Glass City Gifts: Fused Blue Glass

Please look at this! so cool

Glass City Gifts: Fused Blue Glass: "Here is the bird feeder at the end of the slumping cycle. The first two pictures were taken when the glass is still in the kiln. The wh..."

Kidney & Diabetic Communities Emergency Preparedness

The documents i found were published by the American Kidney Foundation.  They are geared towards Kidney patients on dialysis or another rigorous treatment, and, includes specific considerations for Diabetics.

This includes a .pdf booklet containing a Menu/Shopping list for 3 days.  The foods are easily obtained.  The objective is to meet basic nutritional needs without stressing your kidneys, raising your blood sugars.  There are instructions for Sheltering in home, in a "Shelter" or even at a Dialysis Facility.  Notations on how to prevent your body from building too much waste, and stay stable until you are able to get your medications or treatment you need.

http://www.kidney.org/help/DPIVideos.cfm

Emergency Food Shelter Kit For Diabetics and CKD Folks

Last week i posted that i was just diagnosed with Type 2. I was really surprised for it seemed illogical.  As mentioned my younger sister lost her fight with Diabetes - juvenile onset BRITTLE BRITTLE Type 1. In learning how to manage her disease with her via Joslin Insititute, I learned that the same Gene that determines Diabetes can choose to select Breast Cancer instead, with all the correct circumstances in places, genetically.

I am a breast Cancer Survivor.  Stage 3a Infiltrating, aggressive. 1990-91.  I was 30.   single Mom, Fast tracking DoD Career in the Defense Communications arena.  There was no prior family history.  I defied all the criteria.  Including a Gyn/Ob a few months prior.

My preferred course of action was intense, and more aggressive AMF and/or CMF Chemo protocols.  We switched when my body could not handle what we threw at it.  Entire treatment involved a radical mastectomy, including lymphectomy, Chemotherapy, 28 Days of aggressive Radiation - 68 thousand rads - and a Blind Immune Booster Study through Sandoz Labs to hopefully help my immune system fight and keep me safe.  It did not work. 

In those days AMF or CMF required 4+ hours of infusion.  Today the same treatment is a handful of tablets!  We have come so far!!  And the radiation is not so broad spectrum but rather very focused beams if required.  This is the best news in the Cancer Treatment world today.

Back to current time -  So obviously the Diabetes diagnosis just didn't fit.  My husband is a Type 2 - with extensive complications, including amputation due to MRSA and mostly mis-management of his disease for the beginning years, til he met me! LOL
We eat and live a healthy diet.  Something didn't fit...

The following day I received a copy of my lab results including a request for Serial UA tests. The Labs showed a GFR of  >59 or rather stage 3 Chronic Kidney Disease.  Bottomed out levels of Vit D and sky high triglycerides. Enough so they can not calculate an accurate cholesterol level. They are repeating baselines before progressing to imaging and biopsies.

Given the amount of toxins in my body via prescription medications This made sense to me.  My father is a Donor Kidney Recipient. There is history and logical grounds.

Immediately I got on-line and began to research.  How do i tweak my diet to stave off progression of this monster and i found The GRAIL!

I have volunteered, then hired on for 10 yrs in Disaster Services on local to Federal Levels. I have searched high and low for adequate documents for Diabetics that explain How, What and When with regard to preparing for a Disaster.  Whether it be a Blizzard or hurricane to WWIII - what does a diabetic do without insulin?

The documents i found were published by the American Kidney Foundation.  They are geared towards Kidney patients on dialysis or another rigorous treatment, and, includes specific considerations for Diabetics.

This includes a .pdf booklet containing a Menu/Shopping list for 3 days.  The foods are easily obtained.  The objective is to meet basic nutritional needs without stressing your kidneys, raising your blood sugars.  There are instructions for Sheltering in home, in a "Shelter" or even at a Dialysis Facility.  Notations on how to prevent your body from building too much waste, and stay stable until you are able to get your medications or treatment you need.

Please, Please do not let me mislead you - this is not appropriate for every Diabetic - it does not replace insulin or other medications but it can really help.  It is a tool for those of us who had none.

We believe in long term food storage for many reasons.  One is, if you are very ill who can drive to the store? In our pantry we now have a Rubbermaid Tote filled with Food and Fluid supplies for 6 days for 2 people.  I can grab and go in an Evacuation, or just bring it to the kitchen, open it up and follow "The Plan" if the need arises.  It will travel with us when we go camping.

Please take the time to Prepare so you or someone you know has Diabetes or CKD has an honest chance of surviving a Disaster or Emergency.

If you are unable to find the documents and want a copy I will Gladly email them to you the file please send me an email with Diabetes in the subject line.  Your identity and information will be protected.

50% Off Sale

In Celebration of being Featured Again in a Treasury -  I am selling everything at 50% Off (Except Baked Goods) Now until midnight Feb 13th at midnight pst.  SAVE!!!

sale items:
http://www.etsy.com/shop/RedwolfsOriginals

Treasury:
http://www.etsy.com/treasury/4d55941f18456d919c0544c6/turquoise-touches-the-soul

Article on Selecting Turqouise!!
http://theredwolfsden.blogspot.com/2011/02/redwolfs-den-turqouise-real-deal.html#links

Redwolf's Den: Turqouise: The Real Deal

Redwolf's Den: Turqouise: The Real Deal

Something all turquoise lovers should know..

SURPRISE!!!! You have Diabetes....

Today i was diagnosed with Diabetes, Type 2,
shocking for me, a diabetes educator and advocate, who cooks for a brittle diabetic, my husband - i am still processing.

Redwolf's Apple Pie Bread

This bread is a staple in our house. 

Imagine homemade country white bread with a slight hint of apple pie - filled with apple bits.....

you can see the bits of apples.  The Flavor is very light until you cook with it

Here is how we use Apple Pie Bread:

Toasted - French Toast - Grilled Ham & Cheese - Grilled Cheese But use different cheeses like Swiss or Swiss with Turkey - 

Toast Points with Bleu Cheese Spread with a Salad

Sliced Pork Roast Sandwich with honey mustard...

I think you are getting the idea  

a little heat pops the sweet apple flavor and adds something special to an ordinary sandwich - 

because of its nutritional value and the extra fiber its so much better for you

my husband is a PB & J freak - this bread makes it so much better

how about grilled PB & J or PB and Banana on this Apple Bread?

yummmmmmmmy

if you are interested in buying my bread or my "top secret, classified recipe"

drop me a line...

ENJOY! and

Feed Your Senses

California Pizza Kitchen Pizza Dough Recipe

This recipe is highly published and available - so are many "tastes like CPK"  that are not the real thing.

CPK crust is really more like a croisant than a traditional crust.

There are 2 tricks to this - #1 - make it the day before #2 it really works best for 2 smaller pizzas.

Hopefully you have a pizza stone.  If you don't consider buying one.  Large discount stores i.e. Walmart carry them for $10.  I have seen them in Ace, Aubuchon and True Value hardware stores too.

You can always go here to order 1 from my Kitchen Shop
 http://astore.amazon.com/redwolfsden-20 search Pizza Stone

Pizza Stones can be used in your home oven or better yet an outdoor B-B-Q Grill.


The CPK Basic Crust Recipe  Makes dough for two 9-inch pizzas

Basic Pizza Dough:
1 teaspoon yeast
½ cup plus 1 tablespoon warm water
(105-110 degrees F)
1 ½ cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
4 teaspoons extra virgin olive oil

Honey-Wheat Pizza Dough:
1 teaspoon yeast
½ cup plus 1 teaspoon warm water
(105-110 degrees F)
1 cup bread flour
½ cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
4 teaspoons extra virgin olive oil

Note:
The mixing and handling of the two types of dough are essentially identical except that the honey-wheat tends to rise more slowly.

To make the dough:
1. Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120° F and above will kill the yeast and the dough will not rise.

2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except one teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

3. If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour the liquids (reserving a teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

4. Lightly oil the dough ball and the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature (70-80° F) to rise until double in size; about 1 ½ to 2 hours.

5. Note: The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will become later. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight covered airtight.

6. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).

7. Roll the smaller dough into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.

8. Place the newly formed dough balls in a glass casserole dish, spaced far apart for each to double in size. Seal the top of the dish air-tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

To stretch and form the dough for pizza:
1. Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface.

2. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.

To dress the pizza:
1. Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough won’t become soggy or sticky from the sauces and toppings.

2. When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough doesn’t move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.

3. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don’t attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.