Tuesday, July 21, 2009

TIA, Diet Pill,

I am teed off, as in miffed and fed up. We spent several hours in the local hospital yesterday - this time for me. They think (as did I which is why I went) I had a TIA (transient ischemic attack) or mini stroke. Damn and blast it, I was perfectly happy to leave those to Matt, I didn't need to start copying him. Actually we were pretty lucky, we walked right in, there were very few people in Emergency anyway which is a real change. Most of the time in the hospital was waiting for blood test results which always take hours to get. The blood pressure cuff in triage was so very painful and I was told later it was probably too small, OK but get a bigger one, I was in agony and it was giving readings of 226 or so over 90 I think. When I actually got into Emerg the readings dropped to a reasonable level and the cuff didn't hurt nearly as much. Grrrr. So they have put me on a stronger blood thinner and set me home, however, that has buggered up our health insurance for our North Carolina trip so I now will have to get on the phone and see what I can fix up. I need 60 days clear, we are currently at 53. What a bummer, couldn't have happened a week ago could it??? This morning on GMA they were talking about a new diet pill which it is expected will be available next year. It is called Contrave and is a combination of two existing drugs, one for depression and one for smoking. It is supposed to stop the food cravings. If you would like to read the article click here it is not exactly a miracle drug but it does apparently help, in trials the patients lost something like 8% of their body weight in a year. Here is another recipe from Mastronardi Produce using their Sunset Campari tomatoes. In the picture these look like ordinary tomatoes on the vine, but they are quite a bit smaller and certainly much, much, sweeter. Sunset® Campari® Tomato Chicken Creole 2 tbsp Olive oil 1 Large yellow onion, chopped 2 stalks Celery, chopped 1 Medium Sunset® red pepper, cored, seeded and diced ½ cup Chopped fresh flat-leaf parsley 2 cloves Garlic, chopped ¾ cup Chicken stock 3 tbsp Red wine vinegar 1 lb Sunset® Campari® Tomatoes peeled, seeded, and chopped 2 tbsp Tomato paste 1 tbsp Brown sugar 1 tsp Hot pepper sauce 6 Boneless, skinless chicken breasts ½ tsp each Salt and pepper ½ cup Dry white wine Heat olive oil in large heavy casserole over medium heat. Add onion, celery, bell pepper, and parsley. Cook for 5 minutes. Add Garlic and cook for 2 minutes. Add chicken stock, vinegar, Sunset® Campari® tomatoes, tomato paste, brown sugar, hot pepper sauce, salt and pepper. Bring to a boil over high heat; reduce to simmer for 10 minutes. Heat 1 tsp olive oil in large frying pan over medium heat. Add chicken breasts and cook until golden, 5 minutes. Add white wine and tomato sauce to chicken. Simmer until chicken is cooked, 10 minutes. Season with salt and pepper. Serve. Have a great day.

3 comments:

  1. Oh gosh, Jo. Don't do things like that!!!!!!!!!!!

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  2. Sorry to hear that, Jo. You take care.

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  3. Thanks both of you, I'll do my best.

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