I am diabetic and will be eating what I want for Thanksgiving -within reason. My doctor told me that I can enjoy myself as long as I don't splurge on anything. I know it will be hard for your guest as he is just newly diagnosed and I remember the panic and super vigilance when I was first diagnosed. Of course, a diabetic should always be careful what they eat but thank goodness over time the panic goes away and you learn to adjust your habits. I agree with those who said that you should just cook what you normally cook. I know that sounds mean but as a diabetic there are normally enough vegetable and protein choices at a Thanksgiving dinner to fill him up. Sweet potatoes without added sugar are actually much better then white potatoes as they are a more complex carbohydrate and really anything that is digested more slowly (carb wise) is best that way you don't get as bad of a sugar spike. You will do great! Karen

I have a wonderful "coffee table" book by Claire Jones titled "Monet's Table." It is a pictorial history of the artists life and includes his paintings and recipes. It inspired me to do the same for my family. I am a creative artist and use that creativity in my recipes. The biggest regret I have is letting my grandparents die without getting all that history and all those recipes. My mom was NOT a cook! OMG! All she ever cooked was meatloaf, mac and cheese, and ewwwww salmon patties. OMG I forgot that dreaded liver!! I am using Word for my book. It will take me a long time, but I keep it in my head and try to photograph the family enjoying my recipes at get together s (as is pictured in the Monet book). The one they will remember fondly is cranking the ice cream in the hot summer by the swimming pool. One cranking, one sitting, everyone supervising, and then the licking of the paddle! I've got all the recipes in the book so far. We kick em up every year. I love to grow my own herbs, cure my own olives, and make my own wine from things that we grow. I will include all that in the book, and I will illustrate as much as I can with watercolor and other mediums. I like the idea you give here of sleeving the pages in plastic. Kinkos will plastic coat pages also for a price, but that is an option, and they will bind it all also. It's a project, but a fun one! Love all your ideas!! Suzi

Bamia (sweet & sour okra) 1 lb small okra pods 2 tbls EVOO 1 tbls honey Salt & pepper to taste 1 tbls lime juice ½ cup water Wash okra and pat dry. Top and tail it, discarding any blemished or hard pods Heat the oil in a heavy saucepan and sauté okra 3-5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice and water. Cover, lower heat, and simmer 15 minutes, adding more water if necessary, until pods are tender. Source: Traditional Egyptian dish. Stewed Chickpeas & Okra 2 tbls oil 1 cup okra in ½-inch slices ½ cup chopped onion ½ cup chopped green pepper 1 can (14 ½ oz) diced tomatoes ¼ tsp oregano ¼ tsp ground cumin 1/8 tsp salt 1/8 tsp red pepper 1 cup cooked or canned chickpeas Heat oil over medium high heat in saucepan. Add the okra, onion, and bell pepper and cook, stirring, until softened. Stir in the tomatoes. Add the spices. Stir in the chickpeas, bring to boil, lower the heat and simmer, uncovered, ten minutes. Source: "Wholesome Harvest" Okra Crustini 12-15 okra, sliced 6 garlic cloves, minced 2-4 paste tomatoes, diced handful basil, chopped white wine salt & pepper to taste Olive oil French bread Diagonally cut French bread about 3/8 inch thick. Brush with olive oil and toast both sides, preferably over a charcoal fire; of in the broiler. Saute okra in olive oil, 3-4 minutes, then add garlic and continue cooking until garlic just turns golden. Add tomatoes and a dash of white wine. Add salt & pepper. When juices start to flow add the basil. Cook until tomatoes have fully softened and their juice combines with the okra. Pile the mixture on the toasted bread slices. Source: Original recipe. Bhindi Bharwan (Indian Stuffed Okra) 1 lb okra* 3 tbls oil 1 tsp cumin seeds 1 med onion, chopped 2 green chilies, seeded & chopped ¾ inch ginger, finely chopped 1 tomato, chopped stuffing: 3 tsp ground coriander 2 tsp ground tumeric 2 tsp ground fennel seed 2 tsp Amchur (dried mango powder) 1 tsp cayenne ½ tsp salt Cut the stalk off each okra pod and make a lengthwise slit. Combine stuffing ingredients and mix well. Stuff each pod with the mixture. Saute cumin with a little oil until it starts to crackle. Add onion, chilies, and ginger and sauté until the onion turns transparent. Add tomato and cook until it turns pulpy. Add the okra and cook for 5 minutes until tender and well coated with the sauce. Serve with rice. *Zucchini or other summer squash can be substituted. Source: "The Food of Asia"

Finally getting back to this thread! LOL! Here's the recipe as written.....and made by me for a lot of years. But in recent years I have modifyed it. You will notice that it is basically 3 cups of nuts and 3 cups of fruit...plus 1/2 cup raisins. So I make up the 3 cups of nuts out of pecans, walnuts and hazel nuts....I don't particularly like Brazil nuts and I love hazel nuts! And I don't like marischino cherries at all.....so I make up my 3 cups of fruit with candied pineapple, cut up pieces of dried apricots....some candied peel and candied cherries and dried cranberrys.....and of course the raisins....got to have raisins!! Then proceed as directed Fruit cake....makes 1 9 x 5 x 3 inch loaf 1 1/2 c. shelled whole brazil nuts 1 1/2 walnut halves ( I use 3/4 c walnuts and 3/4 c. pecans) 1 c. pitted dates. 1 c. candied orange peel ( I also, substitute some candied pineapple for some of the orange peel) 1/2 c red marischino cherries, drained a long time!! 1/2 c green marischino cherries...NOT the mint flavored kind!! also drained 1/2 white sultana raisins 3/4 c sifted flour 3/4 c. sugar 1/2 t. baking powder 1/2 t. salt 3 eggs 1 t. vanilla Mix fruit and nuts. mix dry ingredients and sift over the fruit and nuts, tossing to coat evenly. Beat eggs until light and fluffy, add vanilla, and add to the fruit mix, tossing to mix but gently!! Butter a loaf pan ( actually you should have done this before you started!) line it with parchment and butter the parchment. Place mixture in pan, pressing down to eliminate air bubbles and bake 300deg. for 1/1/2 to 1 3/4 hrs....test with a toothpick. I soak with brandy and wrap in cheese cloth and foil and a plastic bag and store in the refrig. for at least a month. Keeps for years as long as you replenish the brandy from time to time to keep it from molding! Of course you can save some of the nut halves to decorate the top before baking if you want to be fancy schmancy. Enjoy!! Linda