I’m still sick (day 8 for anyone else counting). And now, I admit, I’m getting downright ornery and unpleasant.
Friday night we went out for Mexican. Mr. Prevention didn’t even bother giving my sweatpants the side-eye. He just went with it. I ordered something smothered in cheese, throwing healthy eating out the window in hopes of actually being able to taste my meal.
I took about 5 bites and sipped on my girly virgin strawberry daiquiri that had a hint of a pleasant flavor.
I set up the dog on the air mattress in the bedroom in hopes that she would sleep through the night. Mr. Prevention spend the 6th night in a row in the basement, escaping both my illness and my wall-rattling snores. Lily slept a full 10 hours which meant I did, too. And yet, it was everything in my to get my tush out of bed and to my tennis lesson.
I got ready to leave the house and brushed my teeth. My mouth has been feeling icky, and for some reason, I stuck out my tongue. There was very clearly something going on with my tongue. I’m being vague to spare you. Youarewelcome.
After a SECOND trip to urgent care this week…I now have diagnosed thrush. Apparently, whatever illness I came down with compromised my immune system to the point of bringing on thrush. If you don’t know what thrush is, don’t Google it. Spare yourself that tidbit of medical knowledge. Very, very unpleasant.
I still cannot taste food and per the doctor, it’ll probably be another few days yet. (AWESOME.) I guess it’ll be a steady diet of all things BOLD for the time being. Good thing I was planning a repeat of these sliders this week. They’re delicious and bold and easy and…did I mention delicious? Not only delicious, but one-of-the-best-recipes-I’ve-ever-made delicious.
In other words, you should make them, too. And hopefully not because you have thrush!
- 2½ lb boneless pork shoulder roast, well-trimmed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 tsp dried thyme, crushed
- ½ tsp dried rosemary, crushed
- ¼ tsp ground black pepper
- ¼ tsp salt
- ½ cup low-sodium chicken broth
- 18 sliders buns or small round dinner rolls, split and toasted
- 3 cups deli coleslaw
- ½ cup balsamic vinegar
- ⅓ cup + 2 Tbsp ketchup
- 3 Tbsp packed brown sugar
- 2 Tbsp honey
- 1 Tbsp Worcestershire sauce
- ½ Tbsp Dijon-style mustard
- 1 clove garlic, minced
- Add the onion and bell pepper to the bottom of the crock pot. Add meat; sprinkle with thyme, rosemary, salt and pepper. Pour broth over meat. Cover and cook on low for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.
- Meanwhile, in a medium saucepan combine all sauce ingredients; stir well. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
- Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in sauce. Cover and cook for 20-30 minutes on low.
- To serve, add 2 ounces of meat and about 3 tablespoons coleslaw to each sandwich bun. Serve immediately.
Since I can’t taste much, I won’t be meal planning much 🙁
Did anyone else see the Illini stomp on #18 Michigan State? 😀
Eleanor and Park is a super cute book. If you like to read, read it.
If you want a good chuckle, check out this commercial. Too funny. 😉