||[Dec. 13th, 2009|01:25 pm]
It was more than a migraine. Hoo boy. And you don't want Too Much Information.
Looking back at the week, I will bet you I picked this up from someone who was miserably sick during and after the dress rehearsal Monday night. Despite the careful handwashing. Incubation for that kind of bug varies. The alternative source could've come from something I ate on Tuesday on the way to the performance, a visit to friend's ranch on Wednesday afternoon, or the heel of a bunch of celery that I didn't re-wash (having rinsed the whole bunch before chopping to put in the soup) on Friday. Or something else.
But yesterday...not the greatest day in the world.
Thanks to either a) a mild case of whatever or b) the fairly quick application of standard oral rehydration (the sugar, the salt, the liquid), things are much better today. The gradual introduction of saltine crackers, and then store-bread toast with a little honey on it, has caused no major disruptions. And my brain feels as if all the neurons are at least willing to run through a status check. (Auditory processors, check: sound seems normal loudness. Visual processing, check--no wiggly patterns around or over things. Balance: check, but mild wobbliness on sudden standing. Actual cognitive function: coming online again.)
Did not make it to church today. Will make it outside today, though I don't plan to do a long walk over the land, as no one's home but me, and if I should be wrong about how much better things are going...it wouldn't be good. Sigh. And I won't make bread today, just in case I'm capable of spreading whatever nasty caused this.
So...the real tests are coming up. Can I write fiction? (I can write nonfiction when sick, but not fiction.) Can I eat real food? It's time to open the current book file and see....
Oh no! Sorry to hear you have been unwell and hope you are soon on the mend.
I think so, and thanks for the good wishes.
I was thinking about you this morning and hoping you were feeling better. I'm sorry you got sicker first, but I'm glad you're better now.
It's a nice day to be feeling better, what with the sun and all.
It was beautiful. I made it outside briefly, but didn't go beyond halfway down the north horse lot. Too bad tomorrow's weather closes in again.
If nothing...ummm...happens between now and tomorrow morning about 9, that will be the magic 24 hours and I will declare myself cured.
I realize now that I was sliding into this thing on Friday, but the migraine part, which had started earlier, confused me. Migraines often upset the gut one way or another, including queasiness. So it wasn't until the major uproar started that I realized something else was going on for sure.
Whatever it was, I hope it passes soon and does not pass to anyone else in your household.
We have done our best to be careful. Much handwashing and isolation of the patient from food prep area, for instance.
I was thinking of you today as we ate the butternut squash soup I made (sooo close to the one at the Met) - glad to hear you are doing better.
OK, genius cook: tell me how you made that soup. I have a butternut squash. I was thinking I could use either chicken or beef stock (both of which I just happen to have on hand...) I know they said vegetable stock but I don't have vegetable stock. Assuming onion and garlic are, as always, involved??
easy, easy, easy...
Start with a basic mirepoix: onion, carrot, celery, cut into 1/4" cubes - sweat in olive oil until onion is clear and carrot is soft(for one butternut squash, use 1 med. onion, 1 med. carrot, one stalk of celery)
Peel, seed, dice the squash into 1/2 cubes - add to the mirepoix. Add roughly 2 cups of chicken stock, thyme and sage to taste (lightly, tho - you can add more if you need it). Put the lid on and let cook for about 1 1/2 hours, until squash is soft. Puree (regular or stick blender), and add a dollop each of butter and heavy cream to finish. Garnish with croutons, seeds, crushed toasted nuts, whatever. YUM. Paired with a salad it was definitely a meal.
PS. I tried it with veg stock, but the sweetness of the squash really needs the chicken stock for balance.
Thanks! That sounds very good. I'm wondering--could it be stored at the pre-butter/cream stage, with that to be added before serving? I guess what I'm asking is whether thick cream-based soups freeze well.
Adding a dollop of cream at the end isn't enough to make it a true cream-based soup, so it should freeze just fine, but I also think there's a lot to be said for just adding the cream and butter after the soup has been defrosted, just before serving. The function is closer to a garnish than really building the soup.
2009-12-16 10:42 am (UTC)
That sounds lovely, think I'll try that, so thanks. I make something similar but I roast the squash in bigger chunks, first, so it gets nice toasty bits round the edge. Then add it to the rest of the soup mixture just 10 minutes from the end so it just mushes in. And I sometimes use bits of flash-fried chorizo as the garnish.:)
Elizabeth, I'm very glad you're feeling better now. There's never a good time to be sick but just before Christmas is particularly difficult! Hope the recovery continues.