An Anniversay of Sorts

It's just about a year ago that Wendy and I trepidatiously got off the elevator on the ninth floor at St. Joseph's Hospital and were introduced to the world of cancer. We both knew what news was coming, but reality had yet to sink in (for me at least). The stunning speed with which appointments were made, tests were conducted and decision were arrived at, both impressed and depressed me. I was impressed because all the horror stories of waiting m0nths for care were brushed aside. And it depressed me because it emphasized the severity of Wendy's cancer.

So, we've made it this far. It's been a long year with many ups and downs. Another Christmas to celebrate. This year with many friends (nine for dinner on Thursday), lots of food, and a damned fine reason to celebrate. As much as having Cancer sets you apart, people have reached out in so many ways that it has given me pause to stop and think more than once.

We know Wendy's journey is not over and for that I am grateful. For every tear I've shed this past year there's been a smile, a belly laugh, a moment to cherish, a memory worth keeping.

Thanks to you all for your support this year.

Harvey

Night of the Giant Lobsters

One day, right out of the blue, Wendy announced that she felt like a feast of lobster. Now, even for people living close to the source of lobsters, they are still an expensive proposition, but ever encouraging of Wendy getting back up to "fighting weight" I told her it was a good idea. One phone call later she lined up a couple of dinner companions and then headed out to Misty Harbour Seafood. I was unable to attend because I was awaiting the arrival of some people to remove the oil tank from the garage as the last act in the saga of switching from oil to gas.

Wendy returned with the largest damned crustaceans I have ever seen. Apparently, the downturn in the economy has curtailed expensive business lunches and dinners and the price of lobster has fallen dramatically. Even the lobster fishermen were angry at the prices, to the point where they had a one day work stoppage to protest the $3.50 a pound they were receiving. Misty Harbour had a sale on late Saturday and Wendy bought two 5 lb lobsters at $6 a pound.

Even using the largest pot we owned, we could only cook one at a time. Feeling slightly guilty for the poor Lobster fishermen, I cooked the monsters. Since they were going to be supper on Sunday, I slightly undercooked them, cooled them down and put them in the basement fridge.

On Sunday I heated the lobsters in boiling water for five minutes and served half a tail and one claw to each diner. To be truthful, one of the giant claws would have served as a meal, but lobster is meant to be enjoyed. Especially with some lemon butter. To balance the meal we served steamed carrots and potatoes on a side plate. It was wonderfully messy with lots of laughing and sounds of blissful consumption.

My thanks to Jack Hill for the lovely photo. Yum!!

Harvey

Seasonal Smells

One of the December scents at our house is the delicious, sinus clearing smell of fresh curry powder. When empty jars began to arrive, complete with little notes saying "Feed Me!", Harvey knew it was time to make another batch of his Lucky Elephant brand curry powder.

Although my preference might be to have the house smell like chocolate all the time, it wouldn't be as special that way. That rich smell does permeate the place at this time of year, when Harvey, in Christmas elf mode, creates a batch of his chocolates. He normally makes 6 to 8 different kinds, using the best quality available of white, milk and dark chocolate. Some, like his version of FerroRocher, recur every year, but there's always at least one new type. Last year's Cod Cheeks are being repeated, while the new entry for 2008 uses vanilla beans from Mexico, thanks to his sister Beth.

No problem remembering to take deep breaths here this time of year!

Wendy

Retreat at Villa Madonna

Participants in the recent retreat for women living with breast cancer, which drew almost 60 women from across the province. It was a great experience.

Photo by Shasta Merlini, Fredericton

Left Arm Liberation

Water consumption in Saint John probably spiked yesterday morning, when I had the first shower after removal of my PIC line. No more having to wrap my arm in saran covered by pantyhose - although I have to say that does pretty much work.

When I discovered that the bone strengthener I'm getting every 4 weeks can be given intravenuosly (it doesn't damage the veins the way chemo drugs can), I asked my doctor if it could come out, and she agreed. So that saves our health care system the weekly expense of getting it cleaned and dressing changed.

Also had a helpful consultation with a physiotherapist, who says I have good post-surgery range of motion in my arm and shoulder, but has given me a few specific exercises to help get the last bit back. She also confirmed the kind of adjustments I've been making in order to do yoga while protecting my neck.

Wendy

Too Much Squash

While joining the CSA was an excellent idea, we are occasionally inundated with vegetables. In the past couple of months squash has appeared (sometimes 2 of them) very regularly. Here's a couple of good ways to dispose of squash.

Squash Soup

1 squash cut into cubes
1 onion diced (cisler in French)
1 heaping teaspoon Lucky Elephant Brand Curry powder or ground cumin (if you use cumin add 1/2 teaspoon of black pepper).
1/4 cup white wine
butter
1 liter chicken stock

sautee onion in butter till soft, add spice and stir till fragrant.
Add wine and reduce.
Add squash and stock and simmer till the squash is soft.
Blend till smooth and creamy.
Add more stock, milk or cream to achieve the consistency you like. There's plenty of soup for four people as a meal with salad, bread, crachers and cheese, or six to eight as an appetizer.

Squash Tarts
1 package 2 or 3 inch frozen tart shells (or make your own)
one squash, diced
one medium onion, diced finely (cisler)
2 or 3 strips of bacon, diced
teaspoon dried thyme or oregano
1.5 cups tomato juice (Or a cup of tomato sauce)

Blind bake the tart shells.

Saute the bacon bits until they are nearly cooked and have given up their fat.
Add the onions and cook till soft in the bacon fat.
Sprinkle in the thyme and stir till fragrant.
Add the squash and tomato juice and cook till the squash is soft and the tomato juice has reduced. If the juice reduces before the squash is cooked, add a small amount of white wine.

Cool the Tart shells and squash.

Heat the oven to 375. Fill the cooled tart shells with the cooled squash mixture and put in the oven for 15-20 minutes or until heated through.

Serve as an appetizer or as one of the vegetable courses. There is easily enough filling for a dozen generous tarts.

Harvey

Feline Foundlings

My father Herb shared Mark Twain's affection for companion animals of the feline persuasion. As Twain said "A home without a cat -- and a well-fed, well-patted and properly revered cat -- may be a perfect home, perhaps, but how can it prove title?"

Sister Joyce, who shares her home with three inherited cats, forwarded the newspaper ad below, written by Herb. She recalls that Silver Shadow had a new home the day after the paper appeared, and plans to plagiarize the next time she has to find a home for a stray.

FREE!
"Silver Shadow"
a short-haired kitten of some sophistication who has fully recovered from her operation (which she does not wish to talk about) plus all the needles known to the ingenious veterinary fraternity; and now wishes to get on with her life. She is not above chasing a styrofoam ball down a spiral stairway or playing 'footsy' with a swinging C-cup. She enjoys quiet times by the fireplace or long rambles in mouse country; and has been described as "warm, affectionate and a-political". This side of omnivorous, she favours Hewitt's 2 % and the celebrated Purina mix commonly called "Meouw"...but is open to further suggestions.
She seeks a secure position with an upper-class family who claim their own tartan or an international equivalent. All expenses have been paid by a reluctant local philanthropist.
For A Consulation,
Please Phone

Wendy
AKA Staff of Ginger and Simba