Archive | December 18, 2014

Adventures in the medical world today

I spent a fun morning at the gastroenterologist. Sooooo not a way you want to spend a morning especially if this was a dr you liked before you lost your insurance when you got laid off 6+ years before. So you have to listen to his concern since you haven’t been there in forever.

He sent the vampires after me to rule out celiac disease which I don’t think is the problem since bread and crackers are one of the few things that don’t run immediately for an exit but he said it was better to know and my body has surprised him before. And I got scheduled for an endoscopy and a colonoscopy at the same time. And under general anesthetic because last time I guess I was really hard to anesthetize with Versed and it made him uncomfortable with how much they had to use and I was barely under as it was. One of the joys of being redheaded, Redheads are hard to anesthetize and it can freak your doctor out.

The first time I had an endoscopy with a different doctor, he did something he hadn’t told me about beforehand and I came up at him out of the anesthetic totally conscious and mad and it took both nurses to get me back down again. I had handprint bruises on my shoulders for a week.

The biggest problem is I’ve been told I have to have a chaperone, their word not mine. To get me there and back and my sister can’t drive since she hasn’t currently got a license and she isn’t on my insurance. So I need to find someone to take me and then take me home.

I really hate being perforated by the vampires. I have rolling veins and sometimes when I tell them they don’t listen when I tell them to use the pediatric setup. She did and got it the first time which almost never happens. It’s a minimum of two tries so I was impressed. Of course I wasn’t expecting it and wore something with tight sleeves so I ended up getting half undressed to do it. I hate the vampires.


Today’s reading


Four of Cups

Lethargy or laziness, locking an individual in a cycle of wasted energy, while all around is the source of inspiration, there for the taking.

… apathy… lethargy…, being unaware of the bounty of life around. Being shut indoors, bored and unstimulated. Pent up frustration. Need to get out into the world.

Yuletide – Glory to the Newborn King – pagan carol

Glory to the Newborn King!

Brothers and sisters join and sing, Glory to the newborn King. Gardens peaceful, forests wild Celebrate the newborn child.
Now the time of glowing starts, Joyful hands and joyful hearts, Cheer the Yule log as it burns
For once again the Sun returns. Brothers and sisters join and sing, Glory to the newborn King!

Brothers and sisters singing come, Glory to the newborn Sun.
Thru the winter and dark of night, Celebrate the coming light!
Sun’s glad rays thru fear’s cold burns.
Life thru death the Wheel now turns,
Gather round Yule log and tree, Celebrate life’s mystery.
Brothers and sisters singing come, Celebrate the Sun’s return!

Yule dessert – one of my mom’s inventions

This used to be my requested birthday dessert if I didn’t want a cake and the weather was right. Meringue is weather dependent. Good thing my birthday was in June

Beverley Robb’s Lemon Angel Pie

4 egg whites (large)
¼ teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar ( superfine)
4 egg yolks
½ cup sugar
1/4 cup lemon juice
Grated lemon rind
1 cup heavy whipping cream  Powdered sugar to taste
½ teaspoon of vanilla

Preheat oven to 275 degrees (250 if using a glass pan)
Grease a 9 inch pie pan
Separate the eggs and return the yolks to the refrigerator
Let the whites come to room temperature
Beat the egg whites, cream of tartar and salt in large mixing bowl until whites are stiff but not dry.

Beat in sugar, 1 tablespoon at a time until stiff, glossy and sugar is completely dissolved
Put in pie pan and smooth top.

Bake for an hour or until the top shows palest tan.
Not to worry if top cracks.

In mixer bowl, beat egg yolks until stiff and lemon coloured. Gradually beat in granulated sugar. Blend in lemon juice and rind. Cook in double boiler over simmering water, stirring constantly until thick, 5 to 8 minutes.
Set aside to cool.
Whip heavy cream, and sweeten with ½ teaspoon of vanilla and powdered sugar to taste.
Spread half the cream over the crust to the edge.
Spread lemon custard over the cream and top with the remaining cream.
Chill 4 hours or overnight.
Serves  6 This recipe may be doubled using a 9×13 pan.

My mom usually made the doubled recipe and it’s great for after a heavy meal like Thanksgiving or Christmas.