw which held the brace to the table leg. He removed the leg from the table...and discovered inside the leg a stash of fossilized vegetables. It seems my little brother had been secretly taking the vegetables off his plate, and inserting them into the screw hole in the table leg. I could only wonder at such genius. :)
@SEAee - À chacun son goût (everyone to his own taste). I had my own pet hates when I was a kid but now I eat pretty much anything veggie-wise. My biggest hate was cooked tomatoes, and I'm still not too fond of them.
When I was a kid I was at boarding school and they served, in winter, a jug of soup. Everyone else loathed it but I loved it, so I just had soup for supper, and a bit of bread. To this day I love soup.
Your brother did not grow up to be Mr Bean by any chance? :-)
@davidashton "I had my own pet hates when I was a kid but now I eat pretty much anything veggie-wise. My biggest hate was cooked tomatoes, and I'm still not too fond of them."
When I was a kid, I hated to eat - period. It was quite problematic, especially away at camp, which had a policy that the table of girls who cleaned their plates first would get the first choice in popsicle flavors. I got caught once trying to "stick" a piece of french toast to the underside of the table with syrup in my lame efforts to clean my plate.
The girls I sat with pretty much hated me, because we always got the lime popsicles, which no one liked.
@maxmaxfield "These are the sorts of real-world, in-depth tips and tricks that you simply cannot find on any other electronics website -- that's why so many people rely on EETimes to get the full story!"
Yes indeed - highly scientific results based on rigorous, indepth studies!
@kfield: ...everyone should note that maple syrup does not make a good adhesive!
If only I'd been to girls camp, I would know useful stuff like this. I cannot fathom why they never mentioned these nuggets of knowledge during my university course -- four long years and nothing to show for it -- I shall write a letter to the chancelor immediately!
Sadly, I was not aware of the fact that this blog was still alive and reaping numerous new posts. I just saw some of the exchanges between Max and kfield and wandered over. So many new wondrous nuggets of knowledge! (now how many posters can conceive of alliterating two words, one with an initial N, the other a K)? I wonder how many of the vast universe of EET readers marvel at the grip food has on so many of the posters? However, the references to the possible adhesive suitability of Acer Saccharum sap may mollify those readers who are interested in "green" technologies.
Max, if you had been to girls camp, I suspect you might possibly have become educated in other arcane mysteries! Those too were likely horribly neglected during your Uni years (and for good reason!).
Yup. Here's a free tip to all EET bloggers: throw in a mention of some food item, no matter how tenuous the connection to the original topic. Inclusion of a recipe is even better. That will GUARANTEE the ascent of your blog to the "Top Ten Most Commented" list!
I was blissfully ignorantly heading into what seemed like a great weekend, and then....and then I was blindsided by this sprout (that horrid vegetable) thread before I had a chance to hit the accelerator and speed by it. Gag me with a spoon! Okay, so there is a graph that shows "sprout' is showing up more in the written press, so I can only quote Mark Twain "There are only liars, damned liars, and statisticians." Speaking of Twain, I bet the reason Huckleberry Finn was really rafting down the Ol' Mississippi was to get as far way from brussel sprouts as possible. But back to the graph. I have a sneaking suspician that the blip in the graph is due soley to the several pages of press the lowly sprout has received in this thread, much like Bon Jovi's Living on a Sprout er, I mean, a Prayer got a boost from this performance (a good song by the way):
There's no way you can tell how old I am just by something I wrote on the internet. I'm so sure. Like no way! Plus I cannot possibly give my age away since I plan on selling it to the highest bidder. Ha!
You will be tickled to hear that Brussells Sprouts have been gaining popularity in recent years (though inexpiicably not as much as Kale has) at least according to the NYTs own analysis of the number of times the term has appeared in the publication. Here is a chart from the article:
@kfield: ...at least according to the NYTs own analysis of the number of times the term has appeared in the publication...
Very interesting, but the increased number of times a term appears in a publication doesn't necessarily coerrolate to increased popularity -- it could be that more and more people are saying that they hate sprouts LOL
@maxmaxfield "Very interesting, but the increased number of times a term appears in a publication doesn't necessarily coerrolate to increased popularity -- it could be that more and more people are saying that they hate sprouts LOL"
It is just completely incomprehensible that anyone could hate a sprout.
@Karen..."My husband refers to them as "filthy little cabbages". Maybe he is just being amorous. "Mon petit chou" (my little cabbage) is a term of great endearment in French..... Now this also implies that you are dirty....I'd best not go there.... but maybe it just lost something in translation :-)
I love Brussels sprouts, but I never saw them in Brussels. You see a lot of French Fries there, because they're really Belgian Fries. They serve them with mayonaise and, if you insist and can ask in a good American accent, they will give you catsup. You can't buy them with American credit cards because they aren't secure enough to purchase vegetable products in Belgium.
Max, I miss your wit and wisdom and will need to check back more often.
I happened once again on this mighty thread devoted to the mighty sprout, which has inspired both hearty approbation and insidious odium from those with strong passions concerning vegetable choice. The coincidence is that I did have a substantial quantity of Brussels Sprouts with my lunch today. They were not among the royalty of recipes for this polarizing member of the plant world, as they were served from a steam table and were, to be charitable, a bit overcooked. In any case, I did manage to consume the lot, but without great relish as our cafe provides only the essentials: salt, pepper, mayonnaise, and sriracha sauce-- no relish.
By another strange coincidence (which seems to happen quite often in the Sprouts world), in the past few months, a new chain of fancy groceries of the produce persuasion has opened 4 stores in the Atlanta area. The name is "Sprouts" and although I haven't visited any yet, my wife can hardly wait, and thus we will do so in the near future. I suspect they have a grand selection of their namesake vegetables, all completely organic and carefully hand-tended as they grow, and free-range at that! I expect to see bean (of many varieties), Brussels, alfalafa, and varieties unimagined before. I will report back upon completion of the excursion. This thread will NEVER die as long as there are sprouts to discuss, prepare, and enjoy!
While i didn't have a chance to check out the Sprouts Market yet, i did come across a recipe of sorts for Barbecued Brussels Sprouts! It was not in the form of a formal reciipe, but rather embedded in a restaurant (3 star rated) that has them on the menu, and the reviewer said "Do not be put off by the name, for they are exceptionally delicious!
This is NOT the one I remember, and it's actually for fried sprouts, but it's close! And it's from a master barbecue chef.
Review of Lovie's Barbecue in Buckhead from AJC:
If you only get one side (all plates come with two) make sure that it is the fried Brussels sprouts. Barbecue traditionalists may scoff, but these sprouts — dusted with Lovies' barbecue rub and given a quick deep-fry, resulting in an almost blackened look — are certainly worth a try.
Here's another activity associated with Brussels Sprouts that you may want to atttend:
"Chomp & Stomp. The 12th annual Chomp & Stomp festival includes a 5k followed with beer for breakfast, four music bluegrass music stages, a chili competition and tasting, plus brussels sprout bobbing. Nov. 1. Cabbagetown Park."
AND look at where it's being held! Maybe they need to rename the neighborhood; if not Brussels Sprouts Town Park, at least broaden to "CruciferousTown Park."
I realized that weekend is when you'll be in England. I'll have to check the times, as I rarely stir from my bed on the weekends before 11ish. It's only a few miles from where I live, though. If only they would serve that Brussels Sprouts, bacon, etc. pizza along with the beer for breakfast (to make a truly balanced meal), I would absolutely go!
Upon further reflection, I decided that to turn the "Max Special" pizza into the "Ratsky Special,"that would ensure mey attendance, all of the following would be required additions: mushrooms, roasted red bell peppers, and anchovies. I am of the opinion that any recipe is improved by these additions (excpet for sweets and cakes, neither of which are on my "favorites" list). BTW, I DID have Brussels Sprouts with my lunch today!
More Brussels sprouts today for lunch! Also, yesterday's newspaper included a flyer from Sprouts (the new market). It's really another general upper-scale grocery, despite the name. We will do some reconnaisance Sunday anyway, as they do have some good deals on produce.
Finally got to Sprouts. As expected, it's really just a big grocery store with some up-scale features. While they DID have Brussels sprouts there, in a large size bag with pictures on it, with about 3 pounds of sprouts (@ ~$3/lb). They weren't even organic, much less free-range! C'est la vie... we did buy a bunch of other produce which was very nice quality AND on sale!
1 (8-oz.) package shredded Italian three-cheese blend, divided
8 slices bacon, cooked and crumbled
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
Preheat oven to 450 degrees. Cut Brussels sprouts in half and then cut into shreds.
Roll dough into a 12-inch circle on a baking sheet coated with cooking spray. Brush dough with 1 Tbsp oil. Sprinkle with 1 1/2 cups cheese, leaving a 1/2-inch border.
Grate zest from lemon to equal 2 tsp. Cut lemon in half; squeeze juice from lemon into a large bowl to equal 1 Tbsp. Add lemon zest, Brussels sprouts, bacon, next 2 ingredients and remaining 1 Tbsp oil; toss well. Sprinkle Brussels sprouts mixture over pizza. Top with remaining 1/2 cup cheese.
Bake at 450 degrees for 15 minutes or until crust is golden, cheese is bubbly, and edges of sprouts are browned. Serves 4.
— From "Southern Living What's for Supper: 5-Ingredient Weeknight Meals: Delicious Dinners in 30 Minutes or Less" by Vanessa McNeil
I was in Missoula Mt, dining at a hotel, theoretically about as far away from a brussel sprout as you can get, and what can I say, I let my guard down. I ordered trout off the menu. The plate that the waitress placed in front of me had trout on it surrounded by several brussel sprouts. I just about dropped by jaw. Unbelievable! The first thing I thought of, of course, as this column. The next time I order trout I will be sure to ask, "Does that come with brussel sprouts?"
NASA's Orion Flight Software Production Systems Manager Darrel G. Raines joins Planet Analog Editor Steve Taranovich and Embedded.com Editor Max Maxfield to talk about embedded flight software used in Orion Spacecraft, part of NASA's Mars mission. Live radio show and live chat. Get your questions ready.
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