Still broken

Still no news!

 

Hubby had his CT scan today. He got a lovely barium milkshake – vanilla smell but no vanilla flavor! Didn’t take too long and he said it was pretty neat to have the iv flow the warm stuff thru him. Maybe he’ll blog you guys a story about it – I wasn’t allowed in the room for that part!

 

Results:

  • Same
  • Enlarged spleen but all the connections etc look ok.

 

Then more blood work!

 

Current possible causes:

  • Mono (who’s he been kissing eh?)
  • Viral Hepatitis
  • Or something else he couldn’t remember.

 

Maybe an appointment with GI doctor tomorrow!

It's not easy being green!

Go Green!

 

Going green is hard and the guilt is killing me!

I decided after we moved down town and started going to the hippie grocery store that I really should do my part for the world and environment. So I have been attempting to re-use bags. I had a couple totes around so I put those in the car. I put used plastic sacks in there as well. But good lord, the guilt when we take the wrong car and the bags are at home in the other vehicle. I’m torn between simply turning around and going home – but then I am killing the environment by using twice as much gas… Oh the horror!

 

Hubby also gets a little miffed if I go too green cause then he has no bags to scoop the dog poop into! So we compromise a bit!

 

One day I was even an embarrassment to myself! I stopped at *bucks first, got my drink, in a cardboard cup with a koozie to keep it warm – ugh! But in my other hand I had my cloth sacks for stowing my groceries! So now I have to keep the cardboard koozies in my purse for re-use and throw a couple reusable coffee mugs in car in the event we drive thru *bucks. It really is hard, but I’m going to keep working at it!

Poked and Prodded

Poked and Prodded

 

I returned home on Monday evening and noticed that my hubby was yellow.

His eyes were a very strange shade of yellow.

His skin tone was not quite right…

 

He complained of being tired again and went to go take a nap. We were having friends for dinner so he wanted to have some energy for them!

 

I picked up the phone and called mom – “Hubby is yellow. What does that mean?”

Mom – “Is his pee dark?”

Me – “Yeah, and he’s tired a lot”

Mom – “Probably hepatitis or something with his liver

Me – “How can it be hep –we got the shots for Equador”

Mom – “I dunno, you should take him to the dr

Me – “Like emergency room right now type of thing”

Mom – “Well no, but no later than 8am tomorrow”

Me – ‘Ok”

 

So I rang the doctor and set up an appointment for the next afternoon. Since they didn’t seem to worried that he was yellow and fatigued, neither were we!

 

We arrived for our afternoon appointment and the nurse practitioner started asking questions. Are you feeling nautious, does your stomach hurt? Then we mentioned the lump on hubbies next, and as he turned she goes – OH! Yup, I see it! And she was across the room! She dug into his armpits, thumped his chest and tummy, listened to his hear, and was still perplexed.

The doctor then came in, did the same thumping on hubbies tummy, squished his abdominal area and poked and pushed trying to figure out what all was wrong.

 

They decided that he needed lots of tests. Blood and an ultra sound. Of course it was a big joke that hubby was pregnant!

 

So we spent a couple hours filling out paperwork, getting poked and prodded some more.

 

Our technician for the ultra sound was very strange. Her first questions was to confirm that hubby had fasted. Hubby said no. She didn’t like that answer. Hubby indicated that this was spur of the moment and we had just come from the dr’s office. She didn’t like that answer either. She had hubby put on his gown and dang if he didn’t look all innocent and abused! White socks and all! She then had him lie down and joked about him not normally wearing dresses when he was having a tough time bring it up and over his chest. That little bit of humor was the last good vibe to be had in the room. Hubby and I were fascinated by the pictures she was getting, but she was in no mood to tell us what we were looking at nor what anything was. Sigh. Her first comment was – “You’re gassy” Which we both thought was weird – but were guessing stemmed from her anger at him not having fasted appropriately. She also asked again what these were for and we indicated that hubby might have something wrong with her liver – she looked over at him – in the darkened room and said – you don’t look jaundiced…With a little snippy tone. Sigh.  Well golly thanks – what is one supposed to answer to that? We were both like – well that would be why you were the tech and the dr was the dr. She finally finished her thing and allowed hubby to get dressed and wipe the goo off of him! He did not like the goo at all!

 

We then rushed over to the lab to get the blood work done! Funny thing there – the tech there thought hubby looked weird. He even mentioned after he found out why hubby was there, that we was about to ask what was up with his eyes!  So there ulta sound gal!

 

The tests were supposed to be stat, so we were anxiously waiting all night for the results.

 

This morning I put in a call to say hey – sup with the hubby

 

Reception took my message…

 

This afternoon I called again and gave my plea that the tests were labeled stat and that I was getting concerned.

 

The NP finally called back and said they were still unsure what was up and needed more tests. CT Scan and an appointment with a GI specialist… And that the test had been completed stat but had never been called into the Dr as instructed… ugh….

 

So tomorrow should give us more answers as to hubby’s health!

 

 

Yazoo BBQ

Yazoo Barbeque Co

2150 Broadway
Denver, CO 80205View Map
(303) 296-3334

 

I have seen this place but was a little wary about wanderingin for dining. Looks can be deceiving! My boss decided this would be a good place to take our team out today. I must agree! The folks behind the counter and super niceand friendly, and they just want to get you something good to eat! I went withthe ¼ pound brisquit sandwich. Oh my was it good! And the hot sauce iswonderful!

I’ll definitely be back to try the ribs, the bobs and everything else available!

The seating left a little to be desired - so i'll be going early again next time! And lucky for me they have Hot links on the menu so hubby is willing to give it a try!

 

 

Appetizer Evening!

Evening of Appetizers!

I was having friends over for dinner and decided to go hog wild with the cooking light magazines!

I decided on the following:

Middle Eastern Eggplant Dip

Layered Chili, Cheese and Roasted Corn Dip

Bean, Bacon and Blue Cheese Dip

Spinach-and-Potato Frittata

Sour Cream, Cheddar, and Green Onion Drop Bisquits

Green Onion Pancakes

 

The winner of the evening were the

Layered Chili, Cheese and Roasted Corn Dip

and the Sour Cream, Cheddar, and Green Onion Drop Bisquits

 

It was a lovely evening with lots of conversation, wine and great chocolate ganache cake brought by the guests!

 Eat up!

Spinach-and-Potato Frittata

This little ditty looked amazing but left alot to be desired in taste. Sigh. Too bad.

Spinach-and-Potato Frittata

A frittata is an open-faced omelet. It's easier to make than traditional omelets because all the ingredients are combined at once so you don't have to fuss with flipping it over. Leftover cooked potatoes or frozen hash brown potatoes will also work in thi

Ingredients

1 1/2 cups diced peeled baking potato (about 6 ounces)
large egg whites
large eggs
1/4 cup diced Canadian bacon (about 2 slices)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
(10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
 Cooking spray
1/2 cup chopped onion
tablespoons shredded reduced-fat sharp cheddar cheese

Preparation

Preheat oven to 400°.

Cook the potato in boiling water 5 minutes or until tender; drain.

Combine egg whites and eggs in a large bowl, stirring with a whisk. Stir in potato, Canadian bacon, salt, pepper, and spinach.

Coat a 9-inch cast-iron skillet with cooking spray; place over medium-high heat. Add onion; sauté 4 minutes or until tender. Add potato mixture to pan; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 400° for 6 minutes or until set. Let stand 3 minutes; cut into 4 wedges.

Yield

4 servings (serving size: 1 wedge)

Nutritional Information

CALORIES 187(29% from fat); FAT 6.1g (sat 2g,mono 2.2g,poly 0.9g); PROTEIN 17.4g; CHOLESTEROL 175mg; CALCIUM 142mg; SODIUM 704mg; FIBER 3.5g; IRON 2.6mg; CARBOHYDRATE 16.2g

Sour Cream, Cheddar, and Green Onion Drop Biscuits

This one was definitely a winner for the evening! Tasty and light! Definitely will see our oven again!

Sour Cream, Cheddar, and Green Onion Drop Biscuits

Ingredients

cups all-purpose flour
tablespoon sugar
teaspoons baking powder
teaspoon salt
1/4 teaspoon baking soda
tablespoons chilled butter, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup finely chopped green onions
cup fat-free buttermilk
1/2 cup fat-free sour cream
 Cooking spray

Preparation

Preheat oven to 450°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

Yield

1 dozen (serving size: 1 biscuit)

Nutritional Information

CALORIES 146(29% from fat); FAT 4.7g (sat 2.9g,mono 0.8g,poly 0.2g); PROTEIN 5.2g; CHOLESTEROL 14mg; CALCIUM 134mg; SODIUM 406mg; FIBER 0.7g; IRON 1mg; CARBOHYDRATE 20.1g

Green Onion Pancakes

This was an ok recipe. Weird to have a flavor not associated with breakfast on a griddle. Not a repeat, but ok none the less!

Green Onion Pancakes

Ingredients


 
Pancakes:
1 1/2 cups all-purpose flour
teaspoons sugar
teaspoon baking powder
teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups low-fat buttermilk
large egg, beaten
cup chopped green onions
tablespoons (1 1/2 ounces) shredded sharp provolone
 Cooking spray

Preparation

To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through black pepper) in a large bowl; make a well in center of mixture. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minutes. Fold in green onions and provolone cheese.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes). 

Yield

12 servings (serving size: 1 pancake and 3 tablespoons salsa)

Nutritional Information

CALORIES 128(23% from fat); FAT 3.2g (sat 1.1g,mono 0.9g,poly 0.3g); PROTEIN 4.8g; CHOLESTEROL 23mg; CALCIUM 99mg; SODIUM 352mg; FIBER 2g; IRON 1.2mg; CARBOHYDRATE 20.5g

Middle Eastern Eggplant Dip

Middle Eastern Eggplant Dip

Ingredients

4 1/2 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds)
cup chopped red bell pepper
cup chopped red onion
tablespoon olive oil
garlic clove, chopped
 Cooking spray
tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

Combine first 5 ingredients in a 13 x 9-inch baking dish coated with cooking spray; stir well to coat. Bake at 350° for 1 hour or until vegetables are tender. Cool slightly.

Place vegetables and remaining ingredients in a food processor; process until smooth.

Yield

1 1/4 cups (serving size: 2 tablespoons)

Nutritional Information

CALORIES 41(39% from fat); FAT 1.8g (sat 0.2g,mono 1.1g,poly 0.3g); PROTEIN 1g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 121mg; FIBER 2.1g; IRON 0.5mg; CARBOHYDRATE 6.2g

Layered Chili, Cheese, and Roasted-Corn Dip

This one was welcomed into the saved cook book binder! I forgot to combine the beans with the processed beans. I think i would process all the beans. And definitely more salsa!

Layered Chili, Cheese, and Roasted-Corn Dip

Reheat the leftovers and spoon into warmed flour tortillas for flavorful bean burritos.

Ingredients

(16-ounce) cans pinto beans, drained, rinsed, and divided
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce
1/8 teaspoon black pepper
(8-ounce) block fat-free cream cheese
 Cooking spray
(11-ounce) can no-salt-added whole-kernel corn, drained
garlic cloves, minced
cups cooked basmati or other long-grain rice
1/2 cup minced fresh cilantro
(4.5-ounce) can chopped green chiles
cup bottled salsa
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
cups baked tortilla chips (about 8 ounces)

Preparation

Preheat oven to 375°.

Combine 2 cups beans, cumin, hot sauce, black pepper, and cream cheese in a food processor; process until smooth. Place bean mixture in a medium bowl; stir in remaining beans. Set aside.

Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn and garlic, and sauté for 3 minutes or until lightly browned. Remove from heat, and stir in rice, cilantro, and chiles.

Spread half of the bean mixture in the bottom of a shallow 2-quart baking dish coated with cooking spray. Spread half of salsa over bean mixture. Spread rice mixture over salsa. Top with the remaining salsa and bean mixture, and sprinkle with the cheese. Cover and bake at 375° for 30 minutes or until thoroughly heated. Serve with chips.

Yield

16 servings (serving size: 1/2 cup dip and 1/2 cup chips)

Nutritional Information

CALORIES 174(10% from fat); FAT 1.9g (sat 0.6g,mono 0.6g,poly 0.6g); PROTEIN 8.5g; CHOLESTEROL 5mg; CALCIUM 120mg; SODIUM 446mg; FIBER 3g; IRON 1.5mg; CARBOHYDRATE 31.8g

Bean, Bacon and Blue Cheese Dip

This one one was voted out. Not enough of the bacon and blue cheese...  Needed something to make it more liquidy. It was a sad demise...

Bean, Bacon, and Blue Cheese Dip

 

Serve with warm pita wedges ot toasted baguette slices.

Ingredients

1/4 cup chopped onion
tablespoon chopped fresh parsley
teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
(15-ounce) can navy beans, drained
garlic clove, chopped
1/2 cup (2 ounces) crumbled blue cheese
bacon slices, cooked and crumbled (drained)

Preparation

Place first 7 ingredients in a blender; process until smooth. Combine bean mixture and remaining ingredients in a small bowl.

Yield

1 1/2 cups (serving size: 2 tablespoons)

Nutritional Information

CALORIES 71(33% from fat); FAT 2.6g (sat 1.4g,mono 0.8g,poly 0.2g); PROTEIN 4.4g; CHOLESTEROL 6mg; CALCIUM 49mg; SODIUM 230mg; FIBER 1.9g; IRON 0.7mg; CARBOHYDRATE 7.8g

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