Reflections, ramblings and a recipe, to boot!

It’s been so long… I should be making a far more concerted effort to blogging regularly and it’s not been easy trying to get the motivation to write down recipes, at the very least!

My favourite recipes really need to be hanging out, here, where it’s most convenient for me to refer to all the recipes that I turn to, again and again. Over the last couple of years I’ve been making sure to have “hard copies” of all my favourite recipes saved, on my ipad, so that if I am ever faced with the prospect of no longer having this blog, at least I will still have access to all the recipes that I cook the most often. [Side thought: I wonder I should toy with the idea of publishing them in a small personal cookbook like I did for the family sticky rice cookbook I made last(?) Christmas…?]

It’s been a really challenging few months. TheHubbs™ has been dealing with a still (very) unknown recurring health issue that’s been plaguing him since the end of September, and me doing Round #3 of infusions.

The third round of Rituxan/Rituximab infusions (started October 12th, finished the 26th) have left me in the familiar state of: So much tired, so not hungry, so not motivated to cook, so exhausted, and dealing with unpredictable bouts of random nausea & barfiness.

It sucks.

So I pushed myself this afternoon to shut down SALLY and just try to be a normal human being for a couple of hours today. The hard won effort became a surprisingly decent result: an easy dinner that I would be more than happy to recreate again, after tonight.

Backtracking a bit: Last week, The Hubbs™ made the executive decision to restart our grocery delivery service with Spud.ca to go along with our bi-weekly mini Winter CSA pickups with Noble Gardens.

Winter is never an ideal season for me to go out and about, mainly due to the cold temperatures aggravating my breathing & lungs, plus cold & flu season wreaking havoc in public places where I am more likely to catch a bug of my very own, but right now I’m still under TheHubbs’™ imposed post-infusion lockdown until the end of November.

Grocery shopping under these circumstances is not easy for me, and The Hubbs™ would ordinarily be doing them himself; either after work or sometimes he’d brave the grocery mobs on the weekend, but this Unknown Health Issue (a.k.a. “U.H.I.” from this point forward) has absolutely clobbered his energy levels.

U.H.I. has also become a serious quality of life issue which is affecting coping mechanisms, and inadvertently affecting me, too. It’s especially frightening being unable to adequately help care for your own caregiver if you’re physically incapable of functioning like a normal, healthy, human being to begin with.

So we’ve been trying to make do as best we can, but we can only do so much when I’m pretty useless in my current condition and we’ve had to learn to accept the offerings of help from MIL when TheHubbs™ needs extra hands with the chores I can’t complete on my own, getting a few groceries picked up, or whatever. It sucks so much.

*sigh*

So! That takes us back to the dinner I successfully made, tonight: Bacon & Brussel Sprout Spaghetti. Ya, Rly.

I realised that I needed to clear out as much space in the fridge that was being taken up by the previous weeks’ veggies before tomorrow’s grocery delivery from Spud. It’s amazing how much space an awkwardly shaped veggie can take up in the fridge! Noble Gardens gave us brussel sprouts on the stalk a few weeks ago, and it was so large & unwieldy that I had to chop it in half and share it with Mom & Dad!

Thank goodness my parents accepted the brussel sprouts offering because we honestly would not have been able to eat the entire stalk’s-worth of sprouts between only the two of us.

So without further ado, my first recipe posting in absolutely forever so I will have a place to track it back when needed. Super fast, super simple, and super tasty: Five ingredients (most of which I would consider pantry staples), turned into “one pot” meal!

As a side note: With American Thanksgiving coming up this week, I imagine this would make for a really great use of any turkey day leftovers, especially with some actual leftover turkey on the side!


Bacon & Brussel Sprout Spaghetti

1 onion, sliced

3-4 cloves garlic, sliced

4 slices bacon, sliced into lardons (matchsticks)

~500g brussel sprouts, halved then sliced into ribbons

1/2 pkg spaghetti

Olive oil, salt & pepper

Gouda & parmigiano reggiano, grated (optional additions I would highly recommend)

In a large pan big enough to accommodate everything at the end, heat the pan on medium heat and add the bacon to render down its fat and a bit of olive oil.
In a separate pot, boil water and cook your spaghetti.

Once your bacon has rendered its fat but still soft, add the onions and cook till fragrant and translucent.

Add the brussel sprouts and sliced garlic to the onions & bacon, season with salt & pepper. Stir fry everything until the sprouts are softened, making sure to evenly mix through the bacon and onions. Make sure to add  a splash or two of water to help deglaze the bottom of the pan, cover and turn heat to low to finish cooking through.

Once noodles are cooked, drain noodles, reserve a cup of pasta water, then add to the brussel sprouts & bacon.

Turn off heat, combine until noodles are evenly mixed with sprouts. Add cheese, if using, then cover the pan for a couple of minutes to let the cheese melt, then thoroughly mix through the melty cheese as best you can.

Serve generously!

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New Treatment Update.

Sooo… I met with the new Doc who will be overseeing my new treatment and I guess she will kimd of be working in tandem with FamDoc for my chronic pain care. She was super awesome & friendly.

To put it mildly, she was rather surprised at the monster combination of Sally & Co. and I have a follow-up in 2 months. She is confident that I will definitely get benefit from using Medical Cannabis and seems to be pretty hopeful that we’ll be able to slowly wean me off my current pain meds over time; it’ll be a ridiculously slow go, but she thinks it can be done. In fact, she said if I wanted to, I could try to start reducing it by a tiny little bit as I am working out the kinks of what works best for me with the MMJ (medical marijuana).

Since I don’t have the option to smoke, she’s hoping I will experiment with all the different options currently available: oils, tinctures, commercially made medibles, and if I am feeling brave enough to make my own cannabutter/oil, I can try different strains to see what works best for my pain over the next couple months and have some positive things to report back at my follow up.

Interestingly, while I was waiting for this appointment, an article from Scleroderma News popped up in one of my social media feeds: New Cannabinoid-based Drug Slows Fibrosis, Blocks Inflammation in Early Scleroderma Study.

Seeing as this is almost 8 hours later, The Dude was supposed to be doing all the provider signup for me and said I should be able to order stuff by the time I got home, except there was a voicemail message saying that he forgot to ask me for my mailing address to complete the application process. *Sigh* I really wish I could have started looking at stuff and put in an order tonight. I doubt the application kerfuffle will be rectified before the end of the weekend :P

Curiously, I don’t know if what I’ve been prescribed is considered “a lot” in the scheme of things, as I don’t even know the dose. The Dude had all my prescription information when he walked me down to the pharmacy to tell me about how I would order everything from my chosen provider. He did seem a bit surprised to read the scrip.

Once I get my signup information email, he recommended that I talk to the provider regarding compassionate pricing which would make things a little easier to manage, financially. Other than that, I am toying with the idea of getting a Magical Butter Machine so that if I decide to make that leap of making my own ‘medibles’, the MB2e may be a less stinky way of going about it. TheHubbs dispises the smell and to be honest, so do I.

So: Let the fun begin.