Why I Blog.

If there’s one thing National Blog Posting Month (NaBloPoMo) has taught me, it’s that I’m not a seven day a week blogger.  While I am still embracing the assignment to write each and every day, not all of the fruits of my keyboard are, in my opinion, post-worthy.  My goal with this blog is to disseminate meaningful information.  This may come in the form of news bits, interviews, the sharing of healthful, gluten-free recipes or honest accounts of my day-to-day struggles to achieve good blood sugar control.  Two weeks into National Blog Posting Month, I discovered that this goal did not coincide with the the ultimate goal of NaBloPoMo: 30 posts in 30 days.

At the beginning of National Blog Posting Month, I was inspired by the challenge.  I had things to say and ideas to share.  I felt accountable and was finally able to write some posts that I’d been mulling over (yet failing to pen) for weeks.

But then, I got badly glutenized and felt sick and exhausted and dejected for a week.  In addition to this, after World Diabetes Day I was feeling a bit overwhelmed by my diabetes life.  While I do enjoy educating people about my chronic conditions, I also enjoy, no, need a break every once in a while.

I’m not suggesting a break from my diabetes management — I will always do blood tests and take my insulin and measure my food and correct for high blood sugars and record this ever-changing assortment of numbers in my log book.  By this point, these basic elements of my personal diabetes management are routine.  Using a measuring cup instead of a proper serving spoon to dole out soup or rice or refried beans is just how we serve food in our house.  Bleeding a little and doing some math before each meal or snack is just how it’s done.  If I need to, I can sail through the day — and still take proper care of myself — without having to put much thought into it.

However, after 17 days of relentless blogging, I found that I was putting too much thought into this disease.  I felt inundated.  Diabetes and celiac are huge parts of my life but they aren’t the only parts of my life.  (And they definitely aren’t the most fun parts!)  I needed a break.  I needed a few days of: “Test, bolus and move on.  Minimal thought required.”  And I realized that I did not want to be blogging simply for the sake of blogging.

As I said, I want to disseminate meaningful information.  I want to talk because I have something to say, not because I feel obligated.  I want to inform and inspire by adding my thoughts and opinions to the diabetes and gluten-free online communities at large.  This may mean one post a week or five posts a week or three posts a week.  I don’t always have things to share.  But, when I do, I will share them.

This is why I blog.

And this is why I’ll proudly accept my failing grade in National Blog Posting Month.

Down and Out.

I’m under the weather (I think some gluten was hiding in last night’s supper) and have decided to spend the rest of this dark and dreary day doing something like this:

Or this:

See you tomorrow!

World Diabetes Day ’09 In Photographs

I wonder if, back in 1898, Mr. J.B. Brooks knew that the bag loops on his revolutionary saddle would be sporting WDD advocacy signage?

Dressing up the Long Haul Trucker on a chilly WDD morning.

You mean hula hooping in a cycling cap isn’t cool?

Blue circles, represent!

Our trusty steeds, ready to roll.

Riding over Victoria’s Johnson Street Bridge (a.k.a. The Blue Bridge).  This well-known, civic structure was lit in blue during the 2008 WDD Blue Monument Challenge.

Your friendly, neighbourhood World Diabetes Day Ride organizers.  The Olympic Mountains behind us were absolutely stunning (this photo does not do them justice, even a little bit).

Some of the bicycles pose for a shot at the Legislative Buildings, Victoria, British Columbia.

To see more photos from World Diabetes Day in Victoria, check out the My Favourite Number Facebook fan page.

The From Scratch Era v.2: Minted Mushy Pea & Braised Leek Risotto

After my diagnosis with celiac disease, Daniel and I made a decision to dive headfirst into celebrating all the beautiful, healthful and delicious foods that I could eat, instead of focusing on the negative and dwelling on the foods that were now off limits. We made a concerted effort to expand our culinary horizons and began researching “new” dishes that were celiac friendly but that we had never tried before. Forcing myself to step outside the confines of our gluten-centric, North American cuisine, I discovered a whole world of choices and flavours that I had never even imagined existed.

As a team, Daniel and I started experimenting with new grains, new spices and new cooking techniques. We started making Thai-style rice dishes, whizzing up spicy, green curry pastes from scratch. We started mixing together corn flour, water, milk and salt for homemade arepa (the recipe brought to us straight from Cali by our dear Colombian friends). We started creating our own pizza doughs, with garfava and tapioca flours, to create gorgeous crispy-on-the-outside, soft-on-the-inside crusts perfect for piling high with hand-torn chunks of fresh mozzarella, black olives and local basil, spinach, onions and tomatoes.

We also started making risotto.

Oh, risotto! Decadently flavourful and creamy. Hearty and comforting. A seemingly fancy-pants dish that, in reality, is extraordinarily easy — and fairly pocketbook friendly. If you can ladle and you can stir, you can risotto. (And, you can also, apparently, turn nouns into verbs).

When we first began making risotto, we relied solely on other people’s recipes, following their instructions step by meticulous step as we honed our skills. Now, nine months since our initial foray into the wide world of Arborio rice, stock, butter and parmesan, we are, more and more often, leaving our cook books on the shelf and trying out our own recipes.

We have come to realize that a well-made risotto bianco is the perfect blank canvas for experimenting with new flavour combinations. From a basic risotto recipe, I can be as imaginative and creative as I desire, adding fresh herbs, dried herbs, seafood, bacon or roasted, boiled or puréed veggies. When it comes to risotto, the world is truly my oyster. (Mmm, oyster risotto. I’ve never tried it but I’m willing to bet it’s great. Oysters with butter, garlic, pepper, white wine…it’s perfect! Ooh, smoked oysters! And maybe some fresh parsley. I can definitely do something with this…but I digress).

It was with this sense of freedom and creativity that Daniel and I approached the dinner party we hosted last Wednesday night. Surrounded by good friends, good wine and good music, we chopped up farm-fresh leeks, picked fresh mint leaves from their stalks and mashed up the last peas of the season (we’d shelled and frozen them a few weeks prior). This was our first time trying this combination of flavours.  This was our first time inventing our very own risotto recipe. And it was a success.  We hope you enjoy it as much as we do!

Minted Mushy Pea & Braised Leek Risotto

For the Braised Leeks

3 cups good quality chicken stock (we like to use Pacific Foods)
good pinch of salt
4 leeks, trimmed and sliced in half lengthwise

For the Minted Mushy Peas

4 or 5 handfuls of peas (fresh or frozen)
1 handful of fresh mint leaves, stalks removed
3 good knobs of butter
salt & pepper

For the Risotto

the 3 cups of braising liquid plus 1 cup more chicken stock
olive oil
½ onion, finely chopped
2 cloves garlic, finely chopped
10 oz Arborio rice
1 glass white wine (we always buy the largest and cheapest bottle available)
small handful grated Parmesan cheese
1 knob of butter
salt & pepper

Braising the Leeks

Bring stock and good pinch of salt to a simmer on stovetop. Once simmering, add leeks. Let simmer for 15 minutes, covered. Carefully remove your leeks from stock, drain off excess liquid, and set aside on a plate. Remove stock from heat and set aside for making the risotto.

Minting & Mushing the Peas

Toss your peas into boiling water and let them boil for approximately two minutes. Tear any large mint leaves into smaller pieces, add all the mint to the pot and let boil for about one minute more. Once your peas are tender with a slight pop, drain the peas and mint into a colander. Put your peas and mint back into your pot. Add butter, salt and a good crack of pepper and mash everything up with a potato masher. The peas don’t need to be mashed to a purée; we mashed until our peas were mostly mushed with some whole pea bits. Cover pot to keep the minted mushy peas warm while you make your risotto.

Making the Risotto

Add one more cup of chicken stock to your braising liquid and place over low heat on the stovetop. In another (large) pot, heat up a good glug of olive oil over medium heat. Add your chopped onion and garlic. Sauté until soft. Turn up heat and add rice. Keep stirring so your rice doesn’t stick. When your rice is toasted (it will turn somewhat translucent and become more fragrant), add the glass of white wine. Once the wine is fully absorbed into the rice, turn down the heat to a high simmer and begin adding your stock, one ladleful at a time. Be sure that each ladleful of stock is fully absorbed before adding the next. Continue adding stock, and gently stirring the rice, until your rice is almost fully cooked (it should have a bit of an “al dante bite”). This takes about 15 minutes. At this point, chop your braised leeks and add them to the pot with the minted, mushy peas. Gently stir until well combined. Remove from heat and add your butter, Parmesan, salt and pepper. Stir gently, cover and let sit for five minutes. The risotto will become wonderfully creamy and decadent.

Serve with extra Parmesan for grating a sprig of fresh mint for garnish.

Serves 6.

Some Educational Viewing

Throughout the month of October, participants submitted videos to the Making Sense of Diabetes project, highlighting ways in which diabetes impacts each of our five senses (touch, smell, sight, taste and hearing).  Today, I am excited to be able to share with you this inspiring compilation video, showcasing winning footage for each of the five senses, brought to us by the Diabetes Hands Foundation.

As the global diabetes community prepares for World Diabetes Day (for all you Victorians out there, don’t forget about our WDD Bike Ride!), please watch, enjoy and be inspired by this video.

All of the Making Sense of Diabetes submissions can be watched at TuDiabetes.  When you have a chance, I highly recommend giving them a gander.

Lest We Forget

Today, on the 11th hour of the 11th day of the 11th month, we will remember.

During the First World War (1914-18), more than 600,000 Canadian soldiers volunteered to go overseas. During the Second World War, (1939-45) more than one million men and women from Canada and Newfoundland served in combat in the army, air force and navy. More than 47,000 men and women did not come home from that battle. In Korea, 516 Canadian soldiers died during the 1950-53 conflict, in which 26,791 Canadians served.  More than 1500 soldiers have died in service to Canada since the Korean War, including service in peacekeeping and other operations.

Today, on the 11th hour of the 11th day of the 11th month, there will be silence. And we will remember.

**Statistics taken from the Oct-Nov-Dec Newsletter of the United Empire Loyalists’ Association of Canada Bicentennial Branch (Southwestern Ontario)

Partner Perspectives: An Introduction

It is my pleasure to introduce to the blogosphere, my number one guy, my favourite fella, my tireless cheerleader (without the mini-skirt), my husband…Mr. Daniel Brandes.  Oh, you’ve seen him before. Like on our wedding anniversary. And on Halloween.  But, as of today, Daniel is officially raising his voice through a new monthly column at My Favourite Number: Partner Perspectives.  While I may be the one in the family with all the chronic illness (geez Laura, didn’t anyone ever teach you how to share?), as my husband, partner and best friend, Daniel is extremely well acquainted with my diabetes life and my gluten-free ways.  And this provides Daniel with an interesting perspective. A partner perspective.

The inspiration for this new column comes from the simple fact that, while Daniel may not know what having chronic illness is like, I do not know what living beside chronic illness is like.

So, without further ado, please give it up for my part-time caregiver and full-time friend, Daniel!

Laura and I have been “running around together” (as my grandfather would say) for more than ten years. Ten years. I am 24 years old. So ten is like, you know, pretty much, forever.  Laura was diagnosed with type 1 diabetes five years before we met.  She was the first person I had ever met who had diabetes; she was the first person I had ever met who had a chronic illness of any kind.  Over the past ten years, our relationship has grown and strengthened.  Our roots run deep. And, over the last ten years, my knowledge and experience of living with diabetes have also grown and are growing still.

And yet. I do not know what having chronic illness is like.  I have, however, gathered a certain amount of insight on the day-to-day, hour-to-hour, minute-to-minute, nitty gritty of living with both type 1 diabetes and celiac disease.  I know the next day exhaustion that comes with a 3 am low. I know the anxiety that comes with eating in a new environment that may or may not be covered in a microscopic film of gluten.  And I know what a vital role I play – as the partner, the wing man, the other half – in the day-to-day, hour-to-hour, minute-to-minute variety show that is Laura’s diabetes/celiac life.

Laura and I often talk about what an important resource the online community of patient health bloggers is and how it has helped Laura — and, no doubt, so many others — to feel so much less alone. During one of these conversations Laura asked if I would lend my voice and share my “partner perspectives” at My Favourite Number.  After some thought, nagging and coercion, I agreed.

So, once a month I will discuss the role that I play as Laura’s partner, best friend, teammate and sometimes-caregiver.  I will explore how living with diabetes and celiac disease has affected my life and shaped and strengthened our relationship. I will share my perspectives — from the serious to the silly — on being her partner, her wing man, her other half.

Reinventing Ourselves: Diabetes and Public Perception

I’m not sure why the public perception of diabetes seems to be so wildly inaccurate.  So often, I am met with statements like: “Oh, you have an insulin pump. So that manages your diabetes for you?” or “Did you eat a lot of sugar when you were a kid?”

No and no.

I don’t expect that every person I meet should have a perfectly clear and accurate understanding of what living with diabetes is like.  I realize that this is completely unreasonable and a wee-bit self centred.  I do, however, think that a reinvention of the public perception of diabetes is definitely in order.  Myths need to be busted and the general public needs to realize that, while we may be plagued with constant finger poking, carb counting and insulin dosing, our lives don’t have to be compromised, or defined, by this disease.

Last week, Kerri Sparling (of SixUntilMe.com) wrote a heartfelt post about diabetes guilt, stating that diabetes, “always seems to come with some added bonus of “You did this to yourself.” It sounds harsh, but I hear it all the time.”  I want the world to be rid of this unfounded blame and, instead, to see all the incredible and inspiring things of which we, as a community, are capable…

• There are the cyclists on Team Type 1 and Team Type 2, showing the world that, with proper management and the use of the latest in diabetes technology, diabetes need not hold us back from reaching our goals and potential.

• There’s Chloe Steepe and her Connected in Motion team, who are “breathing fresh air into diabetes education” through a face-to-face, hands-on and outdoorsy approach to diabetes education.

• There’s all my fellow D-bloggers, writing and vlogging about their day-to-day experiences, educating their non-diabetic readers about life with diabetes and facilitating international, patient-to-patient dialogue about our frustrations, successes, insights and worries.

• There’s George Canyon, Canadian country music artist who, this past summer, flew his own plane across the country on a Canada-wide tour (free to all people with type 1 diabetes), focused on inspiring individuals with type 1 to pursue their life goals.

• Heck, there’s even Nick Jonas — Grammy nominated, mega-pop star and poster-boy for the Bayer Contour meter — singing about his diagnosis and testifying at the JDRF Children’s Congress about the need for further funding for diabetes research.

And there are, oh, so many, many, many more!

This is my world.  These are my inspirations.  And today, on DBlog Day, my hat goes off to each and every member of the type 1 diabetes club. We may be faced with challenges (and we might sometimes run late because of low blood sugar), but we are capable and creative and we are strong.

Here’s to reinventing public perception.  Here’s to changing the way diabetes is viewed by the world at large.

She’s Baaaack!

I don’t know what I did to deserve it but, lately, I can’t seem to shake the presence of that maddening diaerobics instructor (remember her?). Wake at 2.4! And jump to 14.7! Back down to 4.0! C’mon, keep up! Now rise to 12.3! And plunge to 3.5! Breathe. Breathe. And up to 15.6! Oooh, feel that burn?

Maybe it was the recent change in weather, or maybe it was my double-whammy flu shot that brought her bouncing out of the woodwork.  Whatever it was — are you listening, Ms. Shiny-Tights, ’cause I’m talking to you — this is me politely requesting that you take your orange leotard and shove it.  I’m sick of you and your penchant for glucose variability.

The From Scratch Era, v.1: Pumpkins.

Editor’s Note: For more information on the From Scratch Era, please read this introductory post from earlier this week.

With the days getting shorter and the temperature dropping, Daniel and I have recently been gripped with the unmistakable feeling that winter is almost upon us.  The days are grey — damp with drizzly, coastal, late-autumn rain.  Oaks and maples cling to their few remaining leaves.  And, yesterday, we saw the first Juncos of the season, pecking at the leaf litter on Daniel’s campus, newly arrived for their annual stay.

Despite the fact that nature is gearing up for another shift of season, here in the Brandes household Daniel and I are clinging to autumn for all it’s worth.  And, for us, that means pumpkins, pumpkins and more pumpkins!  Orange winter squashes, round in shape with orange flesh — Daniel and I just can’t seem to get enough of them.  We buy our pumpkins direct from the local, Saanich Peninsula farmers who grow them, searching through large, wooden crates, overflowing with all manner of squashes, until we’ve found the perfect one for our culinary needs.  Over the past month, we have moved far beyond the traditional Sugar Pumpkin trying varieties such as: Rouge Vif D’Étampes, Sun Spot and Ambercup.

According to the Joy of Cooking, “Americans think of [pumpkins] first as pie and next as soup…”  We think this is funny.  Mostly, because it’s true.  However, pumpkins are extraordinarily versatile.  Complimenting both sugary baked goods and more savoury pastas and risottos.

Throughout the month of October, Daniel and I have been making a point to expand our pumpkin prowess: We’ve baked gluten-free pumpkin pies and muffin-tin sized pumpkin tarts.  We’ve baked gluten-free pumpkin-carrot-applesauce muffins and gluten-free apple-pumpkin-hazelnut muffins.  We’ve made a rice pasta dish with roasted pumpkin, tomato and Italian sausage.  We’ve concocted all manner of pumpkin soups (some with coconut milk, some with sautéed sage, some with spoonfuls of thyme and, still others, with puréed apple).  We’ve made spiced-pumpkin hot cocoa with whipped cream.  We’ve also simply enjoyed this colourful autumn vegetable on its own — appreciating the subtly sweet flavour of it roasted, in a hot oven, with olive oil, a crack of fresh pepper and a crumbly pinch of Kosher salt.

Out of all of our experimentation, the crowning achievement of our recent love-affair with pumpkin is our roasted winter squash soup with leek and bacon.  (As it simmers, be sure to lean over the pot and breathe in the lovely mingling fragrances of the coriander and sage — intoxicating!)  When we first made this soup, Daniel dipped a teaspoon into the golden-brown purée and had the first taste.  His eyes closed, he stepped back, he uttered, “oh my” and, then, he excitedly dunked the spoon back into the pot, this time offering it to me.  I tasted. I sighed. Our eyes met and we both started to grin. This soup is good.

Roasted Winter Squash Soup with Leek and Bacon
(inspired by Jamie Oliver’s incredible roast squash risotto)

For the Roasted Squash

1 small vine pumpkin (we used Sun Spot, but any sweet, orange-fleshed squash would work well)
1 good drizzle olive oil
1 Tbsp coriander seed
1/2 Tbsp crushed red pepper flakes
good pinch of salt
10 slices good back bacon

For the Soup Base

1 good glug olive oil
2 slices good back bacon, roughly chopped
2 leeks, halved lengthwise and finely sliced
2 cloves garlic, minced
2 carrots, halved lengthwise and chopped
2 ribs celery, chopped
2 Yukon Gold potatoes, peeled and quartered
1 Tbsp dried sage
salt and pepper
1 litre stock (vegetable or chicken)
2 cups spinach, stems removed and roughly chopped

Roasting the Squash

Preheat oven to 400°F.  Bash together coriander, crushed red pepper and salt in mortar and pestle.  Cut your squash into 8 equal slices and scoop out seeds.  Place slices in roasting dish, flesh side up.  Coat squash with a good drizzle of olive oil.  Sprinkle your spice mixture over the squash and roast for 30 minutes.  Remove from oven, lay bacon slices over squash and roast another 10 minutes, or until bacon is crisp.

Making the Soup

While your squash is roasting, heat olive oil in large soup pot over medium-high heat.  Add chopped bacon and sauté until browned.  Add leeks and garlic and sauté until leeks are soft and translucent.  Add carrots and celery and cook until soft, about five minutes.  This is called sweating the vegetables; the carrots and celery will become beautifully glazed in appearance.  Add your potatoes.

At this point, your squash should be close to done.  When it is nice and tender, remove from oven, place bacon aside and scoop squash flesh into the soup pot.

Add sage, salt and pepper to soup pot and give all the veggies a good stir.  Pour in your stock and let simmer until potatoes are fork tender (about 30 minutes).  When the potatoes are done, the soup is ready to be puréed.  If you have an immersion blender, now’s the time to bust it out.  Otherwise, you can ladle the soup into a blender or food processor and whiz it up in small batches.

Once your soup is blended, return to stovetop.  Give your crisp bacon a rough chop and add to the mix along with your chopped spinach.  Stir until the spinach is nicely wilted.

Serve with fresh cornbread and tuck in to this lovely meal.  It’s perfect for a dark, chilly autumn night.

Approximate CHO = 20g/cup