Saturday, January 28, 2012

Cancer Saved My Life

     The movie 50/50 (survival odds) just came out on DVD. I thought it was supposed to be a comedy about cancer--not that there are a lot of funny things about cancer. The film had only a few (and I mean very few) comedic moments in my opinion. Nonetheless, I wanted to wait until it was released before I blogged about my own cancer experience.   
    At the age of just 57 years our mother died from breast cancer.  Ever after, my sister and I became vigilant about our annual exams--good thing too.  I was diagnosed in 2000, and around 3 years later so was she.  The experience was life-changing.  Rather than giving a blow-by-blow account of the details, let me just briefly sketch it out.  In the course of one year, I went from a normal mammogram to stage 3C breast cancer (stage 4 is really a death sentence, so I was closer to the brink than I realized). The treatment consisted of a modified radical mastectomy, chemotherapy, radiation (which incidentally destroyed my thyroid gland), and later reconstruction surgery. Subsequently, I referred to these procedures as mutilation, poisoning, barbecuing, and welding.  It was a bumpy road for sure, but I also read that maintaining a sense of humor under all circumstances can bolster your immune system.  So that is what I attempted to do. 
    Early in the process, I quickly learned that my oncologist couldn't afford a watch that kept accurate time. So to fill the time in his waiting rooms, I took my knitting.  The first time I did so, he saw a nearly-completed, 4 foot long scarf.  As he observed me working, he remarked about how slowly the knitting process moves along.  I said, "Yep it does Doc.  This scarf was only about two inches long when I started waiting for you!"
     The place where I received my chemotherapy was referred to as a "suite"--the chemo suite.  As it turns out, there really is nothing "sweet" about it.  I tried to convince the nurses that they should include some things to make for a more spa-like atmosphere--perhaps add facials and pedicures and so forth to improve the experience. 
     I could have doubled as Mr. Clean's wife after I lost my hair from the chemo. (For the sake of brevity I will say 'chemo' at times instead of chemotherapy, but I don't like the abbreviation.  It sounds like a friendly nickname instead of what it is in reality.) They referred to the intravenous concoction that I got as a chemo cocktail--well I'm here to tell you, mine could have stood a lot more vermouth! 
     I discovered that your ears look a lot bigger when you have no hair, and I never got used to the "alien" look of a bald head.  However, in frustrating situations it was kind of fun to say, "If I had any hair, I'd be pulling it out right now!"  For the curious, here's the only known bald picture of me. 

     Well you never know what you might be thankful for-- maybe a big old dose of radiation is one. If you don't keep your blood levels up to a certain standard you can't get your daily nuking. Hence, you find yourself keeping your fingers crossed (actually praying now) for the opportunity to get zapped! 
     Through the course of all of it, I learned that you really can't trust doctors and nurses who say things such as: "You might feel a little pinch now, or this can sting some, or you may have a tad bit of discomfort".  Well, you get my drift.  Nonetheless, to all of my lady friends out there I say never miss the opportunity to get your annual, smashing dose of "just a small amount of pressure".  It could save your life.
     So, how did cancer save my life?  Well mom's death made me more conscientious about my own health. In addition to being more careful about check-ups, I discarded a very nasty habit. Getting diagnosed myself made me resolve to eat better, exercise, and try to reduce some of the stress in my life. Now I frequently tell people that when I die, I'm going to be the healthiest person you know!











Friday, January 27, 2012

Coincidence, Serendipity, Fluke

Sometimes I drive people crazy with my observations of coincidences.  I could expound on tons of them.  Once a friend of mine and I went grocery shopping and my cart number was 138.  Then I got change back at the register for a sum of $3.81, and later when I made purchases inside a convenience store the total came to $8.13.  So feeling that lucky stars were lined up in my direction, I convinced my girlfriend  to buy some "Pick 3" lottery tickets with me.  We chose every combination of 1-3-8 that was possible and guess what???? Our numbers won--- the Missouri Pick Three! Unfortunately, we had bought the Illinois Pick Three.
Monday, I began reading an Italian cookbook.  From various regions of Italy there is a common recipe called "porchetta".  It amounts to pork (usually of the suckling nature I gather) stuffed with various herbs and then roasted while the aromatics permeate the interior.  Tuesday, a girlfriend gave me a Midwest Living magazine that she had finished reading.  I took it with me to peruse while waiting in a doctor's office.  Oh you are on to me now.  Yes the darned thing had a recipe for "porketta" (spelled slightly differently, but essentially the same thing). Oh and I won't have to find a baby pig for this recipe either.  Today (Wednesday) I am making the porketta. 

This is what it looked like in the magazine. 
Here is the list of herbs and spices that are combined to spread in the middle of the 3 pound boneless pork loin. 
                         2 T. fresh parsley
                         1 t. crushed fennel seeds
                         1 t. dried onion flakes
                         1/2 t. dried rosemary
                         1/2 t. dried oregano 
                         1/4 t. salt
                         1/4 t. garlic powder
                         1/4 t. ground cloves
                         1/8 t. ground coriander
I crushed the fennel and coriander seeds with a little mortar and pestle that belonged to one of Jay's ancestors (I'll have to look that up later--something about a store in Nauvoo years ago). 


Okay, you make a slice most of the way through the loin and lay the halves open; sprinkle with the blended herbs, fold back together and tie it up. This is what mine looked like. 


Now you roast this on a rack in a 350 degree oven for an hour and half or so.  We use a meat thermometer and it should read 155 degrees when you take it out of the oven.  Let the meat rest for 10 minutes before slicing.  Since we are not too fond of fennel (too much licorice flavor for us) I cut the amount to just a pinch. I did the same with the cloves.  The final product was well-suited to our palates. 


Hey did I ever tell you about the time I found this penny on the sidewalk and it was a 1926 penny (the same year as my dad's birth), and I found it on March 30th (his birthday) and, and, okay, okay ---I'll stop driving you crazy!