My Life: Living with a Neurological Disorder

Hey, y'all!  It's been awhile.  My last post was back in February. Yikes!  I still don't have my computer, so I'm hoping all the Google updates on my tablet will make it less frustrating to post.

For those of you following along on Facebook, thank you! Your support over the last few months has been amazing!  For those who haven't liked my page, I encourage you to.  I'm also on Instagram (@kitchenventures).  When I get to a computer, I'll be able to code in a button for easier access (and I may even change the Christmas theme!).

As for my prolonged absence, I have a valid excuse!  Have you heard of a neurological disorder called hydrocephalus?  If you have, I'm impressed; those who haven't, don't feel bad. Most of us are "silent sufferers".  Headaches and migraines are a common excuses.

Anyway, the brain is surrounded by cerebral spinal fluid and under normal circumstances, it drains to maintain the pressure within the cranium and is reabsorbed into the body.  With hydrocephalus, the body (for one of several reasons) is unable to regulate the pressure by draining excess fluid.  That's why I have a VP shunt (VP stands for ventriculoperitonial - I know. Medical terms).  It takes the excess fluid and moves it to another part of the body for reabsorbing.

This is a programmable shunt, out of the body, of course!  Looks unimpressive, but it's a life saver.  That bubble part is the reservoir - it retains fluid so the neurosurgeons can check the pressure by sticking a needle in it. It sits right under the scalp
and it's not fun having a needle shoved in there.  I will say this: I'd take the needle in the head over a lumbar puncture.  Ouch!

Back to the point.  I've had this disorder since birth and have had a few revisions and replacements in my 30 years.  Recently, my shunt started malfunctioning; a constant headaches that never truly goes away.

That's it. Starts with what could be passed off as a tension headache or migraine.  It worsens over a period of time; for some it's short, for others, it's months.  In the end, it usually becomes an emergency situation, which is the room I ended up in back in March.

I still haven't completely recovered and there have been complications, but I'm taking it a day at a time.

I plan on doing one more post covering the surgery and my lovely complications, complete with awesome (and disturbing) photos.

I hope this hasn't scared you off!  I wanted y'all to know the truth behind my absence.  I'm slowly working my way back into the kitchen and have two recipe posts coming soon!  Stick around... there may be a miraculous recovery coming your way. You wouldn't want to miss that, would you?  ;)


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Slow Cooker Buffalo Wings

Hello beautiful people!

I have a quick and easy anytime meal or snack that can be tailored to suit the most picky palate.  I made these for our Super Bowl party and they were a huge hit!

If you decide to follow this recipe exactly, I want you to know that the smell was spicy than the taste.  If you go with a milder or hotter version, you're on your own!

Slow Cooker Buffalo Wings

Don't they look scrumptious? Here's the rundown:

You'll need:

• 3 lbs frozen chicken wings (I used wing drumettes - they were almost $4 cheaper - use either one; even boneless tenders would work)
• 2 12oz bottles Frank's Buffalo sauce
• 3 tbsps butter

That's it! Simple enough so far.

What to do:

Preheat oven to 375 degrees

1. Spread chicken out over foil-lined baking sheet. Set in preheated oven to brown for 30 minutes.
2. Pour both bottles of buffalo sauce (or 24 oz of your preferred wing sauce) and butter into slow cooker (big enough to hold all the chicken).
3. When wings are done in the oven, transfer them into slow cooker and stir to coat with sauce.
4. You can set your slow cooker on low for 4-4 1/2 hors or high for 2-2 1/2 hours.

Once done, serve immediately with ranch and/ or bleu cheese dipping sauce; they will also keep in the slow cooker another 2 hours or so on the warm setting. 

Enjoy!

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Quinoa with Kale and Pomegranate

Okay, y'all. We are trying something new here. I've posted from my phone with limited success, but I may have better luck on my Nook. So here we go.

Well! Would you look at that. I can upload my phone pictures wirelessly! I'm so happy right now!

Now, about this recipe.

Quinoa with Honey Garlic Citrus Dressing
(topped with Pomegranate and Steamed Kale)

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (you can use other broth types or just water)
• 1/2 - 1 cup kale, steamed
• pomegranate, to taste

For the dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice (or preferred citrus)
• salt, pepper and garlic powder, to taste

Cook the quinoa according to package directions, using broth in place of water, if you choose. Should take about 15 minutes total for it to finish. When it is tender and has a slight white spiral effect on the grain, it's done!

When the quinoa is close to being done, chop and rinse your kale, then toss it into a steamer for 5 minutes or so. Don't have a steamer or steam basket? I used a fine wire sieve that sets perfectly on my medium saucepan. Add a little water and cover.

As for the pomegranate, it was the first time I've seeded one. I used the water and bowl method. Basically, you cut an X on the top and place your hands and pomegranate in a large bowl of warm water. The warm water is more for the sake of your hands than anything! Carefully peel away the shell and thin membranes inside. The membranes will float and the yummy seeds should sink.

Now, toss the quinoa and kale with the dressing (which you basically just whip up in a small container). Add as much or as little pomegranate seeds as desired.

In the photo, this was served with a crusty roll. So yummy!

Enjoy!

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Cinnamon Apple Oatmeal from our Elf

This morning our elf put my sleep-addled mind to the test. Instead of leaving instructions, or a ready made meal, like the Overnight French Toast, he was found in a measuring cup, holding an apple, next to a bag of oatmeal!

So I worked out a quick solution:

Cinnamon Apple Oatmeal

Here's what I did:

I peeled 3 medium/large Red Delicious apples and sliced them fairly thin.

In a medium bowl, combine a 1/2 brown sugar, 1 tbsp cinnamon and a dash of nutmeg.

Toss apple slices in sugar n spice.

In a high-sided skillet, combine apples with 2 tbsp water and 1 tbsp butter.

Cook on medium heat until apples are tender, about 8-10 minutes

Meanwhile, I cooked the oatmeal on the stovetop according to package directions; usually this means a 2:1 ratio of water to oats.. Cook to desired consistency, between 10-20 minutes.

Combine the apples and oatmeal, stir and serve hot!

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Charlie makes Refrigerator Oatmeal

Did you see what Charlie did? He made Pumpkin Pie Refrigerator Oatmeal for us to eat for breakfast! Isn't he sweet?

For the oatmeal, you'll need:
As many pint-sized mason jars as you'll need servings

Per jar (you can double the recipe if needed. It'll fit):
1/4 cup uncooked old-fashioned rolled oats
1/3 cup whole milk
1/4 cup Greek yogurt (I used vanilla/honey flavor)
A couple shakes of pumpkin pie spice, to taste
2 tsp pure maple syrup
1/4 cup pumpkin purée 

Combine all ingredients in the jar, put a lid on and shake until it's cohesive.  Set in fridge with lid on overnight. Enjoy chilled in the morning or it can keep in the fridge for up to 3 days.

This recipe was only slightly adapted from The Yummy Life (www.theyummylife.com/recipes/261/Pumpkin+Pie+Refrigerator+Oatmeal/) Pin It Now!