So...whats for dinner?
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I can't express it any better than Bedo: I wish there was a right thing to say to make it all better. And to quote Moon, "I hate cancer."
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Susan--- Triple my favorite bad word.......this SHIT brought us all together and it keeps us together doesn't it....... Sounds like you have a wise, very upfront doctor.
And you are a very intelligent woman, so you will figure out a plan and a priority schedule that will help you sustain your level of health. I feel it in my being. And I am going to give this all over the God tonight, so try and relax. My angel is staying over with you for the long haul.
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Susan, ditto on the I HATE CANCER!! That said I admire your task orientation and flexibility to make changes that will help you be assured of the best quality of life....definitely take that trip before any meds changes so you can make the most of it! I also like the sound of your doc...to acknowledge her work as art as well as science feels important to me. You are someone who always handles so much on your plate in amazing fashion, I suspect you will do no less, but I do hope you can fit in more rest to partner with your body to fight the beast
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Ditto, Lacey.
Dh made beef stew with veggies for dinner last night. It was very good. He must have made a roux (flour on floor was a clue) since there was brown gravy. Side was romaine salad with cucumber, avocado and gorgonzola and kalamata olives. Champagne vinegar and lime flavored olive oil dressing. Enjoyed the meal.
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Well crap Susan, not exactly the news we were hoping for. Even though you have a plan, I hope Faslodex will keep working for you far longer than three months. I agree with Lacey, I hope your new plan includes some down time for you. Did your doc attribute your current fatigue to the mets? I'm joining the I HATE CANCER chorus but I'm also adding FUCANCER to the refrain. (My apologies to anyone I'm offending). Cancer is offensive.
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Love the FUCANCER Nancy..... We need a little logo with that word on it on some sweatshirts....you know a tasteful small medallion kind of thing like on the POLO or Ralph Lauren clothing.....
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Love your tasteful sweatshirt idea, Redheaded.
My Mario Batali email today included a delightful sounding lemon linguini recipe. Thinking many of you with Meyer lemons might enjoy this.....yum!
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Susan. Sorry to hear your news. Crap. Crappity crap. Vent if you need we are all here at the table for you. Your doctor sounds amazing. Truth may be hard but I need the truth no matter what. Hugs.
Carole. The beef stew saga reminded me of my younger daughter a long time ago. She was sick and I sent my older DD up to see what she wanted for lunch. She came down and told me DD2 wanted Butt soup. Butt soup? I told DD1 to go up and ask again cause i didn't know what she meant. She came ask down and said that, yes, she definitely wanted Butt soup. So of course I go up the stairs to find out what this crazy soup is that she wants so badly for lunch. Darling, what did you want for lunch????
Answer: ANY THING BUT SOUP.........
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Haha Monica -- too funny!
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I definitely want a FUCANCER tee shirt.
Moon, lol at the butt soup!
Took my mother to see a NP today. That visit went well. We got advice on safe OC meds for my mother to take for her head cold. THEN we went to Bear's and picked up roast beef Po boys, dressed. Sandwich heaven.
On a scale of 1 to 10, today was about a 3 1/2. But it's cozy here in the living room with the fireplace turned on, and dh, wonderful man, just served me a rye old-fashioned.
Dinner will be leftovers and salad much like last night's.
Nance, did the tagline arrive?
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Carole, it arrived yesterday and is quite pretty. It will get put in use this weekend. I'll keep you posted.
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Moon, that is a great story!!!
Nancy, oooh... pretty toy. Will you make a lamb tagine to start? Or something else? I have some Meyer lemons "preserving" in the pantry. Three weeks until they are ready to start adding to foods. Can't wait.
Made some chicken enchiladas for dinner. Last of the roasted tomatillo salsa verde I froze when the tomatillos were in season here. These days I can only eat one, and husband can only eat two. There are three remaining in the fridge which I will throw in the oven tomorrow for either lunch of dinner. Since the tomatoes made us feel ill yesterday, I improvised. I have taken to shredding cabbage and dressing it with salt and lime juice when we make either tacos or enchiladas so that there is something fresh and crunchy on the plate. Today I extended this idea and added all the regular salsa ingredients minus the tomatoes. The avocado was not ripe sadly but we ate it anyhow. Served with some black beans. Can't warm up today. I am wearing two sweaters and still shivering.
*susan*
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Susan - chiming in a little late, but I can only admire your dedication to press on. Hope you will slack off enough to move your trip forward to spring. And we will always be here when you need to vent.
Dinner was Sunbird Egg Drop soup (not too bad), California Roll from the grocery store (a couple of days after prime but my fault), salad from a bag with radishes & carrots added and part of a CA sourdough mini baguette. Dessert will be mini cupcakes filled w/real raspberry & streusel topping (again from the grocery). A good friend was sent from the doc to the hospital late yesterday afternoon by ambulance because she had high blood pressure & double vision. Most of today was spent retrieving her keys and then her car, and then picking up stuff at her house to take back to the hospital. Looks like she's OK - but we were all scared.
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Minus, well wishes being sent for your friend.
Carole, I neglected to say how impressed I am with your DH's cooking ability. I may have to hire him as a coach for my resident DH!
Monica, that butt soupstory is hysterical!
Tonight I had more cabbage soup and two poached eggs...while DH is out in Western MA enjoying a sumptuous meal with his search team. I'd be more envious if I actually felt hungry! And it really is not bad being holed up with a virus, flu, whatever, when it is twelve degrees and blowing outside.
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I love the tagine. I hope you have good luck with it, Nance. I may have to buy one just to enjoy looking at it! I read lots of reviews and quite a few people had the bottom of the vessel crack. Nance, will you cook with yours on the stovetop? Can't wait for you to use it.
Lacey, are you on a cabbage soup diet? If you mentioned that, I missed it.
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Susan, like the typical guy, I never know what to say....somehow crap or shit or something like that doesn't seem right. I'm sorry to hear about the progression and most certainly want it to go away again.
Eric
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I plan to use it in the oven. I have a diffuser, but I have to dig it out of a box somewhere. I would love to make a lamb dish, but alas no lamb yet. So it will probably be chicken or beef. I have a couple of recipes for each. Carole, interesting about the cracks. I plan to temper it in the oven before using it.
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Carole, I,decided to make a big batch of cabbage (and added kale)'soup to help cleanse from all,of the carb eating Immanaged to do,over the holidays. I did mainly that for two days, then just started each meal with a bowl of it to keep me filled, so I eat less at dinner. It has worked nicely. I am finished with the leftovers tomorrow. I have actually always liked cabbage soup....way before it became popular as a WW strategy. But I think it is a good one. I also like that it is yet another cruciferous vegetable.
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As a former potter, I do know that even high fire clay pots cannot tolerate the direct heat of a stovetop burner or flame, so I'm interested in the tempering technique you speak of, Nancy. I believe my friends who use a tagine bake in it in the oven. Yours is very pretty!
By the way, even with my new IPad, I am having difficulty typing. Please remind me, Nancy what you did to remedy such instability. It seems only to be a problem on this site. Thanks
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Lacey, I changed browsers. I had a terrible problem with dolphin browser on my phone. It too, was only on this site.
The tempering technique involves soaking the pot, letting it dry and then heating it for a couple of hours in a low oven.
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Another cold day here in the Heartland. Wind-chill advisory until noon. Think its like minus 11...... Have to out and pick up milk and coffee filters from grocery. Am having to bowl at 1pm to make up for our team not bowling Monday night when we had our snowfall and wind. Dinner will be the warmed up leftover Mexican Chicken from Thursday. Friday nights I have a standing date with dad (87) at the diner in town that has all you can eat walleye. I usually choose something else. He was bundled up big time before we went out and I made him go at 4pm before the place got busy. My Alma mater Illinois State University is playing North Dakota in Texas at 1pm. You can catch the game on ESPN2 at 1pm........GO REDBIRDS!!!!!!
There are big screen parties all over town for people to gather for it. What an excuse to overeat and overdrink.......but this is a really big deal for us!
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Apparently people do cook on the stove top with the bottom of the tagine and use a diffuser. Low heat only. On a gas stove some people stack up two of the grids. The cooking vessel was meant for a more primitive method than our modern stoves. I have a clay cooking combo by Pampered Chef that is the same idea. The top is a big heavy domed bowl. I have used it in past years to bake a chicken and once or twice a pot roast. The chicken comes out very tender and delicious but isn't as pretty as a typical roasted chicken where the skin is crispy.
Lacey, I didn't know you were a potter. I went through an amateur potter period. I took lessons from a local potter as research for a romance novel I wanted to write. I was immediately hooked and bought a kiln and a supply of chemicals for glazes. I went to seminars at LSU and even went to Penland in North Carolina for two weeks of classes. I was so in love with pottery making that I begrudged the time for writing! People in my family are obsessive about their interests. DH also went to Penland and did a woodworking class.
Back to cooking. Today I plan to try my hand at making a chocolate angel food cake. I'll use a recipe by Trisha, the country singer who has a show on the food network. She used maserated (sp?) strawberries as a topping. I plan to use some fake whipped cream topping mixed with chopped up dark chocolate chips. I can sense all the shudders from the food purists! I like angel food cake and am intrigued with the idea of a chocolate version.
I also will cook a big pot of chili with ground beef and pinto beans for tomorrow's noon meal at my mother's house.
We're invited to dinner tonight at a friend's house and I am bringing dessert, a king cake I purchased at Winn Dixie this morning on my way home from the gym. I was interested to see that the salad bar at the WD had a wheatberry salad and a garbanzo bean salad. I was tempted to buy a little of each and sample them but I didn't
Redheaded, I would have the fish with your dad! I would guess it's Canadian walleye since American walleye isn't a commercial fish.
Happy Saturday to all.
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Interesting to learn about using diffusers for the tagine stovetop cooking.
Carole, I love that you also enjoyed pottery! Your foray into that field sounded much more intellectual than mine. In my early married years, I changed jobs, moving from working with emotionally disturbed kids in a residential treatment center to a role as social worker in a large public high school. Amazingly, I had lots of time on my hands (no longer so with school populations now!) after 2:30 each day, so started classes with a potter in Cambridge.
I worked with her in her studio for over a year, then set up my own in my basement. I was purely a not so artistic but devoted amateur potter who enjoyed making functional pieces. It was fun making my own glazes, but I shudder now at the chemicals I brought into the house and my body! I used to sell my pieces at craft fairs, and now sadly, have very few left for us. Am particularly sorry I sold all of the teapots I made.
The birth of my sons drastically changed my time use priorities, so pottery production took a back seat to parenting and part-time private clinical work. By the time I had "life space" to get back to throwing pots, my hands were no longer cooperative. I wonder how much all that clay wedging has contributed to my wrecked hands and wrists. So some years back, I gave my wheel (a lovely Shimpo), kiln, boxes of clay, and many boxes of chemicals for glaze-making to a young man starting his own studio. I still have small studio related items from those days in our basement.
Chili sounds good today! Not sure what I am going to make to go with the last bit of cabbage soup. Since I'm on my own, it will be something weird.
I received the aronia berries I ordered and am adding them to my smoothie ingredients. Maybe they will help chase this virus. I am annoyed that I am missing a party with my former colleagues tonight due to this lingering crud! I'm in hibernation here....hopefully not for much longer. Fever has been gone for 24 hours, headache gone and cough not so bad. If I seem well in the morning, I'd love to attend a Lyceum being held at our church where a woman from Iran is speaking about the state of women's lives there. Our DDIL escaped from Iran with her family in 1980due to the oppression they experienced.
Redheaded, good luck to your Redbirds!!
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I started college as a fine arts major and pursued that for two years until I finally realized that my vision far exceeded my talent. Pottery was one of the things I loved the most -- painting and drawing - not so much. I have one piece left from those years. I know exactly where it is in the basement lol!
I'm back in the kitchen today. So far I'm working on a brioche, some rustic no knead loaves, a batch of marinara, seasoning the tagine, making a hearty white bean and kale soup for dinner and cleaning out both refrigerators. Whew! Feels good. Too long with idle hands!
Carole, I know I can use the tagine with a diffuser, but I probably won't. The oven will be less hassle since it would be hard to get my gas burners low enough. They burn very hot.
It's a whopping 30° here today!
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It appears that I will be making a Chinese stir-fry dinner, but can't serve before the end of the Patriot's Game. Usually, Mr. 02143 is willing to DVR and watch something like this in pieces. Evidently, this game doesn't fit that profile. Something about playoffs or something. I have decided to make Spicy Garlic Eggplant and Beef with Cumin, which is from this month's Cookbook of the Month. There will be some rice. As much as I would love to add something green like a cabbage dish to the menu, two stir-fry in one meal is my max. More than that and none of them are hot enough and I am exhausted from all the prep work.
Lacey, have you considered something like this for the iPad? Not sure this is the best one, Just the one i could find easily. http://touchfire.com I believe that this site and the iPad are not friends, but maybe a "keyboard" would make it easier.
Tomorrow I am going to make a batch of sesame noodles. I am at a client office on Monday and my favorite restaurant for lunch nearby has burned down. All the other options annoy me, so have to start carrying my lunch. I usually use an ancient NYTimes recipe, but I am thinking that I might try Ina's version tomorrow. Both of the kids would love me to make enough so that they have lunch on Monday too. And it is time to get back to some bread-making. I just can't seem to decide what kind of bread I want. I have some new bread pans to take for a spin. So, it needs to be a sliceable bread. I don't have a library of favorite sliceable breads.
*susan*
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Susan, that dish sounds delicious.
I ordered some French style flour from KAF when they were having their 12¢ shipping deal, which arrived today. I'm itching to make baguettes as I also got a nice bakers couche for Christmas and dh made me a perfect flipping board to go with it. Unfortunately the hand isn't ready for that much kneading and shaping, at least until the stitches come out Monday.
Carole, I often use macerated berries for angelfood, sponge or shortcake. They would be awesome with chocolate angelfood (which I've never had but would like to :-) Can't believe it's king cake time already!
Speaking of technology gone wrong, I got a new phone last week and my Swype app now has to "learn" my language all over again. I have to check every single word lest you be shocked and/or perplexed about what I've typed. I really should submit one as is just for a chuckle. Maybe give a prize to whoever figures it out first lol!
Lacey, so glad you're making a recovery.
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so, this is a test of typing on an iPad into a bco.org thread. This is fairly clunky isn't it? At least on my phone I can dictate, but this beast is too old for that.
I commend anyone for having the patience for this. But , it might be viable if I have to spend tons of hours in an infusion room. The plan is that mr 02143 will upgrade next year and then I can have his iPad Air.
*susan
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Well, I am proud but also deflated over my Alma Mater....We were winning with 98 seconds on the clock.......but ND got a 4-peat........Next Year-----we will be back!!!!!!
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The kid thinks that Cinnamon Swirl is the perfect bread to test the new pans. I have a standard pan with the angled sides, and then one with straight sides. Will do one loaf in one, and one in the other. I am interested in how they each allow the bread to rise and bake. The straight sided pans were designed for gluten-free breads, but I like the idea of having a squared bread. Dough is in the proofer now. I will roll it out, do the cinnamon sugar, place them in the pans, cover, and then let them sit in the fridge overnight. In the AM, they will go back into the proofer and maybe, just maybe, there will be fresh bread ready for our regular Sunday "brunch."
*susan*
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Well, we just got me to change the browser I am using, so this will be a good test to see if that is the trick.
Susan, I like my IPad Air, tho certainly not a huge difference from my old IPad. Now what WOULD make a difference is if I were to take a class in understanding and using the machine! So now I know how to change browsers....hee hee! I have been looking at that item you gave the link for, but will probably wait a bit before adding any "ease of use" attachments. Typing on this does not bother me since I am not much of a typist....like the piano playing!
DH came home this afternoon since they were able to wrap up the search decision quickly on the first vote.
So much for my cabbage soup dinner. DH lasted until the end of the Patriots' game before announcing that we'd better order pizza since nothing was happening in the kitchen. We did. I certainly will not be telling DH what Mr. 02143 had to look forward to for post-game dinner!
I probably will not be heading to the Women in Iran lecture tomorrow, as I am developing a bronchial sounding cough which I would not take anywhere beyond this house. Damn!
Nancy, you sound like you have entered the Susan culinary competition...and loving it! I love hearing that you have also been an amateur potter. Such a satisfying craft and art form! Maybe that's where your enjoyment of kneeding started!
Well, so far, so good on this browser.....whatever that means....;))))
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