It’s sausage week

I feel like I’m on a meat-themed version of Great British Bake-Off every time I enter the kitchen, imagining Sue Perkins announcing “It’s sausage week.”

Actually I’m just eating a lot of sausages.

Back in November, I attended a charcuterie event with mixed results. It was a lovely evening, but I struggled with various things—the noise and light, even though it was a relatively quiet event with gentle lighting; and various shoulder-related struggles.

The same crew recently hosted a sausage-making class, which I had wanted to attend for ages and quietly campaigned for, so when it was announced in January I had to get a ticket. I anticipated with a mixture of excitement—because surely I’d be better by late February, right?—and dread that it would be overwhelming and lead to more regression.

Happy to say I got through it! No candles this time, hooray. And no loud clappers. And no sling for me to contend with! We worked in groups of two, and most people were very focused on kneading their meat and filling their casings, so not too much “hubbub.”

And, I came home with sausages! Guess what I’ve been eating every day this week (paired with various Odd Bunch veg).

Maple-5-spice sausage with enoki mushrooms and sesame-miso dressing

Bratwurst with rutabaga “fries”

Chorizo with guacamole, roasted tomato salsa, and corn chips

Toulouse sausage with green salad

The rutabaga fries were not bad! It’s definitely one of those what-do-I-do-with-this vegetables, but other than being annoying to peel, pretty easy to prepare this way.

Rutabaga Oven “Fries”

Ingredients:

1 rutabaga
1 tbs olive oil
1 tsp salt
1 tsp paprika

Directions:

Cut the rutabaga in half. This is the hardest part! To say this thing is sturdy would be an understatement. 

Once you have two halves that will sit flat and not roll around, it gets easier. Cut each half into slices, about ⅜” to ½” thick. Peel each of these using a paring knife (It’s much easier to peel the individual slices than the whole thing, and you’ll need a proper knife, not a peeler). 

Once peeled, cut each slice into sticks about ⅜” to ½” wide.

Toss with oil to coat. Season with salt and paprika and toss again to coat evenly.

Arrange in a single, well-spaced layer on a baking sheet (I did a half-recipe to start, and needed a full-sized sheet). 

Bake at 425° f for 35 minutes. Just enough time to make a bit of salad and cook a sausage!

Just realised it’s been a while...

... and I left on a bit of a cliffhanger.

My CT-scan was all clear, no funny business showing up in my brain.

I had a follow up appointment the next day (why do hospitals do this—discharge in the wee hours, and ask you to come back the next morning, maybe six hours later) with the hospital ophthalmologist, who did some additional testing, said everything seems fine, but I should consider following up with a more thorough exam. I mentioned that I was due for an ophthalmology appointment—my optometrist had referred me to the Kensington Eye Institute back on Hallowe’en when I got my eye exam for new glasses, and told me I should expect to hear from them in January or February, and to call them if I hadn’t heard anything by then, so this was my trigger to call. The hospital ophthalmologist said that was great news, everyone at Kensington is great, so I gave them a call.

They said they had no record of a referral. 

We had a brief conversation where they basically told me to call my eye doc and have them re-send the referral, but it would probably be months before I got an appointment. I called my eye doc, told them about the missing referral and my subconjunctival haemorrhage, and they said they’d call me back.

A couple of days later, Kensington called with my appointment—at the end of this month! I don’t know what they said, but it worked. That appointment is Friday.

Meanwhile, I asked the hospital ophthalmologist about the recurring subconjunctival haemorrhages (this is the third time it’s happened) considering I don’t have any of the obvious risk factors, like high blood pressure. They said, maybe it’s because I have such low blood pressure? That a BP reading that most would take as “normal” would be enough of a spike that my eyeballs, used to very low BP, just go kaboing? I will definitely be asking about that in Friday’s appointment. 

Worst night ever

Decided to try attending an important event at my theatre. Lobby was overwhelming so I sat down early and kept fairly quiet. But I got a bad headache, that came like a stabbing feeling above my left eye. Then I felt like there was something happening behind my right eye. I tried to ignore it but it was uncomfortable so eventually I found a moment where I could sneak out to the washroom. 

My eye was all bloody. 

I've had subconjunctival hematoma before (twice) but both times I didn't feel it at all. This feeling was different and combined with the headache (which is like a slow throb, just getting stabbed once an hour like when I had appendicitis) I started feeling anxious and walked to the ER at Toronto Western Hospital (just a block away).

I've been here 4 hours sitting in various chairs and only just now got some orange juice after I started crying. (I had been waiting 2 hours and just learned that the hospital coffee shop was still open and was about to grab something when they called me from the main waiting room to the exam area, where I waited another 2 hours.)

20 minutes later... when I started writing this no one had talked to me for 2 hours; now I have been given juice and a bed. Doctor has had a brief look and disappeared again.

I am going to try to nap

3am update... had a CT-scan about an hour ago and just now had some blood drawn. 

Here's a decoy photo of my dumb pleather pants to push the gross eyeball photo below the fold:

Don't scroll down if you don't want to be grossed out

Really 

You've been warned 

Odd Bunch recipe: Sweet Potato, Kale, and White Bean soup

Last week’s box contained sweet potatoes and kale, so this was the obvious choice.

January is soup weather

Sweet Potato, Kale, and White Bean Soup

Ingredients:

½ cup dried cannellini or other white bean
2 sprigs rosemary
1 small onion, diced
2 sweet potatoes, diced
1 head garlic
olive oil
salt & pepper
1 bunch kale, chopped
6 cups chicken or vegetable stock

Directions:

Put beans, rosemary, and onion in a dutch oven and cover with water. Leave overnight.

Combine potatoes and garlic in a baking dish. Toss to coat with oil, and season with salt and pepper. Roast 1 hour at 350°F for one hour.

At the same time, simmer beans for one hour, adding chopped kale for the last 5 minutes.

Drain beans, discarding rosemary., and return to dutch oven. Add the stock.

Mash the potatoes and garlic, add to the dutch oven with everything else.

Simmer, covered, for 30 minutes.

Oof oof.

Double post today because it is double plus ungood.

I considered not going to tango class tonight—have I mentioned tango yet? Let me back up a bit.

I decided to try doing a tango class this January. It’s a low-risk investment—close to home (City Dance Corps, where I took tap!), I’ve done it before so have some experience, only four classes and I got a discount, so inexpensive. I was really, really missing my tap classes—for mental health reasons as much as anything else, tap always boosted my mood—but no way would I survive that level of noise, speed, memory, and balance! Tango is more chill. The music is chill. The moves are chill (at least for beginners). So I started tango again, and it was great! 

The first week we just worked on the basic walk, transfer of weight, and leading/following. It felt like exactly the right way to get back into things. Basic steps, a partner to hold onto, and also good balance and proprioception work. The whole thing about following is listening with your body. Focusing on your posture, “maintaining your frame” by keeping your back long and upright, and your arms firm. Feeling where your partner is taking you, knowing where your feet are without looking, feeling when your partner transfers their weight and transferring your own accordingly. Feeling your body weight going down through your spine through your apex and into the floor. And—the joy of dance! The joy of being in a room full of people, held together with music and movement.

The second week we added salidas and rebounds. Salidas involve taking the basic walk and transfer of weight and making a pattern—back, left, forward, forward, right, transfer—with the leader choosing the tempo of steps to follow the tempo of music. The leader might also add additional directional steps as needed for traffic control (with everyone having different length strides and different speeds, we had a few narrowly missed collisions! Rebounds are very simple—basically the dancers gently rock back and forth, transferring weight from front foot to back foot without putting full weight on either, to “buy time” if the floor is crowded, or gently redirect the follower to a clear area. Very much listening with your body, transferring weight, feeling your balance, in the arms of your partner.

So this week. This week I was coming in late. I was feeling pretty zoned out after my crashout in the afternoon, and the 10-minute notification on my phone caught me off-guard. I considered not going. But I pulled on my boots, through my dance shoes in my bag, thinking about how good it felt the previous two weeks, thinking about how even if I started in a bad mood, I was always in a good mood by the end of tap class. A couple of other people were coming in late too, and we chatted as we shed our winter gear. And I stepped into studio three, and—they were doing ochos.

Ochos, without partners.

“Project your right foot forward, transfer the weight, and as you do, pivot your frame towards the mirror, then pivot on your right foot—”

Pivoting, on one foot. Without even a partner to hold onto. 

I tried, a couple of times. I just felt shakier and shakier. I should have know this was coming; I remember practising these moves at home with my hands against the wall, two years ago when I first took tango. 

(It occurs to me now, I could have tried to practise against a wall in the studio, but possibly the most irritating concussion symptom is slow processing speed—I never think of these things in the moment when they would be useful!) 

Anyway I quietly took my leave, hoping to go unnoticed. Another latecomer was arriving—taking his boots off, as I put mine on—and said, “Done already?” I explained about the concussion and the ochos and the balance and probably wasn’t very clear but was mainly focussed on not crying until I was outside on my own.

And then I got home to find the landlord had shovelled the basement entrance, and up to the wheelie bins, but stopped short of the steps so I still had snow to wade through. And this morning I got told off by the postal carrier for not having shovelled, but I just can’t. I still get pain in my shoulder from doing my physio exercises (basically lift your arm, hold for 5 seconds, lower slowly, 10 reps to the front, 10 in the scapular plane, 10 to the side) and Angus says it will be another few weeks before the inflammation in my rotator cuff has healed. 

But I look normal so I must be fine, right?

Just feeling so frustrated today. 

Oof.

Not a good day today. 

Had a team meeting which started out with an agenda but which went off on fifteen different tangents. I struggled to keep up and take notes, but the stuff I needed to discuss never got addressed because we ran out of time. They probably would’ve kept going, but I said I could not do more than an hour (yay self advocacy, do I get a gold star?) and my brain was short circuiting towards the end. 

Didn’t get to the gym as I had another meeting right after lunch, but went for a little walk at least. Second meeting, I just fell apart about five minutes in, and just thinking about it hours later makes me cry. Some days I feel almost normal and some days I feel like I’ll never be the same again. 

I guess I should follow up on my disability paperwork because this is just not working.

Anyway I took a little (longer than intended) break and had a herbal tea and a cookie, and another cookie, and in the end about nine cookies. I find overwhelm is followed by overwhelming appetite. And now I have no cookies left to eat. 

The last of the cookies, now all gone

Three-ingredient peanut butter cookies 

Ingredients:

1 cup peanut butter (all natural but with salt)
1 egg
¾ cup sugar (I used brown)

Directions:

Beat together peanut butter and egg.

Mix in sugar.

Form into 1” balls. Place on cookie sheet. 

Flatten in criss-cross fashion with a fork dipped in water.

Bake at 375°F for 10-15 minutes.

It’s déjà vu all over again

I’m doing Couch to 5k! Yes, the same running-for-beginners program I started thirteen years ago!

I decided that I need some kind of a framework to help me stay focused and see progress, and C25K seems as good as any. It’s straightforward, easy to follow, easy to modify (other times I’ve done it, I needed to repeat weeks as I built up my fitness, and I think the first time I tried it I only got to week four).

Thankfully, the treadmill at my gym has a setting for intervals, so it’s easy to do the walk-jog-walk-jog pattern that the early weeks follow. I’m experimenting with what speeds work for me (currently doing a 3.5mph walk and 5.5mph jog), and can always add a lil incline if feeling energetic. 

I have friends cheering me on too, which is such a comfort! Some days I feel like a total ding-dong with my baby steps—I’ve run a handful of 10ks, I should be better than this!—so having people cheer my recovery means a lot.

Now I’m feeling teary and I don’t even know anymore what’s a legit emotion and what is concussion-overwhelm…