I’m still hanging in there. I attend PT/OT twice a week at a local hospital, and they are working on trying to get my motor skills back, walking, crawling, all sorts of things. I will be fitted with an AFO (Ankle Foot Orthosis) this week to help with me right leg/knee. It has been hyper-extending since the stroke, and they fear I will do more damage if we don’t start supporting it.
My days consist of therapy or doctors appointments still. I have been grateful for a girlfriend that took me to the cider mill and also to the state park yesterday. I don’t/can’t do much still without feeling exhausted in a short amount of time, but it does help so much getting out before the crazy Michigan winter hits. I am dreading that the most (I usually love winter) because I will feel so isolated. Currently, I am trying to come up with excursions to get me out of the house. I *hope* to visit some local universities and speak to them about “Stroke”.
Sharing an “oldie” from the archives…maybe this week I can finally complete a piece!
I had the most delicious soup with a girlfriend yesterday while dining at Aubree’s in Dexter, Michigan. I searched the internet when I got home and found this recipe:
Pumpkin Soup with Sauteed Apples and Bacon
1 (15 oz) can pumpkin puree
2 Cups chicken broth
1/2 Cup half and half
1/2 Tsp pumpkin pie spice
salt and pepper, to taste
2 Tbsp maple syrup
Enhance Your Dishes with Swanson® Broth
Bacon, cooked and crumbled
1 Small apple, cored, peeled and chopped
1 Tbsp butter
Combine pumpkin, chicken broth, half and half, pumpkin pie spice and maple syrup in a medium saucepan and stir to combine. Place over medium heat and allow to simmer for about 5-10 minutes. Taste, adjust seasonings, if needed. If the soup is too thick, add a little more half and half or chicken broth.
For the apples-
Place butter and apple chunks in a small saute pan and cook over medium-low heat until apples are softened, about 5 minutes.
Divide soup among the bowls and top with bacon and apples. Serve.