So last Friday I woke up kinda nauseated. That turned into really nauseated. And with a fever. And body aches. And, oh, chills are what I needed at that point. And the whole time dealing with some symptoms I’d rather not share right above a picture of food. It lasted pretty much all weekend. Friday, I spent the morning and early afternoon, um, detoxing my system. Friday afternoon, D showed up with ginger beer and pretzels. Saturday, I writhed and moaned because I still had body aches. Sunday I felt well enough to meet my mom and my good friend for brunch where I had… not much. And then I came back and rested because leaving the house was exhausting.
Monday, life was nominally back to normal. I made it to work. I made it to rehearsal. But I started the day not being able to face solid food. I subsisted on some fresh juice (a green one and a pineapple-cucumber-ginger one that was seriously yummy) until, about mid-afternoon, I experienced my first full-on craving for actual solid food in 4 days. I went out and got a grilled chicken soft taco appetizer with friends. Yum. Then, some wonton soup and spring rolls for dinner (hey, it’s what sounded good!). Yesterday, I had my first actual, full-sized meal in 5 days. It was dinner.
Of course, yesterday morning, D woke up feeling ill. Not the same thing I had (thank the gods!), but still bad enough that he decided to stay home from work for a day, which he never does. So I decided to come home from work and take care of him like he took care of me. I asked him what he wanted, and he said “Chicken?” so I planned on making chicken tenders and French toast (which is what I wanted). But they only had turkey. Okay, turkey tenders and French toast. Then, I forgot the bread. Okay, turkey tenders and asparagus. No recipe; I just used this recipe from How Sweet It Is (more or less), using D’s favorite Annie’s Hot Chipotle BBQ sauce, because the woman seriously has her PhD in chicken tenders (I’m pretty sure she has almost as many recipes as I spent years in grad school).
And asparagus is because asparagus is D’s favorite vegetable, it appears. Every time I ask him to go to the store and pick us up a veggie, he will try to come back with asparagus, if it’s available. Even if it’s January and the only asparagus has been air-lifted from Chile and, seriously, honey, couldn’t you get a nice, local-ish, bunch of something hardy and leafy? Or a squash, perhaps? No. Asparagus. That I just did simply sautéed with olive oil, salt, pepper, and lemon juice.