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I made borscht on Thursday. I was not expecting it to be as easy to make as it was (peel beets, chop beets, boil beets, blend beets, eat), and I wasn't expecting to like it either, but I enjoyed it very much, even though we couldn't get hold of any sour cream to put in it.
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Quelle coincidence, Limey, last night I made my mom's beet soup recipe, which is mainly stock, beets (grated or sliced), potatoes, and sour cream. I was using veggie stock that can be a little bland so I added some onion as well, and I added some dill because I had some and dill is delicious with beets.
I usually boil the beets first and then peel them, as the peels usually slide right off after boiling (although last night they were being problematic but I think it's because (a) the beets were old and (b) I didn't shock them adequately in cold water after cooking). Then I grate them and add them to the potatoes simmering in the stock when the potatoes are cooked.
Today I made other side of the family's recipe, New England boiled dinner, since Wegman's was selling lots of corned beef for St. Patrick's day, and I could find one of a reasonable size for me and dad. So boiled the corned beef, adding cabbage, turnip, onion, and carrot the last 45 minutes. I was supposed to add potato too and forgot so cooked those separately. I know it sounds very plain but it is super yummy. The fat and salt from the meat seasons the veggies and the meat gets super tender.
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Grilled New York strip steak. Fried onions. Beer. An hailstorm while I was grilling. Glad I have a porch to grill on.
I have to drink beet tea most mornings.
Grilled New York strip steak. Fried onions. Beer. An hailstorm while I was grilling. Glad I have a porch to grill on.
Dang! Hope the hail wasn't too big. Sounds yummy!
I have to drink beet tea most mornings.
That must make your life... colorful.
Is it for boosting iron intake?
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Grilled New York strip steak. Fried onions. Beer. An hailstorm while I was grilling. Glad I have a porch to grill on.Dang! Hope the hail wasn't too big. Sounds yummy!
I have to drink beet tea most mornings.That must make your life... colorful.
Is it for boosting iron intake?
No, to keep my heart beeting.
No, to keep my heart beeting.
{claws at chest in pain, Fred Sanford style} Urgk!
Huh. I don't ever remember a published Bestiary monster that stuns, wounds, or kills with puns. May have to poke Drejk's brain with that idea.
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The mayo chicken was pretty good, didn't taste like mayo at all. It also grilled up nicely without the usual flareups of a more liquid oil-based marinade. I didn't have chimichurri or pesto to add to the marinade, so I mixed in a pouch of powdered Italian salad dressing mix. I think Dad would have enjoyed it as is, but he dumped bbq sauce all over it. Oh well.
Last night's dinner was the leftover Aldi bbq shredded pork that I had froze up weeks back. Had it with garlic toast and fried apples.
Tonight was just ground chuck cheeseburgers on the grill with Utz plain chips. Instead of the usual plain salt & ground pepper seasoning, I instead mixed the pound of ground chuck with a pouch of Tabitha Brown burger seasoning & salt (the pouch is salt free). And it was... fine. I'm sure it'd add a nice bit of flavor to vegetarian burgers or ground turkey burgers, but it was maybe too subtle for ground chuck. My palate is definitely more gourmand than gourmet, so I'm probably not the best judge.
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Dang! Hope the hail wasn't too big. Sounds yummy!
It was delicious. I used to slice a potato thin and grill that too, but that seems like an excess of food as I get older.
The hail was small, but really unexpected. Weather changed from sunny to a hail storm in a matter of minutes. Was more like a summer weather pattern.Thin sliced grilled potatoes: Wash and scrub potato. Slice thin. Throw on grill. Flip when ready (soon) butter and salt and spice to taste. Flip and repeat. They cook really fast and are easy to burn. Just say it’s caramelized if you do.
So basically grilled Lyonnaise potatoes?
Apartment dweller so I can't grill, but sounds delish.
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No, to keep my heart beeting.{claws at chest in pain, Fred Sanford style} Urgk!
Huh. I don't ever remember a published Bestiary monster that stuns, wounds, or kills with puns. May have to poke Drejk's brain with that idea
Well, it's the ugly truth, I'm afraid.
I'm getting old. Turning 46 this year. And the health complications that are in both sides of my family are waiting for me around each birthday candle. I already had a bad scare/ incident a few weeks ago with my blood pressure and fluid collecting in my legs. I now have new medication that's helping a GREAT deal- but it can't all be medication. Beets are excellent for heart health and circulation, and I drink a beet tea(with green tea and ginger tea mixed in) most mornings to help me...well, live. I want to avoid future scares and a bitter cup in the morning helps that.
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I'm getting old. Turning 46 this year.
As a 47 year old who is three months away from being 48, I take objection to this statement.
It may be true, but I nonetheless object.
And the health complications that are in both sides of my family are waiting for me around each birthday candle. I already had a bad scare/ incident a few weeks ago with my blood pressure and fluid collecting in my legs. I now have new medication that's helping a GREAT deal- but it can't all be medication. Beets are excellent for heart health and circulation, and I drink a beet tea(with green tea and ginger tea mixed in) most mornings to help me...well, live. I want to avoid future scares and a bitter cup in the morning helps that.
Sorry you had some scary venous thrombosis and other things. Compression socks are good things for that as well (as always no one thing is a panacea). I know you've been working hard to take care of yourself and good for you for sticking with it.
Looking it up, interesting to see the info on beets and blood pressure. Would be interesting to dive into those studies. They are certainly good for you, high in lots of vitamins, fiber, etc. (I just wish they didn't take so long to cook. Can be eaten raw if grated but then you have to peel them raw...)
Do you make your own beet juice or purchase it?
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Oh no the good folks at Harney and Sons provide for all my tea needs.
I also got a compliment today about the weight I have lost. I mean it's mostly water weight due to the medication, but I HAVE been doing what I can to take good care of myself in the mornings. I'm thinking it's time to go back to my old school diet of 2 eggs, 2 fruit and 2 yogurt in the am, and a looooooot of veggies/salad for lunch/dinner. And frosted mini wheat for dessert.
Yaaaaaaaaaay.
It is weird judging my swelling condition by the serious scar on my leg.
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Sorry I made light of your health issues, Freehold. I can't stand beets but I'm glad you can. I turned 43 at the end of last year, so I should be more aware and active in staying healthy. Unsweetened 2qt koolaid packets jumped up to 50¢ each in the last two weeks, and I refuse to pay that much, so that'll be gone from my diet by the end of next week. I'd already cut it back to making it with less than half the sugar over a year ago, but I know I don't need even that much sugar anyway.
Also me: continues munching on this morning's greasy, fatty, salty homemade breakfast sandwich.
Yesterday was a long day of running around checking/walking pets and stopping at stores in the rain, so dinner was just a frozen pizza. I don't know why Dad prefers that specific type over better tasting pizzas, but he enjoys it and I think it's ok, so good enough.
Tonight I'm making corned beef hash using chopped up tater tots in place of cubed russets. I'll hold way back on the added salt during cooking, but it's definitely not what I'd consider healthy salt-wise or fat-wise. I've got rolls rising, not sure yet what else to make as a side.
Sorry I made light of your health issues, Freehold. I can't stand beets but I'm glad you can. I turned 43 at the end of last year, so I should be more aware and active in staying healthy. Unsweetened 2qt koolaid packets jumped up to 50¢ each in the last two weeks, and I refuse to pay that much, so that'll be gone from my diet by the end of next week. I'd already cut it back to making it with less than half the sugar over a year ago, but I know I don't need even that much sugar anyway.
Also me: continues munching on this morning's greasy, fatty, salty homemade breakfast sandwich.
Nonsense you weren't making light at all! Beet tea is a weird thing to drink. If you told me years ago it would be part of my morning routine I wouldn't believe you.
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I mucked up the battered fish part of today's fish and chip supper.
Handing back my Brit Card now.
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I mucked up the battered fish part of today's fish and chip supper.
Handing back my Brit Card now.
I'm afraid failing to batter your fish properly also disqualifies you from have an Alaskan Card.
My latest culinary atrocit- er, endeavor of note: Lamb burger on a bagel cooked on top of a woodstove in a one-room cabin while my elderly father was monopolizing the propane burners...
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Heh. Nothing special tonight: ham steak and lima beans. I should have roasted some potatoes too, but I was too hungry. :-)
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Heh. Nothing special tonight: ham steak and lima beans. I should have roasted some potatoes too, but I was too hungry. :-)
That sounds utterly delicious. Love a good ham steak. They can get weirdly pricey around here sometimes though.
I had a friend keep my company so I would focus on cleaning and got my living room really well cleaned up so we celebrated with a cocktail and a lamb sandwich at the local gin joint. Not low key or cheap, but I'm going to say well deserved for once.
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I made black beans with sofrito over white rice and underseasoned chicken with vegetables.
It was good. For me, at least. I have Leftovers for lunch today.
In a few hours I will be having a couple of hardboiled eggs, a couple of cuties, and a couple of Greek yogurts with hot beet/green/ginger tea for breakfast.
Joy.
I remember a recipe I used to make years ago -- chicken livers and sofrito. Was in the Playboy Cookbook. Have to look around and see if I still have it.
I remember a recipe I used to make years ago -- chicken livers and sofrito. Was in the Playboy Cookbook. Have to look around and see if I still have it.
I would be interested in that actually.
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Making 2 hard boiled eggs, peeling 2 oranges, making yogurt with strawberry and blueberry mixed in, and tuna salad and maybe some salmon salad too.
Yum.
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I do still have the Playboy Gourmet Cookbook. If I didn't, it's available on Amazon.
Sofrito (makes one pint):
1/4 lb. cooked or canned ham, diced
1/4 cup lard
1/4 cup olive oil
1/2 tsp. finely minced garlic
1 cup finely minced onion
1 cup finely minced green pepper
1/2 tsp. oregano
1/2 tsp. powdered saffron
2 whole canned pimientos, diced
1/4 tsp. coriander
1/8 tsp. freshly ground black pepper
Melt the lard in a heavy saucepan. Add the oil and heat slightly. Add the garlic, onion, green pepper, oregano, and saffron. Simmer slowly until the onion is deep yellow but not browned. Transfer all the ingredients from the saucepan to an electric blender. Add the ham, pimientos and coriander and pepper. Blend until all ingredients are smooth. Stop the blender if necessary and force unblended food toward the blades. If the ham is very salty no additional salt should be used. If canned ham is used salt should be added to taste. Sofrito may be stored in the refrigerator until needed.
Chicken Livers With Sofrito (serves four)
3/4 lb. chicken livers
1 cup sofrito
Salt, pepper, paprika
Flour
Vegetable fat
Slowly heat sofrito and keep warm until served. Wash chicken livers, dry with paper towels and sprinkle with salt, pepper and paprika. Dip in flour and pat off excess. Melt vegetable fat to a depth of 1/4 inch in a large heavy frying pan or electric skillet. Sauté livers, turning when necessary, until light golden brown. Avoid overcooking or livers will become tough. Arrange on hot fresh toast cut diagonally, pour sofrito on top and garnish with large sprigs of water cress.
I do still have the Playboy Gourmet Cookbook. If I didn't, it's available on Amazon.
Sofrito (makes one pint):
1/4 lb. cooked or canned ham, diced
1/4 cup lard
1/4 cup olive oil
1/2 tsp. finely minced garlic
1 cup finely minced onion
1 cup finely minced green pepper
1/2 tsp. oregano
1/2 tsp. powdered saffron
2 whole canned pimientos, diced
1/4 tsp. coriander
1/8 tsp. freshly ground black pepperMelt the lard in a heavy saucepan. Add the oil and heat slightly. Add the garlic, onion, green pepper, oregano, and saffron. Simmer slowly until the onion is deep yellow but not browned. Transfer all the ingredients from the saucepan to an electric blender. Add the ham, pimientos and coriander and pepper. Blend until all ingredients are smooth. Stop the blender if necessary and force unblended food toward the blades. If the ham is very salty no additional salt should be used. If canned ham is used salt should be added to taste. Sofrito may be stored in the refrigerator until needed.
Chicken Livers With Sofrito (serves four)
3/4 lb. chicken livers
1 cup sofrito
Salt, pepper, paprika
Flour
Vegetable fatSlowly heat sofrito and keep warm until served. Wash chicken livers, dry with paper towels and sprinkle with salt, pepper and paprika. Dip in flour and pat off excess. Melt vegetable fat to a depth of 1/4 inch in a large heavy frying pan or electric skillet. Sauté livers, turning when necessary, until light golden brown. Avoid overcooking or livers will become tough. Arrange on hot fresh toast cut diagonally, pour sofrito on top and garnish with large sprigs of water cress.
That sounds decadent.
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Of course. It's good too. :-)
The recipe following this one in the book is for Roast Suckling Pig with Papaya Sauce. Also decadent. :-)
Unsweetened 2qt koolaid packets jumped up to 50¢ each in the last two weeks, and I refuse to pay that much, so that'll be gone from my diet by the end of next week. I'd already cut it back to making it with less than half the sugar over a year ago, but I know I don't need even that much sugar anyway.
O M G. If anyone out there is thinking about restricting your sugar and caffeine intake, don't try them both at the same time. I halved my caffeine down to one cup of coffee and cut my added sugar down to just my coffee, and I have been sleepy grumpy since Saturday. I was (am) getting angry for no darn reason. I'm back on my regular two cups of morning coffee as of this morning, but I'm still grouchy with the restricted sugar. I find myself constantly mentally preoccupied with the sugar and carb content of the stuff in the pantry even though I'm not hungry.
Cold turkey is never fun, even if it's "just" caffeine.
A well timed reminder, Amby, as I've been thinking I need to both reduce dessert intake and switch to half-caf. Will be careful.
I am not a big caffeine guy- coffee makes me shake and I got addicted to it back in the day when I was working at Lipton as a much younger man(Jonesing for coffee was...interesting, to say the least). But yes I have a sweet tooth,and a big one, as evidenced by my earlier chomping. It's a struggle to control it. But medication helps, as does flavored seltzer and a few other ways to trick the tastebuds.
Frozen or partially frozen flavored Greek yogurt really does scratch the ice cream itch.
Having an easier time of the reduced caffeine (down to only 8 oz cup coffee per day and ~16 oz decaffeinated tea) now. Several days I had some weird "head pressure" symptoms, like the pressure I often feel before I get a bad headache, but nothing too bad.
The sugar reduction has suuuuuuuucked. I'm still eating carbs in normal portions of food, but no sugary koolaid, no sugar in my tea, and no sugary snacks. Had some very bad muscle cramps, but my salt and potassium intake hasn't changed. I started taking a multivitamin but I may need to pick up some dalt/K tablets.
I am not a big caffeine guy- coffee makes me shake and I got addicted to it back in the day when I was working at Lipton as a much younger man(Jonesing for coffee was...interesting, to say the least). But yes I have a sweet tooth,and a big one, as evidenced by my earlier chomping. It's a struggle to control it. But medication helps, as does flavored seltzer and a few other ways to trick the tastebuds.
Caffeine was a good trick to help keep my headaches manageable when I was younger, and it didn't make me jittery except when I got silly with it.
Medication isn't an option for me for sugar; reducing it is my attempt to avoid future medicating. My mom's side of the family struggled with weight control and usually diabetes, and I'd like to prevent that. I'd also like to drop that 15-20 lbs of fat that stubbornly refused to go away.
I can't have carbonated beverages or artificial sweeteners because they both give me an upset stomach, and carbonation in my intestines is very uncomfortable. That said, I'd consider stabbing someone for a cold sugary Dr Pepper right now, and I'd happily drink it fully knowing how much it'd hurt me later.
Frozen or partially frozen flavored Greek yogurt really does scratch the ice cream itch.
My lactose tolerance isn't great these days either. But I couldn't turn down a root beer float if you put one in front of me.
I can't have carbonated beverages or artificial sweeteners because they both give me an upset stomach, and carbonation in my intestines is very uncomfortable. That said, I'd consider stabbing someone for a cold sugary Dr Pepper right now, and I'd happily drink it fully knowing how much it'd hurt me later
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I can't have carbonated beverages or artificial sweeteners because they both give me an upset stomach, and carbonation in my intestines is very uncomfortable. That said, I'd consider stabbing someone for a cold sugary Dr Pepper right now, and I'd happily drink it fully knowing how much it'd hurt me laterperhaps it is time...
I've seen those in Publix. Been tempted to try one, but my willpower has been holding. I don't dare go near the far end of the aisle though, because that's where the Dr Pepper is stocked. And it calls to me even now. Can't you hear it? *eyes glaze over in a trance*
I'm still not happy about drinking plain water, but it's ok filtered and kept near freezing.
Dinner last night was baked tilapia in parchment and a baked potato for Dad, plus his usual applesauce. It's not exciting, but I can prep the potato and have it in the oven in under 2 minutes, and prepping the tilapia takes less than 5 minutes. I had Gorton frozen fish sticks (which aren't nearly as good as I remember) and leftover box mac & cheese.
For tonight's dinner, I remembered to get the rolls out early enough to thaw and start rising. Then I made a pumpkin pie from canned pumpkin and a premade graham pie crust, but it took over an hour to cook because of the stupid reflective cookie sheet I chose and because there's no working top element in the oven. My remaining russets were looking iffy, so I had to fall back on instant mashed potatoes, which are ok if I make them with whole milk and extra butter (instead of just water like the directions specify). I pan-fried some of Aldi's frozen country fried steak patties, heated up a can of sliced carrots (with butter, a little honey, and a bit of cinnamon and nutmeg), and then used the steak pan to make milk gravy.
I also managed to do a little shopping, to clean out the fridge to reclaim a bunch of bowls from the fuzzy lifeforms, and to do a load of laundry. That probably doesn't sound like much to regular folk, but for me it was a darn good day.
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Eating instant mashed potatoes made with water is walking the path of martyrdom.
One of my college roommates and I would go through about four cases of coke a week: 3 for him, one for me. :-)
Eating instant mashed potatoes made with water is walking the path of martyrdom.
There's another way to make them?
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Eating instant mashed potatoes made with water is walking the path of martyrdom.There's another way to make them?
Just for you.
Tater-tot casserole.
4 pork chops.
1 can condensed celery soup.
1 can condensed mushroom soup.
Cheese.
Tater-tots.
Spice the pork chops to taste. I use lots of garlic and cayenne. Lay them in a deep oven pan. Layer the tater-tots over the pork chops. Dump the soup in on top. Swirl the soup around a bit to combine the two types together. Add the cheese on top. You can use grated cheese, but I usually lay slices across the top. Don’t have to wash the cheese grater that way.
Cook in the oven at 450 degrees for about 45 minutes.
You can also use real slices of potato if you want. Or change up the type of soup. Always place the potatoes on top of the pork chops, they stick to the pan pretty bad if you use them as the base.
If you want to pretend like you’re eating healthy, you can sprinkle some frozen peas and carrots into the soup layer before you cook it.
Tater-tot casserole.
4 pork chops.
1 can condensed celery soup.
1 can condensed mushroom soup.
Cheese.
Tater-tots.Spice the pork chops to taste. I use lots of garlic and cayenne. Lay them in a deep oven pan. Layer the tater-tots over the pork chops. Dump the soup in on top. Swirl the soup around a bit to combine the two types together. Add the cheese on top. You can use grated cheese, but I usually lay slices across the top. Don’t have to wash the cheese grater that way.
Cook in the oven at 450 degrees for about 45 minutes.You can also use real slices of potato if you want. Or change up the type of soup. Always place the potatoes on top of the pork chops, they stick to the pan pretty bad if you use them as the base.
If you want to pretend like you’re eating healthy, you can sprinkle some frozen peas and carrots into the soup layer before you cook it.
That sounds similar to many funeral potatoes recipes + pork chops, which is something I only learned was a thing about three weeks or so ago even though I've been making a tater tot casserole for a couple years now. It's definitely better with frozen par-cooked tater tots or hashbrowns instead of fresh potatoes. If peas or carrots aren't your thing, I'd recommend chopped roasted red bell peppers from a jar for a bit of vitamin C, though they're so mild you likely won't know they're in there if not for the color. I prefer my cheese shredded up & mixed in, though I sprinkle a layer on top too. And stick to the pan or not, I'd still put the chops on top to brown them and so that pork fat drips down into the potatoes, but that's just me.
Edit: No, I'm wrong; you can't put the pork chops on top. 45 minutes at 450F will dry the chops out completely if they're on top. And if you cook it at a lower temp to keep the chops tender, the potatoes & cheese won't get brown.
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Because I've never made a batch of meatloaf the same way twice, I'm trying to amalgamate a new meatloaf recipe seasoned like döner kabob. I think I've worked out the loaf part of the recipe, and I'll probably serve it with a traditional shriazi salad. Does anyone have any recommendations on a döner-themed glaze for the loaf in place of the usual American catsup-style glaze? Keep in mind I need to keep the spice levels to a very mild for my dad's palate.
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Sounds like hot dish to me.
Funeral potatoes are IIRC tots or hash browns, cheese, sour cream, cream of chicken, and onion, topped with corn flakes or potato chips.
Disclaimer: I am a filthy east coaster and only eaten each of these dishes once. But I had the funeral potatoes at a potluck bbq in Wichita and fell deeply in love.
Eta: Amby, no idea on a doner glaze, but my dad just tops his meatloaf with cheese and it is delicious.
Still haven't attempted the döner meatloaf yet, will probably just use a slightly sweet (mild) chili pepper-y glaze.
Not doing any new recipe cooking or anything culinarily exciting in general. Wednesday was short for time*, so dinner was just grilled cheeseburgers and shallow-fried (frozen) french fries. Thursday (last night) dinner was just reheated leftover rotisserie chicken (from the Target deli) with fresh made mashed & gravy. Tonight will be pork loin slow-braised in beer (lager) with cubed potatoes cooked in the pork herb-garlic au jus.
Dinner Sunday was just Italian sausages braised in beer with onions and bell peppers. Ran out of ideas for sides, so heated a can of butter beans for Dad.
Last minute texted into pet checking this morning, not sure what to make for tonight's dinner yet.
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I have leftover Mexican from a new restaurant I visited last night. :-)
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Dinner last night (Monday) was a take & bake pepperoni & sausage pizza from Aldi. I did my usual obsessive-compulsive thing of removing all the meat toppings, adding extra Italian seasoning + teeny drizzle olive oil + 4 oz more fresh-shredded mozzarella, then re-topped (pepperoni circumference wall to prevent the cheese burning, then sausage & leftover pepperoni evenly scattered across the rest) and baked.
Tonight will be leftovers. Tomorrow will be busy, so dinner will be something quick. Sloppy joes and french fries?
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I made rigatoni with sausage in tomato and basil sauce with chopped up onions, peppers, mushrooms and spinach with mozzarella on top.
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I'm so mad. I've been sick (weird perfect storm of allergy season + inhaling too much smoke at a bonfire + weirdly fluctuating weather = the strangest case of bronchitis I've ever had). But I figured I had the energy to make some soup. And as I've got chicken scraps so I could make stock from scratch. Assembled what should have been gorgeous stock, with the scraps and aromatic veggies and garlic and ginger and herbs... simmer for 2 hours, easy, what could go wrong?
Long story short... lost track of time, stopped checking on it (it was fine, it was fine it was...), and all the liquid boiled away (I had a lid partially on it and apparently more steam was escaping than I realized. I rescued the chicken itself, but the stock was just char. (The burnt smell in the kitchen is also great for the ol' bronchioles.)
Then made a quick chicken soup with boxed stock and water and bouillon, more aromatics (sauteed to get them going), and shredded chicken from the first attempt plus the carrots from the stock attempt which hadn't burned and while were mushy had loads of the flavor from the cooking process. It wasn't what it should have been but it tasted pretty good... but I'm so sad the stock making was all for naught.
Still have loads of leftover soup for the rest of the week (plus a pasta + chicken sausage stuff from earlier this week). So don't need to do much cooking again till I feel better and can pay attention to time.
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I'm so mad. I've been sick (weird perfect storm of allergy season + inhaling too much smoke at a bonfire + weirdly fluctuating weather = the strangest case of bronchitis I've ever had). But I figured I had the energy to make some soup. And as I've got chicken scraps so I could make stock from scratch. Assembled what should have been gorgeous stock, with the scraps and aromatic veggies and garlic and ginger and herbs... simmer for 2 hours, easy, what could go wrong?
Long story short... lost track of time, stopped checking on it (it was fine, it was fine it was...), and all the liquid boiled away (I had a lid partially on it and apparently more steam was escaping than I realized. I rescued the chicken itself, but the stock was just char. (The burnt smell in the kitchen is also great for the ol' bronchioles.)
Then made a quick chicken soup with boxed stock and water and bouillon, more aromatics (sauteed to get them going), and shredded chicken from the first attempt plus the carrots from the stock attempt which hadn't burned and while were mushy had loads of the flavor from the cooking process. It wasn't what it should have been but it tasted pretty good... but I'm so sad the stock making was all for naught.
Still have loads of leftover soup for the rest of the week (plus a pasta + chicken sausage stuff from earlier this week). So don't need to do much cooking again till I feel better and can pay attention to time.
So sorry you haven't been feeling well.
Many thanks! Slowly improving. The hard part is when I lie down gunk is more likely to drain into my chest, so I've been having some fun "can I sleep while sitting up" experiments. (Sorry TMI. Need to vent to someone.)