Down and Out

Recently while I was listening to Regina Spektor, one of my all time favorite singer/songwriters, I heard a line that I hadn’t noticed before:  “The genius next door was bussing tables.”  And I realized that’s where I am right now…except at least that genius has a job.  Ok, I’m not saying that I’m a genius, but I am quite smart.  I graduated with a great degree from a great university, and here I am sitting in my apartment, sick as a dog, jobless, and I’ll admit a little hopeless right now.

 My celiac symptoms aren’t getting better yet, and my compromised immune system is causing all kinds of other problems.  Today I had to wander outside to buy chicken broth for my cold, yogurt for my antibiotics, and ginger ale for the vomiting that my antibiotics are causing.  I bought all of this while hobbling around the grocery on my cane because my celiac induced vertigo is back.  Let me tell you, I looked like a mess!

But don’t feel bad for me (and trust me, you won’t once you finish this sentence) because I just got back from Fiji!  That’s right, Fiji, the tropical island on the other side of the world.  William’s all too generous aunt and uncle invited me to join them along with William and his two brothers for a week in tropical paradise.  The five of them spent most of their days scuba diving, while I sun bathed, went to the spa, and sipped alcoholic drinks from coconuts.  As it turns out, Fiji is the perfect place for people with celiac disease or dairy allergies seeing as the majority of their food consists of fruit and fish.  Everything I had there was delicious!

So now back in my apartment in cold, gray Boone, I’m looking at pictures from the trip, admiring my extra freckles in the middle of winter, and realizing that maybe all of this is going to work itself out after all.

What I've Been Cooking:

Chicken Broth:  combine various chicken pieces or a whole chicken to a stock pot along with carrots, celery, onions, garlic, peppercorns, parsley, thyme, and salt.  Cover with water and let simmer away until chicken is cooked through.  Strain and you're done.  I like to freeze mine in muffin tins so I can heat up an individual serving when I'm feeling sick or add some to sauces.