At last the antibiotic regime has ended. Thank heavens - it’s incredible how 8 extra pills can make the difference between difficult and easier.
The net result is that whatever this throat thing is - it is better. However it is also erratic. I seem better in the mornings but hit the evenings and I am aware that my swallowing mechanisms are somewhat sluggish and swallowing remains somewhat uncomfy. Still - it could be worse.
I’m able to eat solids but it has made me acutely aware of quantities I eat. I’ve cut back on my portions in a bid to try to prevent any possible splashback type of reflux. Also to allow my tum to work as optimally as possible. It won’t harm me. In fact I think it’s a smart move to shave some off portion sizes from time to time with WLS. It certainly reminds me I don’t miss not having the extra..so why I eat it in the first place…???
Meantime I’m keeping up all the extra vits right now.
A little development is that this morning I had bottom burning acidic watery runs. Dayum! I thought I might have avoided that by eating masses of daily yogurt, but it seems not. So today I will take 4 acidophilus and see how it goes. That’s still 4 less pills than yesterday!
I’m no longer quite as beset by fear - mainly because I have connected with Beth and will be seeing Mr Patel this month. The relief I feel is huge! There is nothing in the world as vital for WLS patients as having a surgeon and team that are there for one. I’m really not as alone as I sometimes feel. I’m only as alone as I allow myself to be. This is a lesson for me. A reminder that sometimes I must reach out and ask for help and support.
As I said my GP is a kind person. As a general practitioner it is probably unrealistic of me to expect that she’d take any interest in WLS and the DS at all. Still - I am a little die hard as those of you who have watched me blog all these years are aware! I think once all this is sorted I will try to find a way to get our practice more interested in WLS patients. This may take some doing.
But enough of all that now! With the recession biting into us along with most people in the UK I’m going to need to cut back on food bills. They run away with me as I love good food and am foodie at heart. Plus protein is not the cheapest food which makes me feel a little angry. It should be…how else can we begin to beat the obesity and health problem’s that prevail in the UK?
Anyway, I decided to run an experiment with a chicken. My plan is to buy one chick a week over this month. I want to know how many meals could I eke out of one chicken (for 3 adults)? Also how creative can I get on the recipe front!
It cost me £6.00. I had a choice. One for a fiver which looked fine but I decided the extra pound was worth it to get one that was at least free range, if not organic.
I know this is terribly unimaginative, but what is more delicious than a simple fat bird smeared with olive oil, rubbed with seasalt, garlic, fresh rosemary & lemon thyme, onions shoved into it’s cavity, browned to crispy skin perfection?
So the first night we had it slow roasted with mash, gravy and veggies. I had my fav part - the leg and thigh. It was gorgeous! I ate plenty of crispy skin - the guys like theirs lean. Suits me! I’m going to fess up in advance and say we will probably roast the chicken first every week, before devouring it’s leftovers in various experimental dishes. I’m not sure of all the many ways one can actually roast a chicken…I’m sure there is more than one way though I tend to stay with the way I usually do it - above.
Last night we ate a quick but tasty pan made ‘ chicken a la king ‘type’ of dish. I fried a little onion, pepper and mushrooms in a pan, added leftover chicken and a good slug of cream. Let it boil down. Added some milk and kuzu thickener. I love kuzu - it is great stuff as it never makes me feel windy and thickens sauces as well as any flour can. Arrowroot is also good - but just use whatever you have.
Next I added fresh thyme, a stock cube and ground black pepper. Plus some hefty splashes of worcestershire sauce goodness. Then I dropped some broccolli into the pan and as soon as that was cooked dinner was ready. I made rice with it and had a couple of tablespoons. It took less than 15 minutes from start to finish. The boys gave it a big thumbs up. Easy, fast and so tasty.
There was still a little meat on the carcass, but not enough for a main meal. Still I have got two and a half good meals out of one chicken so that’s not too bad going. Couple of pounds per person for two quality protein meals plus a little extra, is pretty good. We are big eaters though I try to temper the lads - it never works! Better the devil they fill up on a healthy chicken meal than on crisps and crappola though.
There’s enough left for a good stock soup though I will have to add more chicken to make it truly ‘mealworthy’.
I’m not sure about this - 3 nights of chicken in a row! Next time I will be smarter & freeze the carcass for later in the week…but tonite it is alas - chicken again!
I thought I could do a pigden take on a korean type of brothy chicken dish. It’s somewhere between a soup and a stew. I bought 2 breast fillets for £2.00 and chopped them up. I put the carcass and chopped chicken into some boiling water. Added ginger, herbs, pepper, chopped carrots, 2 tbspoon soy, 2 stock cubes, 2 small chopped onions, packet of chopped shiitake mushrooms, punnet of babycorn and a big leek. Added 2 tablespoons of fish sauce. This might sound yuckky but it is infact lovely…adds a salty tang and an umami note to the broth. I let it simmer very gently for around 40mins or so. It’s a bit of a mission ensuring one does not serve up any bones but worth it! At the last minute I gave it a scattering of fresh parsley.
Now I have had enough of chicken for this week, but I’m pleased to have made a little saving on my weekly protein bill.
I am planning a bowl of nutritious liver cooked with baby tomatoes and bacon, with a sweet potato on the side for my dinner tomorrow evening. 