I had hoped by now that I would be writing that I was fully recovered or at least almost fully recovered. The good thing is that I am now rarely in a pain. The bad thing is that I am still in a lot of discomfort. The worst thing is that I am still not sure why I am in discomfort after all this time.
I am on something called a ‘low residue diet’ which is a polite term for an unhealthy diet – everything I would not normally eat (white pasta, white bread, white rice, puddings, custard, limited vegetables etc.). Fibre is my enemy and I am feeling very unhealthy and sluggish and very low in energy. On the upside, I am walking more and not just around the garden. I have still not managed to pick up the courage to run again, although I have been tempted to over the last couple of days. Maybe tomorrow.
It is not all doom and gloom, although it might sound as though it is from my opening statements. I have caught up with the Great British Bake Off and Designated Survivor (all 20 plus episodes) and am now working my way through the romantic comedies on the Hallmark Channel. My brain may be becoming numb, especially after watching three romantic comedies in a row, but I am at least not dying of boredom.
I have cooked a few recipes from Orange Blossom & Honey, which I have even managed to eat: forest mushrooms (a delicious meal of spiced mushrooms and tomatoes on toast with grilled goat’s cheese);
zaalouk with crispy halloumi (a spiced aubergine and tomato dish, topped with golden, crispy halloumi) and an anchovy, olive and tomato sauce with pasta. I have baked the pineapple, pecan and currant tin can cake from Ottolenghi and Helen Goh’s book, ‘Sweet’.
I was very excited to receive positive tweets from Helen Goh and the author of Orange Blossom & Honey, John Gregory-Smith, for my efforts. Finally, I tried some sugar skull biscuits in preparation for Halloween using Fred and Friend’s ‘sweet spirit cookie cutters’.
I went back to work for a couple of hours on Thursday evening and then again on Saturday for what was supposed to be a few hours, but ended up being six. I can’t say that my return was easy and that it didn’t take a lot out of me but it was good to be back at work. My job has changed since I was last at work. I should say changed for the better as I am now focusing on prep work rather than front of house cooking, which suits my skill set better. I am also going to be responsible for the cake offering at Lynwood & Co. going forward, which is exciting. I just have to come up with some good ideas.
Onwards and upwards as they say, even if the onwards seems to be three steps forward and two steps backwards and the upwards is a crawl rather than a walk.