UCTD the end of year 2 (diagnosed)

In just a few short days, it will be two years since I started the journey down the path of a "correct" diagnosis. So much has changed in two years. Two years ago I could barely move off of the sofa. I tried to sleep as much as I could so I couldn't feel the pain. That was anywhere from 18-22 hours a day. It wasn't good sleep. It was all I could do to get up and work on the days I needed to work. After work, I would come home and sleep until I could find a way to get upstairs for a shower. Sometimes I would cook dinner, sometimes I would have to pull a pre-cooked meal out of my freezer. On days that I felt I could stand for an hour or so, I would power cook. I would marinate 2 or more family packs of chicken at a time, in different marinades and grill all of it. Slice it. Freeze it all for another time. I would also cook 10lbs or more of ground beef and freeze it. I always have diced bell peppers, onions, squash and other veggies in my freezers.
I think the most annoying pain for me has been the pain that sets up in my fingers that radiates to my elbows. On most days, its an aggravating "cramp" or "burning" sensation. Other days, it feels as if someone is breaking my fingers and arms, over and over and over. I try and stay away from ibuprofen at any cost, but these are the days I need it. The pain in the toes and ankles is on rare occasions. Thank goodness. I can't walk on those days.
The most severe pain for me would be the migraine. I get these for 3 day stretches. Usually I'm heading into a flare-up OR lately, it has been a stress issue, when these migraines attack me. I'm on 2 daily migraine medicines to try and prevent them, but they are still sneaking in. The last one was a doozy. I was down! And out! The next step, according to my neurologist, is an epi-pen like product. I don't care~whatever helps.
Today is starting off pretty good. I have a little "burning" or "cramping"  in my arms. I did a lot yesterday. I dusted my dining room, put out all the Easter decorations, vacuumed the living room, cleaned the kitchen, helped with 2 loads of laundry, worked in my garden and cooked out on the grill. Anyone that knows me at all and knew me when I wasn't sick, knows that this is a mild day for me~as for me~this is as busy as it gets. By the time I got my shower for the night, I could no longer lift my arms. Or walk. I was asleep by 8 PM. I can say that I am sleeping, several nights a week, from 8-5. That is so much better than 2-5. I can only hope and pray it lasts. This amazing weather has a lot do with it. And having a lot of unfinished projects getting completed (by contractors) has eliminated some stress too. Now, we're down to just one guy to worry with. The guy fixing my sons car. He told us it would take 2-3 weeks, 9 weeks ago. I have heard more excuses than I care to ever hear again. I will never, ever, recommend this guy! I don't care how good of a job he does.
Now, on to a beautiful day~I hope it is nice enough to get the Harley out for a ride near the mountain. A little too chilly for this chic to go in the mountain, yet!

Using canned Chipotle

I love spicy food, however, I do not like sweating through a meal. I've found that adding canned Chipotle's to food is wonderful, but you can over-do it. Here's a solution for you.  Place the entire can of Chipotle's in a food processor and pulse until smooth. Seeds, juice and all. Pour contents into a freezer container. Freeze!  Whenever I need Chipotle, I break off about 1 Tbsp. and add it to my recipe. That seems to be just enough heat for us. 1 can goes a long way~
Uses for Chipotle.

Mix with sour cream for a dipping sauce
Add to a pot roast with a little red wine and bake until roast shreds
Add to chicken in the slow cooker until chicken shreds

Enjoy~

Frustrated beyond belief

You would think that with small businesses closing every day, business owners would have better customer care and do everything they can to fix a problem with their product. Well, I'm here to tell you, that is not the case. So many are too complacent! I have two such business owners that have now tested my patience! We had new counter tops installed last year. I love the color and the look of them. Within 8 months of being installed, the counter split in a corner where there was no seam. We've had several company inspectors in to view their product and they came to the conclusion that it isn't their product. It is the problem of the installer. We have called the installer. He blames the split on the product. Back and forth. Back and forth. At this point, I don't care who fixes the counter, but let's get this fixed. I haven't heard from our installer since mid-last week. Time to make another phone call.
Next on my list of poor business owner's is the business that is fixing my son's car. My son wrecked his car on the 24th of January and we were told at that time it would be 3-4 weeks in the shop. Two weeks ago all the parts had come in. This past Friday, the car was finally put on the lifts and they told our son it was going to be stripped down and started. Here we are 5 days later, and when my son stopped to look at it today, nothing had been done....it wasn't stripped down or started! Saturday will be 5 weeks. So, we are now looking at a 6-7 week time frame. This is putting us in limbo now. With one kid that works, he needs my car at night to get to work. The youngest is supposed to start driver's ed on Monday. I have to see if she can attend the morning class, as I do not have a car in the evenings.
I'm tired! I'm frustrated! I'm angry! Is there any kind of work ethic out there anymore?

Chicken Corn Soup

1 whole chicken (I like 4-5 bone-in chicken breasts, skin removed)
water- enough to cover the chicken
salt
pepper
corn, frozen is best (or off the cob)
onion, diced
egg noodles
carrots (optional) peeled, chopped thick

Place chicken in a stock pot and cover completely with water. Season with salt only. Bring to a boil. Cover and allow to boil for several hours. You may need to add more water. As soon as you notice meat coming off the bone, remove meat from water and allow to cool enough for you to handle. Reserve broth. At this time, I like to add 2 or 3 chicken bouillon cubes and more water. Also add carrots, onion, noodles and corn. Pick chicken off the bone and add it to broth. Allow soup to simmer for several hours. Season with salt and pepper to taste. Serve with biscuits. Freezes well. I like to make a gallon to have several times through the winter months.

UCTD and Topamax part 2

Well, the Topamax did not work for me. It made my hands and feet tingle all day and by bedtime I was in so much pain from the tingling. Also, the meds quit working with my migraines. I did not like the way I felt on this either. I felt "spaced" out. I was getting nothing done around the house. I just didn't have a care in the world. As soon as I would sit down, my day was over. I returned to my neurologist and we started on Inderol, daily. This seems to be much better for me, so far. I've had a few migraines, but I know my stress is out of control. Onwards and upwards~

Pasta E Fagioli

2 Tbsp. oil
1 lb. ground beef
1 small onion, diced
1 cup carrots, diced or slivered
1 cup celery, diced
2 cans diced tomatoes (with liquid)
1 can red kidney beans (with liquid)
1 can white beans (with liquid)
44 oz. beef stock
1 tsp. oregano
2 tsp. pepper
3 tsp. parsley
1 1/2 tsp. hot sauce
24 oz spaghetti sauce
8 oz. dry pasta (small sized)

Brown beef in oil. Add onions, carrots, celery and tomatoes. Allow to simmer for about 10 minutes. Add remaining ingredients, except pasta, allow to simmer for 30 minutes to hours...add pasta about 20 minutes or so before serving.

*note* use a huge pot for this. It makes a lot.
I usually allow mine to simmer for 1 1/2 hours to 2 hours to blend flavors

Cherry Casserole

This recipe was handed down from my mom~I hope you enjoy it as much as we do.

Crust
3 cups Graham Cracker Crumbs
6 Tbsp. sugar
2/3 cup melted butter or margarine
**see note**

Combine all ingredients well and line a 9X13" pan. Bake at 350 for 15-20 minutes. Watch carefully, it burns easily. Allow crust to cool while you are making the filling

Filling
1 8oz brick of cream cheese, light okay-do not use fat free (it turns to liquid)
1/3 cup lemon juice
1 tsp. vanilla extract
1 can Sweetened Condensed Milk

Topping
1 can Cherry Pie filling **you can use strawberry too~

Mix all ingredients well. Spoon over crust. Chill. Top with cherry pie filling. Chill until ready to serve.

**Instead of a crust, you could make these individually. Place 1 Nilla Wafer in a paper cupcake liner and fill with cream cheese mixture, then top with cherries or strawberries. I do this method when I take these to an event.