June 20, 2015

Friday happy hour at #Vanaprastha after a challenging week. Keith’s burgers, Swiss chard from the garden. Story and recipes on my Substack tomorrow, God willing.

So, here’s the story, as it began last Sunday on my blog:

No need to panic, I said to myself while going down the pre-op checklist, this is in God’s hands. “This” being day surgery to correct a common problem in women, Multiple Pelvic Organ Prolapse, not a life-threatening condition but uncomfortable. As I write this post on Sunday afternoon, I’m doing laundry so we have clean sheets on the bed. I paid bills, cleaned the house, and did yard chores on Friday and Saturday—got a haircut, too—and Keith and I went to the grocery store and dropped the trash and recycle after church. We’re ready.

If you are reading this post on Monday or soon thereafter, I’ll be recovering thanks to the University of Virginia medical staff and Keith’s loving care, for which I am ever-so grateful. And for your prayers.

Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. Philippians 4:6 NIV

Being “ready” didn’t mean things turned out according to plan. Day surgery changed to an overnight stay at the hospital. And although I was able to go home the next morning, Keith took me to the ER in the wee hours of Wednesday morning, because I was too swollen to void. The catheter was removed yesterday afternoon in the doctor’s office, and we returned home to celebrate happy hour, humbled and grateful for helpers and prayers.

Keith and I are talking the blips as they come, doing what we can. And one of the things we can do is celebrate our challenging week with burgers and chard. Here are pictures and recipes.

Keith’s famous burgers:

2 pounds of farm-raised ground beef, formed into 8 paddies

Garlic salt both sides, let soak in while you start the fire

Pepper-Jack cheese added toward the end grilling

8 hamburger buns, bottoms then tops added in the final grill process

Add lettuce (from our garden), sliced tomato, red onion, condiments—sweet relish and brown mustard, whatever you please—and enjoy!

Swiss Chard, or any loose green:

Several bunches of Swiss chard—any color, I’m growing red—loosely chopped

Garlic, chopped, sautéed in oil olive, then add chard

Red wine vinegar, fresh ground pepper, salt (kosher or sea salt)

Cover to cook greens down (see bowl next to burgers) and so stems are tender

Voila! Food ready in minutes! Because of on-going deck restoration—an apt metaphor for my current state—we ate inside at the coffee table. With happy dogs.

May God bless and keep you. See you next week! -C.D.