Seriously? There must be some mistake. I am Queen of Covid Avoidance and have followed all the CDC guidelines to stay healthy in this pandemic. I’ve been known to chide others to wear masks and stay socially distanced, and I avoid those who are unvaccinated like the plague that it is.
This result was from a Rapid test and was followed up by a call from a nurse at the testing site who recommended we both get a PCR-24 hour test as soon as possible as it is more accurate. I had already gotten a PCR test at Kaiser upon the advice of my doctor and Aaron suggested driving through the airport Rapid test site on our way home. As soon as I got the Rapid test results, he went and got a PCR test. His results came in before mine and he is positive. So there’s now no doubt that we are both infected.
This is no joke. My symptoms went from lethargy and a mild cough and low grade fever to a hacking/wheezing cough that leaves me completely exhausted, whole body aches and a raging headache. All I want to do is sleep. Oh, and I’ve lost my sense of taste and smell! I realized this when I put a drop of pure peppermint essential oil under my tongue to help with my congestion and didn’t taste a thing. I won’t go into detail on the stomach issues after eating a fast-food cheeseburger. Oy vey!
Macaroni and cheese is one of our favorite comfort foods. I’ve made it a kazillion ways using different varieties of cheese, baked, straight from the pot, with a bread crumb topping, and without.
Sometimes my recipes are created out of necessity, as in this case. I bought a 4 lb pork loin that I thought would be great for my hubby to smoke. I’ll be the first to admit that I have no clue as to the fine art of barbecuing, grilling and smoking. He mentioned that this cut might dry out but went ahead and brined and smoked, spending all day tending to our main course for the evening. And lo and behold, he was right. It was far from tender and juicy and instead almost inedible.
Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.
Chicken wings don’t have to be a guilty pleasure. I’ve found that baking them is as delish as deep frying, and far more heart-healthy (not to mention less messy).
Both of my parents were born in Belfast, Northern Ireland and the majority of my family lives in the United Kingdom. I am first-generation American and proud of my Orange-Irish heritage and can’t wait to one day sail “home” into Belfast Harbor.
Vivo O Sonho 