I’ve decided to take a break from my other writing projects to write this blog post. Because even though I may take a break from my blog, my diabetes does not take a break from my life. And upon learning some unexpected news recently, it seemed appropriate to mention it here.
So I’m not back to regular blogging but I may pop in every now and then.
Another Year in Cookietown
I’ve spent the past week and a half in Cookietown (aka my parents’ house during the holidays). And my blood sugar levels have never been so amazing. I even reached a no-hitter a couple of times (keeping my blood sugar levels within the lines for an entire day). That means no extreme highs (above 200) and no extreme lows (below 70).
So how did I manage this? Well I’d like to think it’s because I’ve gotten better at managing this disease in the six and half years since I was diagnosed. But the real truth is completely based on biology.
Apparently my pancreas is still making insulin. Continue reading
This short essay describing random days in the life a diabetic was first published in Sugarcoated and is part of the University of Baltimore Plork Anthology (2013).
The harp string of my alarm wakes me. I remove my insulin pump from the folds of my cream-colored sheets. As I walk to the bathroom outside my bedroom, I clip the pump to my underwear.
In the bathroom, I unzip the black case of my glucometer, insert the lancet into the pricking device and then shoot it into my calloused fingertip. I push the blood from my finger and touch a drop to the test strip. The meter reads 88. A good start.
Before I leave for work, I unclip my insulin pump from the plastic tubing taped to the skin above my waist line. I do not want the exercise from walking to and from the bus stops to make my blood sugar drop.
If my blood sugar is low when I wake up, like yesterday when it was 80, I drink a cup of orange juice before leaving.
It also is easier to manage diabetes with the insulin pump—it administers a consistent amount of insulin over a 24-hour period to keep blood sugars stable. Continue reading