Living the high life on the water

Okay, first, I am not Bill Gates, where I never inhaled and neither does Sock Monkey (really, he doesn't).  I thought this would be a great opener for what I'm finding a VERY difficult blog to write.  I've been dwelling on how to put my experience that many of you saw and commented on my Instagram post, but I personally, do not remember too much, but my DH does.  

Since the '70s, as a Type 1 Diabetic, I took up the occasional puff puff when going out with friends.  It was mainly due to the fact that drinking alcohol was not one of my top things to relax with when out.  Being an introvert, it helped me loosen up a bit and at least remember the next day what I did.  Also, I tended to be the designated driver for my friends, since most of them couldn't afford the luxury of a car. 

Fast forward 40 years later, cannabis (weed) in Canada has been legal for both recreational and medicinal purposes since 2018.  Along with that, this year where I live, our small town that I believe still holds the record for the most Tim Horton's in Canada.  It looks like we are going the same route with shops opening up (and the one we went to called Shiny Bud... right across from, yuppers a Tim Horton ).  Think of these weed shops as being like a "candy store", which is how I felt when I stepped into one about a month ago to check out what it's all about.  Lots of goodies behind locked up display cases, etc.

My DH uses medicinal weed to help him deal with life.  Since he's started, I have seen an increase with my puff puff range during the week, unlike when he was working, it was just a weekend treat.  My main dislike is getting the munchies afterward, which we all know, will increase blood sugar control along with weight excess as a diabetic.  Of course, we all differ in how our bodies react, just like our insulin use.

Last weekend, my DH went to the shop to pick up some goodies, and the package you see above nestled in Sock Monkey's legs is a pre-rolled joint from Tweed.  It's a fat little bugger, and just a few puffs, sent me into a horrible spiral.

Here I was sitting on the side of our sailboat at our mooring ball, feet dangling over, relaxing after a day of work (I do a weekend shift) as we waited for dinner to cook on the BBQ.  I try to only smoke when I know that food will be involved since it works out better for the munchies along with insulin coverage. Basically from what I can remember over the period of an hour was my husband trying to hold onto me as I puked, sweated like I was in a sauna (I remember that bit), and slipping in/out of laa-laa-land so I wouldn't slip through the lifelines and fall into the water.  I swear I was hallucinating, and talking out loud (I thought I was shouting), but he said I wasn't quite making sense, even though it felt so real.  

What was alarming him was my Fitbit showing my heart racing away, and I think I remember telling him to check on it, along with my Dexcom to see if I was having a low blood sugar (see - we diabetics can't shut our brains down when we're in a bad place).  Blood sugars were perfect! 

What follows after that was him trying to get the attention of a few other moored boats for help, and when they did hear him, one of the members of our club who had experienced a stroke on his boat (where he voice-activated his mobile since he could not move, to get help).  I vaguely remember being rolled under the lifelines (and I'm no small person), into a dinghy. Being held, talked to keep me from passing out, it seemed like it took forever to get to shore (and the same thing with the ambulance ride).  The whole time I had my eyes closed for some reason. Weird, weird, weird.  Even composing this now, it feels like a dream.

So, this pukey coated old cat got loaded off onto the front dock of our club and whisked away by ambulance to the closest hospital about 20 minutes away.  Once I started to feel my body again, and be able to talk/think properly, it was basically determined that the higher concentration of TSH in this pre-rolled joint is probably the culprit.  The doctor pointed out as well, weed has come a long way since the early days, before it, and growers for the markets we have here in Canada are creating stronger and stronger high THC strains then what many of us smoked back in the day.  

So, all is good in my little world.  I've not smoked since then, and the smell of it makes me feel nauseated but that may soon pass, but for now, I think if I do partake in a puff puff session, using homegrown (we're allowed to grow 3 plants per household here in Canada) may be the way to go in future. My DH was so worried he was going to lose me, and in my brain during the whole time, I was trying to not freak out that I was having heart issues that are one of the many complications of diabetes.

Thank you to the members of our yacht club who did such a marvelous job of handling the situation, and because of what happened, we're planning on holding a course to teach people how to handle an offshore rescue like they did for me in the near future.  

Life is good on the water - one of my rescuers :)

Baked Rutabaga and Hot Italian Sausage Sauce

I have been posting quite a few of the usual #dblog that I would have done here at the Roller Coaster Ride of Diabetes being posted on my Instagram account.  I find a picture, with a few words (well, not always in my case <lol>), I get more satisfaction with knowing that it might touch someone’s life in a hopefully positive way, rather than going the route of a blog where many people are just so darn busy, they don’t have time to read all my words, funny links I pop in.

 

So, just remember, if you don’t see me posting here as often, you can always find me hanging out on Instagram while it’s still a fun place to post (sadly since Facebook bought it up, it’s changed slightly, but I still prefer to coziness, less drama of Instagram).

Now to the topic of this wonderful subject of pasta, that often makes those of us with diabetes/gluten intolerant and/or trying to lose weight, shudder and say “ No, No, No … it’s evil – it’s Creepy Pasta “.

I had ½ of medium-sized Rutabaga sitting in my crisper that I figured before it went funky, should be used.  I’m only trying to keep enough food to see me through the week, to not only to cut down on the grocery bill costs but also live the “waste not want not” way that I was raised on as a child living at home with parents that went through WWII. I’m telling you, this Pandemic is making a few of us revert back to days of the old (e.g. I no longer buy paper tissues aka snot rags). I've been making my own from thrift shop finds of cotton sheets that help to reduce landfill!

If you watched the above short video compilation above  … something new that I learned with my HuaweiP20 mobile … then you will get an idea of why I’m raving about this type of “pasta” over the usual spiraled zucchini (tends to be watery) / carrot (which is good) . Rutabaga packs in a lot of nutrition and is low in carbs depending of course on how much you eat!  I mean, it looks like pasta, is al dente, what more can you ask for?

“ Ugh “ you are saying to yourself (or out loud  – watch out someone might be watching you) …  “ Really isn’t that turnip that my Mum forced on me in some form or another as a kid? Nope don’t like it, won’t try it … “ yadda, yadda, yadda.

Come on – what is the harm in giving it a try?

Well, listen up matey … it’s NOT a turnip.  Yes, they are both root vegetables but found out when doing my in-depth research that’s done for all my scribbles you read that it’s probably a hybrid of a cabbage AND a turnip.  Sadly, the poor humble rutabaga is sadly confused and sold as yellow turnips or wax turnips.  It's part of the clan of root vegetables and a member of the Brassica family (doesn’t this sound like a story out of Outlander?) and rutabaga is probably a hybrid of a cabbage and a turnip.  The first known printed reference to the rutabaga came from the Swiss botanist Gaspard Bauhim in 1620, where he noted that it was growing wild in Sweden.  Of course, then speed on to WWI / WWI … many folks ate it, that's all they had at the time, so tend to not eat it because of the memories.

Turnip  /  Rutabaga - picture courtesy of Fine Cooking  

Where they both differ you may ask?  Rutabagas usually have yellow flesh and a purple-tinged yellow skin, and they’re bigger than turnips. Both vegetables have a slightly sweet but snappy flavor reminiscent of cabbage, but rutabagas are sweeter. 

So, here’s what I did. 

• I peeled the wedge of rutabaga I had.  Stuck it on my Spiralizer and spiraled away (you won’t get dizzy trust me).  Note, you can get many different versions, go with what you can afford, have storage area for, etc.   
• If baking in oven like I did. Set your oven at Gas Mark 4 / 350 °F / 175 °C
• Ensure you have the right sized pot for your “pasta”, and get the water boiling (you could do this first, but after I spiraled what I thought wouldn’t amount to much, I’m glad I got the water boiling afterward, it would not have fit in the pot I'd intended to use.  During that time of waiting for water to come to a boil, just clean up the area to have less to deal with afterward, have a sip of your fav bevy, contemplate your navel, whatever.
• Drop “pasta” into the water (it’s up to you if you want to put in a bit of salt, I didn’t), and cook for about 4-5 minutes.  Drain. Set Aside.
• This next step is now up to you!  You are the creator of this wonderful dish. For myself, I had a leftover Hot Italian sausage sauce from a few days before.  I simply put a few scoops over the cooked “pasta” in a ceramic one–person dish smearing a bit of olive oil on the sides/bottom to prevent sticking. Stirred it around and topped it with some grated Parmesan.  Now, maybe that’s not your cuppa tea, go with whatever sauce you like with your regular pasta.  Maybe you like it simple, tossed in olive oil/butter with a bit of freshly grated pepper and some grated cheese.  It’s up to you!
• Bake for about 30 minutes until bubbly and cheese melted. 

If you’re not oven baking like I did, I can’t wait to see your comments below on what version you created, be it Vegan/Vegetarian … whatever makes your tummy feel happy, and blood sugars stable.  Feel free to post the link from your social media account as well so we can all drool over it! 

Bon appetite!

NB:  Many thanks to Rutabaga Fest Blyth on Instagram for getting my mind interested in trying a vegetable that sometimes can get overlooked.  They are also on Facebook.