One night in Bangkok…uhhh, Colorado.

Bon Appetit for inspiration, blood glucose meter for the reality check.

Creating a pot of stock from the wing tips and innards of the duck. The stock will eventually go into a delicious sauce for the duck meat.

Greg carves the duck.

The full spread. Duck meat topped with the port-garlic sauce (courtesy Greg), buttermilk-garlic mashed Yukon Gold potatoes (courtesy Rachel), warm spinach salad with an apple cider & bacon dressing (courtesy Rachel). Oh yeah, Greg is currently keeping his pile of test strips on the kitchen table.

Accompanied by a French Syrah and followed by pumpkin pie (with pre-made graham cracker crust) a la Rachel.

P.S. I dispel some of the myths about carbohydrates and finally give the recipe for that Thanksgiving cranberry dessert over at Fit Fare.