YEY! Mario and Luigi arrived via UPS today while I was at lunch! I’m so super excited!

Also, my other concern about possibly needing to move my appointment up from Tuesday to tomorrow or Monday has been alleviated. I was worried that I would run out of insulin in my current pump the day before and have to waste a whole bunch of insulin by filling a new cartridge. As it turns out, with my decreased insulin requirements, I only average 36u per day. I have 177 units left in my pump now, so that should last 4.9 more days, which would have me lasting until a couple of hours before the appointment. (Unless I bolus by shot for my meals through the weekend. That alone will save about 15u per day). The only question now is whether the insulin will be good  that long. I guess if my bg’s start going up, I’ll switch it all out and only partially fill a new cartridge.

I am trying to resist the urge to go ahead and start on the new pump. I have already set up the pump settings to match my current ones, along with setting up the meter, all per the manual’s instructions (which I have read over and over again before the system got here… I’m such a geek!). I’m hoping that even though I have set it up and taken the batteries out, that it’ll still “remember” the settings. If not, that’s ok. I’ll just consider what I’ve done as a practice run! ;-)

The skins were supposed to arrive today as well, but they didn’t, so I’m guessing they’ll come tomorrow. I’ll keep you guys posted as things move along.

Take Care!

Sugabetic

No, not the British. The Ping system!

I just got off the phone with the rep from Animas. She has everything set up and it is scheduled to be here on Thursday afternoon! AWESOME! I’m so excited! I also ordered the skins for the meter and pump. I got a red one for the meter and a green one for the Ping (You know, the whole “Mario and Luigi” thing).

Also, I asked about the software and all for it so that I can download/upload everything to the computer for doctor appointments. I’ve heard it’s kind of crappy, but I guess I’ll know when it gets here and I play around with it a little bit.

Although my appointment is set for Aug 3rd, I’m debating on having it moved up. I really want it to be on the 3rd for sentimental reasons, but I also don’t know if my current cartridge has enough insulin to last me that long, and I don’t want to replace it only to waste an almost full cartridge the next day. Then again, I may just fill one with 100u and change out Sunday. I don’t know. I’ll figure it out.

I’ll definitely send and post pics when I get the Ping so be on the look out!

The week is finally here.

The week that I am expecting Mario and Luigi (The green Animas Ping pump and meter remote – with red skin, being ordered separately) to come. I am excited and looking forward to the call from the Animas rep that I have been speaking with to call and finalize everything. I am hoping that will be either today or tomorrow. That way, it will be shipped and should arrive either Wednesday or Thursday of this week. Heck, even Friday would be fine.

My appointment with my endo’s nurse (who will be training me) is set for Tuesday, Aug 3rd at 4:30pm. I am super, super, SUPER excited! I am re-reading the Ping manual (for the third time) and imagining my iPhone as the pump so as to familiarize my hands with the pump button placement and imagining in my head the screens that I’m “going” through. Yeah, seems over-the-top, but I hate going to be trained on something and looking like a total dumbhat and not know what to do, press, or go when she tells me. Maybe that would be a great idea. Pump training via iPhone app? Hmm…

I did get the supplies for the Ping in today. (You have to order those separately either through your distributer or Animas, and I went through the distributer.) One month supply of cartridges, SkinTack wipes and PINK (!) inset infusion sets are here waiting on their counterpart to come. I will keep you guys updated on everything when it happens.

I started not to submit my recipe since it’s so simple and I really didn’t have exact quantities of some things, but Cherise convinced me to do it and not chicken out. (HA! – chicken, omelet… anywaaaay…) So, here it is:

You will need:

• 2 eggs
• 1 tablespoon of Smart Balance butter
• 1 tablespoon of Milk
• Teaspoon Salt
• Teaspoon Pepper
• 4 Cherry Tomatoes
• Baby Spinach
• Small package of Goat Cheese
• Dried chopped Basil
• Extra Virgin Olive Oil
• Salsa

First, set your oven broiler on high (Or about 375 if you have a temp control for that), and place a 12 inch pan on the stove top, turned on medium.

Then, take 4 of the tomatoes, cut them in half, and scoop out the middle “seedy” part. (You probably could leave this in and quarter the tomatoes, but I never have liked the middle of a tomato. I’m weird like that.) Then, take a few (maybe 5 or 6) leaves of baby Spinach, roll them up, and chop them to make little confetti pieces. Set these on a sheet pan, drizzle with EVOO (Extra Virgin Olive Oil), and sprinkle on the Spinach and dried basil.  Drizzle a little more EVOO, then place the pan on the middle rack of the oven or one slat up, but not directly under the broiler. They should be cooked and very soft within 5 minutes.

While the tomato/spinach mix is cooking, in a bowl, mix together the eggs, milk, and add salt and pepper (if you want, those are optional), and whisk together. Place the Smart balance butter in the middle of the pan and let it melt to grease the pan (Or you can use PAM instead if you would like). Then, pour your egg mixture in the center of the pan and let it flow to the sides on it’s own. This will push the remaining amount of butter up to the sides and help the side egg omelet not grip the pan. When the omelet looks more than half-cooked through but not done, if you have already removed the tomato/spinach mix, place the mix in a line down the center of the omelet. Sprinkle with about 1-2 tablespoon’s worth of goat cheese (it’s easier to scoop out of the package with a 1/8 tsp measuring spoon and place if you have one) and randomly scatter it on the omelet.

When it looks to be cooked through, take your spatula and flip one side (we’ll say the left side) over the middle, then flip the middle on to the right side to “roll” it like an omelet. Then, just scoot it on to a plate that you have ready to eat it off of. This is where you can cover it in salsa if you’d like or you could add it in the middle with the cheese and tomatoes.

I do not have the definite nutritional info for this, but what I’ve figured from Calorie King is 8.9g of carb per omelet, and this could very well serve 2 people (or just one if you’re hungry!)