Thursday, July 23, 2009
He had a 90% blockage in two separate areas of an artery in his heart. They placed two stents and have started him on several new medications. Cholesterol has become even more of an enemy in our house (too bad you can't fight genetics!).
We've been dealing with all sorts of emotions: fear, anger, sadness.
His grandfather died very young of a heart attack, so more than anything, we should be thankful that medical care for this condition has changed and that discovering it early is a gift.
We'll be away for a while, heading out for some much needed time away. D has been ordered to rest and I know the only way to achieve that is to get away. We'll be camping in our favorite place, resting, and enjoying some family time.
Saturday, July 18, 2009
1 1/2 cup flour
3/4 cup white sugar
2 tsp baking powder
1/2 tsp salt
2 egg whites
1/4 cup unsweetened applesauce
1/2 cup skim milk
5 TB brown sugar
2 TB white sugar
1 1/2 tsp cinnamon
Preheat oven to 375 degrees. Prepare an 8x8 pan by spraying with nonstick cooking spray. Set aside. Mix batter ingredients and spread into prepared pan. Mix topping until crumbly. Sprinkle on top of batter. Using a knife, swirl topping into batter. Bake for 25 minutes. Cake is done when a knife inserted in the center comes out clean.
Food. I'm sorting through our pantry and making a run to the food shelf. I have many things that we cannot use and so many families are struggling right now, I just can't keep them here at home and feel good.
Friday, July 17, 2009
Thursday, July 16, 2009
D's having an angiogram with possible stent placement on Monday. We'll learn then the extent of his problem.
Getting a prescription for Nitroglycerin was not fun at 41. And no, I didn't intend that to rhyme.
My head is so full of stress right now and I have so much to do and so much going on, I'm a complete frazzle head. Thank God for girlfriends.
Tuesday, July 14, 2009
Monday, July 13, 2009
D confessed to me three weeks ago that he has been having chest tightening/pain while riding his bike. Now, I know him and he pushes hard at everything. 30 mile rides are routine. I didn't think it was anything to be concerned about. He's young, it's probably muscular, right?
His internist rightly ordered a stress test and it showed some narrowing in his arteries. We know nothing more than that. Not anything extremely emergent as that was almost three weeks ago. Anything very serious would have been addressed immediately, but this is still very scary to me. D's grandfather died at the age of 48 because of a heart attack. This isn't something to mess around with.
So, this week, he's seeing a cardiologist and I'm going along. Four ears are better than two and all that.
My hope is that this is just a wake up call to really live a healthier life and that we've caught something early enough to treat. I'm not going to discuss my fears. Honestly, I don't have any yet. One step at a time.
Saturday, July 11, 2009
Friday, July 10, 2009
Thursday, July 9, 2009
Sunday, July 5, 2009
When I opened my first CSA (Community Supported Agriculture) box that contained garlic scapes. I was clueless. Not only had I never heard of them, but I wasn't quite sure what they were at first glance. I had to read my box note just to see what they were.
Now, I'm wondering how I let these seasonal treats escape me. I'm a garlic fiend. I love all things garlic and to not know about scapes, the tender green shoots that appear before the bulbs do, well, that's just unforgivable.
Now the Internet is a great thing. It makes finding out about anything as simple as point and click. Over and over and over again, I stumbled upon garlic scape pesto recipes. So, I knew I just had to try this. But, could I achieve pesto nirvana without adding all the nuts, olive oil, and Parmesan cheese that traditional pestos require?
In a word, yes. Here you go. If you find garlic scapes at your grocer or local farmer's market. Snatch them up. Grab them all, then gleefully race home ignoring all the people wondering what the heck you're doing with curling, green onion looking thingies. Make this quick recipe and freeze it in ice cube trays. I've been doing that with my homemade basil pesto for years. Then when you're crunched for time, boil up some of your favorite pasta and toss with pesto. Two tablespoons flavors 1/2 pound pasta. Instant dinner.
The Great Scape Pesto
You can use this to top pasta, top toasted ciabatta bread, on grilled sandwiches, or stir into some plain hummus or blended white cannellini beans for a fantastic dip. Bring it to a potluck and be prepared to lecture on the beauty of the scape.
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts, or pine nuts, or almonds
1/4 cup extra virgin olive oil--I bet you could cut this down even more, but don't sub, only extra virgin
enough fat free chicken broth to make it a good consistency--forgive me for the vagueness, I'm not good at following recipes
¼-1/2 cup grated Parmesan or Asiago cheese--not the unforgivable stuff in the shaker can
½ teaspoon salt
black pepper to taste
Place scapes and nuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. Scrape sides of bowl and add a small amount of chicken broth. The consistency should be pesto-like (duh!) or like natural peanut butter if you've never had pesto before. Scoop pesto out of processor and into a mixing bowl. Add Parmesan to taste; add salt and pepper. Keeps for up to one week in an air-tight container in the refrigerator. Or freeze in ice cube trays, pop out and store in a freezer bag. Take out whenever you need a quick fix.
(Now, if you're not a recipe person like me, this is how I'd do it. Buy as many scapes as you can. Clean as described above. Chop and place as many as you can in the food processor. Pulse a few times and add the nuts, a tablespoon at a time. Shocker: I always measure oil and nuts and other high calorie foods. I never used to, but I do now. Amazingly, a little goes a long way and in order to live healthily, I've decided I have to make this concession. Oh, yeah, back to the freestyle method. Pulse the nuts until chopped, add oil (measure to use the least amount possible), add chicken broth until texture is right. Remove from food processor and stir in Parmesan cheese, salt and pepper to taste. Knowing me, I'd probably have to do this several times because if I could find these beauties again, I'd make as much as I could.)
Saturday, July 4, 2009
I hope your day is filled with fun and memory making--and lots and lots of fireworks.
Friday, July 3, 2009
Thursday, July 2, 2009
Wednesday, July 1, 2009
I think the "Economic Downturn", those two words that have been shoved down our throats, has forced many to rethink their summer fun. For us, it's always been about the simple pleasures, so we haven't had to make too many changes.
If anything good is to come out of this Recession, then perhaps it will be that more people will be pursuing simpler pleasures. My brother is director at a metro nature center and he's reported that park usage is way up from last year. That's evidence enough to me that people are starting to get back to happier times and they're doing so without spending a lot of money.
Your children do not need fancy toys, video games, or expensive past times. They need love, joy, creativity, and attention. With those simple things, they will thrive. Add sunshine and warm weather and watch them grown into creative adults. (Water with a lawn sprinkler or popsicles!)
Five hundred water balloons come in a small canister for a few dollars. So far, this summer, they've provided endless fun. Friends come over and they're instantly drawn to the hose, the balloons, and creating targets. There's nothing like the sound of eleven year old boys as they whoop and scream and fire away at each other and various targets.
Happy Days are Here Again. You just have to look for them.
Taking a little time to play with words, to play with food, and just to play!