Barb's Journey Thru Age and Retirement

 

      It has been a rough year for my bride.  After her 'bucket list' trip to Ireland and spending our first 'over winter' here in the past 13 years in NW Michigan.......she has had her battles with Kidney Stones, a torn Rotator Cuff, and the discovery of a carcinoma in her breast.  

     My wife is a tough, self-reliant woman.  She had to be, it has never been easy for her.  She has successfully navigated her way since we first met in the US Air Force, Civilian Fuels Contractor, and a good career with the US Postal Service.  We both fully retired in 2013 and have enjoyed the past 13 years on the road, traveling and doing virtually anything and everything we wanted to experience:  2 trips to Alaska and Mexico, one to Ireland, and thousands of miles RVing across the country.  We will visit Alaska a 3rd time next year.  

      Life is forever changing and as such age does take its toll.  The kidney stone episode in January was tackled and healed via the resources of the great folks at Munson Health Care in Traverse City.  The rotator cuff tear was, thankfully, small and cured with meds, rest, and several weeks of painful P/T at Kalkaska MHC.  

      Barb has always been diligent with her female preventative care both USAF and since.  The diagnosis in May did surprise both of us, but I worked hard to try to help alleviate her fears.  Not an easy thing to do.  She has received very good care thru the VA throughout in conjunction thru the University of Michigan.  

      We had several visits to the University of Michigan facility in Brighton, MI, first for a consult and then for the surgery July 15th.  The procedure was a complete success as it was discovered very early and Stage 1.  In fact, her surgeon and oncologist at UM decided chemotherapy was not necessary and that several brief radiation treatments would suffice.  

      All the coordination with the VA, UM, and Munson Traverse City has been a time-consuming daisy chain at times.  All care provided has been outstanding, but the time considerations have been 'piece meal'.  Maybe we're catching up with the rest of the country with health care SNAFUs.  

      On August 26 Barb was able to contact her VA rep to approve the radiation procedures thru Munson Traverse City @ Cowell Family Center.  She was scheduled for her radiation therapy beginning September 29th.  Additionally, she had a bone density scan September 24th and subsequent appointment on October 16th for her post-meds.  

      Radiation therapy requires some dietary changes after.  Therapy is 5 treatments every other day and eating properly in between is crucial, but not often voluntary.  Protein is KEY to help replenish that lost in therapy.  I stocked up on oatmeal, chicken, lean beef and fish as well as 5 different Progresso Hi Protein Soups.       

       She finished her treatments and subsequent Oncologist appointments on October 16th.  We depart for our winter sojourn on the 18th. So far, so good.  Prayers for the future.      

"Time may be a cruel mistress, but my wife is a tough bitch and fights hard every day to live her best life"

Rich Hilts

Japanese Garage Chicken (Karaage)

 

   

      Inch by inch; day by day we're getting closer to our departure this fall.  Barb's medical issues have required me to make changes to not only her menu, but dinner schedule.  We just started her radiation therapy schedule, so I need to concentrate on protein in her diet.  

      I have had this recipe for quite a while but have yet to make it.  By definition 'Karaage' is Japanese Chicken with some flair; deep-fried chicken that is marinated in soy sauce, garlic, and ginger, then coated in potato starch for a light, crunchy crust.  This recipe is baked for a lower fat alternative.  

2 Tbsp soy sauce, plus extra to serve

1 Tbsp cooking sake or Chardonnay

2 tsp Ground Ginger

1 tsp sugar

1 lb chicken thigh fillets, cut into 1” pieces

½ cup corn meal

Steamed rice or orzo to serve

Soy-fried bok choy

1 Tbsp vegetable oil

1 bunch baby bok choy, halved lengthways, rinsed

2 Tbsp soy sauce

      Combine the soy sauce, sake, ginger and sugar in a glass or ceramic dish.  Add the chicken and toss to coat.  Cover and place in the fridge for 1 hour to marinate.

      Preheat the oven to 350F.  Drain the chicken and toss in flour.  Place in a single layer on two paper-lined baking trays.  Bake, turning halfway through cooking, for 16 minutes, or until golden and tender.

      For the soy-fried bok choy, heat the oil in a large frypan over medium high heat.  Add the bok choy, cut side down. Cover the pan and cook 1-2 minutes until just tender.  Add the soy sauce and cook for a further 1-2 minutes without moving, so the bok choy gets sticky with the reduced soy and the cut side catches slightly.  Remove from the heat.

      Divide the rice/orzo among serving bowls.  Top with bok chok and chicken.  Top with extra soy sauce. 

      

"In my food world, there is no fear or guilt, only joy and balance. So, no ingredient is ever off-limits."

 Ellie Krieger