popcorn for supper

I attended a screening of Shutter Island last night. Thanks again to Capone of Ain’t It Cool News for adding me to the guest list. The screening was at the ShowPlace ICON, and we (I brought Nite with me) got to sit in the VIP balcony along with the other folks on the AICN list. There were some giveaways, and a lady who found a Shutter Island bumper sticker under her seat won a free night’s stay at The Four Seasons. I would have given up my balcony seat (and access to the bar) for that.

I ended up enjoying the movie (it’s hard not to like anything directed by Martin Scorsese), which was a very good genre film, very film noir and moody. We won’t talk about how awful the Boston accents were. It wasn’t especially violent but all the creeping about dark mental hospitals and sudden flashes of light did have me peeping from behind my scarf a few times, or sticking my face in the bag of popcorn I shared with Nite.

I know I missed blogging yesterday, but my Wednesday evening wasn’t much to talk about. Except that I think I have to stop eating so much white rice. Seriously, my blood sugar can’t take it. But it’s so good, and brown rice is so whatever. I thought I was fine, eating my panang curry and watching “Being Erica” and generally having another quiet-yet-totally-fine evening at home. Of course I took my meds. I go to bed. Now I admit that I don’t get enough sleep at night but when I woke up Thursday morning I tested my blood sugar and my fasting blood glucose would have you believe I’d been mainlining regular Coca-Cola for the last 6.5 hours. It was maddening.

But not surprising. My eating habits still need to change. I still need to change. But that’s not so easy or so quick to do. Blech.

Thursday lunch was more Thai food. A co-worker thought my department should have an outing, so lunch at a nearby restaurant was suggested. I had fried won tons (that’s not healthy, Jasmine!) that were stuffed with shrimp and cabbage (oh alright). I had shrimp won ton soup (hurray) with barbecued pork (delicious but not good for you!). There was bok choy in the soup (yay veggies!) that I did not eat (boo!). Also I made small talk with the co-workers, mainly about food and why I haven’t yet shared pictures of my Paris trip with them (um…).

I said that my pictures were private-ish for the most part because of the pictures I took of Khloé and Jeff’s baby, and they’re concerned about her privacy. Those pics, currently posted to Flickr, are public for the time-being but most of them will probably become visible only to friends and family in the coming weeks. So if you happen to read old posts from my time in Paris and see a blank square where a tiny baby in white bunting used to be, maybe we need to become better friends so you can see them?

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4 Comments

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4 responses to “popcorn for supper

  1. Nadine

    Here’s a terrific brown rice recipe for you, courtesy of Cook’s Illustrated:

    Foolproof Oven-Baked Brown Rice

    Serves 4 to 6. Published May 1, 2004.

    To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

    Ingredients
    1 1/2 cups long-grain brown rice , medium-grain brown rice, or short-grain brown rice
    2 1/3 cups water
    2 teaspoons unsalted butter or vegetable oil
    1/2 teaspoon table salt
    Instructions

    1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

    2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

    3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

    Per Serving: Cal 180; Fat 3 g; Sat fat 0 g; Chol 0 mg; Carb 36 g; Protein 4 g; Fiber 2 g; Sodium 200 mg

    • I love Cook’s Illustrated. I will see about this recipe. The carb count per serving is giving me the heebie-jeebies, though, so I’ll have to think about this one. Thank you!

  2. I sometimes think a type 2 diagnosis is more difficult to deal with than a type 1 diagnosis. You have years of ingrained eating habits to deal with rather than just changing your child’s eating habits at an early age, y’know? Neither is a walk in the park, though.

    O cannot eat white rice or pasta without her blood sugar going thru the roof. We have to do very creative insulin dosing in order to manage the spike and crash that inevitably follows.

    Have you checked out any of the diabetes online resources? dLife has a great forum that’s very active and might help some. The Children With Diabetes forum also has a lot of useful information and isn’t really just for kids. There’s a good diabetes site on Ning called tu Diabetes that’s also excellent.

    Do you remember Rachel? I brought her to Poppy’s party – she has type 2 and might be a good resource for you, too. Her blog is here: http://talesofmy30s.wordpress.com/

    Changing eating habits is hard no matter what.

    • I think I have to spend more time on dLife. I subscribe to some of the blog RSS feeds but I think I need to get back to cooking.

      Of course I remember Rachel! Lovely lady. I’ve been following her on Twitter and on her blog as well.

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