Tuesday, March 27, 2012
Almost 3 weeks post-surgery...3 more to go...
Well... I had fully intended on writing more posts in regards to my progression after surgery, but let's face it... I was just too distracted watching the Food Network and HGTV tired and focused on healing to get around to it. So far, I think I have been doing everything I am supposed to in order to make sure I heal properly and regain my strength. I started Physical Therapy (PT) only 3 days after my procedure where they asked me to do a straight leg raise. Simple,right? Just raise my dumb leg up in the air and lower it back down. This seemingly simple move was utterly impossible. My knee at this point felt like a bowling bowl attached to a noodle for a leg since all my quad muscles had atrophied. I was able to contract what little muscle tone was hiding in there, so I worked for the rest of the week simply contracting and holding my quad muscles and doing some lateral leg raises that were somehow easy for me to do. At my 3rd PT appointment, at about the 1.5 week post-surgery mark, I was finally able to do a straight leg raise. Quite the accomplishment. Oh...and I not only did one, I did a rep of 10! Then I came home, rested and did another rep of 10! Needless to say, my leg and knee were exceptionally sore that night. Even though I have been able to do the straight leg raises, it hurts in the most excruciating way. I literally feel like something is going to snap and break with each one I do.
Yesterday, I returned to work. Overall, while I was at home, I started feeling pretty good. I spent a lot of time just resting, relaxing, doing my exercises a couple times a day, etc. I also, however, was on pain pills during these two weeks. Thus, my overall knee pain was abated. I knew I would need to quit the pain pills before returning to work because they generally made me sleepy, nauseated and, yes, constipated. Three things you do not want to deal with while at work. So this past weekend, I weened myself off and now I am actually realizing the pain a little bit. Also not fun. It has been tolerable and I am still taking ibuprofen which helps, but I am definitely noticing a difference. Also, being someone who doesn't necessarily like taking any sort of medication on a regular basis, I'm hoping I just start healing and feeling better soon so I can be off all medications. My gastrointestinal lining is wearing away as we speak...
In close, being back at work has been an adjustment, but I am making the best of it. I have scared Jon with a couple of emotional breakdowns over the past few days just because I have been feeling so incapacitated and helpless. I am really used to my independence, so the adjustment has been rough. Looking forward to driving again, cooking, walking the sloop monster and even cleaning. I know... Im weird like that. I start therapy with a new PT today (one that could see me at 5:00 pm when I get off work), so we'll see how that goes. I appreciate everyone's support over the past couple weeks and I will try to provide timelier updates going forward.
Tuesday, March 6, 2012
Pending surgery and a video to remember why I am going through with this...
It's here. I have been so apprehensive about this procedure for months now. While I do need to have it done, I have spent the past 14 years figuring out how to live my life by just dealing with it rather than actually fixing it.
My co-workers were asking me this week why I was electing to have surgery. "You look like you're walkin' around just fine to me...", one of them said. Yes--like I said, I have spent the past 14 years calculating my every step, precisely measuring what my knee can handle and what it can't and simply adjusting, adopting.
My husband is actually the one who finally convinced me that I should be a little more hopeful and encouraged to schedule a second surgery. Medical technology, especially in the realm of orthopedics, has made a lot of advancements in the past decade and a half. I also am very thankful to have found a surgeon who actually displays a respectable amount of good bedside manner. Cocky doctors/surgeons of my past definitely discouraged me to put this off for so long.
Finally -- like I said in my previous post, I am just tickled by the fact that I won't have to calculate every single move I make. I hope I will be able to run, dance, even just walk without having to think about each step. The procedure I am having is a -- get ready for this -- a Medial Patellofemoral Ligament Repair and a Tibial Tubercle Transfer. I know. Sounds fancy, huh. Take a minute to be wowed that I actually took the time to remember these weird medical terms....and that I spelled all those words right. I think.
I made a video of what my knee currently looks like and how it moves all over the place, but couldn't figure out how to post it. Im a little tech-tarded. Anyways-- let's get this thing done! Wish me luck!
My co-workers were asking me this week why I was electing to have surgery. "You look like you're walkin' around just fine to me...", one of them said. Yes--like I said, I have spent the past 14 years calculating my every step, precisely measuring what my knee can handle and what it can't and simply adjusting, adopting.
My husband is actually the one who finally convinced me that I should be a little more hopeful and encouraged to schedule a second surgery. Medical technology, especially in the realm of orthopedics, has made a lot of advancements in the past decade and a half. I also am very thankful to have found a surgeon who actually displays a respectable amount of good bedside manner. Cocky doctors/surgeons of my past definitely discouraged me to put this off for so long.
Finally -- like I said in my previous post, I am just tickled by the fact that I won't have to calculate every single move I make. I hope I will be able to run, dance, even just walk without having to think about each step. The procedure I am having is a -- get ready for this -- a Medial Patellofemoral Ligament Repair and a Tibial Tubercle Transfer. I know. Sounds fancy, huh. Take a minute to be wowed that I actually took the time to remember these weird medical terms....and that I spelled all those words right. I think.
I made a video of what my knee currently looks like and how it moves all over the place, but couldn't figure out how to post it. Im a little tech-tarded. Anyways-- let's get this thing done! Wish me luck!
Wednesday, February 8, 2012
One month till my knee surgery -- It's the final countdown!
So -- today marks the one month mark until I go under the knife (again)for my knee. I am getting very anxious as the date draws near, but I am very hopeful that everything is going go well and that I will regain some stabilization (if nothing more) from this procedure. Jon and I have been consistently going to the gym for the past month now, and other than our one-week hiatus while my sister was in town, we haven't even tried to talk ourselves out of it once! I am proud of us! It's hard to convince yourself after a long day of work/school to get your butt to the gym, but somehow we've been making it happen! And, although we haven't changed our eating habits too much to note a significant weight loss, I think we are both feeling healthier and stronger. I am hoping that the strength I have gained in my pre-surgery workouts will help me in my post-surgery recovery. I can honestly say that recently, my knee has been feeling better than ever. Jon has really been helping me with weight training and making my legs stronger in general. He says we are going to train for a 5K when I am recovered from my surgery. This would be an absolute dream come true for me! I have been so happy to have Jon's love and support dealing with me and my funky knee problems and I know he will be the best caretaker to me when I get out of surgery. I will probably do another post in this regard after my pre-op appointment on the 28th. Until then, I plan to keep getting stronger and stronger and stronger.The more I can look like Schwarzenegger going into surgery, the better. That's all I can figure...
Thursday, February 2, 2012
Breaded Baked Pork Cutlets
First of all... I just want to say, HAPPY FRIDAY TO ME! It's Thursday, I know, but it might as well be Friday for me, because tomorrow is my Friday off. I work 9 hours Monday through Thursday every week, then an 8 hour day on Friday, which allows me to have a Friday off per pay period! Let's hear it for flexible work schedules! It doesn't matter how many Friday's off I've had by now, they always make me unbelievably excited! SO-- to start the weekend, I am making a delicious dinner for me and my babe.
Sometimes I think about breading things before I bake them, and then I realize... I don't have any breadcrumbs. It's not something I normally keep stocked in my pantry, because I just don't use them very often. SO... I decided to make my own! I threw two slices of whole wheat bread into my food processor,
went to town on them,
then put them on a baking sheet and baked them at 350 till they were crispy.
Voila -- instant bread crumbs that are probably healthier than the ones you buy in the store! Then I had a glass of wine and reveled in my accomplishments...
Oh right... where was I....Oh right! Dinner! I found this strange recipe that called for sugar mixed in with the bread crumbs... REALLY, Sugar on my breaded pork??? The whole recipe seemed a little weird, but I went for it. I'm glad I did. It was better than shake n' bake. Don't lie... you know you love shake n' bake.
Breaded Baked Pork Cutlets
adapted from eatingwell.com
Ingredients
3 or 4 pork chop cutlets
2 slices of whole wheat bread
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon dried rosemary
4 teaspoons vegetable oil
1 large egg white, lightly beaten
4 teaspoons cornstarch
Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
Mix breadcrumbs, sugar, paprika, onion powder, salt and rosemary in a shallow dish. Here are my spices before I mixed them with the bread crumbs:
And here is Sloopy who likes to watch me cook. (Or likes to wait for me to accidentally drop a tasty morsel for her).
Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. (Put oil into your dry breadcrumb mixture???? YES. This is the secret to a super crunchy delicious bread crumb coating!)
Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.) No pictures here cause I was a MESS.
Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.
Steam some green beans, or other veggies of your choice and you have a pretty good little dinner! Doesn't it look delish?
Sometimes I think about breading things before I bake them, and then I realize... I don't have any breadcrumbs. It's not something I normally keep stocked in my pantry, because I just don't use them very often. SO... I decided to make my own! I threw two slices of whole wheat bread into my food processor,
went to town on them,
then put them on a baking sheet and baked them at 350 till they were crispy.
Voila -- instant bread crumbs that are probably healthier than the ones you buy in the store! Then I had a glass of wine and reveled in my accomplishments...
Oh right... where was I....Oh right! Dinner! I found this strange recipe that called for sugar mixed in with the bread crumbs... REALLY, Sugar on my breaded pork??? The whole recipe seemed a little weird, but I went for it. I'm glad I did. It was better than shake n' bake. Don't lie... you know you love shake n' bake.
Breaded Baked Pork Cutlets
adapted from eatingwell.com
Ingredients
3 or 4 pork chop cutlets
2 slices of whole wheat bread
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon dried rosemary
4 teaspoons vegetable oil
1 large egg white, lightly beaten
4 teaspoons cornstarch
Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
Mix breadcrumbs, sugar, paprika, onion powder, salt and rosemary in a shallow dish. Here are my spices before I mixed them with the bread crumbs:
And here is Sloopy who likes to watch me cook. (Or likes to wait for me to accidentally drop a tasty morsel for her).
Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. (Put oil into your dry breadcrumb mixture???? YES. This is the secret to a super crunchy delicious bread crumb coating!)
Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.) No pictures here cause I was a MESS.
Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.
Steam some green beans, or other veggies of your choice and you have a pretty good little dinner! Doesn't it look delish?
Wednesday, February 1, 2012
Banana Nut Muffin Tops
So, a couple weeks ago, My sister and baby niece were in town for a visit. While they were in town, we all took a little trip to the outlet malls. There is this great "kitchen gadgets" store there that I could probably spend hours in. Anyways -- I did come out of there with a couple of things, including a muffin top baking sheet that was on clearance for around 6 bucks! My lovely husband thought this was a complete waste of money, but I already had big muffin top plans for this thing. He had no idea! I found this recipe below and altered it slightly. I think the original recipe called for banana extract?! Weird. I used the old trusty vanilla. These seriously turned out SO great! If you don't have a muffin top baking sheet, and you feel like spending money frivolously to annoy your hubby, buy one! Then, bake these and he will forget all about it! :)
Banana Nut Muffin Tops
adapted from preparedpantry.com
Banana Nut Muffin Tops
adapted from preparedpantry.com
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 med. - lg. ripe mashed bananas
1/2 cup granulated sugar
1/2 cup sour cream
1/4 cup vegetable oil
3 large egg yolks
1 teaspoon vanilla
1 cup pecan or walnut pieces --> I prefer the nuts to be in the streusel only, so I omitted this from my muffin tops, but if you're a nut lover, go crazy!
Streusel Topping (not optional)
1/3 cup pecans or walnut finely chopped
1/3 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons butter, melted
To make the streusel topping, combine all the ingredients and stir until well combined and crumbly. Sprinkle over the muffins before baking.
Preheat the oven to 400 degrees.
- Mix the flour, baking powder, baking soda, and salt together in a large bowl.
- In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.
- Add wet ingredients to the dry and stir just until the ingredients are mixed well. If using, fold in the nuts.
- Spray your baking tins with a little cooking spray. Spread the batter in the tins with a little extra in the middle to create a heap. Use all the batter for ten or twelve muffin tops. Sprinkle on the not optional streusel topping. --> For me, streusel topping is NEVER an option; it's more like a necessity! Why bother making muffins at all if they don't include yummy sweet crunchy streusel!
- Bake for 6 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 6 to 10 minutes or until done. Starting these off in a really hot oven helps to create steam which helps lift the muffins. Remove the muffins from the pan to a rack to cool.
Check 'em out!
Saturday, January 28, 2012
Blueberry Buttermilk Coffee Cake
Every Saturday morning (and by morning, I mean about 10 am), I'm in the mood to make something scrumptious. I had some buttermilk that was about to expire and also some blueberries that were getting close to past prime, so I decided to whip up a Blueberry Buttermilk Coffee Cake.
The problem that I routinely run into when I want to bake is baking TOO much! As much as I love baked buttery sweets, I hate to make too much, because I know I won't eat it all. I could, but I don't. This recipe is baked in an 8x8 dish, so the hubby and I were able to have it for breakfast Saturday and Sunday morning, and had only a little left. A lot less waste.
Here's what you need (minus those bad bananas.... those are for tomorrow.)
Blueberry Buttermilk Coffee Cake
Adapted from justapinch.com
Cake:
1 1/4 c. flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. granulated sugar
5 tbsp. unsalted butter softened
1 egg
1/2 tsp. vanilla
1/2 c. plus 2 tbsp. buttermilk
1/2 pt. of blueberries (about 1 1/4 c.)
Streusel topping:
1/3 c. packed brown sugar
1/4 c. flour
2 tbsp. cold butter
Preheat oven to 350 degrees. Grease 8"x8" glass baking dish; dust with flour.
Prepare coffee cake - In a small bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add egg, beating well and beat in vanilla.
At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/4 c. blueberries.
...And, I learned a trick!!! Always sprinkle flour on your blueberries before adding, so they won't sink to the bottom of the cake! Excellent!
Spoon batter into prepared dish; spread evenly.
Sprinkle batter with 1/4 c. reserved blueberries. With fingers press streusel into clumps; sprinkle evenly over batter. I ran a knife through the stresel to spread it throughout the cake. I like streusel in every little bite!
Bake coffee cake 35 - 40 (or longer depending on your oven) minutes or until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack for 1 hour to serve warm, or cool completely to serve later.
Look at this beauty!
Note: Jon and I were pretty darn hungry when this was done baking, so we hardly waited to dig in. The blueberries were hot and bursting and nearly burnt our tongues, but this was delicious. Even Jon who is not a big "sweets for breakfast" fan like me had two pieces.
The problem that I routinely run into when I want to bake is baking TOO much! As much as I love baked buttery sweets, I hate to make too much, because I know I won't eat it all. I could, but I don't. This recipe is baked in an 8x8 dish, so the hubby and I were able to have it for breakfast Saturday and Sunday morning, and had only a little left. A lot less waste.
Here's what you need (minus those bad bananas.... those are for tomorrow.)
Blueberry Buttermilk Coffee Cake
Adapted from justapinch.com
Cake:
1 1/4 c. flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. granulated sugar
5 tbsp. unsalted butter softened
1 egg
1/2 tsp. vanilla
1/2 c. plus 2 tbsp. buttermilk
1/2 pt. of blueberries (about 1 1/4 c.)
Streusel topping:
1/3 c. packed brown sugar
1/4 c. flour
2 tbsp. cold butter
Preheat oven to 350 degrees. Grease 8"x8" glass baking dish; dust with flour.
Prepare Streusel Topping -
In medium bowl combine brown sugar, flour and butter. With fingers, work in the butter until mixture is crumbly. Refrigerate streusel while preparing cake.
I threw in a little cinnamon, too. I just don't think streusel is complete without a little cinnamon.
In medium bowl combine brown sugar, flour and butter. With fingers, work in the butter until mixture is crumbly. Refrigerate streusel while preparing cake.
I threw in a little cinnamon, too. I just don't think streusel is complete without a little cinnamon.
Prepare coffee cake - In a small bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add egg, beating well and beat in vanilla.
At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/4 c. blueberries.
...And, I learned a trick!!! Always sprinkle flour on your blueberries before adding, so they won't sink to the bottom of the cake! Excellent!
Spoon batter into prepared dish; spread evenly.
Sprinkle batter with 1/4 c. reserved blueberries. With fingers press streusel into clumps; sprinkle evenly over batter. I ran a knife through the stresel to spread it throughout the cake. I like streusel in every little bite!
Bake coffee cake 35 - 40 (or longer depending on your oven) minutes or until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack for 1 hour to serve warm, or cool completely to serve later.
Look at this beauty!
Note: Jon and I were pretty darn hungry when this was done baking, so we hardly waited to dig in. The blueberries were hot and bursting and nearly burnt our tongues, but this was delicious. Even Jon who is not a big "sweets for breakfast" fan like me had two pieces.
Thursday, January 26, 2012
Jumpin' on the blog bandwagon!
So, here's the thing. Before anyone goes and gets all bent out of shape because of the title or description of my blog, I want to clear a couple things up:
I do not hate the South. In fact, I LOVE the South. The SouthWEST, that is. ;) I am currently living in a little college town called Athens in the fine state of Georgia. My husband and I moved here when he was accepted into UGA's School of Management PhD program. So far, our life here has been ok, but I am constantly missing "home" in New Mexico. When we first found out we were moving to Georgia, I was really excited. I was done with New Mexico and I honestly thought I would never miss it. I was SO wrong. I miss everything about it. The cool night air, the warm dry sunshine in the summer time, the winter snow, the beautiful Sandia mountains at sunset, the people, the culture and especially the FOOD! I guess it's just natural to miss the place where you grew up. All my family and friends are there and most people I know who have moved away always move back eventually. They don't call it the "Land of Enchantment" for nothing! It's GREAT!
Athens, GA is sort of an anomaly as far as most towns in this part of the country. It is not so "typically Southern". There are a lot of eclectic bars, coffee shops, good venues for live music and even some food that is pretty tasty. No green chile for miles and miles, but some good stuff nonetheless. When school is in session, this town is bustling with young people from all over the place. Football season is generally a nightmare, but other than that, it's an exciting place with a lot of interesting people. When school is not in session, it's really quiet. I love Summer here for this reason alone. All else about a Southern Summer is miserable. Trust me. If you ever make a visit to the South, avoid June - August if you can. Unless you enjoy hanging out in sweat-soaked clothes all day long...
So, mainly this blog will feature my cooking and baking adventures, daily life happenings, etc. I have one important life event coming up which I hope to showcase on this blog as well. VIEWER DISCRETION IS ADVISED. I am getting some pretty major knee surgery in the beginning of March this year and I am already nervous about it. I plan to post some before and after pics and it is not going to be pretty. I think this blog will help me document my before and after and my progress to recovery and getting back to doing simple things that I haven't done in years i.e. running (I'm pretty sure I have forgotten how to run... If I had to run to save my life today, I would just die. I would lay down and die.) Plus-- I am going to be quite bored recovering from surgery, so blogging will give me something to do.
So, that's it for now. I hope everyone has a wonderful day and stay tuned for the ever exciting happenings in my life. And by "exciting", I mean rather mundane.
Xoxo,
Barb
I do not hate the South. In fact, I LOVE the South. The SouthWEST, that is. ;) I am currently living in a little college town called Athens in the fine state of Georgia. My husband and I moved here when he was accepted into UGA's School of Management PhD program. So far, our life here has been ok, but I am constantly missing "home" in New Mexico. When we first found out we were moving to Georgia, I was really excited. I was done with New Mexico and I honestly thought I would never miss it. I was SO wrong. I miss everything about it. The cool night air, the warm dry sunshine in the summer time, the winter snow, the beautiful Sandia mountains at sunset, the people, the culture and especially the FOOD! I guess it's just natural to miss the place where you grew up. All my family and friends are there and most people I know who have moved away always move back eventually. They don't call it the "Land of Enchantment" for nothing! It's GREAT!
Athens, GA is sort of an anomaly as far as most towns in this part of the country. It is not so "typically Southern". There are a lot of eclectic bars, coffee shops, good venues for live music and even some food that is pretty tasty. No green chile for miles and miles, but some good stuff nonetheless. When school is in session, this town is bustling with young people from all over the place. Football season is generally a nightmare, but other than that, it's an exciting place with a lot of interesting people. When school is not in session, it's really quiet. I love Summer here for this reason alone. All else about a Southern Summer is miserable. Trust me. If you ever make a visit to the South, avoid June - August if you can. Unless you enjoy hanging out in sweat-soaked clothes all day long...
So, mainly this blog will feature my cooking and baking adventures, daily life happenings, etc. I have one important life event coming up which I hope to showcase on this blog as well. VIEWER DISCRETION IS ADVISED. I am getting some pretty major knee surgery in the beginning of March this year and I am already nervous about it. I plan to post some before and after pics and it is not going to be pretty. I think this blog will help me document my before and after and my progress to recovery and getting back to doing simple things that I haven't done in years i.e. running (I'm pretty sure I have forgotten how to run... If I had to run to save my life today, I would just die. I would lay down and die.) Plus-- I am going to be quite bored recovering from surgery, so blogging will give me something to do.
So, that's it for now. I hope everyone has a wonderful day and stay tuned for the ever exciting happenings in my life. And by "exciting", I mean rather mundane.
Xoxo,
Barb
Subscribe to:
Posts (Atom)
