Skip to main content

My Summer Plights Continue...

This summer is not unfolding at all the way I wanted it to.

I have spent the entire time since school got out on the couch. I have already posted about my lovely adventures with my new friends Bronchitis and Esophageal Reflux Disease.

It seems that after bringing home several medications to treat these ailments (omeprazone, ranitadine, combivent inhaler and codeine cough medication), I woke up 4 days later with a rash on my chest and neck. A panicked call to the doctor's office sent me to Walgreens to get some Benadryl and cortizone lotion. The next morning (Friday) I awoke to no rash on my chest, but lots of rash on my legs and arms. Another panicked call to the doctors office results in stopping all meds immediately and an appointment Monday morning. When to go to the emergency room? If I can't breathe. That's helpful.

What a long weekend!!!!

Of course the rash was gone Monday by the time I got to the doctor. And it turns out she didn't even know I had called at all the week before due to the nurse not passing the messages along. She felt the codeine cough medicine was the culprit, along with maybe the ranitidine. The rashes were always worse in the morning, and tended to fade during the day. I took both these meds at night right before going to sleep.

After a breathing treatment (which was a super dose of the combivent inhaler) and a shot of steroids, I left the office with instructions to take 20mg. of the omeprazole in the morning and at night to treat the reflux, and a 2 antibiotic therapy for the h. pylori bacteria infection I have developed in my stomach. Apparently this is pretty common in a reflux situation, since h. pylori bacteria feed on excess stomach acid. If not treated, ulcers can result.

So where does that leave me now? Completely neurotic. I am petrified that I will have another reaction to these meds. And what makes it worse? I leave next week to go home to GA for 6 weeks.

I am driving myself crazy. I inspect my arms and legs every 15 seconds to see if the rash has come back. I don't sleep at night for fear that I will wake up to a massive rash.

I can't be like this forever. Will I ever be normal again??

Comments

Oh my goodness, how horrible! I hope you're all better soon...especially for your trip!

And thanks for the add on Flickr :)
Anonymous said…
Okay sickie, get better before you go so we can figure out how to hook up when you're on the Right Coast.
Anonymous said…
Dude - you are doing no favors for your stomach acid and reflux by freaking out!! OF course you knew that, but I have always been your annoyingly common sensed based friend! See you soon! Di
brooks1986 said…
Here's hoping that all of the bacteria and rashes will be gone before you leave on your summer trip. Sounds like a fun trip and I'll be thinking of you in July when the humidity is, like, 12% here.
~Julie
Mimi said…
Tee-
I'm doing my best, I assure you. It would be great to try and figure something out. Right now I have a side trip planned to Atlanta to see Lizard and the baby on June 19th.
Mimi said…
Di-
You know me. I've always been a worrier.
But it's nice to know you still have my back!
Mimi said…
Julie-
Thanks for the well wishes.
As for the 12% humidity, I'll take some heat and humidity to be in the proximity of primo fresh seafood for a few weeks! :)

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: