Whether developing, testing and writing recipes, taking photos or teaching cooking classes, my focus these past two years has been on creating my next post. What a great two years. I’ve totally enjoyed the entire process. Such a pleasure to interact with many of you and together share our passion for making everyday healthy, everyday delicious.
Then three weeks ago I completed my yoga practice knowing that my husband needed to see his doctor asap. I came home and said so. Without resistance he immediately agreed. Seems that while I was in yoga he had been looking up his symptoms on the internet (symptoms I didn’t even know he had) and had come to the same conclusion.
Within the hour he was transferred by wheelchair to the emergency room. My beloved was attached to monitors as test after test was run. A couple of hours later he was in a hospital room in the PCU (Progressive Care Unit) having his vitals checked by a skilled and compassionate nurse.
For six days he was closely monitored and stabilized. Two procedures were performed to explore for blocked arteries and blood clots. Negative. Then they shocked his heart (cardioversion) to get it to return to its normal rhythm. It worked! And then it didn’t.
A helicopter ride as “rough as a bucking bronco, but noisier”
Early the next afternoon the “red people” came and transported Paul by helicopter to a larger hospital. In less than an hour he was there. During the next hour he received a pacemaker.
It took his daughter and me three hours by car. Within a half hour of our arriving, Paul was brought into his new hospital room where we were waiting for him. We asked questions and discussed Paul’s situation with the nurse. Jordan then asked if we were in the medical field.“Yes,” I replied, “for the past 6 days in the hospital.”
The very next afternoon we were on the road again driving back to Bozeman—this time with his son (who had just flown in from New York) with us as well. Paul was talkative and alert with easy laughter. We shared a lovely ride home and evening together.
He didn’t sleep well (which meant I didn’t either). A number of symptoms brought us back to the ER the next morning. Seven hours later we were home with new concerns and new meds.
Not quite out of the woods yet
I spare you more details. Yet the story continues as we navigate medical appointments, changing meds and further procedures. Fortunately, Paul becomes stronger and more active daily. Being his advocate requires lots of time and attention to details–especially because, as you know, I’m not in the medical field. Quite the ongoing process of listening and learning, researching, digesting and assimilating.
A few changes
With Paul and his health commanding my focus, Everyday Healthy! Everyday Delicious! has taken a back seat to his journey of the heart ♥
Healthy Cooking Class, Saturday, October 19th
I’m still planning, though, on teaching a fall cooking class on Saturday, October 19th
Here’s the delicious menu:
There are still a few seats remaining.
To register, send me an email or a comment in the box below.
But yes, with freezing temperatures forecast for our next few nights, summer’s coming to an end. And so is our garden as well as our two local farmers’ markets.
All of my basil’s been harvested. Half a dozen pint jars of pesto now sit in our freezer. What a treat to have it to add to a bowl of soup or whole grains during the cold and snowy winter months.
We’ve also harvested lots of tomatoes. So I’ve made lots of Tabouli and Greek Salad. Other of the tomatoes I thickly slice and drizzle with balsamic vinegar and extra-virgin olive oil. Then sprinkled with fresh pepper and coarse sea salt, they go with everything. BTW one of our tomatoes weighed in at almost 11½ ounces 😉
Remember winter squash
I found a number of beautifully colored, sweet, tasty and nutritious winter squash a couple of weeks ago at our last Saturday market. I may make some Spaghetti Squash Pad Thai with the large spaghetti squash we were given from my yoga teacher’s garden. Or perhaps prepare a Mediterranean-style dish with this recipe.
A huge buttercup squash recently starred in a very tasty vegan Roasted Buttercup Squash Soup.
We’re also enjoying red kuri and kabocha squash very simply at the moment. Once halved, seeded and cut into wedges, they require nothing more than a sprinkling of coarse salt and 45 minutes in a 425 degree oven (turned over once). These squash become golden brown, tender and oh so good.
Until next I write
As my beloved improves, I’ll have more opportunity and desire to play in the kitchen again. “Pre-hospital” I started working on a Fresh Pear Clafoutis. One more time with photos and I’ll have another post to share. Until then, I look forward to seeing some of you in my next cooking class on October 19th
♥ ♥ ♥ To your health! ♥ ♥ ♥