Subj : Fresh Meat was: Popeyes P
To   : Ruth Haffly
From : Dave Drum
Date : Fri Dec 29 2023 06:47:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> About what I was thinking--something that would go with the rest
 RH> of the flavors. I'd probably use a breakfast type sausage.

 DD> As would I - if ever Im make it. The sausage would, no doubt, come
 DD> from Humphrey's, fresh made daily.

 RH> We don't have Humphrey's around but do understand there's a local
 RH> butcher. Need to check them out and see what they offer, understand
 RH> Tuesdays are their sal days.

Humphrey's equivalent can be found in small town America more readily
than in the larger burgs. We have another butcher/meat market/grocer
in the past few years. Magro's opened in an former Eagle Stupormarkup
store - so they have more roomy aisles and carry lots more grocery and
sundry items. And they have a slaughtering operation on-site. 

Still, Humphrey's is the "go-to" for many folks. Plus they keep pigs
ears and pork thigh bones in stock for daggie treats.  Bv)=

We also have some chicken rustlers - Ciota & Foster - who supply local
markets and restaurants with fresh chicken. They do not sell directly to
te public, however.

     8<----- SHIFT ----->8

 DD> I do Popeyes cole's law.  Bv)=  And swap the nasty (to me) French
 DD> frries for mash and "Cajun" gravy. My morning blod sugar checks run
 DD> consistent at/near the 95 to 105 range. Unless my croakers have me on
 DD> prednisonme which mucks up bothj my BP and sweetness numberrs.

 RH> I know, I've had "bursts" of prednisone when the asthma has flared or
 RH> morphed into bronchitis. Having had problems with long term prednisone
 RH> use 20+ years ago, I now ask for no more than 10 days worth, doing a
 RH> taper. Helps knock down the crud but doesn't give long term side
 RH> effects.

I know it's very effective for respiratory problems which is why i put
up with it. But B/G readings in the 300 range are scary.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Cajun Chicken #1 *
 Categories: Diabetic, Poultry, Lo-fat
      Yield: 4 Servings
 
  1 1/2 lb (to 2 lb) meaty chicken
           Nonstick spray
      2 tb Milk;
      2 tb Onion powder; (I prefer real
           - onion, minced - UDD)
    1/2    Dried thyme; crushed
    1/4 ts Garlic salt
    1/8 ts (to 1/4) ts each white and
           - black pepper; ground fine
 
  Remove skin from chicken. Rinse chicken, pat dry. Spray
  a 13" X 9" X 2" baking dish with nonstick coating.
  Arrange the chicken, meaty sides up, in dish. Brush with
  milk.
  
  In small bowl mix onion powder, thyme, garlic salt, white
  pepper, red pepper, and black pepper. Sprinkle over
  chicken. Bake in a 375-|F/190-|C oven for 45 to 55 minutes
  or till the chicken is tender and no longer pink.
  
  * I don't see anything that makes this uniquely "Cajun".
  It is good, though. And easy to do - UDD
  
  Source: Better Homes and Garden Diabetic Cookbook
  
  Brought to you and yours via Nancy O'Brion and her Meal-Master
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Conspiracy Theorists have taken the "I" out of IQ.
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