Before I get to the rest of this post, I want to say a ginormous Thank You! to everyone for all of the good thoughts, wishes and prayers that you've been sending my way. I appreciate them and all of YOU more than I can say.
I saw the nurse practitioner at my doctor's office Tuesday afternoon and the verdict was a nasty case of bronchitis that (according to her) was rapidly headed towards an even nastier case of pneumonia. Hopefully though, with the script she gave me for Zithromax and a
The cool mist vaporizer, the boxes of Kleenex, the Mucinex and the Ibuprofen are helping too, of course. Oh... and copious amounts of water, which of course has it's downside. (remember how I mentioned having shortness of breath going from the family room to the loo? yeah, that.) I really am being a good girl and following orders, but since I still feel kinda like a limp noodle, I don't have much choice.
|The Carnegie Deli's Matzo Ball Soup|
The Chicken Soup Redux:
Last year during cold and flu season, I posted about the wonders of Chicken Soup and it's reputation for having something miraculous about it that helps to remedy a myriad of ailments including, but not limited to, the common cold. Well, I figured since it is that time of year again, I'd link back to that post so that you could be much wiser than I seem to be and make up a batch of good old Jewish Penicillin before you are too sick to actually do it. (feel free to make it with or without the amazingly delicious, life altering matzo balls. I won't hold it against you.) Just click
So... As the title of this post states, I do have a little bit of blog news to share with you as well. It's not anything life altering or earth shattering. Trust me. I just wanted to
Once upon a time, waaay back in the dark ages, a plan was set in place for me to graduate early from high school and head off to begin my training at The CIA. No, not that CIA. I'm talking about The Culinary Institute of America in Hyde Park NY. In spite of a two year waiting list and some very strict admissions criteria, I had been lucky enough to have landed a coveted spot on the freshman roster for the following semester. (In case you're not familiar with it, The CIA is one of the most prestigious culinary schools in the world and has produced a long list of some of the most celebrated chefs of our time.)
Well... As is the case in life, things don't always happen the way we want them to and my already skeptical parents had a change of heart. Just three months before I was supposed to start school, they decided that becoming a professional chef was not really the best career choice for their baby girl. You see, back in the seventies there were very few women with prestigious positions in the culinary world and the majority of female chefs were lucky if they were able to land jobs in low level positions in mediocre restaurants or little known resort hotels and cruise ships. Obtaining the celebrity status of women like Julia Child and Alice Waters was next to impossible and even though women have made incredible strides in the world of food today, it's still a male dominated profession.
So, since I have tremendous respect for the women who've worked their butts off and made a mark in the culinary world today, as a kind of personal tribute, I've decided to do a series of posts featuring some of these amazing ladies, called "Women In Food".
I'll be making the first post in the series some time in the next week, so if you'd like to learn a little bit more about the amazing, hard working ladies who are breaking through the "good old boy barriers" of the culinary world, stay tuned. I hope you'll check them out, or at least come by to gobble up the delicious recipes that I'll be featuring in each post. (theirs, not mine)
Thanks for hangin' in there with me!