CANADIAN HEALTH CARE!
to those of you who have been in touch with me over the last week, this one was a given.
to keep us all on the same page, here's a little summary:
on monday i went to the doctor after spending saturday throwing up and sunday with a belly so painful i could barely stand up. from there i pranced (not quite) over to the ER, where i spent 9 hours getting tested and having innumerable hands on my body. it was pronounced that i had an infected abscess on my fallopian tube that would need to be removed immediately. so i made a few calls and prepped for surgery. i woke up a couple hours later, disoriented and writhing in pain, to see joe's face; mom had called him and he'd driven over to be there. what a sweetie.
i woke up feeling swell, and found out i'd actually gotten a 2-for-1 surgery (or scar, at least). after cutting my stomach to remove the abscess/fallopian tube, they found that wasn't actually where the problem lay. there was infection and swelling throughout my stomach, so they hadn't been able to tell that it was actually my appendix causing the problem. it was "the size of an apple" (apparently this had been brewing for at least 9 months, which accounts for random and strange and usually painful ailments that afflicted me. insane.). more cuts were made and they removed not only my supersized appendix but parts of my intestines on either side that were badly swollen/infected.
mom and becky drove up and arrived the next morning- something i would never have asked for, but definitely definitely appreciated.
i spent tues-fri recovering and got to leave today, a couple days early because i passed all my criteria to leave by thursday. thankfully i really didn't need pain relievers (let's hear it for those pain-tolerant genes!), and most of my pain came from jarring my stapled stomach with laughing. this surgery made me realize that i laugh almost constantly.
i must say that i know the most thoughtful, caring, delightful people on the planet. i was absolutely overwhelmed with the amount of support and love i received. flowers and books and movies and magazines and visits and calls and messages sent to the hospital...i come rather emotionally unhinged when i think about it. i'm so blessed, and so thankful.
i seem to have lost weight from not eating for a number of days. i considered wheeling straight from recovery to modeling, but now i have this blasted scar that mars me. oh the irony. i'm happy to send along photos of my guesome stapled stomach to any interested parties.
i want to offer up a huge shout-out to my body for being so mind-blowingly awesome and not only carrying me through 9 months with a pernicious tenent and getting all hacked up, but doing it with zest and vigor- i feel, and have felt for the duration of my hospital stay, considerably great. and today i'm heading to VA for two weeks of R&R (read: vacation. sweet! :))...and so mom can keep me from overworking.
Saturday, June 27, 2009
Saturday, June 20, 2009
david
my personal highlight of david's visit was taking him to the first outdoor scottish country dancing night. he jumped right in, getting flung left and right by the lady instructors, who were so sweet to show him the ropes (i doubt it hurt that he's a strapping young buck...). i don't think the dancing itself is hard, it's all the mental calisthenics of remembering the sequences and who's going where. but he was terrific, and it made me oh so happy that he was up for it.
raw "cheese"
i love this recipe. it makes a raw, soft and yummy "cheese". it's worth the effort (which is mostly just waiting). i like it on homemade toast with bruschetta. it may seem daunting, but give it a try- it's easy and great!
Raw Cashew Cheeze
3 cups cashews, soaked 12-14 hours
3 capsules probiotics (optional)
2/3 cup fresh rejuvelac (directions below)
In high speed blender, blend the soaked cashews with probiotics and rejuvelac until smooth.
Line a sieve with a double thickness of cheesecloth and place over a bowl.
Transfer the mixture to the sieve, drape the cheesecloth over the top, cover with a towel and leave in a warm place to ripen for 14-16 hours.
Season according to preference (dill, garlic, lemon, sun dried tomato...)
Alternatively, shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up.
Rejuvelac (read through this before you decide not to try it. the directions are long, but it isn't complicated. at all.)
here's what wikipedia says about rejuvelac:
Rejuvelac can be consumed as a digestive aid and used as a ‘starter’ for other fermented foods such as raw nut and seed sauces, cheeses, and Essene Breads. Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates, saccharines and amylases. It is rich in enzymes that assist both digestion and the growth of friendly bacteria such as lactobacillus bifidus. Lactobacillus produces a lactic acid that helps your colon maintain its natural vitamin-producing facility.
2 Cups Rye
10 Cups Water
2 Qt. Jar
Preparation
1. Soak 2 cups of Rye in your 2 quart jar. Cover with 1 quart or more of cool (60-70 °) water. Stir seeds up to assure even water contact. Soak for 8 - 12 hours.
2. Pour off water.
3. Rinse (fill Jar 3/4 full with water), twirl vigorously, pour water out, and repeat - if necessary - until water runs clear). Use cool water.
4. Drain thoroughly by shaking your jar - you want as little water as possible to remain in your jar between rinses. Set your jar in a low-light, room temperature (70° is best) location.
5. Rinse and Drain (repeat steps 3 + 4) again 8 - 12 hours later
6. 8 - 12 hours later your seeds will have the beginnings of little tails (sprouts). Add 6 cups of water (spring, purified or tap - your choice) to the sprouts and place the jar in the usual low-light, room temperature (70° is best) location for 2 days.
7. Pour liquid - this is your Rejuvelac - into a glass and drink some! Refrigerate the remainder until ready to drink or use in a recipe.
8. You may make more Rejuvelac by repeating step 3 and then adding 1 quart of water. Place your jar in the usual location and culture your Rejuvelac for 1 day - then follow step 6 again.
circle dancing
i joined a new dance group last night. one of my OPIRG associates mentioned they couldn't meet because they had to go to their dance class and i pounced on them for details. i had never heard of sacred circle dancing, and was a little wary, but it was terrific! it turns out they meet 2 minutes from my house, and it was the most delightful, joyous, restorative dancing i've done in awhile, and i made some lovely new friends. i also found out about free djembe drum lessons on wednesday afternoons, also 2 minutes from my house- and they provide drums! what? score!
my personal highlight of david's visit was taking him to the first outdoor scottish country dancing night. he jumped right in, getting flung left and right by the lady instructors, who were so sweet to show him the ropes (i doubt it hurt that he's a strapping young buck...). i don't think the dancing itself is hard, it's all the mental calisthenics of remembering the sequences and who's going where. but he was terrific, and it made me oh so happy that he was up for it.
raw "cheese"
i love this recipe. it makes a raw, soft and yummy "cheese". it's worth the effort (which is mostly just waiting). i like it on homemade toast with bruschetta. it may seem daunting, but give it a try- it's easy and great!
Raw Cashew Cheeze
3 cups cashews, soaked 12-14 hours
3 capsules probiotics (optional)
2/3 cup fresh rejuvelac (directions below)
In high speed blender, blend the soaked cashews with probiotics and rejuvelac until smooth.
Line a sieve with a double thickness of cheesecloth and place over a bowl.
Transfer the mixture to the sieve, drape the cheesecloth over the top, cover with a towel and leave in a warm place to ripen for 14-16 hours.
Season according to preference (dill, garlic, lemon, sun dried tomato...)
Alternatively, shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up.
Rejuvelac (read through this before you decide not to try it. the directions are long, but it isn't complicated. at all.)
here's what wikipedia says about rejuvelac:
Rejuvelac can be consumed as a digestive aid and used as a ‘starter’ for other fermented foods such as raw nut and seed sauces, cheeses, and Essene Breads. Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates, saccharines and amylases. It is rich in enzymes that assist both digestion and the growth of friendly bacteria such as lactobacillus bifidus. Lactobacillus produces a lactic acid that helps your colon maintain its natural vitamin-producing facility.
2 Cups Rye
10 Cups Water
2 Qt. Jar
Preparation
1. Soak 2 cups of Rye in your 2 quart jar. Cover with 1 quart or more of cool (60-70 °) water. Stir seeds up to assure even water contact. Soak for 8 - 12 hours.
2. Pour off water.
3. Rinse (fill Jar 3/4 full with water), twirl vigorously, pour water out, and repeat - if necessary - until water runs clear). Use cool water.
4. Drain thoroughly by shaking your jar - you want as little water as possible to remain in your jar between rinses. Set your jar in a low-light, room temperature (70° is best) location.
5. Rinse and Drain (repeat steps 3 + 4) again 8 - 12 hours later
6. 8 - 12 hours later your seeds will have the beginnings of little tails (sprouts). Add 6 cups of water (spring, purified or tap - your choice) to the sprouts and place the jar in the usual low-light, room temperature (70° is best) location for 2 days.
7. Pour liquid - this is your Rejuvelac - into a glass and drink some! Refrigerate the remainder until ready to drink or use in a recipe.
8. You may make more Rejuvelac by repeating step 3 and then adding 1 quart of water. Place your jar in the usual location and culture your Rejuvelac for 1 day - then follow step 6 again.
circle dancing
i joined a new dance group last night. one of my OPIRG associates mentioned they couldn't meet because they had to go to their dance class and i pounced on them for details. i had never heard of sacred circle dancing, and was a little wary, but it was terrific! it turns out they meet 2 minutes from my house, and it was the most delightful, joyous, restorative dancing i've done in awhile, and i made some lovely new friends. i also found out about free djembe drum lessons on wednesday afternoons, also 2 minutes from my house- and they provide drums! what? score!
Saturday, June 13, 2009
busy days
this week has also been jam-packed, but i have time to mention my top love: rollerblades!
dad bought me a "used" (they were basically brand new) pair of rollerblades for 20 bucks while he was here, and now i want to skate everywhere. i remembered, while descending my first little hill with increasing speed, that i never really learned how to stop the last time i had rollerblades (...1993?). my roller skating can't be compared, as it's significantly slower. fortunately dad was biking ahead of me, and when i squealed a panic cry, his biologic reflexes kicked in and he swung a 180 with 3 seconds to brace before i slammed into him. :) if he hadn't been there i would've gone soaring into an intersection.
it only took two bouts on the 'blades for me to feel comfortable braking, and i love how fast i can go. tonight i zoomed the bike path up to trent and back in 40 minutes- just in time to take my bread out of the slow cooker. yup, tonight i made my first batch of slow cooker bread! i was forced into it because my toaster oven has an ~4" clearance, and the tops and bottoms of my loaves were scorching while the center remained gooey (i guess toaster ovens weren't intended for bread-baking...). hoo-rah for slow cooker bread! it's totally easy! and delicious! and exciting! (hence all the !) the most exciting part: it's round! you have to cook it inside something that can sit in 1/2c of water on the bottom of the crock pot, so i used a tin canister. i think i'm going to enjoy round bread more than square. i can't wait for a round-bread sandwich!
ok, enough ! and enough posting for me; david comes tomorrow and i have little preparations to make.
this week has also been jam-packed, but i have time to mention my top love: rollerblades!
dad bought me a "used" (they were basically brand new) pair of rollerblades for 20 bucks while he was here, and now i want to skate everywhere. i remembered, while descending my first little hill with increasing speed, that i never really learned how to stop the last time i had rollerblades (...1993?). my roller skating can't be compared, as it's significantly slower. fortunately dad was biking ahead of me, and when i squealed a panic cry, his biologic reflexes kicked in and he swung a 180 with 3 seconds to brace before i slammed into him. :) if he hadn't been there i would've gone soaring into an intersection.
it only took two bouts on the 'blades for me to feel comfortable braking, and i love how fast i can go. tonight i zoomed the bike path up to trent and back in 40 minutes- just in time to take my bread out of the slow cooker. yup, tonight i made my first batch of slow cooker bread! i was forced into it because my toaster oven has an ~4" clearance, and the tops and bottoms of my loaves were scorching while the center remained gooey (i guess toaster ovens weren't intended for bread-baking...). hoo-rah for slow cooker bread! it's totally easy! and delicious! and exciting! (hence all the !) the most exciting part: it's round! you have to cook it inside something that can sit in 1/2c of water on the bottom of the crock pot, so i used a tin canister. i think i'm going to enjoy round bread more than square. i can't wait for a round-bread sandwich!
ok, enough ! and enough posting for me; david comes tomorrow and i have little preparations to make.
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