Monthly Archives: June 2013
Once upon a time last week, I went out to dinner to celebrate my friend’s 1-week return. We had sushi and it was awesome, and I caught up with a bunch of people that I hadn’t seen in a year or so.
Half of us also got struck down by pretty effing severe food poisoning.
Hooray for Shigella.
(I mean this with all the sarcasm I can muster.)
On Monday night, I started getting a severe, stabbing headache, but thought perhaps that I was just dehydrated. I was also hit by a sense of overwhelming fatigue and full-body aches, but I mistakenly thought that was because I’d done a double workout that day. That night, however, I was so tired, I couldn’t even convince myself to walk up the stairs to sleep in my own bed, so I instead passed out on the couch downstairs, where I remained for 11 hours.
I woke up in the morning to drink a bunch of coconut water/water in an attempt to combat the dehydration I thought I had, then went to take a shower and started feeling slightly better, except that no matter what I did, I just felt cold. My cat sensed that all was not well and climbed on top of me to lay on me, so I decided to try to go back to sleep. Despite my 14-pound cat (yes, she’s tubby. no, I can’t get my mom to stop feeding her treats), 2 blankets, and a bunch of clothes, I couldn’t stop shivering.
I’ll spare you the more sordid details, but I basically spent the day lying in bed with a 103.3 degree fever with the worst recurring headache of my life. It was horrible, but while we’re at it, here’s a lesson on Shigella!
- Spread = fecal-oral – can be from infected food handlers, contaminated vegetables harvested from a field with sewage in it, contaminated water…(it makes me sick to think about this ._.)
- More common in the summer than the winter
- Symptoms include fever, stomach cramps, often bloody diarrhea
- Usually treated with antibiotics, but they may be resistant
- Try your best to prevent dehydration (most common complication)
I’m really not the most creative when it comes to names. :/
-broccoli, chopped into bite-sized pieces
-leftover rotisserie chicken, cut into bite-sized pieces
1) Cut broccoli + chicken into bite-sized pieces, then steam the broccoli (we did this in the microwave to save time since we were hungry). Crack eggs into a bowl and beat.
2) Heat up a skillet with a little bit of EVOO and add broccoli + chicken. Add the eggs.
3) Add pepper + garlic salt, to taste.
My friend and I went on an early-morning hike (as in woke up at 5 a.m. on Sunday morning despite us sleeping at 2 a.m. the morning before). :D
We decided to make breakfast afterward. :] Topping-wise, this is identical to the crepes we made. (We just followed the recipe on the package for the waffles.)
Mango Banana Waffles
-1 cup Bob’s Red Mill Organic 7 Grain Waffle/Pancake Mix
-3/4 cup vanilla soy milk
-2 tbsp coconut oil
1) Blend the waffle mix, eggs, coconut oil + milk. Mix just until blended.
2) Heat up waffle iron and pour in enough batter to cover the lower cooking surface. Close lid. Wait a few minutes before checking to see if waffle is ready, unless otherwise indicated by your waffle iron.
3) Top with coconut butter and fruit!
This is probably the first of many. My dad has a ridiculing sense of humor that I’ve come to appreciate (y’know, now that I’m not a spineless wretch :O ), and if I’ve never mentioned it before, my mom is really sad that I’m not super girly. I think she was really looking forward to a daughter that she could dress up and go shopping with and such (which I do, on occasion, but they don’t last long because I’m frugal as hell and just really don’t tend to bother dressing up).
DF: (my dad)
MF: (my mom)
S: (my brother)
(During an epic cleanse of my room so I can declutter + donate or sell all the stuff I don’t need/want.)
F: Thoughts on this dress that I don’t know how to put on? :O
(In my defense, some things in Asia are really effin’ hard to figure out, okay? We’ll not talk about the time I was a model for a charity fashion show and they gave me a garment that I could not, for the life of me, figure out. To this day, I still don’t know if it was meant to be worn as a top, a bottom, or something else. ._.)
MF: That looks really good on you! It finally makes you look like a– (cuts self off)
F: What? >:O It finally makes me look like I’m actually female?
MF: (trying reallyyyy hard not to laugh) That’s what I was going to say, but I stopped myself.
DF: You’re a good kid, Farrah!
F: Thanks! I try, I try. :O
DF: It’s like I have 1.75 sons.
F: …Uh, excuse me?
DF: Well, there’s Sam, and then there’s you, and you’re basically mostly like a son.
The one pictured also has mangos/bananas in it. :D I love fruit.
Red Bean/Mung Bean Crepes
-1 cup all-purpose flour
-2 tbsp sugar
-1 cup vanilla soy milk
-1/4 cup water
-1 tbsp coconut oil, melted
-red beans or mung beans (or both)
1) (Crepes) Beat eggs in a bowl. Slowly add flour + sugar alternately with soy milk + water. Then beat with a whisk or electric mixer until smooth.
2) Beat in melted coconut oil, then chill for at least 1 hour.
3) Heat up a nonstick skillet. When hot, start in the center and distribute a thin layer (using a 1/4 cup measuring cup that’s 3/4 full should work) of the batter in it. Tilt the pan in a circular motion until the batter runs up to sides of the pan.
4) Since they’re super thin, they should cook really quickly. Check to see if they’re done after a minute but lifting the side up with a flat spatula. If the edges are crisp and the underside is brown, flip it and cook on the other side for ~30 seconds.
5) (Filling) Add red beans/mung beans/both!