Tuesday, November 20, 2012

Thanksgiving prep

Our preparations for Thanksgiving have been a little different this year. Ok, a LOT different. Mom made the menu as usual; she will be doing most of the cooking, with me making Grandmother's dressing. But this year we have to think seriously about carbs, so we sat down to do the calculating. The conversation went a little like this:

Mom: How much in the turkey and ham?
Me: They average 1 per serving.
Mom: Ok, let's work on the pies. One cup of flour for the crust, and we don't have to count the butter, right?
Me: Right. So a cup of flour has 88, plus the filling (more adding). So that's 62.5 per slice if we cut it into 8 slices. How about the broccoli and rice? (We add up the total carbs for the recipe.) But how many servings?
Mom: We'll just have to measure that once we get it made.
Me : Yep, we have the total, we can divide on Thursday.

On and on like this for each recipe. We have carb counts for every dish that will be on the table Thursday. Some are already figured per serving, some we will have to finish once it is cooked. Because of our advanced planning and awesome math skills, Seth will be able to enjoy a reasonably normal Thanksgiving dinner. Lots of food, lots of insulin. Is it worth it? Absolutely!

After the calculating, we rewarded ourselves with banana pudding. Yum!

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  1. I always knew that people with diabetes had to be careful about what to eat, but I am stunned to see how truly labor intensive it really is. I imagine that it makes menu planning and cooking a lot less fun. It sounds like your son has the right attitude to make the best of it.

    1. Thanks Lara. His attitude is amazing! Because we did all the calculating ahead of time, the cooking was still fun.