In a Very Hot Place

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Not to shed crocodile tears, but don’t you feel sorry for my pain?

In the humid human jungle, there is a rapacious beast that cheerily attacks and devours the happiness of many a poor body.

Menopause. Yessiree, I’m sufficiently past the mid-century mark to be personally acquainted with the joys of middle- and slightly past middle-age. I managed, thanks to magical genes or good luck or some jolly combination of the two, to enter into the mysterious temple of Menopause well ahead of the dull-normal average age of 51. I guess my body just couldn’t wait for the fun. Forty years old? Yay! Sure, I can go right ahead and get on that crazy train.

My doctor thought I might just be a fanciful young’un, imagining I was wandering into menopausal territory at the tender age of forty. Until I described my hot flashes. She already knew about my newly accomplished slide to the bottom of a depressive slope, a thing that (while it is seldom developed in complete isolation from other qualities or characteristics of health issues) can sometimes also be a symptom of menopause. She was not one of those dismissive, demeaning doctors who would’ve opted to imply that I was some kind of hysteric or stupid person. So she did a little checking into my state of being in other ways and lo, what I was experiencing was indeed early onset menopause. Or perimenopause, to be more medically precise.

Anyway, I’m now well past a dozen years of this fun and am still here to tell the tale. What’s particularly interesting to me is that it’s not wildly improbable that I’m, well, okay. I think I might’ve bought, at least a little, into the popular mythology that makes menopause universally into a horror of monstrous proportions. I will never minimize the true suffering that some women experience during menopause, a very real horror. But me, I’ve spent over a decade in the strange land of menopause, and I’m still ticking along.

One thing that I have working in my favor, besides that I have relatively few symptoms and lots of blessed good luck, is that I have great support. I have always existed in the midst of a family, friends and acquaintances where topics of real and everyday importance are generally discussed in real and everyday ways. No big deal. Imperfections, illness, death, human failings, and yeah, menopause. These are all realities and unavoidable. Sometimes painful, sometimes inexpressibly difficult, ugly, terrifying, awful. But in all of that, normal. So why would we be so foolish as to pretend otherwise, to let them loom, magnified, as the sort of thing we can never name, let alone discuss, with others who are statistically likely to have shared the experience and might even have wisdom to share in how to survive?

I’m trying to be smart about protecting myself from the bone density loss that is typical of many women in menopause, taking supplements and keeping active as my doctors have recommended. As an exercise hater, this one isn’t easy for me. I do keep current with monitoring and treating my depression so that I am sad only what seems to me a pretty normal amount and about pretty average things, not depressed in extreme and unhealthy and perniciously persistent ways as I was before I began finding the right health regimen of counseling and medication to keep me on a better path. I use extra skin moisturizer and the occasional application of hair creme rinse because despite having been an almost magically oily youth (and having had to battle high-grade acne as a result) I do find that in my advancing years I now have fairly dry skin and hair.

The big annoyance that remains for me is that my internal thermostat broke when I turned 40. My body forgot how to regulate its own temperature, so now I can go in a matter of seconds from the freezing Undead-body temp I was so long accustomed to experiencing in pre-menopausal years to the miracle of my torso becoming a microwave oven and right back again in a few minutes. Sometimes many times a day. This fun, for thirteen years and counting. And yet I am not a wreck.

The best defense I’ve found thus far is a simple little device that is a hybrid of that grand old invention, the hot water bottle, and the slightly newer iteration of the athlete’s curative bag of ice, a flat water-filled-sponge-containing rectangular envelope thingy that goes by the euphonious rapper-appropriate name of Chillow (trademark registered) and can be laid across my overheated midriff when I can’t seem to get my inner temperature moderated. It’s no cure, but it helps, and help is far better than misery. Even a good old fashioned accordion-folded fan fluttered southern belle-style beats undue discomfort.

I would never be so self-indulgent or ridiculous to call my sufferings massive or anything nearly as important as those of women who endure the real pain possible with menopause and its related conditions. That would be both silly and hypocritical. I’m average, plain and simple and normal, in this experience, even when I’m not exactly on the middle line of the statistical charts. But I can assure you that if you are heading into menopausal territory or someone you know is on her way, there is a path through this particular jungle and you need not be devoured by the beasts met along the way.

See you on the other side of the [very sweaty] swamp.

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If the jungle is ruled by a hippo, is it a hippocracy?

Foodie Tuesday: Culinary Iterations

You know that one of my favorite things in cooking is when one meal or dish is flexible enough for the leftovers to be transformed into a different version for the next meal or dish without too much difficulty. Cooking once for two or more meals is preferable! This time it was easy to use several parts of the meal and tweak them into a couple of different modes for the following days.

photoDay One’s version was a steak dinner. The beef steaks were cooked sous vide with plain butter, salt and pepper and then pan-seared for caramelization, the pan deglazed with red wine for jus. Asparagus was steamed and refrigerated before a quick last-minute sear in toasted sesame oil and soy sauce and tossed with a sprinkle of sesame seeds for serving. Russet and sweet potatoes were cubed and oven roasted in butter, salt and pepper. And a room-temperature salad of sweet kernel corn had crisped bacon bits, diced and seeded tomatoes, butter and lemon juice and lemon pepper seasoning it. Dessert was a soft lemon verbena custard (just eggs, cream steeped with a big handful of fresh verbena leaves from the patio plant, vanilla, honey and a pinch of salt) topped with fresh strawberries in honey.photo

Next morning’s iteration: chop the remaining asparagus into small pieces, mix it with the leftover corn salad, stir in two eggs, pour it all into a buttered microwave-proof bowl, put a couple of small squares of sharp cheddar cheese on top, cover it to prevent spatter, and microwave this instant-omelet on High for about 4-6 minutes (‘waves vary) until done. Fast and tasty. photoDessert, later that day: another dish of lemon verbena custard, stirred with a tot of almond extract and a little ground cardamom and topped with sliced almonds and peaches. The beef was all gone at the end of the first meal, but even a few roasted potatoes of both kinds were left and made a fine mash with just a little extra butter and cream, and kept in the fridge for another meal yet. All this from one main preparation. Food is good. When it’s good enough, even better to get second helpings with ease.

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Foodie Tuesday: Con Mucho Gusto

So many meals, Latin-inflected or not, are best enjoyed with a nice cold glass or two of sangria. Particularly helpful is the knowledge that sangria has so many tasty potential variations that it can be made the perfect complement to nearly anything. Or substitute for it, if such dire need should arise. But I’ll concede that the many magnificent flavors of the Latin cultures are also, often, what make the sangria so wildly delicious.

In addition, the simplicity of combining the marvelous ingredients for either the food or drink portion of such a meal adds the appeal of quick preparation. While a number of recipes, including many for sangria, are improved by a little time spent melding their flavors together with heat or chilling, the actual labor time might not be terribly lengthy nor the effort especially challenging. Just gather the supplies, put them together in a dish or bowl, and wait for them to come to full fruition. Fruit being, of course, a hallmark of a refreshing batch of sangria.

The dish of the day is so easy it can be assembled and heated in minutes. Even the slowest portion of the prep, the cooking of quinoa, can be accomplished with little trouble, particularly if like me you have a rice cooker. I use a brand of quinoa that requires no rinsing or soaking, and it works easily to prepare it in my rice cooker by combining cooking liquid (usually my ubiquitous homemade broth) with the grain in a 2:1 ratio. I do this in larger batches, refrigerating all but the day’s portion for later meals.photoNestled Eggs [one hearty serving]

In a microwave-proof bowl, put a cup of cooked quinoa and make a hollow in the center of the grain. Break two eggs into the nest and puncture the yolks a little; cover and heat the dish on High for two minutes. [A nice optional variation: stir eggs with steamed fresh spinach leaves that have had the liquid pressed out of them.] Remove the bowl from the oven and top the eggs with a handful of cheese (cotija, queso blanco or sharp cheddar, for example), re-cover, and continue to cook on High for another minute or two, until the eggs are lightly set. Spoon some nice chipotle salsa [see my semi-handmade chipotle salsa hack here] on top, add a tablespoon of cilantro-tequila pesto [just a bunch of fresh cilantro finely pureed with tequila] and some crunchy salt, and serve with a glass of cold sangria.photoCherry-Peach Sangria

Combine a Jeroboam [four bottles] of Cabernet-Merlot blend wine with a magnum [two bottles] of Riesling, one 32 oz bottle of Just Black Cherry juice, 2 cups of dark pure maple syrup, one orange, thinly sliced (including peel), and one 23.5 oz jar of sliced peaches in juice; stir gently to blend, chill, and serve.

Foodie Tuesday: India Calling

Who needs call centers in India, I ask you. India calls me all the time, without any help from batteries of trained phone service representatives, using only its myriad delicious foods. Works all the time!photoFor a recent sit-down, for example, I was lured by the siren song of Tikka Masala. Too short a lead time for cooking on the occasion meant I’d need to doctor up some ready-made sauce, and there are certainly plenty on the supermarket shelves, so I picked out a jar and took it home to sauce some leftover roasted chicken and serve over leftover chicken broth rice. On tasting, the sauce proved to be a bit insipid and not quite what I had in mind, but it served as a fair base for a good dish with just a few little additions.  A bit of tweaking with cloves, cardamom and cayenne got it going slightly more brightly. A toss of coconut is seldom amiss, so yeah, I threw that on top.

Buttery peas, freshly cooked pappadums and a spoonful of raita rounded out the meal. I was delighted to discover that ready-to-fry pappadums from the grocery could be easily prepared in the microwave, of all things, which made my dinner’s trip over from India just that much shorter, a good thing indeed. Raita is such a grand condiment, jazzing up many a different dish or meal with its cool and refreshing blend of plain yogurt with a few flavor enhancers like, in this instance, finely diced cucumber, dill, fresh mint and a touch of salt and pepper.photoThe leftovers, since the raita was eaten and gone after the first day of this batch of Tikka Masala and there wasn’t a lot of chicken left in it either, got further doctoring. I added some plain yogurt directly to the dish, and a good sprinkling of my favorite homemade curry powder along with some brown mustard and black sesame seeds. I didn’t want to fix or add more chicken at the moment but wanted to expand the dish enough to fill me up, so I thought I’d love some palak paneer alongside. I love that spinach puree with farmer’s cheese in it, but, erm, it’s hard to make when there’s no spinach around. And no actual paneer, either, it turns out. So I took the similarly slow-melting cheese I did have on hand and cubed it directly into the sauce along with the chicken and peas. I’m pretty sure that this iteration of mine departed so far from true Tikka Masala dishes that it would be virtually unrecognized by any real Indian cook (no matter how far the true Indian versions vary, from what I’ve heard), so I guess India can’t be blamed for what I have perpetrated. But then again, the inspiration, the motivation–that’s all India’s fault.photoAnd I, at least, thank her.

50 Fabulous Uses for Your Old Microwave

digital photocollageI’ve always gotten a vast amount of entertainment value from the astonishing and miraculous claims of advertisers and would-be self-improvement guidance gurus. Everybody’s got incredible, and I do mean, literally, incredible stuff to offer me. And asks so little in return! (Often, only $19.95, and if I order before midnight tonight, they’ll throw in shipping and handling, and the second batch is free!)

Why, just this morning there was an email offering to help me confirm the $95K deposit I was (apparently in an out-of-body experience) making in some unspecified account for equally unspecified purposes. No charge for this generous offer of assistance! People can be so selfless, so willing to give of themselves to complete strangers.

I also love the kinds of unsolicited catalogs that appear in the mailbox or sneak in, sandwiched in the middle of the Sunday paper, offering a dazzling array of specialized tools that do things I didn’t even know I needed done, outfits for occasions I would otherwise have dreaded attending for lack of appropriate garb, and mail-order taste treats that I can only assume would make fantastic foundation blocks for the addition to my garage if they are as heavy and solid as they appear in the illustrative “mouthwatering” photos. Not that I am the suspicious type, but do I often check the small print in those last to see if they were sponsored by any orthodontic clinic or the local emergency room.

With my husband’s work as an educator and conductor, he is constantly supplied with offerings of books that will teach him how to be the perfect pedagogue and assume, evidently, Manchurian Candidate-like control of his singers and instrumentalists, not to mention catalogs of instruments used around the world in all of the best (surely they can’t be exaggerating) professional orchestras, Tibetan Buddhist temples, national trophy-winning marching bands, Montessori schools, and the White House at Christmastime. I especially adore the array of costumes on offer for performers, each more likely than the last to make audiences faint in astonishment at the sheer beauty and professional demeanor of his singers. If you happen to judge such things by weight of sequin-age or quantity of yardage when stretched to the full possible extension of the no-iron knit fabrics.

When I was in academia, I mostly received art supply catalogs and sample textbooks that publishers were certain my students and I could no more breathe without than we could imagine surviving a semester of English composition or Introduction to Design unaided by their inspirations. But it was in my work as the university’s gallery director that I got the really good stuff. Along with the usual bibles of workplace safety and inventories of must-have tools (some of which I’m still puzzling over), I got catalogs for ordering more esoteric supplies, like specialty light bulbs that would instantly convert the one-room concrete box gallery into the Quai d’Orsay, archival storage equipment that would only cost me approximately three years of my whole gallery budget for one four-shelf unit (base and casters not included), and my personal favorite, a free subscription to Bathroom World, where I could peruse at leisure (presumably, whilst seated) the marvels of wall-hung thrones, public-proof stainless steel soap dispensers and no-touch trash bins and, yes, signage that would make all of the needy sigh with relief.

I know it’s daft, but I do get sucked in by those 1001-Ways promises of all sorts of how-to pamphlets and book collections and DVDs. It’s not that I fall for the claim that this one will solve forever the mystery of the ages, it’s that I’m so enamored of the fantastic imagery in word and picture that someone labored to cook up to convince me of the claims. If you not only sat down to concoct a mile-long list of things I can do to save the environment using only the old can opener I was going to throw away this week but you even took the time to create flashy illustrations of what a fit, popular, pitch-perfect human being I will become as the direct result of these activities, why–who am I to deny you the opportunity to improve me so?

Ah, I know in my heart it’s all pixy dust. But I do so like dipping my toe in, if only to savor the sometimes fall-down-funny misguided efforts made to better me for my own good. May my admittedly shaky wisdom still keep me safe from all fishy Free Offers, and help me to know the difference between ‘The! Real! Deal!’ and an actual deal. But please, may I also never lose the ability to enjoy an outrageously, stupendously, screamingly awful offer for its sheer audacity and ridiculous beauty.

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