a hiccup

As you guys know I was supposed to be having much needed and long awaited sinus surgery tomorrow. Well I had to postpone it. Big bummer. I've been having some chest and back pain that got really severe on Sunday. ER trip included. My chest x-ray, EKG, and CT scan ruled out any heart problems, or blood clots. But since it's in the lung area I have to go Thursday for a lung biopsy. I had one scheduled for next week anyway as a yearly thing, but it's wise to do it sooner and make sure there is not any rejection or infection going on. And this totally puts the sinuses to the side now. I've been health issue free for about a year now, so this kind of knocks you back to reality that anything can go wrong at anytime--which is the scary harsh reality of chronic illness. I should at least have rejection results on Friday, and I will be sure to keep you guys in the loop! Thanks in advance for your positive thoughts!

july clinic visit

I had a check up with my transplant team in Manhattan yesterday. I go about every three months now. Most people would find this exciting, but it’s also kind of nerve wracking. I like to be checked out a little more often. But it is nice too! Be careful what you wish for, I know!

What can I report to you? I’ve gained some weight. I know when they all say: YOU LOOK SO HEALTHY! That is code for: you gained a few pounds Natasha! It’s okay…everyone I crossed passed with also told me shoes were fantastic so it all evens out! ; )

My lungs are looking good. My sinuses have been giving me problems all year and I finally go in for sinus surgery next week, which is not something I am thrilled over. I know I’ll be in pain. I’ll be at MGH, a hospital where I am not followed at, and no one really “knows” me. But after the past month of unreal headaches I am looking forward to it a little bit! Hopefully it resolves the insane head pain and I won’t be counting a fifth sinus infection since they seem to be coming fast and furious now.

My lung function is stable. My kidneys are stable. All jump up and down good news! I don’t want any new organs anytime soon; I’m pretty content with the ones I have.  

I go in next Wednesday so I’ll be reporting back soon, hopefully nice and drugged up! I can't be held responsible for any communication later next week!

how and why

I’ve focused a lot of my latest blog posts in the past year on what I’ve been doing in life – mainly eating and traveling. It is easy to forget that I’m only able to do those things because I’ve had two double lung transplants. The mind has a way of hiding traumatic events deep inside—everyone has as least one. But several times a day I think of the fact that I am breathing through someone else’s lungs—a gift of life that two separate families gave to me during their hardest moment. There are a lot of emotions that make me think about this: sadness, happiness, pain, humility, fear, gratitude and so on. It’s always good to have a center to bring you back to the world and mine just happens to be that my lungs are not my own. It is a scary wonderful miracle of a thing that helps me to move forward when I am stuck. Or helps me to be thankful when I am not. I think there may be this perfection that when you beat something (read: ANYTHING) that from the point of survival on you are always joyful and happy and thankful. That is not so. I have hard days and easy days. I have bright and dark—same as anyone. The point is there is always something to bring you back to why you are here and why you are continuing to fight. I heard this really great quote a few weeks ago: if you have a “why” you can get through any “how”. And I believe that is the truth. Your how may not be waiting for a lung transplant, but we all have something. And hopefully we all have a why….

ricotta gnocchi

I have made a lot of potato gnocchi, but a few weeks ago I had some really amazing ricotta gnocchi in manhattan and wanted to try and replicate it at home.  Honestly it is so much easier than potato gnocchi and I think even tastes better.  Even for those of you that do not like ricotta, you would not even know it is made from it!

Serves around 4
One 16-ounce container whole-milk ricotta
1 large egg
1/2 cup finely grated Parmesan  cheese
1/2 teaspoon salt 
1 cup flour

Combine all of these things together until well incorporated. Refrigerate for 15 minutes. You want the consistency to me not wet, yet not dry when you take it out and roll it into your typical gnocchi "log." It should be somewhat wet, but if it is sticking to your hands at all add a little more flour. 

Once you roll the dough into a log and cut your sections freeze them on a plate for about 15 minutes before you boil them.  When you boil them and they bob to the surface they are almost done, let then cook for another minute or so. 

Proceed to cook them in whatever sauce you desire in a saute pan. 

 

the future of junk food pop up

There is a pop up series going on called: The Future of Junk Food with chefs Samuel Monsour and Mark O'Leary. I didn't happen to catch the first one, but was able to make it to the second (at East by Northeast). The concept is to take the idea of junk food and elevate it with eclectic, local, better for you ingredients. 

Flamin' Hot Cheetos - Pig Ears, Uni, Lardo

Cheese Sticks - Robiola, English Peas, Morels

Uncrustables - Pancetta, Sicilian Pistachio, Rhubarb

Rangoons - Soft Shell Crab, Apricot, Mascarpone

Chalupa - Beef Cheeks, Radish, Ramps

Fried Chicken Dinner - Favas, Black Truffle, Marjoram

Chipwich - Fois Gras, Black Garlic, Cocoa Nib

mother's day

since my mom passed away I usually like to do something a little non traditional for mother's day - basically anything that doesn't remind me of it! This year my very long time friend Jess (who also lost her mom to breast cancer years before I did) decided to spend the day in Manhattan. 

Bolognese at dell'anima

Big Gay Ice Cream

These two pups meeting for the first time!

I love greenwhich village

Had to stop to bring home a cookie!

ny weekend - part 2 eating

obviously one of my favorite parts of spending any time in Manhattan is eating! I mentioned a while back that while in Napa for Pigs & Pinot, the chef/owner from Crispo made one of the best pasta dishes I've ever had. And Aly remembered me mentioning that and got us reservations when I went to visit her.

The food was great, very classic, and the atmosphere was stellar.  We sat in an area in the very back that almost seemed like you were outside - maybe they open it up for summer I am not sure. It was very very cool and delicious. 

Proscuitto

Ricotta gnocchi with duck sausage, ramps and roasted tomatoes

Classic - spaghetti and meatballs.