Sunday, July 24, 2016

Maxy Sez : Maxy Sez :How to Prevent Type 2 Diabetes Complications

By Everyday Health Editors

You probably fear the dangerous and even life-threatening complications of type 2 diabetes — but by being vigilant with your blood-sugar control you can prevent them.

Your type 2 diabetes puts you at an increased risk of a range of serious health problems, including heart attack, high blood pressure, stroke, vision loss, dental problems, and foot problems. By keeping your diabetes in check — most importantly, keeping your blood sugar at a healthy level through diet, exercise, and medication — you can prevent many of these serious complications. You can also help avoid these dangers by learning to recognize a problem and what to do about it if it develops.

The most common complications of type 2 diabetes include:
Heart disease is the top cause of death in people with diabetes. Heart attack symptoms may appear suddenly or be subtle, with only mild pain and discomfort. If you experience the heart attack warning signs, call 911 immediately.
 As with a heart attack, immediate treatment can be the difference between life and death. Call 911 immediately if you experience any of the stroke warning signs.
Nerve damage, or diabetic neuropathy, due to uncontrolled high blood sugar is another potential consequence for those with type 2 diabetes. Diabetes can also make it more difficult for your body to fight infections, causing skin problems.
Kidney disease. 
Type 2 diabetes increases your risk of kidney disease, or diabetic nephropathy, a condition in which the blood vessels in your kidneys are damaged to the point that they cannot filter out waste properly. If left untreated, dialysis (a treatment to filter out waste products from the blood) or even a kidney transplant may be necessary.
Eye problems. People with type 2 diabetes are at risk of several eye conditions, including diabetic retinopathy (which affects the blood vessels in the eye), glaucoma, and cataracts. If left untreated, these conditions can cause vision loss.

Hypoglycemia and hyperglycemia.Hypoglycemia (low blood sugar) and hyperglycemia (high blood sugar) are the two most common, yet threatening, diabetes-related complications, which is why checking your blood sugar regularly (as indicated by your doctor) is crucial to diabetes management.
Avoid Complications of Type 2 Diabetes

The key to preventing many of these type 2 diabetes complications is to maintain good blood sugar control. To do this, eat right, exercise, monitor your blood sugar as recommended by your doctor, don't  smoke, and commit to making small, healthy choices every day.

Always report any unusual signs or symptoms to your doctor and other members of your care team. Together, you can work to prevent these diabetes-related health complications.

Wednesday, July 20, 2016

Ultimate grilled chicken thighs

These are super tasty thighs. The method is a bit fussy but the results are worth the extra effort. They got a big thumbs up at my house.

Total Time: 3 hr 20 min
Prep: 15 min
Inactive: 2 hr
Cook: 1 hr 5 min .. serves 6
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on,

about 10 ounces each

The Ultimate Barbecue Sauce:

1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper


For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
  • Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
  • Preheat oven 375 degrees F.
  • Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.  Enjoy!!

  • Monday, July 11, 2016


    Many thanks to the staff of The Mountaineer Casino, Racetrack and Resort who contributed the delicious recipes below. All were tested and declared worthy of the Wandering Brook Delish Award.

    -Lottie B.
    -Jasmine W.
    -Hattie D.
    - James L.
    - Elsie C.


    Sunday, July 10, 2016

    On the road with the PICs

    Parmesan–Panko Chicken Tenders
    Most kids are hooked on breaded chicken of some sort. So here's a pan-fried version that's much healthier than drive-through or frozen-food options. Using chicken breast tenders makes these look like fast food, but you'll feel so much better about feeding them to your kids. The crispy, crunchy panko breadcrumbs lend incredible texture.
     Serves 4 (serving size: 3 chicken breast tenders)
    Total time: 31 Minutes
    1-1/2      pounds chicken breast tenders (about 12 tenders)
    1/2         teaspoon kosher salt
    1/4         teaspoon freshly ground black pepper
    1/8         teaspoon garlic powder
    2            large eggs, lightly beaten
    1            cup panko (Japanese breadcrumbs)
    1.3         ounces grated fresh Parmesan cheese (about 1/3 cup)
    2            tablespoons canola oil, divided
    2            tablespoons finely chopped fresh parsley (optional)
    4            lemon quarters (optional)

    1. Sprinkle chicken with salt, pepper, and garlic powder. Place eggs in a shallow bowl. Combine panko and cheese in another shallow bowl. Dip chicken in egg; dredge in breadcrumb mixture.

    2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of chicken; cook 3 to 4 minutes on each side or until browned and done. Remove from pan. Repeat procedure with remaining oil and chicken. Sprinkle with parsley, and serve with lemon quarters, if desired.
    Contributed by  : Elsie  C .  2nd shift Waitress

    Barbecue  Smoked Salmon:
    This whisky-scented smoked salmon combines the virtues of hot smoking and cedar planking. The dry brine in a sugar-salt mixture seasons the fish wonderfully. Cedar planks are available at grill stores and cookware shops. For gas grilling, place drained, soaked wood chips in a disposable aluminum pan directly on the burner of your grill.
    Serves 4 (serving size: 5 ounces cooked salmon) 
    Total time: 6 Hours

    1/2           cup Scotch whisky
    1             (1-1/2-pound) 3/4-inch-thick, center-cut skinless salmon fillet (preferably wild)
    1            cup brown sugar
    2            tablespoons coarsely cracked black peppercorns
    1            tablespoon kosher salt
    1            teaspoon grated lemon rind
    1           (15 x 6 1/2 x 3/8–inch) cedar grilling plank
    1-1/2      cups hickory wood chips
    Coarsely cracked black peppercorns (optional)
    Lemon slices (optional)

    1. Combine whisky and salmon in a large zip-top plastic bag. Refrigerate 1 hour, turning occasionally. Drain; pat salmon dry.

    2. Combine brown sugar, pepper, salt, and rind in a large bowl. Place one-third of sugar mixture in bottom of an 11 x 7–inch baking dish. Add fish; top evenly with remaining sugar mixture. Cover with plastic wrap; refrigerate 4 hours. Rinse fish well; pat dry.

    3. Soak grilling plank in water 1 hour; drain. Soak wood chips in water 30 minutes; drain.

    4. Remove grill rack; set aside. Prepare grill for indirect grilling, heating both sides to medium and leaving center with no heat. Maintain temperature at medium (325°). Toss wood chips on coals. Place grill rack on grill. Place salmon, skinned-side down, on plank in center of hot rack, away from the heat. Cover; cook 30 minutes or until desired degree of doneness. Serve with cracked peppercorns and lemon slices, if desired.
    Contributed by  : James  L .   Security 1st Class

    The Perfect Pound Cake :
    Give your go-to pound cake recipe a breather and try one of these pound cake recipes from scratch.
    You'll need a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment for this recipe.
    Prep:  15 Minutes     Bake: 2 Hours, 40 Minutes
    Makes 10 to 12 servings

    4           cups all-purpose flour
    3           cups sugar
    2           cups butter, softened
    3/4        cup milk
    6          large eggs
    2          teaspoons vanilla extract
    1. Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

    2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
    Contributed  by : Hattie  D .  Human Resources

    Maxy sez : 7 Ways to Travel Safely When You Have Type 2 Diabetes

    Whether you’re taking a weekend road trip or flying off on an international adventure, traveling with type 2 diabetes requires a bit of planning for a safe and successful journey. Preparing well in advance can help ensure you have everything you need to manage your care away from home and let you focus on enjoying your trip.

    Talk to Your Healthcare Provider :
    Let your physician or healthcare provider know that you are traveling and ask about any special insulin instructions or precautions you should take, especially if you are traveling to a different time zone. Make sure you have prescriptions for your medications and supplies in case you need to have them filled away from home. It’s also a good idea to have a letter from your provider that says you have diabetes and includes a list of your medications and supplies, as well as an emergency plan. Share this information with your traveling companions.

    Do Your Homework :
    You probably won’t need it, but know where to find medical care. Before you leave home, locate a diabetes physician, hospital and emergency care at your destination. If you are traveling overseas, the International Association for Medical Assistance to Travelers publishes a list of local English-speaking doctors. Visiting a country where English is not the primary language? Learn how to say “I have diabetes” and ask for orange juice and medical care in the native language.

    Pack More Medication Than You Need :
    Pack twice as much medication and supplies as you need, including insulin, syringes and test strips, as well as a first aid kit and glucose emergency kit. Don’t put these items in the car trunk, which can get extremely hot, or in checked baggage, which can get delayed or lost. Keep them in a carry-on bag that travels with you at all times. Also carry your emergency instructions and prescriptions from your physician with you.

    If You’re Flying, Prepare for Security Checkpoints :
    At the airport, let Transportation Security Administration (TSA) representatives know that you have diabetes. They will allow you to bring more than 3.4 oz. of medications with you. Keep medications in their original packaging with your name on them, and put them in a bag by themselves for easier screening. Also have your doctor’s letter ready to show. For more information about current screening policies, visit the TSA Web site.

    Bring Snacks :
    Ward off low blood sugar by stashing snacks. When you’re on vacation, you may not always know where the nearest grocery store is, and at any rate, you won’t want to interrupt a tour or activity because you need to find food. Keep a supply of energy bars, trail mix, fruit and glucose tablets handy when you are on the go.

    Test Blood Glucose More Often Than Usual :
    Travel, different foods and mealtimes, activities and changes to your sleep schedule all can affect your glucose levels. Test them more often than you normally would, especially before and after meals.

    Take Care of Your Feet :
    Airplane travel can cause your feet and ankles to swell, so talk to your health care provider about wearing compression socks on the flight. Check your feet often, especially if you walk more than usual on your trip. Wear cotton socks and comfortable shoes that are broken in; if you wear sandals, don’t choose styles with a strap between the toes, as this can irritate your feet. It’s not advised to go barefoot, but if you do, inspect the bottom of your feet closely after walking to ensure there are no lesions or cuts in the skin.

    Have a safe and successful trip!

    Athena Philis-Tsimikas, MD, is an endocrinologist and the corporate vice president for the Scripps Whittier Diabetes Institute at Scripps Health in San Diego.

    Friday, July 8, 2016

    Somethimg new from The PICs from working cooks HMmmmmm good !

     Slow-Cooker Balsamic Chicken
    5-Ingredient Slow-Cooker Balsamic Chicken
    Total time 
    4 hours   15 minutes 
    This slow-cooker balsamic chicken is a perfect recipe for a hot summer day. Serve with your favorite fresh summer vegetable, and you have a wonderful meal.
    Who says you can't have  to  eat take out  because  you work 8 hours . 

    2-1/2    pound  boneless skinless chicken thighs (about 12)
    1-1/4    cups balsamic vinaigrette dressing
    1            teaspoon chopped fresh garlic
    1/2       cup grape tomatoes, quartered
    1/4        cup fresh basil leaves, coarsely chopped

    1 .  Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker, layering if necessary. Top with 1/2 cup of the dressing, and sprinkle with garlic; refrigerate remaining dressing for later. Cover and cook on Low heat setting 4 to 4 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
    2 .  Remove chicken to rimmed serving dish, and discard cooking liquid. To serve, drizzle remaining 3/4 cup dressing over chicken; top with tomatoes and basil.
    Contributed by : Jasmine  W.  Blackjack Dealer  

    You Won’t Know It’s Not Potato Salad
    Prep / total  time :    2 hours  5 minutes        make  12  servings 
    You just might be fooled by the cauliflower sneaking into the veggie-packed salad in place of potatoes!   
    4    eggs
    2     bags (1 lb each) frozen cauliflower florets1-3/4   cups reduced-fat mayonnaise or salad dressing
    1     bag (10 oz) Cascadian Farm® organic frozen peas & carrots
    1         teaspoon granulated sugar
    1         teaspoon salt
    1/4      teaspoon pepper
    1/4      teaspoon paprika
    1         tablespoon cider vinegar
    1         teaspoon yellow mustard
    1         cup chopped celery (2-1/2 stalks)
    2/3      cup chopped onion (about 1 medium)

    1 .  In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.
    2 .  Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 20 to 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
    3 .  In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
    4 .  Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.
    5 .  Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad. If desired, cover and refrigerate at least 1 hour or until well chilled before serving.

    Contributed by : Lottie  B . Cage cashier 
    More coming your way ... these are only  two of them ... what fun 
    Gregg  taste  the  dishes  and told them he was going to invite  them  on the road show .  More  dishes to come .
    The PICs 

    Sunday, July 3, 2016

    Maxy sez : 10 Warning Signs of Low Blood Sugar

    By Melissa Johnson Reviewed by Erin Palinski-Wade, RD, CDE
    Hypoglycemia can cause both short- and long-term complications. Know the signs so that you can treat the condition as soon as you're aware of it.
    Hypoglycemia, or low blood sugar, is common among people with diabetes and can occur even when you're carefully managing the condition.

    Hypoglycemia happens when the amount of blood glucose (sugar in the blood) drops to a level that's too low to sustain normal functioning; in most people, this is defined as a blood-sugar level below 70 mg/dl.

    A study review in the June 2015 issue of PLOS One found that among those with type 2 diabetes, this is a far too common occurrence: individuals had an average of 19 mild episodes of hypoglycemia a year, and nearly one severe episode per year on average. Low blood sugar was particularly common among those taking insulin.

    This decrease in blood-sugar levels can cause both short-term complications, like confusion and dizziness, as well as more serious, long-term complications.

    Left untreated, it can lead to a coma and even death. To prevent hypoglycemia and its dangerous side effects, it's crucial to monitor your glucose levels and treat low blood sugar as soon as you become aware of it. And pay attention to these telltale signs of dipping blood sugar levels to make sure yours stays under control:

    Ravenous hunger:
     If you've already eaten but still aren't satisfied, or if you suddenly, inexplicably feel as if you're starving, your body is signaling that it needs more glucose — preferably 15 grams from a carbohydrate-rich food source. Two tablespoons of raisins, 4 ounces of fruit juice, and hard candy (see package to determine how many to consume) are all good sources.
    Feelings of anxiety:
     When glucose levels fall too low, your body tells the adrenal glands to release the hormone ephinephrine (also called adrenaline), which signals the liver to make more sugar. The excess ephinephrine creates an "adrenaline rush," which can make you feel anxious.
    Restless nights:
     Nocturnal hypoglycemia, which is very common, can cause a number of sleep disturbances. Symptoms include night sweats, nightmares, episodes of waking suddenly and crying out, and feelings of unrest and confusion upon waking. A snack before bed can reduce the frequency and severity of sleep disturbances.
    Shakes and tremors. The central nervous system starts to malfunction when glucose levels are off balance. As a result, it releases catecholamines: chemicals that encourage glucose production and also produce these symptoms.
    Emotional instability:
     Mood swings and sudden emotional episodes not typical of your normal behavior are among the neurological symptoms of hypoglycemia, including irrational outbursts, random or hysterical crying, uncontrollable anger, and a strong desire to be left alone. Mild mood changes that may not be as severe, such as general irritability or becoming easily annoyed, can also be a signal that your blood sugar may be dropping.
     This symptom is controlled by the autonomic nervous system (the part of the central nervous system that governs the skin, among other things) and is usually one of the first signs of hypoglycemia. The excessive perspiration comes on without warning, regardless of how warm or cold the external temperature may be.
    Dizziness and light-headedness:
     If you experience these common symptoms of hypoglycemia, heed them and treat the hypoglycemia quickly. Dropping blood sugar levels can also cause you to faint, so if you feel yourself start to swoon, sit or lie down immediately to avoid injuring yourself.
    Wandering thoughts:
     Because the brain is especially sensitive to a drop in glucose, you may experience a sense of confusion and an inability to concentrate on one thing at a time.
    Vision problems:
     If your vision suddenly becomes blurry or you see double, a drop in blood sugar may be to blame.
    Slurred speech:
     Your sugar-starved brain may not allow you to detect a change in how you sound, but others will notice a difference. To someone else, you may sound as though you've had a few too many cocktails — even though you haven't touched a drop.

    Saturday, July 2, 2016

    Food Funnies

    Thanksgiving humor:

    And if you can't have ice-cream
    have a few laughs.
    That works too