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Dinner as a race

November 25, 2011
by Erin B

I don’t know what this says about me, but I always think of dinner (6 o’clock meal) as a race.  Sometimes it’s a sprint, like when you have to be someplace at 7pm and didn’t get home from work until after 6 and you need to eat something – ANYTHING – now!  Sometimes it’s a marathon, like Thanksgiving and sometimes it’s an obstacle course like when your hubby asked for leg of lamb.  Some how the advance prep always appears in my head with a Nascar announcer saying something like “Ladies, start your ovens.”  Which is weird, because I don’t watch Nascar and I have no idea if race announcers actually say that.

In a lot of ways it is always an obstacle course or maybe a scavenger hunt.  I have to hit two veg, a protien and the correct number of grams of carbohydrate to make dinner approximately diabetic friendly.  When C is here, I count really carefully.  When she isn’t, I still count because I worry about nutrition for everybody else.  Dinner is stressful.

And here is a secret:  I don’t like to cook.  But T has no cooking skills to step in to help.  He will try, but it just doesn’t seem to work for him.  Then he gets frustrated because he really did try and something went wrong and we are now hungry and stressed and and we all end up grumpy.  So I cook.  I try to menu plan.  Sometimes that goes better than other times.  We mostly always have something to eat at supper and dinners out are RARE.  We don’t have the money for it.  We can’t turn our back on the nutrition and just guess what take away counts as very often.

I may not like cooking, but most of the time I like eating the food I make.  I get tired of the same recipes and like to try new things.  It is about the new flavours, not learning new techniques.

I always have so much hope for Sandi Richard’s cookbooks and she always has some dishes we end up incorporating into our menu.  Somehow, none of her meals have worked for us as written.  Her latest cook book (which I don’t have) is focusing on reduced calorie meals.  That sounds good, but we count carbs not calories to control the diabetes in our family and saying a meal has less than 500 calories doesn’t tell me anything about if everyone in the family will be able to eat it or if it will have flavours people will enjoy.  And by people I mostly mean me.  The girls aren’t very picky, although now that V has food restrictions due to braces it is getting harder.  And teens who flirt with vegetarianism without researching how to get a balanced meal and who don’t like beans… well, that gets a little stressful.

These days I can’t just run out an buy a new cookbook whenever I feel like it.  So, for the first time ever, I am getting a cook book from the library for a preview before I buy it.   And, just like every month, this weekend I will sit down and write something for dinner on every day of the calendar for next month so I can make up a HUGE grocery list.

Of course none of the above says anything about how supper tonight turned out.  Since C isn’t here, I am slacking off and not providing a starch at all.  It will be chicken strips and veggies and dip.  I hope this recipe is a keeper.   Reviews and pictures to follow/

3 Comments leave one →
  1. LAT permalink
    November 25, 2011 3:55 pm

    Why is not providing a starch a problem? I thought starch was bad for diabetics in general.

    • Erin B permalink*
      November 25, 2011 4:03 pm

      type 1 diabetics balance there insulin with how much starch (grams of carbohydrate) will be in their meal. If C was here, I would need to get dinner to include as close to 48 grams of carbs as I could. Since she isn’t, if we are short, it is OK.

  2. November 26, 2011 9:19 am

    I’m so lucky that PH likes to cook. Although I actually miss cooking, a little bit.

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