Ouch!

(imported from FB, used original posting date)

So I had an injection in my back yesterday. First they had me sit down, got my vitals and inserted an IV in my hand. At this point, I more or less fainted. I remember getting very light headed and having chills. Then I remember the nurse asking, "Can you hear me?" My reply was, "No." I guess my brain was not processing properly because clearly I could hear her! They did the injection and today my back feels different but I don't know that it feels better. The main medicine takes 1-3 days to start working. We'll see how it goes.

New glasses

(imported from FB, used original posting date)

5:48pm Tuesday, Aug 14

I picked up new glasses today. They're red -- or at least in the red family. I thought they were kind of fun.

Hannah's birthday

(imported from FB, used original posting date)

5:41pm Sunday, Aug 5

Hannah turned thirteen today and she had an opportunity to leap for liver. I made Leaping for Liver "cake" for her and filled it with a "ganache" of ricotta cheese and then frosted it with sour cream.

Hannah shared her two layers of canine heaven with her sister, Emma.

Leap for Liver
From Real Food for Dogs, by Arden Moore

1 pound sliced beef liver (save the juice)
1/4 cup water
1 small box corn muffin mix (Jiffy brand 8.5 oz size)

• Preheat the oven to 350 degrees.
• In a food processor or blender, blend the liver one slice at a time on high until liquefied. Add a little water as you add each slice.
• Pour the corn muffin mix into a large bowl. Then add the liver liquid and mix thoroughly.
• Line a 7-by-9-inch baking pan with foile and spray the foil with nonstick spray.
• Pour the liver slurry into the pan.
• Bake for 20 to 25 minutes, or until the middle springs back at your touch.
• Cool and cut into small cubes. Store the cubes in resealable plastic bags in the freezer.

Hannah's cake was two layer Leap for Liver goodness filled with ricotta cheese and frosted with sour cream.