I think it works.
Friday, October 30, 2009
Monday, October 19, 2009
Saturday, October 10, 2009
I'm not a buddhist, but this is enlightenment: "We're All Doctors Trading Sadness for Numbness"
I'm not a buddhist, but this is enlightenment: "We're All Doctors Trading Sadness for Numbness"
I really like what she has to say here. I think I deal with a case of depressed mom attempting to sort out risk/benefits of meds/breastfeeding at least once a week. Sadly as I am the baby's nurse and not the mom's I am severely limited in making recommendations that may conflict with recommendations from others that she take meds. Don't get me wrong, post partum depression is real, meds help, babies with depressed mothers do poorly, etc.. It's all true. BUT, can we at least try a bit of exercise and some sunshine therapy, or WOW, maybe some talk therapy? Many of the moms I know on meds are prescribed by their PCP, not a therapist.
Rant done.
I really like what she has to say here. I think I deal with a case of depressed mom attempting to sort out risk/benefits of meds/breastfeeding at least once a week. Sadly as I am the baby's nurse and not the mom's I am severely limited in making recommendations that may conflict with recommendations from others that she take meds. Don't get me wrong, post partum depression is real, meds help, babies with depressed mothers do poorly, etc.. It's all true. BUT, can we at least try a bit of exercise and some sunshine therapy, or WOW, maybe some talk therapy? Many of the moms I know on meds are prescribed by their PCP, not a therapist.
Rant done.
Sunday, October 4, 2009
Thursday, September 24, 2009
Bigos (Polish Hunters Stew)
I tried Bigos at a Polish festival in PA recently and loved it. So of course, I had to try to make it myself. This pot is massive. I'm freezing 7 five cup containers of it.
There is no one right way to do this but this recipe looked like a good start to me
http://easteuropeanfood.about.com/od/maincourses/r/bigos.htm
Of course I did my own thing, I used, 6 bay leaves, 6 cups dehydrated mushrooms, 28 ounce can petite diced tomatoes2-3 cups Shiraz, 9 ounce bag pitted prunes, 7 medium sweet onions, about 1/2 cup olive oil, 1/2 of a huge cabbage, 4 pounds of bagged sauerkraut, 1.5 lbs smoked kielbasa, 2 slices smoked turkey "chops", a fresh ham hock and left over bits of lamb and beef. I first fried the onions and half the cabbage then put it all together in a big pot and cooked about 3 hours. Due to space considerations I could only use half the cabbage and half the sauerkraut. I cooked the remaining cabbage really browning it a lot for color and flavor then added it and the remaining raw sauerkraut at the end.
It needs salt and pepper and I think when I serve each container I will heat it up with a fresh small bag of sauerkraut because the long cooking tempers the sour too much. I may also add more prunes with the final heat up. It is supposed to get better over time and it is one of the endless stew dishes (you just keep adding stuff) so this is in the spirit. Seriously, YUM.
There is no one right way to do this but this recipe looked like a good start to me
http://easteuropeanfood.about.com/od/maincourses/r/bigos.htm
Of course I did my own thing, I used, 6 bay leaves, 6 cups dehydrated mushrooms, 28 ounce can petite diced tomatoes2-3 cups Shiraz, 9 ounce bag pitted prunes, 7 medium sweet onions, about 1/2 cup olive oil, 1/2 of a huge cabbage, 4 pounds of bagged sauerkraut, 1.5 lbs smoked kielbasa, 2 slices smoked turkey "chops", a fresh ham hock and left over bits of lamb and beef. I first fried the onions and half the cabbage then put it all together in a big pot and cooked about 3 hours. Due to space considerations I could only use half the cabbage and half the sauerkraut. I cooked the remaining cabbage really browning it a lot for color and flavor then added it and the remaining raw sauerkraut at the end.
It needs salt and pepper and I think when I serve each container I will heat it up with a fresh small bag of sauerkraut because the long cooking tempers the sour too much. I may also add more prunes with the final heat up. It is supposed to get better over time and it is one of the endless stew dishes (you just keep adding stuff) so this is in the spirit. Seriously, YUM.
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