#207 : Relief

The words negative and benign mean so much after a surgery, and a recipe for a simple Garbanzo and Sausage Soup to celebrate.

I’m Back and So Relieved

Loss of loved ones, loss of home, loss of dreams… in this case, the loss of something I didn’t know I had and very much didn’t want to have can really bring the words “you don’t know what you’ve got until it’s gone” in focus. The uninvited cysts that I didn’t know about until I injured my back this summer are gone along with my ovaries and tubes, too. I felt really positive about it all but there still was that nagging “what if” feeling. When I received the words “negative and benign” from my doctor, I felt a huge relief.

Photo by Austin Schmid on Unsplash

Connections and Friends

I’m always amazed by the connections that happen in life and last week was no exception. At our first appointment, my doctor shared with me that both her husband and mother-in-law have attended one of my in-person Pie Camps, and when I was wheeled in to the operating room, where the all-women team was preparing, the assisting doctor shared that she is married to my new attorney and had had a piece of the apple pie I had brought to his office as an extra thank you to him when he reviewed some papers recently. Both are signs to me that Pie is watching out for me.

My wonderful friends and family have been watching out for and good care of me, too. My dear friend Cindy took me to the hospital and held space while I was under anesthesia. She also made sure I had chicken soup and crackers to break my fast when I got home as did my very dear neighbor Sue Ellen. A few hours later, longtime friend Lance arrived just to sit with me while I rested and lending an arm when I was still shaking off the meds and feeling a little wobbly. D&O who live right next door have been checking in regularly and, of course, faithful GP is right by my side. I have so much gratitude for all of you who have sent good thoughts for the success of this surgery and my healing, too. Thank you to all for being there for me.

I haven’t had to take any of the heavy duty prescription pain relievers and let the OTC pain relievers go after about 30 hours. I began walking…or more accurately strolling…as soon as possible and was joined by Denny, another good friend and neighbor, for a slow and steady six blocks. The next day I walked twelve. The third day I took as a rest day, and when I resumed yesterday I was up to 8000 steps. When the rain stops today, GP and I will head out again. I’m listening to my body and turn for home when I think, “oh, I could go further.” The fastest way to healing, is the slow road, and I’m here for the long haul.

A Recipe for the Slow Time

I love this slow time of year and recuperating during it with good books, naps, friends, and soup is wonderful. I made a Garbanzo and Sausage Soup yesterday and it’s even better the second day.

Recipe: Garbanzo and Sausage Soup

What You Will Need

• 2 15-ounce cans garbanzos

• 2 large onions, sliced

• 3 tablespoons olive oil

• 2 garlic cloves, minced

• 4 cups vegetable stock

• 1 bay leaf

• 1 handful of fresh parsley, chopped

• 1 turnip or rutabaga (or both), diced

• 1 large carrot, diced

• 1 potatoes, peeled and cut in cubes

• 3 stalks celery, thinly sliced

• 1 pound bulk sausage (I used breakfast sausage because that’s what I had but any kind will work—sweet, mild,or hot. Be sure to break it up some. If you want to brown it, you can. I didn’t. )

• 2 large handfuls greens, chopped

• salt and pepper to taste

How to Do It On Stove-Top

1. In a large soup pot, sauté the onions in the olive oil for 4-5 minutes or until they begin to turn soft. Add the garlic and stir well.

2. Add the stock. Bring the soup to a boil. Add the chickpeas, bay leaf, parsley, turnip or rutabaga, carrot, potato, celery, and sausage. Cook covered for about 1 hour and 15 minutes over medium heat.

3. Add the chopped spinach, salt and pepper to your own taste, and simmer gently for 15 to 20 minutes more, stir every once in a while.

How to Do It An Instant Pot

Another dear friend, Mari, is downsizing and passed an Instant Pot to me recently. This recipe works really well in it.

1. Place the olive oil into the inner pot of the pressure cooker. Select Sauté and set heat to low. When the oil shimmers, add onions and sauté for 4-5 minutes until they begin to turn soft. Add the garlic and stir well.

2. Add the stock, chickpeas, bay leaf, parsley, turnip or rutabaga, carrot, potato, celery, and broken up or sliced sausage and stir to combine. Close lid and be sure pressure release valve is closed, too. Set Pressure cook function to High and Time to 10 minutes.

3. Let pressure release naturally. Open lid and stir in greens. Add salt and pepper to your own taste.

What I’m Reading

I finished This Other Eden by Paul Harding and wow, what I read! Last night, well actually early this morning, I finished The Dressmakers Dowry by Meredith Jaeger. A quick read of historical fiction, it goes back and forth between 1876 and almost present day San Francisco. As I lived in San Francisco and worked in the Transamerica Pyramid in the mid 1970s, I remembered many of the locations where the story takes place.

What I’m Listening To

Thank you to all, and if I can be there for you, you’ve got a friend in me.

Recipes

The night before I baked a pound cake to bring to the great crew that keeps things running in day surgery at my local hospital and made it gluten-free, just in case there was anyone who might need that. It’s the little things, yes? I’ll be sharing that recipe with you soon.

Link to Full List of Recipes

GIFT GIVING

BAKE WITH KATE CLASSES

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BOOKS

Always nice gifts!

• Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

• Home Cooking with Kate McDermott

• Pie Camp: The Skills You Need to Make Any Pie You Want

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