The best laid plans… I said I’d be writing more regularly last time, but the week after my post I was in the hospital again with stroke symptoms, arrhythmia, and shortness of breath. Sigh, just when I thought I was out of the woods.
I spent a few days there, having every conceivable test known to modern mankind, including checking for Covid-19, which may have been the worst one! I’ve been neurotically careful; mask and physical distancing when I must go out, so, of course it was negative.
The results: they think I’ve been having TIAs, perhaps because my blood pressure isn’t controlled enough by the meds I’m on. Perhaps because of one of my meds. Perhaps because some things are just unknowable. Bottom line: they don’t know what’s going on, so I was told to get off my hormone replacement therapy. Without the hormones I’m afraid I will feel like… well, Dorian Gray’s portrait hidden up in the attic.
I’ve always joked that you’d have to pry my hormone supplements out of my cold, dead hand… but sometimes it’s wise to stop and think, “Is this really the hill I want to die on?”
Speaking of old, I had the funniest conversation with my youngest sister, Elizabeth. I have a lovely silk spaghetti-strap top I bought last year and never wore. Now, I can’t see myself ever wearing it. I knew it would look great on her, so I sent a pic and asked if she liked it, telling her I’d feel like mutton dressed as lamb in it. Her response:
I’m sure most of this is in my head, because so far, I don’t feel bad at all except that I’m not sleeping. To counter this I’m maximizing foods that feed my brain and help handle depression, anxiety, insomnia and treat menopausal symptoms.
Like what? A Mediterranean-style diet, primarily of fruits, veggies, extra-virgin olive oil, real yogurt and cheese, legumes, nuts, Omega-rich seafood, whole grains, small portions of red meat, lean chicken and pork. The variety in this real-food diet provides our brain the nutrition it needs, regulates our inflammatory response, and supports the good bacteria in our gut.
Very often, what’s eating us… may be what we are, or aren’t, eating!
Speaking of good eats, our dear neighbor, Rich, loves to cook and brought me over a container of fresh Gazpacho. (I used to make Ina Garten’s recipe, but haven’t in years since my sweetie won’t eat cold soups.) It was absolutely delicious, and motivated me to make Anthony Bourdain’s Vichysoise to share, since I now had a fellow cold-soup enthusiast.
As a “thank you”, he gifted me one of Bourdain’s cookbooks given to him by a coworker he dislikes so much that just seeing the book on his shelf aggravated him. I’m still laughing over my good fortune!
I don’t know about the weather where you live, but it’s been hot as Hades here in Texas, so last night I made a batch of my creamy, cool zucchini soup. It’s easy as all get-out, delicious, and perfect for these inferno-like temps. I have been making this chilled soup every summer for at least 25 years. Try it, I know you’ll love it too.
Recipe: Three (3) medium-sized zucchini, sliced, and one (1) medium white or yellow onion, diced. Put in a sauce pan with three (3) cups of natural chicken broth and simmer about 10-15 minutes till nice and tender. Let cool 10 minutes. Add 3/4 cup of plain Greek yogurt to the pan and stir. (I use whole milk yogurt for the richness, but use what you have). In two batches, whir in blender till smooth and creamy. Pour into large container and chill. Garnish with chives, parsley, a bit of fresh dill, spinach leaves, or some fresh black pepper. Bon apetit!