Cooking with Arthritis

helping the physically challenged regain their independence in the kitchen

Blog

This Weeks Featured Member is Sick of the Pain

Posted by mobilegourmet on June 22, 2009 at 8:49 AM

I am honored to introduce you to this weeks member Sick of the Pain. She is a very brave woman, a hero in every aspect. This woman may endure great pain but it has not stopped her.Through her writings she is helping so many. Please welcome her. :D

sickofthepain: I'm in good spirits today, still in pain but happy!

Thank you Melinda for wanting to feature me in your member of the week. I told my husband earlier that you must see something in me that I dont. And he got a little angry so he must see it too. Hopefully I was dealt this awful pain card so that I can help others that have it too, Or the ones that need to be diagnosed and are going to go thru test after test,all the doctors and specialists coming up empty handed, or finding something and literally taking pieces of you out at a time, surgery after surgery, until theirs nothing left inside, all shaking their heads, then send you to the next specialist who knows exactly what it is, then the whole roller coaster starts again. Always ending the same. That goes on for about 20 years, Well thats how my story is anyway! I'm hoping that maybe I can help some or many save themselves 20 years of not knowing whats wrong with them. You'll hear many times that its all in your head, you can feel them all looking at you the same. Friends and Family, loved ones all think maybe your a hypochondriac and the drs probably think it too. All the millions of excruciating trips to the ER because your pain meds just cant even take the pain away a little bit. They also end the same, drs and nurses all think maybe your just a street junkie searching for narcotics. But you know something's terribly wrong with you! There is! It is called Interstitial Cystitis and it is very real and very horrible, and its not deadly, but during a flare your not to sure of that The pain that comes with it, is for me constant 24/7. You think the pain cant get any worse day to day but it does. Sometimes you can take a little walk without feeling like your bladder's going to fall out. Other times you cant take walking back to the bathroom again. You may have to go to the bathroom up to 50 to 60 times a day. Which makes fibromyalgia that much worse, because you really cant get a good night sleep if your up all night going to the bathroom, sometimes when you jump out of bed in the middle of the night your legs and hips and all your other joints wont go as fast as you need to so you dont make it in time, but thats another story! Luckily with the right Urologist he will get you on the right meds, if your insurance will pay for them that is. (The urologist doesnt have to be a he, mine just happened to be one) There is a couple meds that can help alot with that, I'm down to probably 14 times a day and up 2 or 3 times a night which is great. Trust me. I also have endometriosis, so it was a toss up for all those years whether it was a gynecology problem or a urology problem. Both Dr's being positive it was the other ones problem. Meanwhile I'm still stuck in the middle dying from the pain and no one cares, but us. Finally they did a hysterectomy. (not wanted) I kinda liked having that part of me, but you'll do anything if they promise you, the pain will stop. Which I've been told so many times! After my 6 week check up, I went back to my gyno, he said how do you feel. (smiling) me-(crying) said exactly the same only now the pain is worse and I still bleed when I go to the bathroom. And 20 years of H E double hockey sticks. My gyno told me he thought I had IC and told me all about it. I thought finally I'm cured!! Yeah right!! so he sent back to the urologist who laughed at me and said who told you that. Now, here's where you let all those years of anger out, your going to have to do it. Use your power within!! There is a test called hyrodistention of the bladder, make them do it! Even if it is a waste of his time. You are worth it! Its the only one that can prove you have it. And, unfortunatly it sometimes doesn't. But thank god for me it did. He told me without a doubt I do have it. Also unfortunatly they make one pill for it Elmiron that could take up to 6 months to show any improvement. And your hair will probably fall out and you'll gain weight. but who cares, at this point! Right?? And everyone with the disease is completely different so theres not one cure all. You have to try everything till you find something, that might ease your pain some. I wrote 2 other articles about IC if you want to read more about it. Because I could go on forever! http://hubpages.com/hub/interstitial-cystitis-pain and the other is http://hubpages.com/hub/interstitialcystitis I also have severe fibromyalgia which is common, lots of times where theres one theres the other. Hateful Migraines, Arthritis, allergies, IBS, Skin Sensitivity, and Asthma. But the best part is I have an awsome husband who loves me inspite of it all!! And three completely wonderful daughters. All four being the love of my life! So in between crying and suffering and sleeping. Look at the good things in your life! Slap a smile on your face! And in the wonderful words of Joe Dirt you gotta Keep on Keeping on!!

Categories: Share you Story Here

Post a Comment

Oops!

Oops, you forgot something.

Oops!

The words you entered did not match the given text. Please try again.

Already a member? Sign In

14 Comments

Reply MissyRA
08:57 AM on June 22, 2009 
What a beautiful woman, welcome ! Thank you so much for sharing !
Reply Tweety
04:29 PM on June 22, 2009 
Hi its nice to meet you, Your picture is beautiful !!!!
Reply Chef T
05:19 PM on June 22, 2009 
Thanks for sharing. I am so sorry. It sounds so painful ! What can they do for your pain ? You are taking this like a trooper.
Reply Akurt
10:00 PM on June 22, 2009 
Welcome ! Thank you for Sharing ! You are very strong and are setting a good example for others !
Reply grampata
04:43 AM on June 23, 2009 
welcome, laughter will heal you
Reply Sally Loy
08:40 AM on June 23, 2009 
Welcome Dear ! I hope you enjoy the site. It is filled with really good people ! Thank you for sharing your story .
Reply Sally Loy
02:46 PM on June 23, 2009 
Hey there sick of pain we have a new member with your same disease rickyracer. I just thought you may want to meet her . I hope you are doing well today !
Sally
Reply Zoey Linx
03:29 PM on June 23, 2009 
Welcome, what a inspirational story ! Thank you for sharing , you are a fighter, I could learn from you .
Reply Lizzy
04:51 AM on June 24, 2009 
Welcome to our site. Do not feel as if you are alone. Heck, if you would love to count surgeries and misdiagnosed diseases - we could pile up a beautiful domino stack!

You came to the right site; you are strong and you are loved. After all - that is what really matters as you yourself have come to realize in a positive light. ROCK ON!!!!!!!!!!!!!!!!!!!!!

I am very happy to welcome you!!!!!! With open arms......
Reply Zoey Linx
08:34 AM on June 24, 2009 
I looked at your hub page last night, nice writing
Reply rickyracer
01:50 PM on June 24, 2009 
welcome! I'm new too! And we're both on hubpages! Blessings!
Lisa
Reply LANCE TROTTIER
08:35 PM on June 30, 2009 
SORRY, FOLKS! I'M CATCHING UP! WELCOME AND GREAT TO MEET YOU!! KUDOS TO YOU AND YOUR FAMILY!
Reply Alice
04:17 PM on July 03, 2009 
Welcome , How was your trip to disney
Reply sickofthepain
09:32 PM on July 22, 2009 
[Alice]
Welcome , How was your trip to disney
[/Alice
Walt Disney World was beyond wonderful.Thank you for asking!!

Book mark or share this web site

 

Bookmark and Share

Share on Facebook

Share on Facebook

Food Buzz


ARTHRITIS SURVIVORS NETWORK - JOIN TODAY HELP BRING AWARENESS TO ARTHRITIS !

Chat instantly with other members here simply type and talk

FAVORITE QUOTE  :

NO MATTER WHAT YOUR AGE OR CONDITION

IT IS NEVER TO LATE TO BECOME

WHAT YOU MIGHT HAVE BEEN !

Foodie Blog Roll

Upcoming Events

Friday, Feb 17 at 10:00 AM - 2:00 PM
Friday, Feb 24 at 10:00 AM - 2:00 PM
Saturday, Feb 25 at 12:00 PM - 1:00 PM
Friday, Mar 2 at 10:00 AM - 2:00 PM

Cooking terms and abbreviations:

c. = cup

T. = tablespoon

tsp. = teaspoon

lb. = pound

lg. = large

Pinch = app. 1/8 of teaspoon

Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.

Al dente: usually referring to pasta—slight crunch to the bite.

Au jus: the drippings released from meats as they are slow cooked.

Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.

Bard: the process of wrapping meat in a thin layer of fat to retain moisture.

Baste: to pour or spoon liquid over food while cooking.

Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.

Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.

Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.

Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.

Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.

Break: usually means a cream sauce has separated during the cooking process.

Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.

Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.

Chiffonade: to roll leafy vegetables and cut into small strips.

Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.

Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.

Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.

Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.

Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.

Fillet: To remove the bones from fish, meat, or poultry.

Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.

Julienne: to cut vegetables or any food into small, even strips.

Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.

Marinate: to soak foods in a seasoned liquid to enhance flavor.

Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.

Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.

Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.

Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.

Poach: to cook food in liquid.

Puree: to puree, grind, or mash solid foods to a smooth consistency.

Reduce: to boil liquid to concentrate its flavor and thickening.

Render: to cook down, melt the fat in meat.

Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.

Sauté: to cook food quickly on the stovetop over high heat with little fat.

Sear: to brown quickly over high heat.

Simmer: to cook food over low heat for long periods of time.

Recent Videos

212 views - 0 comments
205 views - 0 comments
220 views - 0 comments
1884 views - 1 comment

Send to a friend

Post & Promote (digg, etc.)

Conversion Charts

Metric Conversion Chart

US Canadian Australian

 

1/4 tsp 1 mL 1 ml

1/2 tsp 2 mL 2 ml

1 tsp 5 mL 5 ml

1 Tbl 15 mL 20 ml

1/4 cup 50 mL 60 ml

1/3 cup 75 mL 80 ml

1/2 cup 125 mL 125 ml

2/3 cup 50 mL 170 ml

3/4 cup 175 mL 190 ml

1 cup 250 mL 250 ml

1 quart 1 liter 1 litre

 

Weight

1 ounce 30 grams 30 grams

2 " 55 " 60 "

3 " 85 " 90 "

4 " 115 " 125 "

8 " 225 " 225 "

16 " 455 " 500 " (1/2 kilogram)

Temperatures

Fahrenheit Celsius

32 degrees 0 degrees

212 " 100 "

250 " 120 "

275 " 140 "

300 " 150 "

325 " 160 "

350 " 180 "

375 " 190 "

400 " 200 "

425 " 220 "

450 " 230 "

475 " 240 "

500 " 260 "