Friday, February 17, 2012

Lyme Disease

This week marks the beginning of a Journey that I’ve done every thing in my power to avoid,  A week ago I found out I had Lyme Disease.  At this time they don’t know exactly how long I’ve had the disease.  My CD 57 test came back at a whopping 54…a person who is in good standings tests at 300.  The CD 57 test is only known to be able to detect Lyme and how much it has taken over your immune system/body…  I guess it could be worse… but I sure wish I could say I was still at 300.

It’s nice to finally have an answer as to why I’m always so tired, why I always feel like 8 hours of sleep feels like zero hours of sleep.  It’s also nice to know where all of these pains come from on a daily basis.  Answers are great…  but whenever you find out that you have a disease that the government is trying to hide, to leave unnoticed, uncured, and unheard…it’s quite scary.

All I can do right now is pray and they find a cure, pray that I won’t have to suffer with this for the rest of my life, and pray that I’m able to witness life 5 years up the road.  I pray that in 5 years my life will be changed for the best and not the worst.  I have a great family to help me through this and a man that is so caring and supportive as well.

If you don’t know much about Lyme (which I’m sure you don’t), you should take the time out to watch the film, “Under Our Skin”…it’s an eye-opening film on Lyme and how screwed up our healthcare system and government really is…its also an eye-opener to how serious the disease really is.



My symptoms as of right now:

  • Severe Joint Pain (especially my left arm and hips)
  • My left arm is becoming weaker by the day and I struggle to raise it or straighten it…or even pick something up
  • Nausea
  • Stiff and Sore Neck
  • Shoulder pain
  • Back pain
  • Pain in my feet & Ankles

Wednesday, November 24, 2010

Chocolate Banana Pudding

Chocolate Banana Pudding

Prep Time: 30 min  --  8 Servings

  • 3 cups - whole milk
  • 3 ounces good-quality milk chocolate, finely chopped
  • 1-ounce unsweetened chocolate, finely chopped
  • 6 large egg yolks
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 12 ounces thin chocolate wafer cookies (recommended: Nabisco)
  • 4 large bananas, peeled and sliced 1/4-inch thick
  • 2 cups sweetened whipped cream
  • Milk chocolate shavings, for garnish (If preferable)
Directions


Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.


Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.

Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.

Monday, September 21, 2009

Asparagus/Mushroom Lasagna

MUSHROOM-ASPARAGUS LASAGNA

I'm a sucker for asparagus...so much that I may name my future son/daughter, "Asparagus".  I found this AMAZING aparagus/mushroom lasagna recipe a while back (I think it was from Snyder Cookbook) in my quest to finding a good aparagus casserole (I'm also a sucker for casseroles).  I will forever be looking for more recipes like this one that include asparagus...stay tuned for more fun aparagus recipes that I have in my secret box, including the famous "Asparaguay"!
Ingredients:
  • 11 lasagna noodles
  • 2 pounds asparagus, cut into 1-inch pieces (or you can buy them already cut in a can if you prefer)
  • 1 pound mushrooms, sliced or chopped
  • 2 cans (14 ounces) chicken broth
  • Enough milk, soy milk or cream added to broth to equal 4 cups
  • ½ cup flour
  • ¾ cup shredded Parmesan, divided (dry)
  • 1 tsp lemon pepper
  • 2-4 cups mozzarella cheese

Directions:

  1. Heat oven to 350ºF. Grease 13x9 inch pan.. Cook noodles ONLY 4 minutes. Boil asparagus 2 to 4 minutes, depending on how large it is, or until crisp-tender; drain. (Skip boiling the asparagus if you go with the canned version) 
  2. Bring three cups of broth/milk mixture to a boil. Mix remaining broth with ½ cup flour, add to boiling broth mixture, return to boiling, stirring constantly, until thick. Stir in 1/2 cup of the Parmesan cheese and lemon pepper.
  3. Spread about 3/4 cup of the white sauce in baking dish. Top with 3 noodles (adding a cut noodle to the ends to fill the pan), 1 cup of white sauce, half mushrooms, half asparagus and 1 cup or a little more--maybe another half cup--mozzarella cheese, top with three noodles and cut pieces, 1 cup sauce, remaining mushrooms and asparagus and 1 cup (or more) mozzarella cheese. Top with remaining 3 noodles and cut pieces. Push everything down well. Add remaining sauce. Sprinkle with remaining ¼ cup Parmesan cheese and extra mozzarella cheese--I added a cup more--, if using.
  4. Bake covered for 45 minutes and then uncovered for about another 15 minutes until it is hot and bubbly in the middle. If the sauce and noodles are hot then the baking time will be a bit less.

Deer Tracks

The Heat is ON!!!

I've been ready for Bow season to start back up again every since the day the season ended at the beginning of this year...but nothing has gotten me as fired up as seeing a million deer tracks yesterday in front of my deer stand in Mississippi.  The deer have been partying at the best spot in the house (for me anyhow)!  Whoop Whoop!!! 

Brandon set up a camera about a month ago, and we had over 600 pictures of HUGE doe's, yerlings, a spike, and a buck, ALL TAKEN DURING THE DAY!!!  My bow is ready, and so is its master!!! :)

I'm kind of learning about tracking deer, and finding their tracks.  It's interesting that you can tell what kind of deer, or what size it is by looking at their tracks.  After seeing the ant pile of tracks at my stand yesterday I decided to learn more about the different kinds of tracks, and found this very interesting illustration that is now embedded in my brain. 


Looks like I'll be walking big-eyed through the woods in my search for a 6" track...but for now, I'll take anything over 4 1/2 inches.  I will be whipping out my bow this week, and busting up the artificial deer target, because after seeing the HUGE does' at my feeder, there's no way I'm letting them walk away!!!!

"Thoooom-Pack!!!!"


Tuesday, September 15, 2009

Baked Potato & Broccoli Soup

Baked Potato and Broccoli Soup
Delishhhhh!!!!
Ingredients:

  • 1/4 cup all-purpose flour

  • 29oz. chicken broth (divided)

  • 3 cup peeled, cubed potatoes

  • 2 bags frozen chopped broccoli

  • 1 1/4 cup milk (half and half if you prefer)

  • 2 1/2 cups shredded cheddar cheese

  • chopped green onions for topping (optional)

  • fulled cooked bacon pieces for topping (optional)

  • salt/pepper




Directions:


  1. Whisk together flour and 1/3 cup chicken broth until smooth.
  2. Combine remaining chicken broth, potatoes, broccoli and onion in a Dutch oven (or large saucepan). Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
  3. Stir in milk & 8 oz. of freshly shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts.
  4. Add seasoning.
  5. Top each serving of soup with shredded cheese, green onions, and bacon pieces as desired.




Monday, September 14, 2009

Fruit Pizza

Fruit Pizza
(Yes, I said FRUIT!)
Many people may cringe at the sound of "fruit pizza"...as some do when they see me take a bite of my favorite, Pinneapple and Canadian Bacon pizza.  But this recipe is off the chain!  My friend Linda and I needed to whip up some desserts for a Graduation party this past May, and this is one of the desserts that was gone before it even made it to the dessert table.  I kid you not!  It's very simple to make, and your guests will be very pleased!

Ingredients


  • 1 (20 ounce) package refrigerated sugar cookie dough
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
  • fresh blueberries or banana, sliced or mandarin orange section or seedless grapes or strawberry, halves or kiwi fruit, sliced, any other fruit you want (Everyone always wants something a little different on their pizza, so don't be affraid to experiement)
  • 1/2 cup orange preserves or peach preserves or apricot preserves
  • 1 tablespoon water

Directions

  1. Preheat oven to 375 degrees.
  2. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. 
  3. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.
  4. In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust.
  5. Arrange fruit over cream cheese layer in any design you want (use your imagination).
  6. In a small saucepan over very low heat, make a glaze by heating preserves and water.
  7. Brush glaze over fruit, making sure to cover the fruit that will turn dark.
  8. Refrigerate until ready to serve.