All good on the home front  - blood work test results continue to improve, I feel fantastic and eating like a champ : )

Yes my situation sucks and there are realities -- but dang there is A LOT of positive going on too - I WANNA SCREAM "HOLD ONTO TO THAT FOR GOODNESS SAKES"
: )

I was reminded of a speech today - Jimmy Valvano's Never will ......
https://www.youtube.com/watch?v=rNuCS5ZtPJg

A TREAT FOR YOU GUYS - NEW FAVORITE BREAKFAST
Good oatmeal cooked in almond/coconut milk from dairy section

1 T raw honey

1 drop of VL Thieves Vitality Oil

1 drop of VL Cinnamon Bark Vitality Oil

Fresh berries and some chopped dried apples

Raw/no salt Granola 5 Seed Blend

Top with a little coconut creamer from dairy section

Any flavor hot herbal tea w/ 1 drop VL Lemon Vitality Oil , 1 drop VL Peppermint Vitality Oil 1 drop VL Orange Vitality Oil, 1 drop of VL Cinnamon Bark Vitality Oil

Really yummy, healthy and quick!

***Can order the granola on Amazon

https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgrocery&field-keywords=Super+5+Seed+Granola+%28Pumpkin%2C+Sunflower%2C+Chia%2C+Hemp%2C+Flax%29+%E2%80%93+2+LBS+-+Top+11+Food+Allergen+Free+%26+NON+GMO

UPDATE: I had a GI visit this morning - so far so good. Dr. said --I have made a 180 since the 1st night in the hospital

Anyway, the treatment/drug therapy is working. I  continue to improve --my numbers continue moving in the right direction - I am just exhausted and he said that is to be expected.

He said it could take 6-8 mths to get my stamina back. Dr. also said to not over-exert, to clear any and all stress from my life HAHA and NO/LOW sodium or preservatives  diet (which I has already started) as much as I can.

HA I see lots of gentle yoga and meditation in my future and HA - disability (heck I don't even know where to stat with that but I will figure it out)

Next visit with GI in 2 weeks. Family Dr. tomorrow.

Thanks for all of the thoughts, prayers & hugs

Chin is up and moving forward

~smb

SAYING GOODBYE

THE WILD RIDE

BACKGROUND:

What is going on with me - you may have heard through the grape vine -- But this is the horse’s mouth ... so here goes

I have been in the hospital since Tues at Baptist -- with what I thought was a stomach issue.  Well it is a liver issue -  boat of loads of tests being done - 1 round of parenthesis (fluid drainage) - long story short I have cirrhosis of the liver - me, the Dr. and my three teams of specialist (knowing about the cirrhosis) have been putting together a game plan for moving forward based on an "alcohol liver". My GI team has been baffled all along and have continued testing, brainstorming and digging for other answers (gut feeling it was not" alcohol related).

Well, we got some strange test results back Thursday day -- which has made us take turn in moving forward and that we might actually be operating with a "non-alcohol related cirrhosis" (treatable without a transplant - Whew) still cirrhosis but what is causing it is now is the big question- So lots and lots more testing moving forward as well as lots of IV's and meds and new game plan ….. All good.

I am in a very good place with all of this and am in great hands and Erik makes a great Wing Man heck he has now truly seen the worse of me ….. and it was not pretty!

I am here at least till Wed/Thur (see note above) - just because of the IV's and the wonderful compression machine they are using on my legs (I feel like I am getting a day long massage)

I will send more details when I have I them.

UPDATE MONDAY 11/7/16:

All good! Every day gets better and more in the right direction. I feel great -- just some wacky internal issues that are not so great - but again improving everyday - numbers keep falling to healthy levels YAY1

 It is cirrhosis - alcohol being 1 of the contributing factors with a few others mixed in -- yet to be determined exactly what … but NOT HepC.

Diet reco's in place i.e. the dos and don'ts - good thing is most of the do's I do already - tons of fruit and veggies and NO preservatives or canned foods. The don’ts I don't any way - high fatty foods, fried foods. No/Low salt, white sugar, no raw shellfish -- : (oysters especially UH OH) NO white sugar.

My day departure for the hospital in still yet tbd -- as we all collect our thoughts for moving forward. I emphasized to the teams this morning that I would rather have our ducks in a row and ALL on the same page (and not rush) before departing -so it may be tomorrow could still be Wednesday. Good thing is I am VERY comfortable.

I do not need any thing right now unless anyone feels so inclined to donate Marriott points for my Denver trip in May (I was to be spending this time accruing the remaining points I need -- not working out that way right now but I am not NOT going to Denver: )

 And on that note - if anyone needs me to do anything do that  I can possibly do from home I am your gal --  i.e. production estimating/planning, meal planning/preparation or small catering of any sort, stuffing envelop, starting seeds for spring - you name it I am open to it ….. And I will let you know when I up to full speed again -- a lot of determination on this one by this one : ) 

Just keep on bringing on the good vibes : )

And like I said -- All Good!

UPDATE TUESDAY 11/8/16:

I am staying one more night for observation (my choice) ….. I am getting the 2nd parenthesis in 20 minutes and then they are going to adjust my meds (actually increase my water pills). I could go home at 6:00pm but then they wanted me back very very very early in the am - so it is easier to just stay one more night : ) Then some solid quiet time before the election coverage : ) May the dang political ads end please! BringonA Christmas Story.

OK -- the rest of the plan ….. Once out-- I will be coming in as an outpatient for a while - again for observation and blood tests - while they have me on the water pills -- they want to watch my kidneys closely. All still very good and #'s still improving.  We are all just being overly cautious - manly because that is what I have asked for : ) Ain't no messing around here for me : )

The great news of the day .. I found a great local farm to get my meat from - I need to increase my protein intake and I don't really eat meat but I think I can from a local farm and I really like these folks - I pick up my first order on Sat at Cobblestone along with some yummy veggies and going to make a bunch of broth too - lovin it : )

Thanks for all of the kind words, prayers, hugs, laughs (yep laughs some times you just do it)

Love to all

UPDATE WEDNESDAY 11/9/16:

Yay I am home! Lots of unanswered questions still - but "tripling" my dosage last night helped a whole lot!

I go back in for clinic on Friday and then again next Wednesday - and will continue this for a while.

Whew! Again I am home with E & Hammer - curled in my our bed with the heated mattress pad and mu diffuser going spouting out YUMMY lavender essential oil and a lovely piece of flounder waiting me : ) Hee Hee!

Thanks for all of the love, support, hugs & prayers - I could feel them and still need them -- but man oh man I am so lucky to have all of you in my life - Love you all so much!

Loving life and I mean literally!

P.S. More to come cause it is not over just a hell of a lot better : )

Shiitake Mushrooms

Yes -- we are inoculating shiitake mushroom logs here.

What fun -- In 8 - 12 months we will have fruit -- and will keep producing for a few years.

Hee Hee -- I am so excited.

If you are in NC and want more information --
www.sandycreekfarm150.com
336.250.6702

Tell JR & BrendaSue that I sent you : )

xoxo smb

Lunch with E

Well - with E working 2nd shift at the hospital -- "our meal together" is now lunch -- I always try to do something a little inventive and very healthy -- And even though he still protests for a PB&J every now and then -- and really wishes I would turn off Y&R while eating ....... it is always a great time.

We love barbecue tempeh over spinach salad with lots of cucumber, cauliflower, broccoli, roasted tomato, pickled onion and goat cheese. A very fat veggie sandwich is always HUGE hit (even if I get lazy and order from Jimmy John's) -- No brainers -- like veggie chili, tomato soup, matzo ball soup, grilled cheese, salmon cakes, scrambled eggs and toast, shrimp quesadillas ...... and we love a great cheese steak ....... Hey and don't forget the sweet tea, apple cider or lemonade for a beverage treat!

Today we had tofu sandwiches -- a recipe highly recommended from E's cousin! Delicious -- even our friend Paula liked the tofu.

Slice approx. 2-3 med. mushrooms and 4 sliced pieces of firm tofu (~1/4" thick) and marinate overnight -- in 1/4 cup tamari(or soy) sauce (I used Bragg's Amino acids), 1 T of minced chipolte peppers and sauce from the can, 1 T brown sugar -

When ready to cook - dredge in large flake nutritional yeast. Get a good coating. Then cook in sauce pan on medium-high heat in sesame oil until cooked down. Cook it until it gets kind of dark and the sauce is kind of gooey--but keep the tofu intact. Set aside.
Toast 2 slices of heavy grain bread per sandwich.
Smear one piece of the bread with tahini, the other with avocado.
Add shredded fresh carrot to one side and shredded fresh purple cabbage and baby spinach to the other.
Now add the cooked mushroom, tofu and sauce; slice in half and open wide.

Tomorrow -- we will have stuffed shells from Dinners On The Porch -- and if you are not familiar them -- and are in the Winston Salem area -- check them out ........ you will be VERY happy you did : )

Much love and happy eating.

Vance - I have found the greatest German Restaurant in the area

So my hunt for a great German Restaurant in the Triad for my cousin Vance turned into a bit of an obsession. I could not find one close by so I decided to try my own hand at German cooking. I was determined! But of course, before I had everyone to my house for dinner – I had to test the recipes. And bless Erik’s heart – that was his Valentine’s Day Dinner! But lo and behold – it was excellent.

I was not a big fan of the Rouladen – Erik liked it despite the pickle. I might just stick to brats or schnitzel next time. We really loved all of the veggies. And the toasted rye bread was amazing.

It does not make the prettiest picture in the world but here you have it.

Our Menu

Rouladen with Gravy
American Fries(a German family tradition per my neighbor)
Rotkohl: German Red Cabbage

Grünkohl: German Kale)
Toasted Rye Bread

Talenti Caramel Cookie Crunch Ice cream

And of course – a few Maisel’s Weisse Kristalls (highly recommended)

And if in a non-alcoholic mood – go with some yummy apple cider – hot or cold

So Vance, I have found you the closest Great German restaurant in the triad – MY HOUSE. I am looking forward to having everyone over soon. And I cannot wait to try my hand at homemade Spätzle.

German Rouladen with Gravy

Flank steak – pounded thin
spicy brown mustard
1 large onion sliced very thin
Diced dill pickle
Salt and pepper
Tooth picks
1 large bay leaf
2 small cloves
1/4 cup cornstarch

Spread steaks lightly with brown mustard, onions and dill pickle. Sprinkle with salt and pepper. Roll from the thin end and secure with toothpick. Heat canola oil in large deep pot on top of stove. Sear all sides and allow drippings in bottom of pan to brown well. Place all Rouladen in pot, and add no more than 1/2 inch of water being careful to mix "brownings"from the bottom of the pot into the water, this will bring flavor to the gravy.

Add remaining diced onion, bay leaf and cloves. Seal the lid and turn heat to medium low and allow to simmer until all meat is well cooked. Remove meat to a separate bowl. Remove bay leaf and cloves.

Add enough cold water to cornstarch to create a flowing liquid, and using a whisk, gradually add to drippings; increase the heat to create a simmer and a gradual thickening of the gravy.

If too thick, add water until you have the consistency you desire. Adjust salt and pepper to taste.

American Fries (a German family tradition)

1 1/2 lbs. unpeeled baking potatoes, sliced thin

Mix 1/2 tsp. paprika 1/4 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. pepper 1 tsp. Parmesan cheese

Toss the taters in the spices and ¼ cup olive oil.

Place in single layers or as close as you can get to it on a baking pan bake at 425 degrees for 20 minutes (I toss at 10 minutes and actually cook an extra 10 cause I like mine crispy but I is up to you)

Rotkohl: German Red Cabbage

1 medium head red cabbage, cored and shredded

2 large tart apples, peeled and sliced

1 medium sweet onion, sliced and separated into rings

1 1/2 cups water

1-cup cider vinegar

1/2-cup sugar

1-tablespoon butter

1-teaspoon salt

12 whole peppercorns

4 whole allspice

4 whole cloves

2 bay leaf

Directions

Toss cabbage, apples and onion in a pot. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Discard spice bag.

Grünkohl: German Kale

1 bunch of kale trimmed

1 turnip cut into small chunks

3 garlic cloves – minced\

Olive oil

½ cup to 1-cup broth (veggie or chicken)