HRT Follow-up Appointment

Sister 2 is just back from her follow-up appointment with Dr. Allan Klapper at New York Downtown Hospital. Doctor and patient agree that there is improvement in this bladder with Estrace. What is better is the chronic pressure feeling. The examination left no doubt, as the exam itself was much less uncomfortable than the initial exam one and a half months ago.

When asked about the bladder's ongoing sensitivity to food, Dr. Klapper recommended Prelief twice a day. Another appointment is scheduled for 2 months and Estrace is reduced from every other day to 2x per week. We will give this a try. Just 6 days ago after eating home fries at the diner which had who knows what in it--MSG, ascorbic acid, or paprika perhaps?--there was pain in the evening for three days. So, we are hoping for more improvement. With exercise, impeccable diet, and super-hydration I am able to feel comfortable at this time. That's good news!

Recipe for Mashed Poturnips

Serving Size: 2

5 small Potatoes (Yukon Gold or another good masher)

4 small Turnips

1.5 T Butter at room temperature

1/3C Milk

Salt and Pepper to taste

Cut potatoes and turnips into roughly 1.5" chunks. Place in water to cover with 1/2 rounded t salt. Boil. When the poturnips are pierced easily with a fork, drain off the water. Reduce heat to low. Add butter and milk. Use a potato masher and mash with up and down strokes rather than stirring to keep the potatoes from becoming gluey. Season with salt and pepper.

Variations: Use half and half or cream instead of milk for a richer flavor. Use buttermilk for a sour cream flavor. Or add 1.5 T of cream cheese.

Recipe for Vegetable Broth

Since many packaged broths contain tomatoes, or high levels of salt, or other unfriendly ingredients, we started making our own.

If you are like us, you are eating a lot of fresh vegetables to keep your body alkaline. Save your peelings and parings from a week's cooking in a zip lock bag in your vegetable drawer in the fridge. You can keep everything! Carrot butts and peelings, potato peelings, the leaves and stems from a head of cauliflower, cilantro stems, broccoli trimmings... Since you are going to boil the broth, the quality of these can be lower than what you would normally think of eating. When your 1 gallon freezer size bag is about 3/4 full, you're ready.

Use a large stock pot, and place the veggie bits with water to near the top of the pot. Add some fresh herbs such as thyme, sage, dill, and bay leaves. Season with salt and pepper to taste. I use a tablespoon of salt. Bring to a boil.

Simmer for about 1.5 hours partially covered. Taste the stock, and adjust seasonings or cook longer to bring out more flavor. Use a slotted spoon to take the chunks out, then filter the rest through a fine sieve. Use the stock to make a vegetable soup, or to cook your rice, or to steam your vegetables. You will love the flavor!