Skip to main content

On Pins and Needles...

Ok. I'm a worrier. Those of you who know me well, know that I ALWAYS worry and anticipate the worst for whatever situation I'm in. I know this isn't healthy, and it's no mystery I'm having stomach problems because of all the internalized stress.

15 minutes ago, I started taking the drug therapy for the H. pylori bacterial infection in my stomach. I am fighting the urge to sit here and wait for the other shoe to drop. The patient advisory leaflet for these medications is approximately the same size as "War and Peace." There are all sorts of ugly possible side effects- sore MOUTH, YEAST INFECTIONS, constipation and/or diarrhea, BLACK STOOLS, lions and tigers and bears, oh my! Thank God it's only a 14 day treatment. The only problem is, I have two trips planned during those 14 days. And really, who's trip wouldn't be ruined by black stools, for heaven's sake?

So please send positive thoughts my way, and if anyone has any strategies for helping me deal with my worrying, feel free to weigh in with a comment!

Comments

Anonymous said…
For god's sake - why didn't Devin take that leaflet away from you - you'd find similar side effects on almost any medication - if you feel the urge to delve further into research on your medications - JUST SAY NO. Also - don't forget to compensate with some yogurt - you know what these powerful antibiotics do to your belly!! :) Dr. Di - seriously I am a DR. :))
Mimi said…
This comment has been removed by the author.
Mimi said…
Amen Dr. Di. By the way, smoked pig belly is way better than nasty poo eating bottom feeder fish.

WDevin
suzanne said…
Dude...you must chill!!!
Mimi said…
Easier said than done, Grasshopper...
Anonymous said…
So - by Devin's rationale, its okay to eat something that eats it's own poo, but not someone else's poo. Now I understand.

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: