Frustration

I called the insurance coordinator for the bariatric group today to see what the status was.  He said he had received my letter for the psychiatrist and the insurance letter would go out today.  When I asked how long it would take to get a decision, he very nonchalantly said "It can take up to 90 days to hear from the insurance company".  I do not understand why you would make someone spend six months jumping through hoops, losing weight, having all their medical tests update, having a psychological evaluation, only to tell them, oh, by the way, you may have to wait another 3 months before the insurance company makes up their mind.  Then you have wait 2 weeks for the surgery so you can go on a special diet to shrink your liver (morbidly obese patients have uncharacteristically large livers) and then, maybe, you can actually have the surgery.  Imagine if I were actually really sick!

I am frustrated on so many levels right now.  First, the wait is interminable.  Second, I have basically put my life on hold preparing for this surgery and not knowing when they are going to suddenly say "You are having surgery on such and such a date" makes it very difficult to plan my work.  If I were doing acute experiments like the rest of the lab, there would be potential to get several mouse experiments done.  But I don't and it takes 60-90 days to plan and carry out one of my experiments.  And I have to be actively involved from day 30-the end.  I cannot expect someone else to treat my mice for 2 weeks while I am recovering from surgery.  If, in fact it was going to take them 90 days, I could get an experiment completed.  However, he then told me it could take from 11-20 days normally.  Finally, my husband needs to take time off for the surgery.  Of course, he would rather that I accomodate him and have the surgery in time for his spring break, but since that is the week of February 18th, I now think that is totally unlikely. 

I just want to get on with my life and not lose the momentum that I have started.  Without accountability, I know I can slip.  But I really cannot afford to pay for a program (like WW).  So, now I have to decide what to do to keep this moving.  I am angry that they are wasting my time.  I did what they asked, now let me get on with life!!!

St. Baldrick's

So, it's that time of year again.  Time for us to start raising money for childhood cancer research and prepare ourselves to have our heads shaved on St. Patrick's Day!  The organization is St. Baldrick's and it is second only to the government in funding childhood cancer research.  This is my third year of participation and, quite frankly, I didn't think that I would do it this year.  Since I am going to be having bariatric surgery shortly, I had thought that I wouldn't do it because it is hard to regulate your body temperature after that surgery since you are losing weight so quickly.  But then I to to thinking about it and really felt ashamed of myself for even thinking that.

These kids do not get to choose when they develop cancer.  And yet, if you have ever met a child who is dealing with cancer, they tend to accept what is happening and are actually better adjusted than "normal" kids.  Why should I selfishly think of myself during this time?  I can always make more hats and bundle up more.  These kids are fighting for their lives.  So, I am doing it again!  On March 11, I will be joining others at the Cleveland Heights Community Center and having my head shaved again!

If you are interested in helping out, my fundraising goal is once again $500.  Last year, I almost made it.  I managed to raise $450.  I am starting to ask for donations earlier this year since I know I will be out of commission for at least a couple days after the surgery.  You can visit my participation page at http://www.stbaldricks.org/participants/mypage/506310/2012 and click on the "Make a donation" button.  Then just follow the instructions.  And why my goal is $500, I certainly wouldn't be disappointed if I manage to raise even more than that. 

Here are pictures of my beautiful bald head from 2010 and 2011:

 This is my husband and I in 2010.  Right after the event!

And this is Team Rainbow right after we were all shaved in 2011.

Quick Bread

I miss having a bread maker. There is just something wonderful about dumping ingredients into a machine, walking away and a couple hours later opening the machine to a freshly baked loaf of bread. Alas, mine broke several years ago and I haven't really made bread since. Of course, that makes all of this wonderful whole wheat and spelt flour from the shares taunt me. Looking on Pintrest, I found a recipe for Honey Beer Quick Bread. Wouldn't you know; I have a couple bottles of local honey from the shares as well. So, here you go:

Whole Wheat Honey Beer Bread
Adapted from: http://gimmesomeoven.com/honey-beer-bread/

• 3 cups organic whole wheat flour*
• 2 Tbsp. natural sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 Tbsp.  local honey*
• 1 bottle (12 ounces) beer (I used Bell's Best Brown ale)
• 4 Tbsp. (half stick) butter*, melted

 Method:
(Makes 1 loaf)
Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.  Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. 

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.  (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

*CSA ingredients

Ribs!

This week we got 2 racks of Berkshire ribs in our shares. I would love to be able to say that I have the dream kitchen, complete with everything, including a smoker. Since I can't say that, I turned to all my foodie friends (and family) on Facebook for the best way to cook them. I was reminded that "low and slow" is best for cuts like ribs. I had originally thought I would do them in the Crockpot. But several of my friends talked me into the oven. I would like to shout out to: Mark Dutcher for the dry rub idea, Steve Pierce, Rebecca Story, Susan Botnick Brill for oven baking instructions, and everyone else for their feedback on using the Crockpot. Here is what I did:

Over Barbequed Berkshire Ribs

 Dry Rub

• 1 part fresh pepper
• 1 part onion powder
• 1 part garlic powder
• 1 part chili powder
• 2 parts kosher salt
• 4 parts white sugar
• 4 parts brown sugar
• 1 to 2 parts smoked paprika

Mix all together in a small bowl.

Cooking instructions

•  2 lbs Berkshire ribs*
•  Dry rub (see above)
•  BBQ sauce (I used Clark Pope's BBQ Sauce*) 

Preheat oven to 300°F. Cover large cookie sheet with foil. Rub ribs with dry rub on both sides until well-coated Place ribs, meaty side down, on cookie sheet. Cover with foil and bake about 2 hours. Pour off fat. Brush ribs with BBQ sauce. Return to oven and bake, basting with sauce every 10 minutes, for another 30-40 minutes, or until meat begins pulling away from the bones.

Note: cooking times will vary based on thickness of ribs.

*CSA ingredients

Brunch

Today is another cooking day. I woke late this morning, a blessing as I have been sick for a couple days. I feel much better today! I decided to go with brunch this morning, making a recipe I found on a Paleo blog pinned on Pintrest.com. I did not follow the recipe directly, but it turned out quite tasty.

 Sausage Breakfast Casserole
Adapted from: http://www.paleoeffect.com/recipes/paleo-breakfast-casserole-paleo-effect/

• 1 med Sweet Potatoes*
• 1 Tbsp Extra Virgin Olive Oil
• 2 local hot Italian Sausage*
• ½ red Onion*
• 4 Eggs*
• ½ c skim milk
• ¼ tsp Sage
• Sea Salt and Pepper (to taste)

Grease a glass pie plate. Preheat the oven to 350 degrees Fahrenheit.

Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.

Heat oil over medium-high heat. Chop the onion and sausage and add to the oil. Season with salt and pepper and cook until sausage is no longer pink and onions are translucent. Layer the sausage and onion on top of the sweet potatoes.

Put the eggs, sage, milk, ½ tsp of sea salt and ½ tsp of pepper into a blender (or Bullet!) and mix thoroughly. Pour this egg mixture on top of the sausage and onions.

Bake uncovered for 45 minutes or until a toothpick comes out clean.

 *CSA ingredients

Blintzes

For dessert, I made a very quick and easy "blintz".

 Easy Cherry Cheese "Blintz"

•  1 homemade flour tortilla
•  1/3 cup part-skim ricotta
•  2 Tbsp Cherry preserves (I used Humble Pie Brandied Cherries*)

 Spread ricotta on tortilla. Spoon cherries over chesses. Wrap blintz style. Heat 30 seconds on HIGH in the microwave.

 
* CSA ingredients

Chicken Chili

Today seems to be a day of getting ideas from Pintrest. I just started a Crockpot of chicken chili. The idea came from a Pin of this blog: http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html. I had a little more cooked chicken to use up and this seemed a good way to use it.

 Crockpot Chicken Taco Chili

•  1 can black beans (or 2 cups cooked dried black beans*)
•  1 can pinto beans
•  2 cups fresh or frozen corn*
• 1 (8oz) pkg Frontera Texas Taco Sauce
•  2 (14-1/2 oz) cans Rotel tomatoes w/Chiles
•  2 cups shredded cooked chicken breast*
•  2 cups low-sodium V8
•  1 tsp ground cumin
•  1 tsp dried oregano

 Drain and rinse beans. Put all ingredients into crock. Cover and cook 4-5 hours on HIGH or 6-8 hours on LOW. Makes about 6 servings.

 Note: if you prefer, you may substitute 1 (8oz) can tomato sauce plus a packet of taco seasoning (dry) for the Frontera taco seasoning. It's been in my pantry for a while and I needed to use it.
  

*CSA ingredients