Feeling a tad jumpy and out-of-sorts. Sugars, normal. Jet-lag and the morning rocket-fuel coffee?
Totally intimidated by the guys sitting at the next table with their gazillion dishes of different stuff, and bowls of assorted sauces. Was feeling chuffed at my stir fry cabbage, spring onions and tomatoes, with pork strips! Even if I added noodles or rice, I wouldn’t get near to their spread.
A lunch of northern Vietnamese cuisine. Chef Y, of the Hanoi Cooking Centre, had an excellent approach to preparing a diabetic meal. Making the food diabetic ‘sensitive’. Without added sugar, no dressings and soya as a dipping sauce.
Banana flower salad, with pork, prawn, garlic and ginger. The soya (rather than sweet chilly) sauce a tad strong for delicate rice paper spring rolls, which had prawns and a touch of pineapple. Ginger chicken, served with rice. The sauce unbelievable. Coconut cream, with sweet corn and sticky rice desert didn’t work without the sugar that is usually included. Glass of Italian wine an excellent foil for the subtle food flavours.
High 6.9 mmol/L
Low 4.7 mmol/L