I thought I would be more ‘on it’ after my last blog. I had all sorts of ideas for recipes. I had all sorts of wonderful ideas for posts. I did Light the Night. I was all revved up and ready to go.
And then I had my quarterly maintenance chemo.
I was wiped OUT! Mouth sores GALORE! and all sorts of other maladies. And I needed to sleep. But, it’s the Christmas season, and I am a music teacher of sorts, AND it’s the end of the semester, AND my house is a mess, AND aren’t I supposed to be going to the gym to regain my strength?
Kindness to myself for not being superhuman is definitely a remnant of my pre-cancer days. I spent Thanksgiving break trying to catch up from being sick and then spent all of Winter break trying to catch up from the semester. Now I’m week four into the new semester – and I’m already behind.
And it’s maintenance chemo time again!
Re-entry into the working world has been interesting to say the least. It’s not like my job is at a desk. I know that if I had chosen to wait until I was completely done with Maintenance I would have been crawling the walls with boredom. However, I don’t really know if going back so soon was the smartest idea. Especially now with a tamiflu shortage in Chicago. Girlfriend is slightly nervous working in the ‘we can’t afford soap in the bathroom’ environment of CPS.
As far as diet, it’s been comfort food season at my house. Since my mouth is a bevy of sores, spicy food has been temporarily taken off the menu. This KILLS me. Salty food might have to go as well. Ugh! The last thing I like is bland food. I usually buy the big bottle of hot sauce. I have been really getting into Za’atar as a spice lately. It’s DIVINE on eggs. If you live near a Middle Eastern grocery store, you can get a ton of this stuff for like $5. I add kosher salt, sumac and pepper to it. Sprinkle this on a fried egg and a little hummus and pita (DIVINE).
Bon Appetit gives this recipe if you want to be all fancy.
MAKES ABOUT 1/4 CUP**
Combine 1 Tbsp. chopped fresh oregano, 1 Tbsp. sumac, 1 Tbsp. ground cumin, and 1 Tbsp. sesame seeds. Stir in 1 tsp. kosher salt and 1 tsp. freshly ground black pepper. DO AHEAD: ** Can be made 2 weeks ahead. Store airtight at room temperature.
I’ve been eating this a lot as everything else seems to be setting my tongue a flame. Well, that and tuna noodle casserole.
I realized I had stock-piled both my pantry and my freezer when I was sick, so I’m trying to eat it down. I finally made the decision that if Trump pisses off the rest of the world, having a freezer full of individually wrapped chicken thighs wasn’t going to do me a helluva a lot of good. But possibly having a few meals stockpiled for when I’m exhausted or going through maintenance might be a stellar idea.
I’m going to write more. I will never have ‘enough time’. I just have to do what I can every day and not beat myself up because I can’t get it all done.
Wow, that one is easier said than done!