November 6, 2008

Today Sucked. Here’s a Recipe.

It’s been a crappy day. I have this terrible cold that won’t seem to go away. Yes, another one. Every time Dawson brings home his preschool germs, no matter how diligent I am about handwashing and disinfecting and staying away from the little guy, I always get whatever germ he passes to me. I’m sick of this. Literally.

I went to the doctor and he gave me the typical “I’m smarter than you are” advice. It’s viral. He can’t prescribe anything. I need to take better care of myself. Get more rest. Drink lots of fluids. Blah, blah, blah.

I asked him if he thought it was unusual that I’ve caught six colds in less than four months and he said I need to take steps to strenghten my immune system. I nearly gouged his eyes out because I’ve been taking Vitamin C, eating oranges, leafy greens, drinking tons of water, exercising, losing weight, sleeping soundly and doing all the other things a healthy person would do.

Why do I seem to be susceptible to these illnesses more than other people?

I suppose I’m crabby because I haven’t been to the gym in a week. I miss it. I was in my groove. I miss the elliptical machine desperately. Being sick, though, I haven’t had the energy to do anything but lay on the couch and sulk. I know you don’t want to hear it so I’m going to change the subject.

Today, I ventured out of the house. I went to K-Mart to pick up toilet paper, Kleenex and Lawry’s seasoning salt (my husband is making homemade tortilla chips, yum!). Also, I wanted to put Dawson’s Christmas present on layaway.

We’re getting him only one gift this year and it’s a pretty big thing. Don’t tell him, but we’re buying the Lightning McQueen Power Wheels car. I may have mentioned this before, but the neighbor boy down the street has one and Dawson has been talking about that thing for two years. It’s no secret that my son is obsessed with all things CARS and I decided to splurge this year. I can’t wait to see the look on his face. It’ll suck after he opens it and realizes he won’t be able to drive it until the snow melts, but I think he’ll be very excited and surprised.

When I got to the store I discovered there weren’t any of these cars in stock so I went to the Service Desk to get a rain check. It was busy so I took my place in line. As I’m standing there, this woman came over from the cosmetics department and cut in front of me to ask the clerk a question about pricing. She dressed like she thought she was very important and every one around her should take notice. I was furious. I know it really isn’t a big deal, but after waiting in line for ten minutes, I didn’t have the patience for this lady.

I’m positive I had a scowl on my face, because she turned around and said, “Oh…I’m sorry. I just barged ahead of you. Do you mind?”

The hell? Do I mind? Of course I mind, you nut job. So, I said, “Actually, I’ve been standing in this line for awhile and I have a sick child at home, but I’m sure you’re way busier than I am, so go ahead.”

I think I rendered her speechless because she paid for her cosmetics quickly and left the store. I know I should have been polite and just ignored this, but this isn’t the first time this has happened to me. I obviously look like a pushover. Anyway, it felt great to be assertive for a change.

Now I’m back home waiting for tonight’s episode of Grey’s Anatomy. I’m also perusing my cookbooks looking for healthy, immune-boosting recipes to make for dinner this next week. I found an old favorite, Roasted Fall Vegetables. Here’s the recipe:

Roasted Fall Vegetables

2 cups 1-inch bias-sliced carrots (4 medium)

2 cups 1-inch bias-sliced parsnips

2 tablespoons snipped fresh parsley

2 teaspoons snipped fresh marjoram, thyme, or rosemary, or 1/2 teaspoon dried marjoram, thyme, or rosemary, crushed

1/4 teaspoon salt

2 cups 1 1/2-inch pieces peeled, seeded winter squash (about 1 1/4 pounds before trimming)

1/4 cup packed brown sugar

Fresh thyme sprigs (optional)

1. In a large saucepan cook carrots and parsnips in a small amount of water, covered, for 3 minutes. Drain.

2. Transfer the partially cooked carrots and parsnips to a 13x9x2-inch baking pan. Sprinkle with parsley, desired her, and salt. Drizzle with oil. Toss gently to coat vegetables. Cover the pan with foil.

3. Bake in a 375-degree oven for 30 minutes, stirring vegetables once. Stir in squash pieces. Cover and bake about 20 minutes more or just until vegetables are barely done. Remove vegetables from oven.

4. Increase oven temperature to 450 degrees. Stir the brown sugar into vegetables until thoroughly combined. Return vegetables to oven and bake, uncovered, for 15 to 20 minutes more or until vegetables are tender and glazed. Transfer to a serving dish. If desired, garnish with fresh thyme.

(90 calories, 2g total fat, 0g sat. fat, 0mg chol., 91mg sodium, 18g carbs, 3g fiber, 1g protein. 1 DV starch)