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.
Posted on December 16, 2007, in Cooking, Diabetes. Bookmark the permalink. Leave a Comment.
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