Cutting some slack

 Whether we are Olympic athletes or plain-old human beans, it seems we all expect too much of ourselves. Do more, go further, reach higher. Why not just be happy with where we are?

Sitting in my hospital bed, feeling so much better than I thought I would, I have various choices each day: 

--the always popular sleep (which admittedly is interrupted often enough around here);

--daily exercises for breathing, bladder control, leg muscles, arm muscles;

--my long-standing habit of beating the daily solitaire, sudoku and word game challenges on Microsoft. I've rarely let a month go by that I don't get perfect scores on the latter two, but seeing as I missed a few days earlier this month, I have officially given in and decided July will not be on the leader board.

-- the lure of junk TV, from the insipid to the intellectual;

--communicating with everyone who has shown such care and affection in this journey. It is warming and touching but sometimes overwhelming. Still, I know that I want to to know what is going on with you when you are in need so I will try to keep you in the loop as well.

It's much more fun that arm exercises anyway!

Great expectations

 Getting back to the Olympic parallels (not the apparatus), the huge hype over who's going to win what  sets up unrealistic ideas about what these humans can do.

Likewise, we always hear about the awful side effects of cancer treatments. My dear friend from Dallas must've done research and sent a early-attack pack of ginger chews. I hesitated to try before I needed one, not wanting to jinx things.

The Americans have had some success, but not in the big name sports. The earliest one I saw was the first woman to win foil fighting .We've since seen a brother-sister pair who both won gold in the sport (which escapes me). I think I saw something about a Colorado teen who  grew up in Rifle and won gold in, what else, air rifle.

So, it hasn't been a blockbuster Games so far, and I'm happy to say I haven't had any starring-role side effects either!! The hair is still thick as ever, and all food has stayed where it should be.

Olympians certainly have more folks cheering them on as I do, but I have to think the beautiful outpouring of affection from all corners of my life has had a positive effect on me.  No self-respecting spirit could resist the earnest thoughts and prayers sent on my oh-so-grateful behalf.

So no matter how many hairs find their way to the brush, or if a little of (not-too-bad) hospital food goes astray, I will remain incredibly touched and blessed by all of you. 

Thank you.

Freedom is not just another word

 Earlier in the day, I struggled with what to write. OK, I'd completed the first trifecta of treatments: 500 ml of curing chemicals/poison coursing through my veins, 4 chunky tablets down the hatch and a shot in the belly repeated at 4 am. 

None of it made me react in any way (other than needing to urinate a bit more urgently). And therein lies the rub.

Because I had come in to the hospital in pretty bad shape, I was assigned as needing assistance at all times, entailing:

--a bed alarm sounding like your worst gym teacher if I moved off center

--wires and tubes connecting: oxygen from nose to wall, a self-contained (thank goodness) heart monitor, an IV and a Pic line with two outlets directly from my heart to the Christmas tree-like IV pole that held an ever-changing array of antibiotics, blood products, saline solution to keep me hydrated and various other pharmaceuticals

--a Velcro sleeve connected to a pump that keeps my legs from developing clots cuz I'm stuck in bed...

--the hospital gown is also a key to the level of assistance needed and for 7 fulldays mine has been the most barf-worthy mustard color

--ever-vigilant (weeell, usually) staff.

So, if I needed to remove any of said LIQUIDs from my system, I had to call staff to unhook me and help me to the commode or toilet. I quickly learned that "I'll be right there" could mean anything from 3 to 45 minutes (I am not, after all ,the only person here). Add in that my 63-year-old bladder is not the most patient on its best days, and  we had a forecast for frequent flash flooding.

Us Boomers have driven huge advances in incontinence products, so it wasn't too much of a problem but still a bit annoying when you prefer not to have to ask for every little thing.

So it was a great thrill  when the nurses at shift change this afternoon announced they were going to give me a test, and if I passed I could be independent. I've traditionally been a good student with no real anxiety about testing, but this was truly a pop quiz.  

They disarmed the gym teacher voice and I unhooked my leg brace/clot prevention system. Properly instructed, I pulled the giant plugs from the wall (never touch the red outlets) and dragged myself, the IVpole and roughly 20 feel of oxygen tubing to the toilet and back. Success!

I'll likely mess up at least once, but hopefully will not fall on my face, arm, IV or other critical piece. 

The piece de resistance:  I graduate to a much calmer blue gown (when they get to it,). I am free!

And just in time, as I expect the next day or so to bring on any nasty side effects and I'm not sure I'd be able to tell if I got anything on the old gown.

 

Waiting to exhale

Since this odyssey started a week ago, waiting has been the one constant.

From waiting to see the doctor to holding our breath on test results, the space between occupies much of life. So it seems appropriate that I watch the Opening Ceremonies of the Summer Games as I wait to see the effects of my first chemo regime.

Those paragons of athletic perfection had to wait an entire extra year to do what they had trained to do most of their lives, and such skills so not lend themselves to inertia. You snooze, you lose is all too true with the demands of sport. So, I'm excited to see them get their chance.

 I didn't even know I was waiting until a weird back pain a month or so ago sent me to the doctor. Are you waiting if you don't know what you're waiting for?

One twist to these games is the Parade of Nations is based on the Japanese alphabet. I'll have to ask my son if he remembers it from high school, but it is not what we expected. Started with Ireland but not Iran and Iraq or Israel. And it's more equitable in some ways: Zimbabwe never really got much of a chance at the spotlight, following all the other countries.

I'm not sure I'm even going to have the energy to see Team USA. But I know they'll be great and will go onto to many medals and firsts and records, making us all proud.

And that is how I feel about these chemicals the doctors have sent coursing through my veins: A lot of people have used their prowess to concoct the best defense, and I'm ready to let it do its thing, whatever that brings. 

More to come...wait and see

Let the games begin

Casa Leftwich picked up and moved to the very picturesque town of Evergreen a few months ago. Several of the roads around the Western Denver suburb are seriously challenging, with road signs showing multiple curves so that you can't be sure if it is warning of the road or potential snakes ahead...

So it occurs to me that those signs could also be indicative of my life. I've twisted and turned from Woodward-Bernstein -inspired journalist to freelancer -mom to natural chef. I was poised to jump back into that role when Life threw me another curve.

Serious health issues have a way of doing that. And I got a whopper last week with an out-of-the-blue diagnosis of Acute Myeloid Leukemia. 

Myriad tests, scans and medications have filled the week since I hit the hospital. I had pneumonia and a blood clot in one leg, and the biopsy details for some reason were sent to me, not the doctor. Yesterday,the oncologist actually took a picture of the report on my phone then scurried off to the lab to give the info to those creating my treatment...

But we got it now, and I have great confidence in my team, especially Chris Benton, a native Texan who trained at MD Anderson but had the wisdom to relocate to Colorado! 

They'll be showing up soon with a three- phase regimen:  oral meds, IV infusion and a few shots. There's no way to know how I'll react but the people have seen and taken care of it all.

With their help and good thoughts of my huge contingent of family and friends, I am sure I will come out of this ordeal in top form.

I'll try to keep you updated here so you can check whence you want to see what's going on.  I'm stuck in bed so my brain comes up with all sorts of stuff.  Having the Olympics on TV should provide great distraction so stay tuned for my unique insights.

New Year's Resolution

New Year's Resolution

One of my hopes for the New Year is to get more organized and have time to update this blog more often. On the other hand, I'd like to really focus my career on nourishing those who need it most. I think those may be at odds, but we'll see.

To work on the first resolution, I'll share the wonderful fun I had catering a party last night. Three friends had pitched in to win the party I offered at our church fund-raising auction.

Balancing their requests with my knowledge and healthful cooking style, I dove into cookbooks and Internet sites to come up with a menu.

For the table:
Guacamole
Spinach-Artichoke Dip (NOT a healthful choice despite the kale I added but sooo yummy)
Black Bean Salad (with blackeyed peas for New Year's luck, an old Southern tradition)
Mango Salsa
White Bean-Sundried Tomato Dip
Olive Tapenade
Stuffed Grape Leaves (after an epic failure at home, I opted for Costco's packaged version!).

Throughout the evening, I then prepared and served hot appetizers:
Mini-Quiche in Gluten-Free Crusts (bacon-caramelized onion and spinach-mushroom)
Polenta Crostini with Wild Mushrooms and Goat Cheese
Sausage Stuffed Mushrooms (with gluten-free crumbs and kale)
Walnut and Sun-Dried Tomato-Stuffed Mini-Peppers (a creation of Bauman classmate Lisa Patriacca)
Tiny Twice-Baked Potatoes with Smoked Salmon
Coconut Shrimp (with the above Mango Salsa)
Buffalo Turkey Sliders on Cauliflower Buns

The slider was a conglomeration of a recipe by Bauman classmate Andrea Foro and one I found on the web by Rachel Ray. The somewhat confusing name refers to the Buffalo style common to chicken wings, not the large nearly-extinct animal. It incorporates the carrot and celery often served with wings and the spicy sauce, thus the dollop of blue cheese-sour cream on top.

The super-simple cauliflower bun is a great choice for gluten-free diets as well as those who just want to incorporate more vegetables. You just grate the cauliflower to a rice-like texture (easily done with a few pulses of the food processor), add an egg, 1/4 cup almond flour and 2 Tablespoons coconut flour and a teaspoon of a preferred herb (I used rosemary) with a dash of salt and pepper. Form into patties and bake 10-15 minutes on each side.

Unfortunately, I served those last, when everyone was already pretty full. Still, the first round barely got out of the kitchen.

All in all, it was a great experience. Almost like cooking for friends, but for a good cause. Not being the young bucks we once were, we toasted the New Year on New York time (though a few of us managed to see our own Mountain time clocks hit 12:00!)  and shared our goals for 2014.With folks like that in my corner, I'm hopeful that my dreams will be realized in some fashion.

More on that later, if my resolution remains firm!

Fall has fell

Like the Facebook friend who pondered "Who turned off the heat in Colorado?" I am huddled under a blanket staring at the gloomy, bone-chilling day. Except for the brilliant yellow leaves on the big ol' cottonwood in the backyard, you might think it was winter already.

I like fall. Growing up in Texas, it was my favorite season because it was such a relief after the droning heat of summer. Of course there it didn't usually show up until November.

Even in Colorado, though, the (admittedly too few) colors of autumn are a fresh new look after the dry brown that usually accompanies the end of summer. But this year was a little different. The flood threw a wrench into the works. The grass peeking out from the mantle of fallen leaves is actually green!

But the real reason I love fall is that it begins the season of bounty. Instead of cooling salads and refreshing beverages, we get to revel in the pleasures of pumpkin, eggnog, huge family feasts focused on food and, best of all, chocolate.

Yes, Halloween opens the season of sweets. From candy corn and pillowcases full of Snickers into the pies of Thanksgiving, candy canes and Christmas cookies, then heart-shaped boxes of goodness for Valentine's Day and baskets of sugary treats at Easter. My family has four birthdays in the spring so the indulgence lasts for a good six months.

How to enjoy this flavor fiesta without packing on the pounds? My strategy this year will be to eat more healthfully at mealtime, packing as many good things in as possible. Cooler weather also encourages cooking, at least for me. Warming soups and stews just seem to fit with sweaters and mittens. It doesn't seem to be a crime to let the oven roast away for a hour or two when the heat is already on.

For the past few days, I've been enjoying the fruits of a long-simmered dish I prepared for the church's annual Sages Luncheon, celebrating the folks who have reached their 80th birthdays and beyond. The Arroz con Pollo (Rice with Chicken) was a big hit, but I overestimated the amount of food needed. So, leftovers!

The heartiness of the dish has warmed me for several days and I've thought about ways to incorporate even more flavor. I could have easily added some greens to boost the nutrition without seriously affecting flavor. As it was, the colorful peppers practically melted into the rice after the third reheating. Zucchini might have been nice but certainly would have blended in to the medley without adding a lot of color.

What are your thoughts? I'd love to hear some ideas, cuz I really like the dish and want to bump it up a bit.

The first step is cleverly hidden at the end of the recipe so read it all the way through!
Arroz con Pollo

1 whole chicken, cut in pieces
Marinade
1/4 cup olive oil
3 cloves garlic, rough chopped
1Tablespoon sea salt
1/2 teaspoon ground black pepper
1 Tablespoon dried Mexican oregano
2 teaspoons ground cumin
2 Tablespoons lime juice
Sofrito
2 cloves garlic
1/4 cup onion in chunks
1/4 cup green pepper seeded and rough chopped
3 Tablespoons cilantro leaves
1/2 Tablespoon sea salt
1/4 teaspoon ground black pepper
Rice
2 Tablespoons ghee
1 medium onion, diced
 1 medium red or orange bell pepper, seeded and diced
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 cups diced tomatoes
4 cups chicken stock
1/4 teaspoon salt
Optional; 1 cup small Spanish olives
 2 cups long grain brown rice, soaked overnight and drained


For the marinade, combine all the ingredients in a large, non-reactive bowl. Add the chicken and turn to coat well. Cover with plastic wrap and let stand at least 30 minutes, turning occasionally.

The sofrito is all those ingredients whirled in a blender or food processor until smooth.

For the rice, preheat oven to 375 degrees. Drain the marinated chicken pieces and lightly pat dry. In a Dutch oven or large frying pan, heat the ghee over medium-high heat. Add the chicken and brown at least 5 minutes per side. Transfer to a plate and set aside. Depending on the size of the pan, you may need to do this in batches.

Lower the heat to medium and add the onion, bell pepper, cumin and oregano to the pan. Here is where you could add more vegetables if desired. Saute until just tender, about 5 minutes. Stir in the sofrito and saute 2 minutes more. Add the tomatoes, stocl and sea salt and simmer 2 minutes. Stir in the drained rice and, if you choose, olives and bring it to a boil. Return the chicken to the pan and push into the rice. Cover with foil and a tight-fitting lid and bake for 45 minutes. 
Source: Bauman College Natural Chef recipe book