Unending rain

and the weather calls for more sometime in the evening, I began preparations for dinner in the early afternoon. Looking at the expiration dates of the food in my refrigerator, I had to improvise and make two unsimilar meals. One meal would be the Salvadorean Pupusas and the other would consist of a baked Salmon soaked in lemon and rosemary, wrapped in Spinach leaves. The Salmon would be the easiest to prepare and only requires about a fifteen minute prep time and a forty five minute cooking time, while the Pupusa would demand the most cooking time up until my time to leave for work. I owe it to my ex husband's mother that taught me how to assemble and cook these wondrous round delights. Over the years and at family gatherings, these edible treasures were just cause for pandemonium, especially when the cheese cooked out to form the crispy crust and most sought after. I have perfected my cooking of them and my children certainly enjoy these when time in my life permits me to prepare it. To top it off, I had a blackberry smoothie consisting of blackberries, a banana, half cup of non fat milk and six cubes of ice, blended, no sugar is added. After a long day of cooking in the kitchen, this was a welcome reprieve and a healthy drink for my joints.

My morning ritual

of nourishing my infirmed body back to health would not have happened if I did not take sick leave from my employer. Tho the disease is a lifetime of pain and medications thus, manageable, I am forced to take a step back and take a closer look at my life and what I'm doing. The constant movement, travel, partying and not taking care of myself was running me into the ground. The pain of my disease, rheumatoid arthritis has given me a second chance to turn things around for myself. No longer do I eat at the airport restaurants (if my friends treat me to a salad, I won't say no) and fast food outlets, was a matter of convenience.
Now I eat breakfast everyday consisting of oatmeal or Malt-O-Meal showered with non fat milk and sprinkled with a healthy dose of wheat germ, no sugar, and two pieces of wheat or white toast, generously buttered.
Lunch might consist of a tuna sandwich, grilled cheese, banana and yogurt, granola cereal or a blackberry smoothie. A hot water kettle lives on my sink and is always hot for generous amounts of a variety of teas provided for by Lynn from her pantry.
Dinner varies on what is in the freezer and what I can thaw out in time. Baked salmon with lemon, Beef tomato stew, Enchiladas with green sauce, pork chops, kalua pig, rice a roni, brown and white rice and the ever faithful crock-pot for just about anything else. A big hit in my household has been tortilla wraps. The construction of my creation starts out with any type of cream cheese, vegetarian or chive with onions, as the base, then layering a generous amount of spinach and like a pizza topped with whatever you have in your refrigerator. I top it off with deli turkey meat, nonfat cheddar cheese, carrots, zucchini (sliced lengthwise) and when I'm done, I roll it up. I can either eat it like a burrito or cut it up in slices for bite sized pieces for a healthy snack. I AM A SNACKER!! I love junk which will be my downfall. Cheese puffs and Snicker bars are my weakness and won't resist them if offered. I have cut back on it but only slightly and it shows in my weight that I have picked up during these past four months off. Alas, I can truly say that I am eating healthier and better than four months ago and I feel better.