SWEET & SMOKEY PORK TENDERLOIN with CHERRY SAUCE and APPLE CARROT SLAW

SWEET & SMOKEY PORK TENDERLOIN with CHERRY SAUCE and APPLE CARROT SLAW

PORK
3/4 pound pork tenderloin
2 tablespoons butter
FRESH ground sea salt and black pepper
1 tablespoon of Smokey Cinnamon Spice rub

  • Adjust rack to middle position and preheat oven to 450°.
  • Rub pork with a large drizzle of oil.
  • Season generously all over with FRESH ground sea salt and black pepper.
  • Reserve ¼ teaspoon of the spice rub in a small microwave-safe bowl for later.
  • Rub pork all over with remaining spice.
  • Place pork on a baking sheet and roast on middle rack until cooked through, 18-20 minutes.
  • Let rest 5 minutes after removing from oven.
  • Let rest 5 minutes under aluminum foil.

SLAW
2 tablespoons mayonnaise
scant 2 tablespoons champagne vinegar
1 tablespoon sugar
1 cup shredded carrots
1 apple, cored and thinly sliced
2-3 green onions, sliced thin
FRESH ground sea salt and black pepper

  • In a medium bowl, combine mayonnaise, vinegar and sugar.
  • Add carrots and toss to coat.
  • Set aside to marinate 10 minutes.
  • Add apples and toss to coat.
  • Add onions and season with FRESH ground sea salt and pepper to taste.

SAUCE
reserved spice rub
1/2 teaspoon champagne vinegar
4 tablespoons cherry jam** (see notes)
2 tablespoons sour cream
1 tablespoon butter

  • To the bowl with the reserved spice add the jam and remaining vinegar; stirring to combine.
  • Microwave until warm, 30-45 seconds.
  • Stir in butter until melted.
  • Season to taste with salt and pepper.
  • Blend in sour cream.

SMOKEY CINNAMON SPICE RUB
1/2 teaspoon QUALITY cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons sugar

  • Whisk together.

ASSEMBLY

  • After pork is rested, slice pork crosswise.
  • Drizzle sauce over pork and serve.

NOTES: Jam can be any flavor that goes with pork. I happened to have apricot in the refrigerator tonight when I made this so color is off a bit from a cherry red. 😀

PAN SEARED LEMON APRICOT CHICKEN

PAN SEARED LEMON APRICOT CHICKEN
LEMON APRICOT CHICKEN

3/4 pound boneless, skinless chicken breasts
2 tablespoons FRESH parsley, finely chopped
1/4 cup apricot preserves
3/4 cup chicken stock
1 LARGE lemon
1 shallot, finely chopped
2 tablespoons avocado oil
FRESH ground sea salt & ground pepper
1 tablespoon WONDRA flour
1 tablespoon apple cider vinegar
1 tablespoon butter

  • Preheat oven to 450°F with a rack in the top position.

  • Pat chicken dry, then pound to an even ½-inch thickness.
  • Season all over with FRESH ground sea salt & ground pepper.
  • Heat 2 tablespoons oil in a medium skillet over medium-high.
  • Add chicken and cook until browned and cooked through, 3–4 minutes per side.
  • Transfer chicken to a plate.
  • 
Add shallots to same skillet; reduce heat to medium. Cook, stirring, until softened, about 2 minutes.
  • Add chicken stock, apricot preserves, ¾ of the parsley and the vinegar. Simmer, scraping brown bits from the bottom of the skillet, until sauce reduces to ½ cup, 5–7 minutes.
  • Remove from heat, then whisk in butter.

  • Add chicken and any resting juices back to the skillet. Cook over medium, turning chicken once, until warm and coated in sauce, 1–2 minutes.
  • Remove from heat.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Garnish with remaining parsley. Enjoy!

SWORDFISH with LEMON PEPPER BASTING SAUCE

GRILLED SWORDFISH with LEMON BASTING SAUCE
4 tablespoons butter, room temperature
2 teaspoons FRESH chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon avocado oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

  • Preheat oven to 400°.
  • Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle swordfish with salt and ground mixed peppercorns.
  • Add swordfish to skillet, cooking until browned, about 3 minutes.
  • Turn swordfish over and transfer to oven.
  • Roast until just cooked through, about 10 minutes longer.
  • Transfer swordfish to plates.
  • Top with Lemon Sauce

LEMON SAUCE
1/3 cup butter
2 green onions, finely minced
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
a pinch of cayenne pepper
1/4 cup FRESH squeezed lemon juice
Zest of one LARGE lemon
1/4 cup hot water
a couple drops Tabasco

  • In a small saucepan, melt the butter.
  • Add green onions and sauce a few minutes.
  • Whisk in the paprika, sugar, salt, pepper and cayenne.
  • When well blended add lemon juice, hot water and Tabasco.
  • Add lemon zest just before serving.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 8 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I think this is going to be the week I finally get caught up! I hope you all had a wonderful week and Happy Valentines day. I’m going to get an early start today in hopes of just that!

We had a quiet weekend and watched ALL the NASCAR races (Camping World Trucks, Xfinity and Cup series) yesterday’s race, the Cup series was rained out after a horrible wreck at lap 15 for a 6 hour delay and ended with another HUGE crash.

Our latest storms through the area are going to be a bit warmer, at least warm enough to take the snow out of the forecast, but just as cold and wet so no real change around here – lots of gray dreary wet days this week with bone chilling cold.  I have on comfy Levis, a purple hoodie and my favorite UGG’s!

Hot water, baby food and a banana.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did a deep clean last week, so this week just needs some light dusting and vacuuming.  Just a couple loads of laundry also.
  • GROCERIES & ERRANDS I made a new recipe plan and grocery list yesterday after deciding to end the recipe delivery boxes I’ve been doing after several delivery issues and food quality issues. So, I am going to have to go the grocery store in a bit.
  • HOUSEHOLD Need to finish a couple pieces of molding and then do all the caulking and painting of the baseboards in both bathrooms and the laundry room. I’m still working at removing the old adhesive from those stupid fish on the shower floor! I’m giving myself this week off though as my  body is protesting scooting along the floor so much 😀 I’m also re-doing my spices and minamalizing.
  • CRAFT PROJECTS I’m STILL hoping to finish a couple of paintings I’m working on and start on the quilts I didn’t finish from Christmas.

WHAT’S ON THE DVR/TV
  • NETFLIX We’re still watching Stargate SG1 reruns and are going to start watching THE CREW with Kevin James as well as the Bobby Spencer Story
  • PRIME I have BLISS to watch
  • CABLE – Clarice, The Equalizer, MOM, Magnum, Blue Bloods, MacGyver, Call Your Mother, American Housewife, Young Sheldon, 911, 911 LONESTAR, Bull, The Good Doctor, NCIS series, Chicago series, The Resident…

I’m did finish reading SINS by Nadia Lee and started SECRETS, the sequel to it.  😀 And of course now that I’m into it I am falling asleep quickly and not having much reading time. BUT, now I’m sidetracked reading Jana DeLeon’s newest Miss Fortune Series #19 Fortune Funhouse which is a fun and quick read.

I LOVE this silly old truck and am always looking for a better picture of it. I’m NOT there yet! 😀

 

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
BAVETTE STEAK AND SHERRY SHALLOT SAUCE
PUB STYLE SHEPHERD’S PIE
STEAKHOUSE PORK CHOPS with SHALLOT PAN SAUCE
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
PAN ROASTED CHICKEN with GARLIC KNOT POTATOES
FRENCH ONION MEATBALLS & SALAD
HOISIN GLAZED PORK & PINEAPPLE FRIED RICE
DESSERT
APPLE GALETTES

  • BEEF YAKISOBA
  • PAN SEARED LEMON APRICOT CHICKEN
  • FRENCH ONION MANICOTTI
  • MEXICAN MANICOTTI
  • GRILLED SWORDFISH with LEMON BUTTER BASTING SAUCE

FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

Fennel-Crusted Pork Medallions with Roasted Potatoes & Green Beans
Fennel seeds are an aromatic spice, used in savory (and sometimes sweet!) preparations. The seed comes from the fennel plant, a flowering vegetable plant that is part of the carrot family. Here, we use these seeds to make juicy fennel-crusted pork medallions served alongside roasted potatoes and crisp green beans for comfort food at its best.

adapted from Jennie Perillo at Marley Spoon

3/4 cup chicken stock
3/4 pound pork tenderloins
1 lemon, zested and juiced
2 tablespoons FRESH chopped mint
1/2 pound green beans
2 teaspoons fennel seeds, crushed
2 cloves garlic, minced
2 Yukon gold potatoes
1 tablespoon WONDRA flour
1+ 1 + 1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1 + 1 tablespoons butter

  • Preheat oven to 450°.
  • Arrange rack in lower half of the oven.
  • Cover sheet pan in foil for easy clean up.
  • Scrub potatoes, then cut into even sized wedges.
  • Toss potatoes with 1 tablespoon avocasdo oil and season with FRESH ground sea salt and black pepper.
  • Roast 12 minutes until potatoes are golden.
  • While potatoes are roasting clean wash, trim and cut green beans.
  • Toss beans with 1 teaspoon avocado oil, lemon zest, 1 tablespoon of the lemon juice, half of the minced garlic, FRESH ground sea salt and black pepper.
  • Flip potatoes and add green beans to baking sheet along with the potatoes. Roast for another 10 minutes.

  • Cut pork tenderloin into 4 equal sized pieces and flatten with a meat mallet to about 1/4 inch thickness.
  • Generously season pork tenderloins with FRESH ground sea salt, black pepper and the crushed fennel seeds.
  • While vegetables are roasting, heat 1 tablespoon of avocado oil and 1 tablespoon of butter over medium high heat in large skillet.
  • Add pork to hot skillet and sear for 2 minutes on each side.
  • Return pork tenderloins to cutting board and cover with foil to rest while you prepare the gravy.
  • Sprinkle pan with flour and whisk to blend.
  • Add chicken stock, remaining garlic and remaining lemon juice to skillet, simmering to slightly thicken.
Whisk in remaining mint and 1 tablespoon butter.
  • Bring to a simmer and cook until sauce reduces slightly, about 2 minutes.
  • Season to taste and serve immediately.

 

BAKED PEANUT BUTTER WAFFLES

BAKED PEANUT BUTTER WAFFLES

¾ cup flour
3 tablespoon sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup milk
3 tablespoon neutral oil
LARGE eggs
1 teaspoon PURE vanilla
1 tablespoon peanut butter
1 tablespoon QUALITY honey
PURE maple syrup

  • Preheat the oven to 400°.
  • Brush the Waffle Stick Pan with a neutral oil.

  • Sift together the flour, sugar, baking powder and salt in a medium bowl.
  • In a separate bowl, whisk together the milk, oil, vanilla, peanut butter, honey and eggs.
  • Whisk the liquid ingredients into the dry ingredients JUST until combined.
  • Distribute the batter evenly among the wells.
  • Bake for 11–13 minutes, or until golden brown.
  • Let the waffle sticks cool for 5 minutes before removing.

OPTIONS:

  • Add 1-2 tablespoons MINI semi-sweet chocolate chips
  • Add 2 tablespoons SMALL WILD blueberries
  • 1 teaspoon QUALITY cinnamon


SEVEN LAYER DIP TACO CUPS

SEVEN LAYER DIP TACO CUPS Servings: 12

6 flour tortillas (8-10 inch)
1 14-ounce can re-fried beans
2 cups grated Cheddar Jack cheese
1 cup guacamole
1 cup salsa
¾ cup sour cream
1 small bunch green onions, chopped
1 tomato, finely diced*

  • Preheat oven to 350º.
  • Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
  • Generously coat a standard-size muffin tin with nonstick cooking spray.
  • Line each cup of prepared muffin tin with a tortilla sheet.
  • Spoon a tablespoon of re-fried beans into each sheet.
  • Sprinkle shredded cheese over each sheet.
    Place another sheet of tortillas on top of the bean/cheese mixture and press so it flatten.
  • Cook for 15 minutes.
  • Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
  • Enjoy!

NOTE: I sometimes skip the fresh tomato if I don’t have one and use a can of Rotel original tomatoes, drained WELL!

HAPPY HOMEMAKER & MENU PLAN MONDAY week 7 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

Good morning dear friends. I had a busy week working on projects and took most of the weekend off, but still didn’t get all my computer visits caught up!  I apologize to anyone I didn’t get visited last week. I’m hoping to have the time to get a lot of things that are mid-project accomplished this week.

I also had my oncology check up last week that received a wonderful flying colors review!

The super bowl and the commercials was only so-so this year, but I am looking forward to NASCAR starting next weekend! Normally I have a LONG list of superbowl commercials I loved, but this year there were very few with the larger companies all putting their monies into COVID relief instead of commercials.  I did like the Matthew McConaughey/Doritos commercial, the Sam Adams Clydesdales commercial, the Rocket Mortgage Pretty Sure commercial, and the *ETrade commercial, but the Toyota Up Stream commercial with Jessica Long actually made me tear up. I think they’re trying to replace Hallmark 😀

The weather this past week and predicted again for this week are typical winter weather for the Pacific North West, but I sure wish it would make up its mind! I see Levis, flannels, hoodies and UGG’s in my future this week 😀

Last week the snow predictions came true to a point. We could see it ALL around us, but it never actually happened on the valley floor. So, it was chilly and a couple of days downright cold with the wind, but no actual snow stuck.  This week the temperatures are predicted a bit lower and 4 days of snow predicted again, so we’ll see!

Hot water, red pear and oatmeal

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did a deep clean last week, so this week just needs some light dusting and vacuuming.  Just a couple loads of laundry also.
  • HOUSEHOLD Need to finish a couple pieces of molding and then do all the caulking and painting of the baseboards in both bathrooms and the laundry room. I’m still working at removing the old adhesive from those stupid fish on the shower floor! I’m giving myself this week off though as my  body is protesting scooting along the floor so much 😀 I’m also re-doing my spices and minamalizing.
  • CRAFT PROJECTS  I’m hoping to finish a couple of paintings I’m working on and start on the quilts I didn’t finish from Christmas.
  • GROCERIES & ERRANDS Hubby has 2 doctor appointments this week, but YAY I have nowhere to go!

WHAT’S ON THE DVR/TV
  • NETFLIX We’re still re-watching Stargate SG1 I haven’t seen these since the original so it all feels new again!
  • PRIME I have Bliss to watch
  • DISNEY+ I started WANDA VISION and it’s pretty cute
  • RED BOX We rented Shadow in the Cloud which was amusing and fun and Let Him Go which was just downright sad as well as Breach which I wish I hadn’t wasted my time on.
  • CABLE – UNICORN, CALL YOUR MOTHER, AMERICAN HOUSEWIFE, YOUNG SHELDON 911, 911 LONESTAR, L&O SVU, NCIS, NCIS LA, NCIS NEW ORLEANS, BULL, GOOD DOCTOR, RESIDENT, CHICAGO SERIES

I’m did finish reading SINS by Nadia Lee and started SECRETS, the sequel to it.  😀 And of course now that I’m into it I am falling asleep quickly and not having much reading time.

It’s hard to get decent pictures of small rooms, but this is the last bit of flooring being finished up. Like so many projects these days, they are a domino of things to be done. Because the flooring was so thick we had to adapt the toilets and since they were off we went ahead and did all new bolts and hoses since the others were at least 20 years old and a bit funky.

New pieces of floor molding had to be added around the vanities and showers since the original linoleum went underneath them before they were originally placed.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
7 LAYER DIP TARTS & SALAD
FRENCH ONION MANICOTTI
PORK RAMEN
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
BEEF YAKISOBA
FENNEL CRUSTED PORK with ROASTED POTATOES
APRICOT CHICKEN with COUSCOUS
DESSERT
MAPLE APPLE CAKE

  • FRENCH ONION MANICOTTI
  • MEXICAN MANICOTTI
  • 7 LAYER DIP TACO CUPS

SLOW COOKED SOY CHILE PORK CHOPS

SLOW COOKED SOY CHILE PORK CHOPS

1/2 cup light brown sugar, packed
1/2 cup SIR KENSINGTON ketchup*
1/4 cup Bragg’s liquid aminos
1-3 tablespoon red chile paste (I used Gourmet Garden)
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper
3 pounds boneless thick cut (1-1 1/2 inches) pork chops
1/4 cup cornstarch
1/4 cup water

  • Add brown sugar, ketchup, liquid aminos, chile paste, garlic, salt and pepper (except pork chops and corn starch) in a 6-quart slow cooker.
  • Stir to combine.
  • Add pork chops, tossing to coat with the sauce.
  • Cook on low 3-4 hours.
  • Combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake until well blended and then shake again to create a slurry.
  • Add the slurry to the slow cooker.
  • Stir and cover, cook 1 more hour.
  • Check for doneness. If the pork chops need longer let them cook until tender and done.

NOTES:

  • SIR KENSINGTON Ketchup is a much lower sugar ketchup that is a cross between a regular ketchup and cocktail sauce – more of a kick 😀
  • Add chili paste according to your desired heat level. If you prefer it more mild add less, or omit it altogether.
  • Cook times DO vary based on your slow cooker and the thickness of your pork chops. You can also substitute thinner chops or chicken breasts, but you need to seriously alter your cooking times.

FRENCH ONION CHICKEN

FRENCH ONION CHICKEN

Adapted from Eliza Winograd at Marley Spoon

1/2 cup chicken stock
1 tablespoon cream sherry
3/4 pound boneless, skinless chicken breasts
2 tablespoons FRESH chopped thyme
1/2 cup shredded Fontina cheese
2-3 cloves garlic, minced
1 medium yellow onion, chopped small or sliced thin
1 + 1 + 1 tablespoon butter
1 tablespoon avocado oil
1 teaspoon sugar
FRESH ground sea salt & black pepper
apple cider vinegar

  • Heat 1 tablespoon each of butter and oil in a medium ovenproof skillet over medium-high.
  • Add onions and sprinkle with sugar, and a pinch each of salt and pepper.
  • Add garlic after 10 minutes.
  • Cook, stirring, until well browned, scraping up any browned bits for 12–15 minutes.
  • Transfer onions to a bowl. Wipe out skillet.
  • Preheat broiler with top rack 6 inches from heat source.
Add 1 tablespoon of butter to skillet.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Add to sizzling skillet and sear 2-3 minutes on both sides.
Transfer chicken to broiler proof skillet.
  • Return onions to the skillet you just cooked the chicken in.
Add remaining 1 tablespoon of butter to skillet.
  • Add chicken stock, cream sherry and chopped thyme and bring to a simmer.
  • Add onions and garlic back into sauce while simmering to desired thickness.
  • Pour sauce over chicken.
  • Top with onion mixture and cheese.
  • Transfer skillet to top oven rack and broil until cheese is melted and golden brown, 2–4 minutes.

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

BROWN BUTTER & SAGE GNOCCHI with SWEET POTATOES & PECANS

Adapted from Marley Spoon’s Eliza Winograd

FRESH ground sea salt & black pepper
1 tablespoon avocado oil
1 + 1 + 3 tablespoons butter
1/3 cup Parmesan cheese, divided
2-3 cups potato gnocchi
1 tablespoon FRESH thyme leaves
2 tablespoons FRESH sage, chopped
1/3 cup chopped pecans
1 shallot, FINELY chopped
1 sweet potato, peeled and diced

  • You have to time this just right so that the gnocchi are not done too quickly. Fill a large pot with salted water and bring to a boil.
  • Add gnocchi to boiling water and cook, stirring, until tender and most of the gnocchi float to the top, 2–3 minutes.
  • Reserve 1 cup cooking water; drain gnocchi and return to pot.
  • Heat 1 tablespoon oil in a large skillet over medium-high.
  • Add chopped pecans and sage. Cook, stirring, until nuts are golden brown and fragrant, 2–3 minutes (WATCH CLOSELY)
  • Using a slotted spoon, transfer sage and pecans to a paper towel-lined plate to drain. Season with a little salt.

  • Heat 1 tablespoon oil and 1 tablespoon butter in same skillet over medium-high.
  • Add sweet potatoes and a pinch of salt and pepper. Cook, stirring, until browned and almost soft, about 7-8 minutes.
  • Add 2 more tablespoons butter, thyme leaves and shallots. Cook, stirring, until shallots are softened and butter is browned, 2–3 minutes more.
  • Add reserved cooking water and most of the Parmesan. Cook over medium-high, gently stirring, until sauce is thickened, about 2 minutes.
  • Fold in MOST of the pecan mixture. Season to taste with salt and pepper.

  • Sprinkle with remaining crispy pecans, sage and Parmesan.
  • Serve immediately.

STILL LUCKY

10 YEARS ago I wrote the following post. The weeks leading up to it were some of the most difficult of my life. I struggled with whether to go public or not. In the end, I’m glad I did. Now 10 years later as I prepared during a pandemic to have my momentous follow-up exam I worried. I realized I was actually scared. You see I hadn’t told even my husband about the potential of the cancer in the beginning and I had faced that testing and visit alone. But, when I got home and told him, things changed. There was not one visit to the doctor or test that I did alone. He accompanied to EVERY single one. Now here we are and he isn’t allowed to accompany me. I have to admit it concerned me to face it alone. But, he drove me there and stayed in the car, I wasn’t actually alone, it just felt like it because of the pandemic protocols. Fortunately, my fear was just that FEAR, but unfounded or not it seemed like a good time to re-run this post and the beautiful story of Lucky the dog. 😀

I’ve been struggling with a way to get back into the swing of things here in blogland. You see just 2 months ago today I was struck with those words that we all fear hearing from our doctor. You know,  any phrase that includes the words cancer, chemotherapy, radiation or surgery. For me it was the worst Christmas present imaginable so I persevered and didn’t really let on to most of the family in the beginning – no sense ruining anyone else’s holidays since no further testing could be scheduled until after Christmas. 

You truly do go through the 5 stages of grief augmented with periods of disbelief and a lack of comprehension.  It doesn’t matter how well schooled you are or how intelligent you are, those words hit you like a ton of bricks.

Last year when I began my food blog, Always Eat On The Good China (now morphed into Savory Kitchen Table), I developed the name after reading a letter that Erma Bombeck wrote when she knew she was dying from cancer.  I even put a quote from her on my side bar that I found extremely poignant.

It was around that same time that I had an appendicitis attack – I still had my appendix and it had been chronic since I was 9 years old.  Or at least I thought I was having an appendicitis attack.  We now know that I was having pain from my ovary that was growing into what was being described as a cantalouped size mass.

Fortunately for me at my well woman exam the nurse practitioner noticed what she thought was an enlarged uterus and she ordered an ultrasound because she feared uterine cancer.

The ultrasound was on the Tuesday after Christmas. The words changed, but stayed the same, cancer was still in the phrase, but now it was ovarian cancer.  To it they added terms like tumor and oncologist.

My brand new doctor (I’d never met him prior to the ultrasound tech calling him into the exam) in a brand new town thought I was in shock because I didn’t cry and react hysterically. He just didn’t know  me well enough to know I was really okay.  But, I’m a fixer, so my next phrase is always, what next?  What next turned out to be a referral to MD Anderson Cancer Center and an oncologist, whom I adore by the way!.  She and her team made it possible for me to stay both positive and see the light at the end of the tunnel. Their Motto is “making cancer history” which struck me as the right positive note for me.

The next 2 weeks and 5 days were a whirlwind of blood draws, X-rays, CT scans, MRI’s, chemical stress tests, consultations, clearances and…I underwent surgery on the 1st knowing full well all the fine print, legal jargon and potential pitfalls of this diagnosis.  I also knew that because of the size, I would awake to only a possible pathology.  I awoke to hear things like “self-contained”, “non-invasive cancer” and “surveillance” as well as that the cantaloupe was actually a volleyball with a balloon twist.  While we are still awaiting final pathology I am now at home after a week in the hospital and catering to the whims of a 10 inch zipper through multiple layers of muscle and the needs to get my energy back and regenerate the tissue.

With that, for now, I’ll leave you with this email story that crossed my desk.  True or not, it’s heart warming and endearing and worth the read.  I choose to believe in the bright and positive.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mary and her husband Jim had a dog named ‘Lucky.’ 

Lucky was a real character. Whenever Mary and Jim had company come for a weekend visit they would warn their friends to not leave their luggage open because Lucky would help himself to whatever struck his fancy. Inevitably, someone would forget and something would come up missing.

Mary or Jim would go to Lucky’s toy box in the basement and there the treasure would be, amid all of Lucky’s other favorite toys Lucky always stashed his finds in his toy box and he was very particular that his toys stay in the box.

It happened that Mary found out she had breast cancer. Something told her she was going to die of this disease….in fact; she was just sure it was fatal.

She scheduled the double mastectomy, fear riding her shoulders. The night before she was to go to the hospital she cuddled with Lucky. A thought struck her…what would happen to Lucky? Although the three-year-old dog liked Jim, he was Mary’s dog through and through. If I die, Lucky will be abandoned, Mary thought. He won’t understand that I didn’t want to leave him! The thought made her sadder than thinking of her own death.

The double mastectomy was harder on Mary than her doctors had anticipated and Mary was hospitalized for over two weeks. Jim took Lucky for his evening walk faithfully, but the little dog just drooped, whining and miserable.

Finally the day came for Mary to leave the hospital. When she arrived home, Mary was so exhausted she couldn’t even make it up the steps to her bedroom. Jim made his wife comfortable on the couch and left her to nap.

Lucky stood watching Mary but he didn’t come to her when she called. It made Mary sad, but sleep soon overcame her and she dozed.

When Mary woke for a second she couldn’t understand what was wrong. She couldn’t move her head and her body  felt heavy and hot. But panic soon gave way to laughter when Mary realized the problem. She was covered, literally blanketed, with every treasure Lucky owned! While she had slept, the sorrowing dog had made trip after trip to the basement bringing his beloved mistress all his favorite things in life.

He had covered her with his love.

Mary forgot about dying. Instead she and Lucky began living again, walking further and further together every day. It’s been 12 years now and Mary is still cancer-free.

Lucky… He still steals treasures and stashes them in his toy box but Mary remains his greatest treasure.

Remember….live every day to the fullest. Each minute is a blessing from God. And never forget….the people who make a difference in our lives are not the ones with the most Credentials, the most money, or the most awards. They are the ones that care for us.

If you see someone without a smile today give them one of yours! 
Live simply. 
Love seriously. 
Care deeply. 
Speak kindly. 
Leave the rest to God.