Hello, lovelies. I’ve missed you. As I noted before, I’ve been absent as of late. I’ve been very sick. Actually, John and I had left for vacation to visit my parents in the Okanagan when disaster struck. For a few days, starting about 2 Sundays ago, I had been feeling an odd sensitivity in my abdomen, but I figured it to be from something I ate. Unfortunately, that’s not what it was. By Thursday night that odd sensitivity had ballooned into full ripping pain not only in my abdomen but up through my chest as well. I popped a couple Tylenol Arthritis pills (strong!), but they didn’t seem to do much. Come early Friday morning, I had awoken the whole house and Mom & John were driving me to the hospital…
4 hours later I was being rushed into surgery – I not only had an inflamed appendix (which is only the size of your pinky finger BTW), but my entire interior area was suffering from infection and messiness. The operation went well and for the next 3 days I was hopped up on morphine and Percocets – it didn’t all go well… there was nausea, vomiting, soreness, pain, trouble breathing, chest tightness, and even a 200 beat per minute heart rate! In total, it sucked. Anyhow, they released me to the company of my family on Monday afternoon and we made our way back to the island on Tuesday.
Since then, I’ve been sleeping (and crying) most of the time due to exhaustion as well as the effects of the antibiotics and pain meds they’ve prescribed me. This is actually almost the first time that I’ve turned on the computer since I’ve been out. I can feel myself getting stronger (I managed to keep my breakfast down this morning! Yay!) – but still have a ways to go. In fact, this post is exhausting me.
So, I’m gonna go. It may be a couple days between posts as of yet. But I just wanted to say that I’m alright (I’m sure you were gravely concerned) and that I do miss you dearly. Below is a great recipe (it’s pretty much all I can handle right now) that you can use to season pretty much any dish you want a hint of citrus in – salad dressing, chicken, fish, veggies, or even maybe some delish baked good.
This recipe is as simple as can be. And so is this post. Special thanks to Mr. Jamie Oliver for such a beautiful yet basic recipe.
- 1/4 C Coarse Sea Salt.
- 1 Lemon, for zest.
- In a pestle and mortar, bash together both ingredients. Dry out for a couple hours before storing and then keep in a sterilized glass mason jar until ready to use.