.
Bedtime? After 08:00? Before 07:00, 11:00? I... simply don't
know. The sun was up, but it is up around 06:30? 06:00? I...
can't be sure. I woke... around 17:30, or 18:30. No...
17:30. I had a discrepancy in time pieces... I just solved it. So,
yes, I have been awake for an hour.
I started on insulin a bit ago, again. It has been staying around 200 to
225, off insulin, eating one meal a day. I hadn't been eating kefir,
just drinking water and a meal a day. Sometimes a larger meal, though I
missed food a day or three a week. It had gotten up to over 300 with a
larger meat yesterday, so I hit it pretty hard. But not extremely hard,
with insulin. It dropped to 78 within an hour! I was so
cold! I took a roll of carb tabs immediately. I didn't feel bad,
but I knew if I didn't do something, I was about to feel really bad.
It fell hard and fast. So much so I was shivering in the computer room,
which was still 76. Brutal. That is what finally chased me to
bed... the cold! I still didn't want to sleep in too warm of an
environment. Even if it felt cold, I suspected I would get heatsick from
it. So I kept things going to keep it around 73. However, I ended
up having to bundle up in three blankets, and would have added another if I
could have found one. It was down there, just... so tired! I...
did what I could, shivering all night.
Blood sugar is at about 225 this "morning". I still feel off, as I have
been. Hoping to push through. I set a few of the pots and pans to
soak last night, and will hit them shortly. Food tonight?
Something, somehow. I did reset all of the kefir. I'll put up what
is ready as soon as it is ready, checking each jar twice a day. Some of
it just ripens faster, some of it takes days. It's... an odd
thing.
Each jar has it's own little system going, and works faster or slower.
Perhaps one gets a draft, so ferments slower? One has more of one or
several sorts of bacteria or yeast, so goes faster? I can't be
certain. But, it is set up. Even so, it takes a couple days in the
fridge before it is good to consume, as I see things. First it has to be
cool enough, second, it really needs to finish fermenting... a cold finish.
I suppose I could get a can of sardines. I try to eat a couple of those
a week. More an edible vitamin than a taste treat. I need to get
back to cooking, to get liver back on the menu. Liver, bacon, and onion
is actually okay. I tease that it is fantastic. Though, sometimes,
if it's been a while, it can be. But, when it becomes a regular item, it
can get a bit boring. Just the truth. Hmm... you know... wilting
greens on top, sometimes, might help? Variety...
