Well, finally it's time to celebrate! Spring, life, love everything there is under the sun. It was time to put on a pretty dress, some bling, pop a bottle of bubble and light a sparkler!!
All I can say is that the future is bright and healthy. Time to start living again. You'll be seeing a lot more of me. Chin, chin!
Wednesday, May 11, 2011
Sunday, April 24, 2011
Finished treatment number 5
This has been quite a rocky ride, but I can't believe I'm almost through and can get back into the stream of life. There will be a new normal. It will consist of blood tests, CT scans and PET scans, worrying about every new pain and ache and just knowing that the chances of a recurrence are pretty strong with Ovarian cancer. 5 down and one to go. That's what's keeping me focused and on track.
As soon as treatment 6 is done I'll be back in the kitchen with a vengeance! I have a lot of catching up to do. I really need to start changing my diet habits and create recipies that I love with foods I really don't. When I can't sleep, food combinations and flavours spin through my mind. Trying out the combinations may prove successful. I've been following Kris Carr's Crazy Sexy Life and while I hate juiced greens, there is so much benefit against disease. If only I could make it taste good! http://crazysexylife.com/ Kris has really managed to subdue her cancer through diet, wellness and an unbelievable attitude towards life. She's my hero! Check her out, she'll be one of yours too.
I did have a houseguest this week. An old colleague from Talbots stopped by and we opened a bottle of Maculan Pino I Toi. http://www.maculan.net/SITE/MAIN/index.asp I did have a small taste and what a yummy delight. My taste buds are off, but I really enjoyed savouring every little drop. Piano, piano, piano! It's really wonderful to just drink a glass slowly and let the liquid coat your tongue, mouth and throat. How much more I enjoyed it. Even with my taste being so far off it was fresh, Springy and tart, complementing a spicy quacamole perfectly.
A new updated photo, sans hair was needed here. Howard School in Carpinteria California had a benefit art show at Farmer's West a few weeks ago. I got a presentation together and made it through a very chilly evening reception and a really chilly long Saturday. Sold some beautiful pieces, made some new friends and reconnected with many familiar faces. Now if only I could get cracking and produce some more work. Inventory is incredibly low, but that does go with my energy level.
Life is changing every minute and I'm not slowing down to miss anything.
As soon as treatment 6 is done I'll be back in the kitchen with a vengeance! I have a lot of catching up to do. I really need to start changing my diet habits and create recipies that I love with foods I really don't. When I can't sleep, food combinations and flavours spin through my mind. Trying out the combinations may prove successful. I've been following Kris Carr's Crazy Sexy Life and while I hate juiced greens, there is so much benefit against disease. If only I could make it taste good! http://crazysexylife.com/ Kris has really managed to subdue her cancer through diet, wellness and an unbelievable attitude towards life. She's my hero! Check her out, she'll be one of yours too.
I did have a houseguest this week. An old colleague from Talbots stopped by and we opened a bottle of Maculan Pino I Toi. http://www.maculan.net/SITE/MAIN/index.asp I did have a small taste and what a yummy delight. My taste buds are off, but I really enjoyed savouring every little drop. Piano, piano, piano! It's really wonderful to just drink a glass slowly and let the liquid coat your tongue, mouth and throat. How much more I enjoyed it. Even with my taste being so far off it was fresh, Springy and tart, complementing a spicy quacamole perfectly.
A new updated photo, sans hair was needed here. Howard School in Carpinteria California had a benefit art show at Farmer's West a few weeks ago. I got a presentation together and made it through a very chilly evening reception and a really chilly long Saturday. Sold some beautiful pieces, made some new friends and reconnected with many familiar faces. Now if only I could get cracking and produce some more work. Inventory is incredibly low, but that does go with my energy level.
Life is changing every minute and I'm not slowing down to miss anything.
Monday, April 18, 2011
Ok, so chemo drained my brain cells, killed my appetite and cooking ability!
I know this was supposed to be a monthly thing, but there's no way. This blasted disease has knocked me down, but not out.
There have been some memorable moments with great food and friends but the chemo brain has drained them from my brain. Maybe even worse, no vino! Just a glass once in a while to lift my spirits and bring me into the normal world. Mexican food and hamburgers and icecream are what make my taste buds sing right now.
I wouldn't be able to survive without a bean and cheese burrito from Delgado's in Carpinteria, or the Nuggett in Summerland! I also know that the man at the local 711 thinks I'm nuts. I run in and grab the Dreyers Touchdown icecream. It's seasonal, and won't come back till football season! I'll have to make my own, but I probably won't want any when this is through.
There have been some memorable moments with great food and friends but the chemo brain has drained them from my brain. Maybe even worse, no vino! Just a glass once in a while to lift my spirits and bring me into the normal world. Mexican food and hamburgers and icecream are what make my taste buds sing right now.
I wouldn't be able to survive without a bean and cheese burrito from Delgado's in Carpinteria, or the Nuggett in Summerland! I also know that the man at the local 711 thinks I'm nuts. I run in and grab the Dreyers Touchdown icecream. It's seasonal, and won't come back till football season! I'll have to make my own, but I probably won't want any when this is through.
Saturday, November 20, 2010
Can't get into cooking or eating right now, oh well.
The Tri-tip feast has been on hold, too many doctor appointments and not enough energy to fire up the BBQ and gather the troops. What has been even worse is the triple-digit heat that has really wiped me out.
Never haven't had an appetite! The thought of standing in the kitchen right now over a hot stove is a bit too exhausting. The most ambitious meal I've prepared in the past few weeks is a variation of my favorite risotto from Healthy Italian Cooking by Emanuela Stucchi-Prinetti of Badia Coltibuono. A basic risotto that I prepare with a white wine and then at the end add a 1/2 bottle of Prosecco that gives it a tangy, lite, frothy finish. I love this cold the next day or heated up. In her book the Prosecco is added at the table with a pop in the serving dish for a celebratory meal. I haven't prepared it that way. It's lucky that the Prosecco makes it into the dish at all!
All that stirring requires sipping! My love for anything that sparkles is legendary.
Favorite Proseccos of choice are:
Zardetto from Conigliano The home of Mr. Bubbly!
http://www.zardettoprosecco.com/
My visit to see a new favorite in person!
Nino Franco from Valdobbiadene
http://www.ninofranco.it/en/company.html
Here are some photos from my visit with AnnaLisa Franco and my tour of the vineyards. Worth the trip, especially in the Fall to see the color it was spectacular. Tasting through their products was equally great. AnnaLisa put me on the return train to Venice with my purchasae of a mixed case that I shared over some great meals with my venetian friends.
Never haven't had an appetite! The thought of standing in the kitchen right now over a hot stove is a bit too exhausting. The most ambitious meal I've prepared in the past few weeks is a variation of my favorite risotto from Healthy Italian Cooking by Emanuela Stucchi-Prinetti of Badia Coltibuono. A basic risotto that I prepare with a white wine and then at the end add a 1/2 bottle of Prosecco that gives it a tangy, lite, frothy finish. I love this cold the next day or heated up. In her book the Prosecco is added at the table with a pop in the serving dish for a celebratory meal. I haven't prepared it that way. It's lucky that the Prosecco makes it into the dish at all!
All that stirring requires sipping! My love for anything that sparkles is legendary.
Favorite Proseccos of choice are:
Zardetto from Conigliano The home of Mr. Bubbly!
http://www.zardettoprosecco.com/
My visit to see a new favorite in person!
Nino Franco from Valdobbiadene
http://www.ninofranco.it/en/company.html
Here are some photos from my visit with AnnaLisa Franco and my tour of the vineyards. Worth the trip, especially in the Fall to see the color it was spectacular. Tasting through their products was equally great. AnnaLisa put me on the return train to Venice with my purchasae of a mixed case that I shared over some great meals with my venetian friends.
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