About Me

Tuesday, August 18, 2015

Timeline of a Ruptured Ovarian Cyst

There is a surprising lack of detailed information about what to expect with a ruptured ovarian cyst online. There are a lot of technical articles, but actual nitty-gritty details are missing. What follows is my personal account of symptoms with my best guess of what was going on in red, I won't promise this is what everyone experiences and the details are not always ladylike, but here goes:


  • Around the first of August, I started feeling ick. Not awful, but just a little off. I wasn't able to eat as much as normal and felt slightly nauseous, fatigued, and mildly achy. This went on for about two weeks. Cyst is growing, starting to press on stomach and nerves.
  • Tuesday, Aug. 11 about 10:00 pm I had horrible body aches, starting in my lower back all of a sudden. I went from just fine to a mildly sore back to all over, hurts-to-move pain over the course of about a half hour. I took some ibuprofen and heated up a rice sock and went to bed. Cyst begins leaking fluid.
  • Wednesday, Aug. 12 I felt like I had been hit by a truck. I was taking 800 mg of ibuprofen at a time just to be able to function. My appetite was next to nothing, the nausea was worse, and diarrhea started. Thankfully, it isn't the "have to get to the bathroom immediately" kind, just very, very loose stools when I do go.
  • Thursday, Aug. 13 I felt somewhat better, but still needed ibuprofen and rice socks.
  • Friday, Aug. 14 I felt okay, just a little achy until about 5:00 pm when my right shoulder and neck really started hurting and the pain seemed to move down my right side until my whole right side hurt. I wasn't strong enough to hold my toddler. About 8:00 pm the pain under my right rib was so bad that I couldn't sit upright without wincing. by 10:00 pm I had to stay completely still on my left side in order to avoid screaming out in pain. I thought I had somehow broken a rib without knowing it. Breathing was hard and a deep breath was impossible. I tried laying in a hot bath and having the hot shower hitting my back and side and nothing helped. Ibuprofen and rice socks didn't touch the pain. I promised my husband that if it wasn't better by afternoon I would go to the urgent care. Cyst fully ruptured, fluid spreads throughout my abdomen, mostly under my right rib.
  • Saturday, Aug 15 I woke up as bad as I went to bed. I absolutely hate going to the doctor, but I didn't even wait for my husband to make me go, I managed a shower, made a pb&j for the toddler, got her dressed and headed to the urgent care. I was in so much pain that the doctor there asked why I hadn't gone to the ER instead. I still thought that maybe I had pulled or broken something and wasn't sure it was ER worthy. He said he would call over to the ER to tell them I was coming and that he was certain it was my gallbladder. I dropped baby off with Daddy at work. When I arrived, the on call doctor and the nurse, who had recently had her gallbladder removed, both agreed with the urgent care doctor that it was definitely my gallbladder. They started an IV with Demerol that provided some relief and drew labs to determine liver function and white blood count and lots more. At least only under the rib and  neck still hurt. The second dose of Demerol took away the pain in my neck, but I still couldn't lay flat without pain. The labs came back normal which confused the doctor because I presented with such classic gallbladder symptoms. She ordered a CT scan, still expecting it to be my gallbladder but wanted the CT to be able to check the entire abdomen. All this time, the only question anyone needed answered was whether I needed emergency surgery or could wait until Monday. The CT came back showing a 1 cm hemorrhagic cyst on my left ovary and a 2 cm hemorrhagic cyst on my right ovary as well as evidence of a ruptured cyst and fluid in the abdomen. The pain apparently was from fluid going under and around the gallbladder and irritating the nerves around there making the pain mimic gallbladder pain. They sent me home with a prescription for tramadol to take every four hours and told me I could also take ibuprofen with it if needed. Basically, I just need to manage the pain until the fluid is reabsorbed. I came home and tried to rest covered in rice socks and was able to sleep a bit, but still couldn't lay any way but on my left side without significant pain.
  • Sunday, Aug. 16 Still significant pain, but manageable with the tramadol/ibuprofen/rice sock combo, very little appetite, mild nausea, and diarrhea. My abdomen is rumbly, almost feels like pregnant kicking. Now we have added insatiable thirst and severe fatigue. I could barely get out of bed without needing a nap. Pain meds are working, but causing the additional symptoms, fluid is being absorbed.
  • Monday, Aug. 17 I finally can lay any way I want and sometimes the pain is mild enough that I only take one tramadol (instead of two) and no ibuprofen. I'm still using the rice socks constantly and still feel rumbly. I am absolutely exhausted, still with mild nausea and diarrhea. I have a horrible headache. I took tramadol at 11:00 pm and didn't need to get up for it during the night.
  • Tuesday, Aug 18 I finally feel human again. I haven't had any pain meds since last night and only have mild pain, similar to light menstrual cramps. The exhaustion and thirst are mostly gone and I was able to eat some breakfast without feeling sick. Still with the diarrhea, though. Most of the fluid has been absorbed.

I would love to hear if this experience is similar to anyone else's. I don't know how long until I am back to 100%, but I feel close. I am a little concerned about the other two cysts and just hope that they go away on their own or at least rupture now while they are small. No one seems to know why this happened or how to prevent it other than taking birth control pills to stop ovulation, which isn't an option for me because extra hormones and mental illness don't go well together, at least for me. I will update this if anything else noteworthy happens.

Wednesday, June 17, 2015

How I Aeropress

Doug found the Aeropress for me a year or so ago and I resisted buying it because I was happy with my french press method and  thought it was just a gimmick. My mother-in-law got me one for Christmas and I was super excited to try it (although still skeptical that it would see long term usage.)
Some people are a little nutso about theirs! LOL

Yes, a competition! (click picture for link)


I am as surprised as anyone that, now half a year later, I am still using it every day! I initially didn't like that I had to make one cup at a time, but I've now made some adjustments to fix that snag. Making one cup at a time still yields the best tasting cup, but the method I'll describe is a tremendous improvement over drip, tied with a french press, and infinitely better than a Keurig.



I use the inverted method, which eliminates dripping during brewing time.The numbers below follow the picture as you would read starting at the top left. 
  1. Heat 28 ounces of water to 180*-190*
  2. Add 4 tablespoons (59g) quality freshly ground coffee (fairly fine grind), a bit more if your beans aren't terribly flavorful
  3. The grounds go to about the 3 level
  4. Add enough water to fill and stir gently
  5. When it looks like this, stir another 5ish seconds, about 15 seconds total, top off with as much water as will fit
  6. Slightly wet the filter to make it stick to the lid, I do this as I pour the remaining water into an insulated carafe (my old Thermos french press)
  7. Screw on the lid and let brew 3-4 minutes
  8. Flip over and slowly press the plunger down into carafe (as an aside, ladies - if you happen to have a diastasis recti or are trying to remember to do your kegels, this is a great time to do your exercises)
  9. Enjoy delicious coffee; Batman mug not required, but adds to the experience.

Right now I use the paper filters that came with the press, but when they run out, I will probably get a stainless steel, reusable filter to let through some of the oils that are trapped by paper that I miss from the french press.


Monday, January 19, 2015

Picture Puzzles

I came up with an easy and fun craft for Christmas presents this year. I even think the recipients really liked them! I admit to having made things that I loved making, only to realize that not everyone actually wanted them - oops.

I saw a backsplash made with 4 in ceramic tiles that had art work sealed onto them and that got me thinking about what else could go on tiles. Here is what I came up with:

Picture Puzzles! 

Look at those adorable kids!


We were at Lowe's a while back and I saw these tiles:



and they kind of struck me as something crafty, but I didn't really have any project in mind. Then I saw the backsplash project and something clicked.


  • Step 1: Get the backing and all the glue off the tiles.

There were two different types of glue on the back of the tiles, one was Elmers-y and came right off by rubbing or with the nail brush after a few minutes soaking in warm water. The other was more hot glue-y and was a pain in the butt to remove, a knife, patience, and very soggy fingers finally got it off. The packages of tiles looked identical so I couldn't find a way to tell which glue was used.

  • Step 2: Facebook stalk your recipients or find photos in a more conventional way. Print the pictures on regular paper, not photo paper or it won't adhere well. 
  • Step 3: Measure your tiles and crop your photos. My 1" tiles were actually 7/8" each. This is super important to get exact or your tile will show and the puzzle will look weird when assembled. Mine were mostly 4.4" square which is 25 tiles.
  • Step 4: After you measure, mark a piece of tape with the measurements to act as a guide on your paper cutter or on a piece of paper. We tried several ways of doing this, but I think the marks on the paper cutter worked best.



             

  •  Step 5: Mod Podge and then Mod Podge and then Mod Podge some more. If you hate brush strokes then lightly sand between each coat, but I don't mind them, so no sanding here. Use the Mod Podge to glue the individual squares to the tiles and then let it dry about an hour. Then start top coating. Let each layer dry most of a day (12-24 hours). I decided the magic number was 4 top coats and two on the sides.




  •  Step 6: If you are making 15 of these things, plan to have your table become craft central for a week or so. (The cups in the middle are bath salt scrubs for my Book/Wine club - epsom salt, baking soda, sea salt, coconut oil, lavender oil and a couple drops of food coloring)


  • Step 7: To be kind, make a copy of the photo to be used as a guide and number the back of each tile so they can be put back easily if you aren't in a puzzle doing mood.

Overall, this is an inexpensive and pretty low skill level project, the only hard part is being patient between coats.

Sunday, November 23, 2014

Holiday Food Stretching

Thanksgiving and Christmas are coming and that usually means heading to someone's home (maybe yours) and stuffing your face with loved ones. For the food insecure this often is an upsetting contrast and also a welcome reprieve from their everyday struggles. Putting food on the table every day can be a stretch, particularly this time of year when the garden can't help (if you are lucky enough to have room and time for one); getting to the cheapest store is sometimes too cold of a walk so you settle for the higher priced, but closer one; you are expected to provide some type of Christmas gifts, often extravagant ones if your Jones' are significantly better off than you are; plus you need to do it all full of spirit and cheer. I know that sometimes it is hard to ask for help, but please know that there are many people who want to help, without judgement or pity, you just have to ask.

I have put together some ideas specific to holiday meals to hopefully make this time of year a bit less stressful.

The absolute first thing is ASK FOR LEFTOVERS! I know yelling isn't nice, but seriously! You would not believe how much food gets thrown away because either the host isn't one to use leftovers, they won't fit in the refrigerator, or they don't get used up before they go bad.

Now, what to do with those leftovers? Here are my favorite ideas, in no particular order:

Turkey

  • dice and freeze in sandwich size ziptop bags (about 1 pound per bag makes a nice family size meal with rice or pasta)
  • use it in place of any recipe that calls for chicken
  • the carcass makes fantastic stock (this post has pictures of last year's bounty: December Meal Plan and this one gives a recipe: Chicken Stock)
  • shred the meat and use it to make salad with mayo, celery, carrots, hard boiled eggs, walnuts, craisins, dill pickle, and whatever else suits your fancy
  • add barbecue, soy, sweet and sour, curry, or whatever other sauce or seasoning you have, turkey accepts lots of flavors really well

Ham

  • dice and put in snack size ziptop bags, it only takes a little bit of ham to add a lot of flavor
  • add to scrambled eggs, omelets, or frittata
  • ham and beans, of course! 
  • dice very small, fry until crispy and add to mashed potatoes or use to top salads

Stuffing

  • I haven't tried these, but they look amazing: Bacon Stuffing Bites 
  • make savory pancakes by adding a little flour, an egg, and some milk to make a chunky pancake-consistency batter, fry in oiled skillet, top with gravy or sour cream
  • cut chicken breasts in half, pound them out flat (I like to put them in a gallon freezer bag so I don't pound gross chicken splatters around the kitchen), put about a half cup of stuffing on the breast and roll it up, secure with a toothpick, bake covered at 350* about 30-45 minutes (until the chicken isn't pink and/or is 165* throughout)
  • use to make breakfast muffins - here is my basic recipe (Muffins), just omit the sugar, substitute the stuffing for half the flour, add some savory filler like ham, bacon, scrambled eggs, onions, etc. and use seasoned salt or poultry seasoning for the seasoning

Mashed potatoes

  • latkes! (true latke aficionados will not like this at all, but that's what we call them), add about a cup of flour and 2 eggs to every 3 cups of mashed potatoes, mix, smash into patties and fry in about 1/2 inch of oil, you can add some diced onions, ham, or bacon to the patties to make them really special, serve topped with sour cream, applesauce, or a fried egg (over medium for me, please)
  • breaded potato balls - (Super Food has some pictures) basically, you need very thick potatoes, if yours aren't, you can add some stuffing, flour, or shredded potatoes to thicken them, then you just form them into balls, roll in beaten egg and then bread crumbs and bake until lightly browned
  • use to thicken and add creaminess to any soup

Vegetables

  • we are big pot pie fans here and adding leftover vegetables (green beans, corn, carrots as long as they aren't sweet) will work great, as a matter of fact, adding green bean casserole to your pot pie recipe would be magnificent!
  • vegetable soup - saute some diced onions in some olive oil, add some tomato paste, garlic, chicken, beef or vegetable bouillon and Italian seasonings and saute another 3-4 minutes, add all the leftover vegetables (even the whole casserole if that's what you have) and cover with at least a couple inches of water, bring to a simmer and adjust to taste

Yams

  • sweet potato muffins are great, use the muffin recipe above
  • yams will freeze, when they thaw they might release some liquid, but will still be good
  • use to make sweet potato pie

Breads

  • cut into about 1 inch cubes, very quickly deep fry for the best croutons you will ever have, as soon as they come out, sprinkle with either seasoned salt or cinnamon sugar
  • cut into cubes, let sit uncovered overnight, then crumble by hand or in the food processor to make bread crumbs, put them in a bag in the freezer and they will keep indefinitely (can be used for making meatballs or meatloaf or lentil loaf, breading fried or baked goods, etc.)
  • tear into chunks for bread pudding
  • french toast

Desserts

  • most desserts freeze beautifully, just make sure you wrap them well 
  • pumpkin pie and be cut into cubes, rolled in sweetened breadcrumbs or coconut flakes and baked or fried, then dusted with pumpkin pie spiced sugar for little bite-sized pieces of heaven
  • almost boil milk, almond milk, or soymilk in the microwave or stove, add a square of fudge or a truffle and stir well or blend in blender for super hot chocolate

I would love to hear your clever ideas for leftovers!

*Cross posted to The Pantry blog

Basic Muffin Recipe

I am pretty sure I stole this (possible from The Tightwad Gazette), but I have used it for so long, I'm not 100% sure any more. It is my go to snack and breakfast muffin.


Muffins

1 ½ C flour
½ C sugar
2 t baking powder
½ t salt
1 C milk or other liquid (a little less if your filler is really liquid-y)
¼ C oil
1 egg
1 ½ C filler
spices (usually about 1 t, but adjust as you need to)

I love this recipe because it is a starting point for whatever we have. Just add 1 ½ cups total of any mixture of things, like shredded carrots or zucchini, or crushed pineapple, or chopped nuts, or chopped apples, or canned pumpkin, or chocolate chips or coconut, or... whatever! Just match the spices to what you add (or just go with cinnamon, it almost always works).

If you want to go savory: crumbled bacon (pre cooked) and scrambled eggs (pre cooked) with sage, salt and pepper

Mix all ingredients, place in greased muffin cups or whatever other pan you have (I like to make two shallow 8 inch squares). Bake about 20 minutes, depending on your pan size. They are done when a toothpick inserted in the middle comes out clean.

Preheat oven to 400ยบ Bake 18-22 minutes for regular muffins or 25-30 for large muffins.                  

Chicken Stock

I have a confession: I'm a bit obsessed with stock, like I take pictures of it and stuff... By sharing this, I hope to get you on board with the obsession!

Cook a chicken and use the meat for whatever you had planned (or use a turkey or rotisserie chicken carcass):

When you have pulled most of the meat off the bones, put the carcass in a pot with any juices left over from cooking and the giblets and neck if you have them and add water until it is completely covered. Add some celery stalks, onion and carrots if you have some handy (they don't even need to be chopped). Add a splash of vinegar (I use apple cider vinegar) to help pull calcium from the bones and into the stock. Cover and simmer for an hour or more, stirring occasionally. Even easier, put all of this in the crock pot on low overnight.

Strain out the carcass and stuff and discard (after checking for any small pieces of meat, there is usually quite a bit). After it completely cools, it will look like chicken flavored Jell-o, lovely visual, huh? If you are concerned about fat, then you can put the stock in the refrigerator or freezer and the fat will harden on top and you can just lift it off. I will say though, that I leave it with all the fat and here is why: fat is delicious. That should be enough, but if you need more, I have more: we choose to eat very small portions of meat because it is a healthier way to eat, even making many meals with beans or tofu as the protein; because of that, we have more room in our diet for things like fats and oils. Fat is also filling and making otherwise meatless dishes with stock makes them feel “meatier” which satisfies the staunch meat eaters in the family.


        Golden delicious stock!


Thursday, November 13, 2014

$100 Proof of Concept Month

I set out to prove our Thrifty Month in a real-life experiment. "Haven't you done this before?" you might rightfully ask. Well, that's a darn fine question and the truth is that I'm not terribly great at sticking with anything or following rules so we had pretty much followed it and I based the meal plan off what we actually ate one month, but I wasn't able to say with certainty that we hadn't cheated.

First, my definition of what I mean by a $100 month is that two adults and two roughly 13 year old children can eat three meals and about two snacks per day without being hungry. This is not enough to make you stuffed every day, but also isn't so little that you have to go to bed hungry. This means 120 breakfasts, 120 lunches, 120 dinners, and about 200 snacks, loosely using the following breakdown of food cost per meal:

breakfast - $5
lunch - $33
dinner - $47
snacks - $15

What I found was that I had cheated more than I thought I did and current prices had changed a bit, but, overall I claim 90% success. If you knew there was really no more food coming, you would need to eat some smaller portions some days than we did and perhaps add a few more dollars (to make up for the meals we ate out) but it would absolutely work in an emergency month.

In our case, this was not an emergency situation and we did eat out several times so a true meal count didn't happen. We had a very busy month where we were out of the house a lot for a variety of reasons and while that isn't a great excuse, it is what it is. Here is that breakdown:


  • 2 Colton's (leftovers added to bean dip and muffins) - We had a fundraiser for Project Graduation one night and just went to see daddy one day. *4 dinners, 4 lunches*
  • 2 hot dogs and 2 pretzels at concession stands for Kolbi and Lucille - It is really hard to sell things and not eat them... *1.5 dinners*
  • 1 small pizza for Doug and Kolbi - late night munchies :-) *2 snacks*
  • Volleyball banquet - We took a salsa potato side dish, but ate a whole meal *3 dinners*
  • Pantry meeting at Panera for Kolbi and Lucille *1.5 lunches*
  • Big kids ate at Culver's for Student Council fundraiser *2 dinners*
  • Chick-fil-A for everyone while we were cleaning our rental house for the new tenants.  *4 dinners*
  • Pizza for everyone - A new place opened around the corner, how could I say no, seriously? *4 dinners*

Totals: 18.5 dinners (15% or $7.05), 2 snacks (1% or 15¢), 5.5 lunches (5% or $1.65) or generously $10 would need to be added to make up for all the meals eaten out.


In order to make sure I didn't cheat by using things not on the list, I removed all the food other than the spices and condiments from the kitchen.

I did all the shopping for the month in one trip to avoid any temptation to buy extra, with the exception of half the bananas and a loaf of bread because they wouldn't still be good by the end of the month.

I will admit to cheating by adding 1/4 pound of bacon ($2.29 for the whole pound) to some black bean and potato soup. It turned out so well I added it to the latest version of the print book. It would have still been good without it, I'm sure, but I had a craving so I caved and splurged on 57¢ worth of bacon .

More cheating:  I let Paige keep some frozen fruit and flax seed that she uses for smoothies (about 3 cups of mixed fruit, plus she used 3 bananas that were on the list.) I also increased the amount of flour and added vegetable oil and apples to the original list printed in previous versions of the book, but added them to the updated grocery list (below) and it still was close enough to $100 (before tax) that I think it counts.

Paige and Doug were each sick for two days so they didn't eat much those days.

I didn't follow the meal plan exactly because some days we simply felt like something else, but I didn't buy any more food, just used it differently. I consider this an acceptable deviation.


Updated grocery list:

4.00
flour (10 lb)
1.00
baking powder
0.10
salt
2.90
shortening
3.00
milk (1 gal)
4.50
eggs (3 dz)
4.60
old fash oats (2)
1.20
brown sugar
2.60
olive oil
2.00
vegetable oil
1.70
bouillon cubes
1.60
sugar (4 lb)

1.00
tomato sauce (32 oz)
0.40
tomato paste
2.40
can diced tomatoes (4/14 oz)
2.00
can crushed tomatoes (2/28 oz)
1.20
carrots (2 lb)
1.40
celery (1 stalk)
2.00
onions (3 lb)
2.30
potatoes (5 lb)
2.50
bananas (20)
3.00
apples (12)
.90
green bell pepper (4)
1.00
garlic
2.00
sandwich bread (2)


1.80
can chili beans (3)
0.90
can pumpkin
1.40
can tuna (2)
0.80
refried beans


2.00
frozen mix veg (32 oz)
5.00
CA blend veg (60 oz)
1.00
frozen corn (16 oz)
1.00
frozen peas (16 oz)
12.00
whole chicken (3/4-5 lb)
1.50
rice (3 lb)
1.00
lentils (1 lb)
1.80
penne pasta (2 lb)
1.50
elbow pasta (2 lb)
1.00
spaghetti (1 lb)
7.50
dried beans (6 lb)
2.00
peanuts
1.70
peanut butter
1.20
tortilla chips
1.25
raisins
1.70
jar alfredo sauce
2.70
crackers (3 boxes)
102.05
TOTAL

So what does that amount of food look like? More than I expected, honestly;



The middle shelves (with the toaster and wine glasses) hold my spices. I admit that not everyone would have quite as many as I do, but I don't feel like I need to add any to the grocery list as most people would have enough to make do and I did include chicken bouillon and salt.


The beer and wine shown are obviously not in the grocery list. The things shown that I did not list that we used are pickle relish, margarine (one tub of regular and one tub with garlic added), and two eggs that were left in the carton. It should be noted that only one half gallon of soy milk is shown, but the grocery list is made with one gallon of cow's milk. In actuality, we used about three quarter's gallon of soymilk (there is some in the door.) These items are also found in the door of the fridge: mayo, ketchup, two kinds of mustard, syrup, sriracha, barbecue sauce, worcestershire sauce and soy sauce.  

And the receipt to prove it:


One question that may come up is, "what did we do with all that flour?" We are certainly not gluten free, everyone in the house absolutely loves bread. Ten pounds is equal to about 38 cups, and this is how we used it:

  • 4 batches of muffins: 2 pumpkin, 1 banana, 1 sweet potato (1 1/2 c each)
  • 1 batch banana pancakes (2 c)
  • 2 batches scrambled pancakes with sugar glaze (yeah, it's not a health food, sorry) (1 1/2 c each)
  • 3 batches of biscuits (2 c each)
  • 2 pot pies with biscuit topping (2 c each)
  • 2 batches of tortillas (2 c each)
  • 1 loaf bread (4 c)
  • mini pizzas (3 c)
  • 16 cinnamon rolls and 16 dinner rolls (5 c)


We did end up with some extra food that came to us for free:

  • 1 biscuit mix from The Pantry (2 partial spilled bags that couldn't be used there)
  • 1 small head broccoli from a community garden
  • 5-10 cherry tomatoes from our garden (we actually harvested a lot more than that, but diced and froze them for after this month, these were the ones we snacked on while dicing)
  • several bunches of fresh basil from garden used for a pesto-like dip and pasta
  • about 2 cups pasta salad from church
  • sandwich size ziploc of raw carrots, celery, and broccoli from church
  • One pint salsa verde from our garden
  • Halloween candy

What is left over after our month? Not a lot as you may suspect:
  • over half a can of baking powder
  • about 1 pound of shortening
  • 4 bouillon cubes
  • about 2 pounds of sugar
  • 1 cup of oats
  • 1 cup brown sugar
  • about 2 cups vegetable oil