Back from the ER
Dec. 26th, 2004 02:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ap_aelfwineHappy St Stephen's/Boxing Day!
Well, whatever it is, it's not so serious so they let her out. Sounded like they were saying there's a bit of inflammation, but as long as the pain stays where it is and starts going away it's not to be worried about. They've given her some sort of inhaler and a prescription for motrin and told her to talk to her doc if she's not feeling better Monday.
Thanks so much for your prayers and thoughts and positive energy.
We got back round midnight and had reheated Christmas dinner, which, though I say it as shouldn't, came out pretty well Duck, dressing-or-stuffing-as-you-please, and sweet potatoes in coconut cream. With a bottle of Piesporter Michelsberg '02 (bought last year, before the dollar got so weak--we won't be drinking much German wine for a while, I think. Thank God for Washington State, which is producing some quite respectable Gewürtztraminer lately.), and pumpkin pie. (From a good bakery, but still, I miss homemade.)
Sweet Potatoes in Coconut Cream:
Three or five good sized sweet potatoes, peeled and sliced and cut across the slices.
One can Goya coconut cream
Turmeric
Sriacha or other hot red pepper sauce
Pinch of kosher salt
Garam masala
Allspice
Dried gingerroot
Black pepper
White pepper
Pour the coconut cream into a bowl.
Add spices to taste and whip until thick.
Put the sweet potatoes in a casserole or other ovenproof covered dish and pour over them the coconut cream mixture.
Bake in the oven at whatever temperature the bird, roast, or whatever you're serving them with is at until the sweet potatoes are soft.
Well, whatever it is, it's not so serious so they let her out. Sounded like they were saying there's a bit of inflammation, but as long as the pain stays where it is and starts going away it's not to be worried about. They've given her some sort of inhaler and a prescription for motrin and told her to talk to her doc if she's not feeling better Monday.
Thanks so much for your prayers and thoughts and positive energy.
We got back round midnight and had reheated Christmas dinner, which, though I say it as shouldn't, came out pretty well Duck, dressing-or-stuffing-as-you-please, and sweet potatoes in coconut cream. With a bottle of Piesporter Michelsberg '02 (bought last year, before the dollar got so weak--we won't be drinking much German wine for a while, I think. Thank God for Washington State, which is producing some quite respectable Gewürtztraminer lately.), and pumpkin pie. (From a good bakery, but still, I miss homemade.)
Sweet Potatoes in Coconut Cream:
Three or five good sized sweet potatoes, peeled and sliced and cut across the slices.
One can Goya coconut cream
Turmeric
Sriacha or other hot red pepper sauce
Pinch of kosher salt
Garam masala
Allspice
Dried gingerroot
Black pepper
White pepper
Pour the coconut cream into a bowl.
Add spices to taste and whip until thick.
Put the sweet potatoes in a casserole or other ovenproof covered dish and pour over them the coconut cream mixture.
Bake in the oven at whatever temperature the bird, roast, or whatever you're serving them with is at until the sweet potatoes are soft.
