Fasting BG 2018

[Shanny]

I also don't appreciate the bare chest/hairy beer belly look!

Oh dear god . . .   

[Tamagno]

149 this morning.

I never use flour in gravy either, Wally.

It was nasty hot here yesterday with temperatures over 90 and high humidity; more of that today.

Well, BigSkyGal, at least you don't mention being treated to the now legendary and ubiquitous b—t crack...

[rosyblue]

Hi,

I've been a bad gurl. And I'm paying for it. 166 morning number.
Be nice folks, Don't shout me down.

[skb]

We only encourage our members to follow a LCHF way of eating for control of their BG numbers. We do not believe in enforcing this piece of advice. Really, no one is ever going to shout at anyone. 

[Grammabear]

81 this morning.

We had torrential rains last night along with a concert of thunderstorms and lightening.  Not a good night for sleeping.

[walkerwally1]

96 this morning.  Weather here is staying very consistent and while it is still kind of warm we were under 100° yesterday and a nice 69° this morning. 
Rosyblue, don't worry, no one here is going to judge you or make any negative comment.  We are here for support and encouragement.  Today is another day and each day just try to do your best. 
I guess that because I learned to make gravy with either flour or corn starch to thicken it I thought that was the way it was done.  I am going to try to make a LC version.

[Shanny]

https://www.food24.com/Recipes-and-Menus/Low-carb-recipes/Flourless-gravy-20150522

Separate an egg yolk into a separate bowl. And get a good knob of butter on standby.

Remove the bubbling stock from the heat once it has reduced and become slightly thicker. Then gradually pour a couple of tablespoons of the thickened stock over the egg yolk and whisk immediately and rapidly to temper the egg.

Then add the remaining stock and stir well. Then pour the stock back into the saucepan and return to the heat, which you now turn down to a gentle simmer.

Keep whisking and add the knob of butter and stir in until it starts to thicken to your desired consistency.

Tip: Homemade stock really makes all the difference. Freeze homemade stock in ice cube trays, and then just add the desired amount of cubes to a saucepan.

[bigskygal]

97 this morning, 98 at bedtime last night.

Ah Tamagno, I was "treated" to the  b**tt crack when he came over to give me a quote... 

At least I will never have to see him again.

[Tamagno]

81 this morning.

Wally, Shanny's gravy looks great to me. Usually, I just take some extra broth and reduce it with heavy cream, sour cream, Dijon mustard and some spices. Push comes to shove, the little bit of corn starch that'd also work, would add almost no carbs.

Actually, today I'm making some steel cut oats to which I'll add egg while cooking. (Also adding bacon and a little peanut butter).

[walkerwally1]

93 this morning.  Well, my weather station showed a high of 99.5° yesterday so still under 100.  A tad warmer this morning and probably going to be around 102° today.
Thanks for the recipe Shanny.  I am certainly going to try that. 
Fasting this morning because I have to get bloodwork done and I will leave in a bit.   

[Grammabear]

118 this morning.

We got 3 inches of rain overnight with more expected tonight.  Guess that makes the grass grow quicker?

[bigskygal]

111 this morning 97 at bedtime last night.

Allergies have been kicking up since the yard was cut. Temps still very mild for this time of year, mid 70's. I hope it stays that way!!

Shanny, thanks for that recipe!! It looks amazing!

[Shanny]

When I was a child, Mom tried her darndest to get us kids to eat gravy, and we were just as stubborn about NOT eating it as kids could be! Now that I'm grown it's one of the best parts of the meal!

[Tamagno]

129 this morning.

Seems hard to imagine not liking gravy, Shanny, but I expect we could all add to a list of childhood dislikes that've become favorites; and vice versa. By the way, I put a couple of eggs in my oatmeal for this morning adding not only to viscosity but also creaminess. Also, putting in crumbled bacon is interesting and worth a try.

A break in humidity resulted in a lovely day yesterday with hopefully the same today. It seems suddenly to have started getting dark much earlier heralding cooler nights to come. As usual, I'm not quite ready for summer to end...

[Grammabear]

103 this morning.

We get no break in humidity with all the rain in our forecast.  We will be lucky if we get to mow the lawn this weekend.