No Snow

We don’t have snow, but we do have bugs!

The mild winter thus far, I assume, is responsible for continued insect activity. The two insects that we find with great frequency in the house are Asian Beetles, and Stink Bugs. We are still finding them crawling around the house, this first week of January. This morning it was a stink bug, crawling along the top of the living room curtain.

The New Year is starting off quietly for us, which is quite pleasant. Attila has returned to work, after a week long break. Ginger and I are slowly settling into our usual routines.

This year we have decided to leave our Christmas Tree up until Imbolc/Candlemas, February First/Second, the mid-point between the winter solstice and the spring equinox. Since we now have an artificial tree, this will pose no increased risk of fire. January is such a long month, after the anticipation and celebration of the holiday season. Coloured lights always brighten up the long winter nights.

Ginger has adapted quite well to the presence of the Christmas Tree. At first he was upset about it, as he dislikes any change. Now, he finds it quite comforting to sit under the tree, right at the back, out of sight, watching us intently. Ginger has found his forest.

I learned over the holiday season, that the postprandial glucose response (measured as the glycemic index) to simple carbohydrates, such as pasta, white bread, and white rice, can be significantly reduced if the carbohydrate is cooked and then refrigerated or frozen.

So I’ve decided that if I prepare a meal that includes a simple carbohydrate, I will precook the simple carbohydrate component and refrigerate it, then heat it again just before the meal.

The usual simple carbohydrates in our diet are pasta and basmati rice. We consume whole wheat bread products, complex carbohydrates, so that will not need to be refrigerated. However, our bread only stays fresh for a few days, because it contains no preservatives, and very little salt. After a few days the bread is moved to the refrigerator, and is used to make croutons, or toast… and occasionally poultry dressing. I suppose the refrigeration will reduce the postprandial glucose response somewhat in our whole wheat baking, but less significantly.

On Tuesday I prepared my lunch, making enough for three days. The bowl of pasta and vegetables, and the two containers of pasta and vegetables were pre-cooked, then stored in the refrigerator, ready to be reheated for a meal. A batch of Sweet Chili Thai Sauce was prepared and stored in a mason jar in the refrigerator. I make mine with half the honey called for, and add liquid stevia equivalent to the rest called for. And of course, I always keep a shaker jar of nutritional yeast handy in the cupboard, a favourite savoury topping.

So delicious, no salt added. Lunch for three days!
A bowl of noodles and cooked mixed vegetables, two containers of noodles and cooked mixed vegetables, a jar of homemade Sweet Chili Thai Sauce, and nutritional yeast.



Updated on Thu, Jan 4 at 1:37 PM
-5 °C
Wind 13 NW km/h
Humidity 50 %
Visibility 25 km
Sunrise 7:43 AM
Wind gust 19 km/h
Pressure 102.2 kPa
Ceiling 9100 m
Sunset 4:41 PM


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Ben Hecht
1893 – 1964

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Joan Lansberry

I’m indifferent to basmati rice, but I like jasmine rice (so fragrant!) and short grain brown rice. Banza makes a gluten free pasta we sometimes have. (There’s a few good news sources out there, PBS, Reuters, BBC…..etc.)


Lol! You almost have my lunch from yesterday, Maggie. I had a small amount of refrigerated spaghetti and combined it with some defrosted frozen veggies. I made a pasta salad from that.

Thanks soooo much for that lowering the glycemic index info! That’s so nice to know!


Oh! And we prefer basmati rice, too.


Thinking of you. Hope all is well and the you’re doing well with the extreme cold…