I still don't know whether I have shingles or not. However, the cream the doc sent seems to be helping. I now have the problem in three places, under both breasts and in one groin. I haven't worn a bra for about a couple of weeks, but I can't very well go around without any underwear. We have some Large Depends, maybe I should wear those. The doctor said she would phone me during the week.
Only thing is, I have been referred to a doctor in town which means I will not have to drive all the way over to Cambridge which is some distance so I will have to tell her when I speak to her next. Ladydog reckons she will understand, I hope so. I also hope their parking is easy. I don't want to have to walk forever to get in the door. They are wheelchair accessible, that much I know.
This afternoon I zonked out, must have been at least 4 hours if not a bit longer. I did wake up now and again, read for a bit and dropped off, woke again, dropped off. Did that twice I think. Partly because I read late last night (Saturday).
Monday the cleaner comes and I am hoping between the PSW and her, they will get the mattress cover on. It's bed stripping day anyway. Lots of lovely laundry for me to do. Also I need to yell at the laundry machine operators. One of the dryers has been out of order for at least 2 weeks. I know the super has spoken to them but the more the merrier I hope.
Not only that, their machine for loading money onto our laundry cards wouldn't take my debit card for some reason. Said something about a limited amount??? $30 is a limited amount. So I had to use my credit card for which they charge 85¢. Not a lot I know, but I get cash back for my Visa expenditures and doing this, negates my cash back. Once, OK, regularly, no thanks. I was going to use Matt's debit card but couldn't find it. Guess that means I will have to go into the bank. I could phone but that takes forever and they cannot seem to sort out that I have Power of Attorney. I can't for the life of me imagine what has happened to his card, He never goes anywhere and never spends any money.
This looked like a good dish, something I know we would enjoy. However, I have added a paragraph about substitutes for the Muscat Wine in case you can't get hold of it.
Pork Loin Braised with Mushrooms and Wine
Fistsful of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused
braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.
Muscat = Moscatel = Muscatel = Muscadel = Moscato Notes: This is a sweet and fruity dessert wine made from Muscat grapes. Don't confuse it with Muscadet, which is a dry white wine. Substitutes: port OR Riesling OR Gewürztraminer OR 1C = 1/2 C white wine + 1/2 C water + 1/3 C sugar.
1 (2-pound) boneless center-cut pork loin, tied with kitchen twine
1 1/2 tsp coarse sea salt
1/2 tsp black pepper
3 Tbs olive oil
1 lb white button mushrooms, quartered
8 small white spring onions (about 10 ounces), trimmed, white parts only
3 large garlic cloves, smashed
1/2 cup (4 ounces) Corsican Muscat wine
1 cup lower-sodium chicken stock
3 rosemary sprigs
6 thyme sprigs
8 (3-inch) orange peel strips
Cooked polenta, for serving
1. Preheat oven to 400°F. Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high.
2. Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside.
3. Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes.
4. Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.
5. Remove and discard twine from pork. Slice pork against the grain. Serve over polenta with mushroom mixture.
Tips: If you can’t find Corsican Muscat, you can substitute Moscato d’Asti.
Source: FOOD & WINE
Have a great day, stay well, stay safe.