The best news

[cornerofmadness]

The whatever it was going wrong with my leg is no longer detectable. He doesn't think the brace had anything to do with narrowing the artery but that's the only thing that was different. Regardless, the blood flow is fine and I've been bumped back to a six month rotation. I mean I'll always need monitoring and blood thinners but this is great news.

In less great news, I was exhausted!! I'm not sure why. Yes I only got 6 hours sleep but that's my usual. I was so damn tired I nearly fell out of the chair when I fell asleep in the exam room. I ended up too tired to go to any museums so I just went shopping.

I messed up at Whole Foods. I thought these were white turnips but turns out they're watermelon radishes. Now I have to Google what I can do with that! Well I have to Google what to do with celery root so there you go. I also found something new to me on the olive bar Peruvian Pearl Peppers They're tasty.

Found nothing at Nordstrom Rack or DSW shoes other than apparently January is the time to buy sandals (I wanted boots).

Had lunch at the mongolian BBQ joint (mistake, in this one you fill a bowl of stuff and one of them is noodles and they screwed up my sugar, more on that later) and hit another Gabe's (nothing) and bought my weight in cheese at Trader Joe's. Got some more farro and israeli couscous and picked up a few frozen things but not as many as I might have wanted. Well TJs does have seasonal stuff so I guess what I wanted is out of season. Ah well.

And then I headed home. I was so tired I could hardly get in my place. I took a nap. I don't nap and I usually feel worse for having napped. I felt way worse to the point I was regretting I wasn't still in Columbus with better doctor's. Then I remembered the rice noodles at lunch. Sure enough my sugar was 400. So I've been dosing insulin all night (wanna bet I go low at 3 AM?)

The other good news was I got home to find out my phone is fixed (so much for me needing to be here all Wednesday).

In other bad news - it might ice all thursday putting friday's surgery in doubt. SIGH.

ANd here's an open call for everyone who writes horror GHOST ORCHID PRESS

Names I go by: cornerofmadness
Other Places I Can Be Found:
Livejournal: cornerofmadness
Twitter: danamevans13
AO3: cornerofmadness

The fannish platform(s) I am most active on is/are: AO3, DW/LJ

My main contribution(s) to fandom is/are: writing. I’m over 90% writing

Link(s) to my Masterlist(s): here.

Fandom(s) I enjoy: Prodigal Son is my current favorite. I wrote a lot in Buffy the Vampire Slayer/Angel and Fullmetal Alchemist. Lucifer, X-Files, Star Trek and Star Wars are loves (that I just don’t get bunnied for often), Criminal Minds (and other crime dramas), tons of anime
My favorite people/characters in this/these fandom(s) are: Prodigal Son – I love everyone (do you know how rare that is), Buffy the Vampire Slayer – Spike, Willow & Giles Angel – Angel, Faith and Connor, Fullmetal Alchemist – Roy Mustang and Riza Hawkeye
Pairing(s)/grouping(s) I ship within this/these fandom(s) is/are: Prodigal Son – Malcolm Bright with the following people Dani Powell, Edrisa Tanaka, JT Tarmel (and Tally) and Vijay Chandasara (plus polys), Jessica Whitly/Gil Arroyo, Gil/Jackie Arroyo

Buffyverse – Angel/Buffy, Giles/Jenny, Angelus/Darla Spike/Drusilla, Connor/Faith Connor/Dawn

Fullmetal Alchemist – Roy/Riza, Ed/Winry, Roy/Maes Hughes, Roy/Riza/Maes/Riza

The type(s) of fanwork(s) I consume the most is/are: fanfic, fan art and vids

Fanwork tropes/clichés I enjoy are: case fic, hurt/comfort, whump, friends to lovers, past fic, fix it fic

Non-fandom things I enjoy: (hobbies, interests, job, etc…) gardening, hiking, ghost hunting, historical tourism thanotourism
I post/want to post mostly about: My day to day life and my fandom stuff

One thing I am good at: I do think I’m a good writer and a good teacher
Other things I want to share about myself: I talk a lot

Comments

[ysilme]

I'm so glad to hear about the knee/leg! *\O/* Boo about being so exhausted, though.
I've lately heard a few people talk about celery root and what to do with them/naming them as unfamilar vegetalbe, which I find intriguing: in central Europe cooking, celery root, apium graveolens, is an absolutely basic staple for traditional cooking and adding flavour to soups, stews, roasts and such, and a much-used staple also is celery salt made with the dried root. The variety that seems basic/most common at least in the U.S. (I heard that only from U.S. people) is what we call stem, forb (? term?) or bleached celery (apium graveolens var. dulce) and is well-known today but considered a "new" vegetable coming from abroad. It is much less intense in taste and umami effect when used for seasoning/creating stock etc., and generally used "only" as a vegetable.
Before it came into use, another variety was "cutting celery", avidum graveolens var. secalinum, grewn not to produce thick roots but many thin stems which are chopped and also mostly used to season stews, roasts and such, but too intense in taste to be part of a raw tossed salad or so.
The most classical use of root celery is as part of a bouquet garni, as in a section of the peeled root plus, if available, 1-2 of the thin green stems and leaves, to be used for a post roast or similar, stock, stews, soups and so on. The peeled and diced root is also used as a vegetable in stews and soups, together with carrots and potatoes, for example - brown lentil stew, for example, or a vegetable soup or stew made from stock with otherwise mostly green veggies. Another usage is cutting the whole root (always peeled) in half-inch slices, cooking them until soft enough (I've never done that so I don't know how long), and then breading it to be fried as a veggie cutlet - these were actually among the first regular staples of vegetarian cuisine in Germany to my knowledge. Using steamed/cooked root cut in very thick julienne strips with a vinaigretty dressing is an outdated but common salad I can't recommend, but raw salads with root celery in a creamy dressing are delicious. I know that Waldorf salad is originally American but made with mayo and grapes or so, and the celery might also be cooked. I've learned one variety I really love, a recipe from an older organic cooking book: raw root celery is shredded/grated not too finely and mixed with equally shredded/grated, tart! apple, and fresh pineapple cut in small pieces. This is mixed with halved walnuts and a dressing made from cream or yoghurt, honey, salt and pepper. (I don't remember the original dressing as I'm always making it on the go; I'd use soy yoghurt, a bit of apple vinegar and the same amount of lineseed, walnut, or olive oil - amounts to preference. It's one of those salads that keep well in the fridge, although you shouldn't mix the walnuts in if you're keeping it, just put them directly onto the servings.

[cornerofmadness]

oh cool, thanks. I did not know that. We use the stems and leaves and celery salt but the root is hard to find here who knows why. That recipe sounds good. I have a few now for roasting it which I might try

[angelofthenorth]

celeriac is lush - we use it in mash and soup

[cornerofmadness]

cool, good to know

[sanguinity]

We had watermelon radishes from the CSA the other day: we sliced them thin (they're lovely in cross-section) and dressed them with a little fresh lemon juice and salt, and served them with smoked trout -- a suggested pairing from a Japanese farm cookbook we have. Any smoked fish would do -- the brightness of the radish makes a nice contrast to the fish. It was very tasty!

[cornerofmadness]

That sounds good well the lemon part (I don't usually eat fish) I did find one similar prep but with oranges and goat cheese