I am thrilled to say that I am finally feeling better. On Friday I went to see a specialists. He sprayed numbing stuff in my nose and throat. He then threaded a tiny camera down to my voice box. My family was very worried that I might have had cancer or lose my voice forever, but the doctor put those worries at ease quickly. It turns out that my throat is raw and red, but only suffering from acute laryngitis. He said that we could leave it to heal on its own, which would take a couple of months, or I could take prednisone, amoxicillin and omeprazole. The steroid helps the swelling in my throat, the amoxicillin wards off more illnesses (heaven knows that I have had my share of them this last seven weeks) and the other deals with acid reflux that might be making my throat issue worse. I began to feel better later that day and now I can speak (sort of). Just in time for going to Anderson Ranch for a week of intensive art workshop in encaustics.
On Wednesday Larr returned from his trip and we were so happy to have him back home. I will share photos from his adventures with Ethan and Doug soon.
When I was not resting, I made two condolence cards that I made with care in the hopes that my effort would communicate my sympathy for their loses.
Frozen Coconut Limeade
via: Smitten Kitchen Blog (modified by me)
Yield: 3 cups (we divided into 4 8-ounce glasses)
2 1/2 cups crushed or small ice cubes
1 cup coconut milk, well-shaken if from a can (I happened to have light coconut milk, it was fine.)
1/3 cup lime juice (from about 3 limes)
3 tablespoons granulated or superfine sugar (more or less to taste)(we actually used about 1/2 - 3/4 cup sugar)
Lime slices for garnish
Blend every thing until it reaches your desired consistency — almost smooth. For a crunchier effect, or fully smooth, for a milkshake/creamier effect. Pour into glasses, garnish with lime and don’t forget to share.
Basil Lime Chicken
via: Goodness Gracious Blog
3 Limes (juice and zest) Divided
3 T Olive Oil
1/4 Cup Extra Virgin Olive Oil
3 T Dijon Mustard
3 T Worcestershire Sauce
3 T Soy Sauce
6 Green Onions Chopped Divided
4 Cloves Garlic Minced Divided
2 T Chopped Basil
Salt and Pepper to taste
3 lbs Chicken Breasts
Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.
Cut chicken into even cutlets and place in a gallon sized baggie.
Pour marinade over the chicken and marinate for 1 hour.
Place chicken on grill and grill for 7 minutes.
Then flip and cook until internal temp reaches 170.
Remove from grill and let meat rest.
Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, basil.
Slice chicken into bite-sized pieces and pour sauce over top.
Crispy Parmesan Edamame
Recipe type: Snack
Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
1 cup of thawed, shelled edamame (you can usually buy them shelled)
½ tbsp of crushed green peppercorn (or regular pepper to taste)
1 tsp salt
1 tbsp olive oil
1 heaped tbsp of Parmesan cheese (grated finely)
Spread out edamame on a baking sheet lined with greaseproof paper and drizzle over with olive oil to coat.
Sprinkle over peppercorn and salt and place into the oven, pre-heated to 200C.
Bake edamame for 15 minutes, checking every so often that they are not getting too browned.
Remove from oven and transfer to a mixing bowl.
Add Parmesan cheese and coat edamame well while hot.