Diabetes can be rough.<\/p>\n
One of the toughest things is how it can force you into separating eating from other ideas, like comfort and pleasure. It\u2019s not that you can\u2019t eat well on diabetes \u2014 you can\u2013 but it\u2019s sometimes hard to disconnect from the concept of \u201cfood as medicine.\u201d There have been times, for example,\u00a0 when\u00a0 I\u2019ve crammed excellent Swiss chocolate into my mouth to fight off low blood sugars and haven\u2019t even really even tasted it. Or nights when I\u2019ve sat\u00a0 at dinner parties literally sulking because I can\u2019t have a bite of cheesecake.<\/p>\n
This winter has been particularly difficult, because the more cold weather we have \u2014 and we\u2019ve had a truck-ful \u2013\u00a0 the more we stay inside, and the more we stay inside, the more I think about comfort food, like cookies and fresh bread and other assorted carbs.<\/p>\n
All of this came to mind because with Valentine\u2019s Day around the corner, I decided to bake and mail some homemade chocolate chip cookies to my sons\u00a0 in Connecticut and Massachusetts. Baking is one of the\u00a0 most satisfying winter sports,\u00a0 but it\u2019s always fraught with possible pitfalls, particularly when the recipes involve chocolate and butter. My approach would have to involve resolve if I didn\u2019t want to wreck my sugars. And, keeping that in mind, I managed to make the cookies with only three tastes, a record.<\/p>\n
How did I manage it? By focusing on the process, rather than the product. I took my time creaming the butter and sugar, carefully measuring in the flour and baking soda, and sitting outside the stove, drawing in deep breaths of\u00a0 sweet cocoa scented air. I know, I know, it doesn\u2019t hold a candle to an all out cookie feast. But I got a share of pleasure and comfort with none of the guilt, and for now, that might have to pass for my type 2 version of nirvana.<\/p>\n","protected":false},"excerpt":{"rendered":"
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