Can I cab it to the finish line?
After my manicure, I decided to get a massage to relieve some of the strain in my back haunting me since the beginning of the 3rd trimester.
3:00am: Woke up with sharp spasm pain in my back!
4:00am: Woke up doctor. Doc asks: Why aren’t you sleeping? I explain. Advice: don’t take any chances (maybe kidney stone?) and go to ER to see what’s happening.
5:00am: Yellow cab —> ER (argh this was really starting to feel like a labor drill).
6:00am: Resident sees a contraction on the monitor and makes a weird face. Here I’m panicking, i’m really not ready nor is the baby for this to happen. Resident doesn’t rule it out as a possibility. They monitor me and do some more tests to assess whether it is labor or even a kidney stone.
6:30am: Final diagnosis, probably muscular (thanks nail salon massage!) and they gave me some pain medication and some fluids.
6:50am: Feeling exhausted because of the physical and emotional ride.
7:00am: Back home to sleep…
2:00pm: Baby shopping therapy and since I was not in a state of mind to spend time picking my outfit before going out, it was LBD to the rescue.
This whole experience is making me feel like I’m definitely not going full term but hoping it will be more than just a couple of days and perhaps a bit over a couple more weeks. Each day the baby stays in (at least until 37 weeks) will prepare her more for the outside world.
No more nail salon massage + I need to finish some of the preparations I’ve been procrastinating on!
The last stretch of winter is the toughest. You’re sick and tired of the gloomy weather, beaten by the cold and worn-out by the toll of heavy coats and layers on your shoulders. When these blues hit me, I take shelter in my kitchen where I always end up finding my remedy: Hello food innovation! Here are a couple of cold-weather-worthy recipes to try shortly before kissing wintertime goodbye!
I find that cabbage is usually not given its turn in most people’s diet from both gastronomical and nutritional perspectives. When raw, it’s commonly associated with abdominal conditions (such as bloating and flatulence) and is often kept away from cooking pots, as many find the smell of dissipating sulfur compounds in cooked cabbage unpleasant. Work around its minimal drawbacks and you’ll discern a smooth texture, a sumptuous flavor and a distinguished comfort in this winter veggie, a really great fix for cold days! You’ll also benefit from a great dose of vitamins such as vitamin K, vitamin C and folic acid in as little as 20 calories in a serving (75g).
Here is my favorite approach to savor cabbage:
*For a better digestion: parboil before cooking
*To mask its sulfuric smell: add some lemon juice and/or herbs (such as fresh or dried mint) to the cooking water
Cabbage Cigars is a melting-in-mouth dish! Cabbage leaves are stuffed in minced beef, rice and spices and seasoned with sautéed onion, garlic, mint and lemon juice. Here’s my recipe:
(Makes 6 servings)
1 whole cabbage
- 1 cup of sushi or Egyptian rice
- ½ lbs. of ground beef
- 1 tsp. of each: black pepper, allspice, ground cinnamon and salt
- 1 onion finely chopped
- 1 head of garlic peeled (half of the cloves mashed and the other half left to distribute between rolls)
- 3 Tsp. of crushed (dried or fresh) mint
- 1 cup of lemon juice
- 1-2 cup of water (or just enough to cover the cabbage in pot)
- 2 Tsp. of vegetable oil
Blanch the cabbage leaves in boiling water until they are tender. Cut the leaves in half if necessary and take the thick stems out (save them to line pot). Mix the meat with rice and spices and put aside. Stir-fry onion, garlic and mint in vegetable oil in the bottom of the pot then line the pot with the cabbage stems. Stuff the leaves by placing a tablespoon of the filling mixture in the middle and rolling it like a cigar. Place each stuffed leaf in the pot, one tight layer at a time. Add some garlic cloves here and there. Place a small plate on the cabbage rolls to hold them in place and to avoid the stuffing from coming out. Pour the lemon juice over the rolls and add water to cover the cabbage. Cook for about 1 hour over low heat or until the leaves are very tender and the stuffing is well cooked. Serve warm with plain Greek yogurt or with a minty cucumber yogurt accompaniment. Yum, trop chou!
Spinach is a treasure food for a light and healthy cuisine. Rich in water, super light in calories and unlike other veggies, its nutritional profile is enhanced once it’s cooked. Known for being packed in iron, thanks to Popeye, spinach also provides an exceptional amount of other vitamins and minerals (vitamin A, vitamin B9, vitamin K, magnesium and manganese). Furthermore, some antioxidants in spinach are particularly beneficial for the eyes.
Spinach stew is a zesty wholesome dish, a great consolation on cooler days. Moreover, lemon complements spinach perfectly as it enhances beautifully its flavor and improves iron absorption. Here’s my recipe:
Makes 6 servings
- 1 kg of frozen chopped spinach
- ½ lbs. minced beef
- 1 onion
- 3 cloves of garlic
- ½ cup Lemon juice
- 1 bouquet of fresh cilantro
- ½ tsp. of: black pepper, allspice, 7 spice mixture (optional)
- 1 tsp. of salt
- 2 Tsp. of vegetable oil
- 1-2 cups of water
Blend the garlic and cilantro into a paste and stir-fry it in vegetable oil on the side. Stir-fry the onion in main pot with the rest of the vegetable oil. Add the meat and cook it while breaking it into very small pieces. Add the spices and salt. Cover the meat with the spinach and add water. Let it cook for 15-20 minutes. Add the lemon juice, cilantro-garlic paste, and stir all the ingredients together. Cover the pot again and cook for 5 more minutes. Serve warm with whole grain rice.