Wednesday, May 29, 2013

In Sickness and in Health

We are officially the no-fun house this week. :(

Jeff's been sick since the weekend and it's finally caught up to me as well. Married people share a lot of things - I just didn't think 102 degree fevers really needed to be on that list. I guess we're taking our marriage vows of "in sickness and in health" pretty literally.

We were going to book a health center appointment, but the nurse said that there's a bug going around and they've just been telling everyone to take Tylenol and gargle with salt water. So, we decided to save ourselves the walk into town and fight it out here if that's all they can do to help.

It's funny when you're sick and no matter how old you are, you just wish your mommy was here. We are both missing our mommys as we sniffle and cough our ways through this, that's for sure. I even made a pot of chicken and ginger congee (rice porridge) since that's what my mom always fed me when I was sick - and although it seems to be doing the trick on helping us be on our way to feeling better, it just doesn't taste exactly like mom's. Maybe I didn't sprinkle enough love in it?

Our poor dog was excited we both were home from work today, but realized pretty quickly that we were bumps on a log - he ended up snuggling up with me on the couch for most of the day. Like I said, we're no fun to be around. Sorry, Pepper.

Hopefully we've turned a corner and will be better by tomorrow.

-L

2 comments:

  1. Chicken n ginger congee?! Sounds like a perfect comfort food/cure! Would you ever share yer recipe? Thanks! :)

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    Replies
    1. Hi Sandy!

      Congee is my ultimate comfort food...I make it when I'm not feeling well, when I'm particularly homesick or when I'm looking to detox a bit and want to eat a little lighter (works wonders after a big holiday to get me back on track!)

      The base is simple - rice and liquid - and you can make it whatever flavour you want. For chicken & ginger, I boil whatever chicken I have (breasts, thighs, a whole chicken - whatever works) with ginger and cloves of garlic and a small onion. I remove the chicken when it's cooked and shred it, and then cook the rinsed (usually a combination of brown and jasmine) in the stock until it is tender. Add in some fish sauce, black pepper and scallions and it's pretty set. Mix in shredded chicken and top with fresh ginger and scallions and there you go! Super simple, super delicious.

      Some links to recipes that are similar:
      http://tianguyen.blogspot.ca/2007/12/vietnamese-chicken-congee-chao-ga.html
      http://anhsfoodblog.com/2011/09/my-familys-chicken-congee-chao-ga.html/

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