Hi Friends,
I'm in a highly immune-suppressed moment, so I'm staying close to home. My platelets are quite low (worst at days 7-10 after treatment), and I can feel the effects when I stand up - dizziness, fatigue. But the good news is that I'm off the anti-nausea medication and doing well with that.
Susan Fast brought a lovely dinner tonight from Burlington and we ate outside with a full appetite. Catherine bought a case of wine yesterday and is now next to me enjoying a few well-deserved glasses of a nice red. Fortunately, I have no taste for wine at all...amazing what chemo can do.
While searching for information, I found a blog support group for new cancer patients, aptly named the "chemo-sabis." It's encouraging to read posts that describe my symptoms exactly. I've also been in touch with Shannon Lord, Susan's sister (thank you for getting us in touch, Susan), who recently went through chemo and surgery and has lots of tips for managing what she calls all of this "cancer crap." She reminds me that a cancer diagnosis is frightening, angering, and sometimes, just laugh-out loud funny.
Thanks for reading and for your ongoing love and support. I can truly feel it.
Kip
Hey Kip:
ReplyDeleteThanks for all the updates. I look forward to your blog posts, and I love reading the comments.
You asked earlier about criteria for detail in your postings, and I've been thinking about that question....Of course, this is entirely your call, as it involves a certain negotiation between private and public space...But, as a reader, my vote is the more detail, the better. It's very interesting and demystifies the whole process.... If you're on for it, it's really helpful for all of us to bring life with cancer out into the open air.
I hope this day goes well, and let us know about the adventures in granola.
Much love,
Abbie
Thanks, Abbie, and I'll try to include more detail when possible. It's always good to demystify and take the fear out whenever we can.
ReplyDeleteThanks for the granola recipe...looks great.
Kip
What granola recipe? J
ReplyDeleteHere's Abbie’s granola recipe...totally delicious.
ReplyDeleteAbbie's Granola
Preheat oven to 325 and place rack in the center of the oven. Line a baking sheet with parchment paper.
3 cups old-fashioned rolled oats (not instant)
3/4 cup sliced or slivered almonds
2 cups raw organic pecans
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 tablespoon wheat germ
½ tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup pure maple syrup (preferably Grade A Dark Amber)
½ teaspoon vanilla
1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins)
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt. In a small bowl, stir together the oil and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Judy makes a "raw" version by not toasting anything except the pumpkin seeds. She varies the nuts depending on what is on hand, but the sunflower and pumpkin seeds are essential. She uses large coconut flakes, too. Tries to make all ingredients organic. No oil. No salt. I'll ask her to post the actual recipe. The great thing is that if you feel like cooking it as porridge you can.
ReplyDelete