Cooking with Arthritis

helping the physically challenged regain their independence in the kitchen

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This weeks Featured Member is Lisa L Nelson

Posted by mobilegourmet on June 24, 2009 at 2:04 PM

Good Afternoon All !

Everytime I feature a new member I am touched by thier story and humbled , this member  is no different. Lisa has helped many through her writings in the short time she has been a member. It truely is a blessing to have her as a part of our healing family. So at tis time I would like to introduce you all to Lisa .

:wink:

rickyracer

:D

 

Hi , I am the Local Missions Representative, in our home church, a freelance writer and speaker, as well as being, highly involved with human rights needs. I’ve always aspired to be a published writer. I’ve been published by a few magazines and smaller competitions. I’ve been involved with many local and abroad causes, like a local food bank, which I help with, gaining much needed donations and supplies. I’ve spoken to encourage teens at local high schools, in groups such as; The Christian Athletes Association. I am a 42 year old, happily married, mom of two wonderful sons! (And a lil yorkie)! As the Missions rep in my local church, I am the liaison, between the Missionaries and the local church. I try to show the message of Missions, is one that really involves us all, whether it be locally, or in a more abroad sense of the term! I teach Sunday school for the Teens, and help w/ youth group! I’ve written, since I was a young child.(Under a blanket many times, my folks said, with a flash light, when I should have been fast asleep!) I’ve even been featured, growing up, in my own High Schools Yearbook.

I suffer from a bladder disease with no cure, and like to encourage others, that in adverse situations, YOU CAN MAKE IT...thru what ever! The God of the mountains is still God in our valleys! I love the Lord, and love to share His goodness to all! I was diagnosed approximately 3 years ago, with Interstitial Cystitiis, which I thought to be just ongoing bouts of Urinary Tract Infections. When the infections got to be more frequent, I started seeking out answers to the continual repetition that seemed to be plaguing my physical being. I was referred to a Urologist, who after performing a Cystoscopy in the hospital, diagnosed the disease of IC. There is no yet known cure for this disease. The treatments, are basically, treat the pain type treatments. I have a daily regimen of pills, diet, and such to try my best to keep the pain to at least a minimal. The Specialist told me, after my 2nd Cystoscopy, that my case is a more severe case of the disease. The diagnosis is that the disease progresses, in leaving the person with more frequency of urination, more bladder spasms, more blood in the urine, and in general more daily pain, as the person ages. He’s even spoken to me, that I could in time face more bouts of incontinence, and pain, with the progression. The pill regimen, of Elmiron, (which is a pill specifically for Interstitial Cystitis sufferers, ) is mainly like an analgesic to try to coat the bladder area. I take daily pain medication; I’ve been on Tramadol for over a couple of year’s straight now. I actually started taking tramadol, when I started having recurring bouts of Pancreatitis, actually known, as chronic pancreatitis. A doctor, when removing my gallbladder, a few years ago, dropped stones, blocking my pancreas. This bout, probably would have taken my life, had it not been for a specialist, who was able to diagnose, the sudden weight loss, and extreme sickness, that I was experiencing, after my gallbladder removal! When I’d gone into a full blown bout of Pancreatitis, the specialist said, that this was probably the cause of my Pancreatic symptoms, seeing as how, I do not drink, which is a more known cause of Pancreatic symptoms. I had several surgeries, with this minor physical setback in life, including, duct cleaning, and syphincterotomy of the pancreas. The surgery which is somewhat major is called an ERCP, to clean those ducts. It is performed only by a specialist. It was quite successful, but, however, I’ve found, that several foods, can still really aggravate the pancreas, and set me back in to symptoms of pancreatitis, if I do not watch, what I eat. I was put on Tramadol, as a pain, killer for all the pain I endured, with this whole experience. It was after that all, that the IC, was diagnosed. I’d had many recurring infections, and just chalked them up for normal infections. Thank God a specialist finally saw that there was more there, than met the eye. Along with the regimen of pill therapy, I’ve been treated with what are called DMSO , or actually bladder coating treatments, thru intravenous bladder catheterizations. Their main side affect, is hair loss, and garlic like odor, that accompanies, after the treatment, for a day or two. (Of which my hubby loves garlic, so that was always ok, LOL) The other main side affect, was minor hair loss, of which, it seemed, my tub drain, caught much of this, but it was never severe! Thank God. I’ve always loved to hike, bike, fish, and hunt, play my guitar, and even love to dabble with WV nature photography! (Which I’m trying now to start my own website, where I can highlight and sell my lovely photos!) God has been good to me, in spite of some minor physical tests I’ve endured. I love to take that message to all who will listen, through my written and spoken word! My hope is to manifest life at it's fullest in my writings. May God Bless you as you journey through life, and may we all do something ever day we live, to affect each others lives for the better! If you are interested in my freelance, or some Wild and Wonderful West Virginia outdoors photography, please contact me, I would be more than happy to assist you. I believe all of our lives, intertwine in our meetings and such, and God uses that divinely. I was led to Mel, thru my newer posting on HUBPAGES, where I’m known there as “rickyracer”, if you want to read more of my writings and such there! (My hubby is Rick, I call him rickyracer ` LOL) I’m also starting to post/publish some on Helium online writing community, where my writing name is renewd1966 which I thank God He’s renewd my life, and 1966, is my birth year! I thank God I was led to Mels pages, she is so very talented herself, and I feel it yet another, “divine appointment” in my life! She invited me to her site, to post about dealing with my chronic pain/s. Although I do not have Arthritis, my mother suffers from this debilitating disease, and I know much myself, about chronic type pain. I believe 100% that we can use diet, exercise, and lifestyle to help our illnesses, and our pains. I’m excited about being a part of this…new community of friends, as we all better learn, and encourage each other! Blessings! Lisa N.

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14 Comments

Reply mobilegourmet
02:15 PM on June 24, 2009 
I would like to e the first to welcome you to our little family. I hope you enjoy the site .
Reply Chef Ralph
02:18 PM on June 24, 2009 
Welcome Sweet Lady ! I look forward to reading more of your writings
Reply Zoey Linx
02:35 PM on June 24, 2009 
Welcome ! Nice to have you as a friend. I read all of your posts they are great . I will look at the other sites also . K
Reply Akurt
03:24 PM on June 24, 2009 
Welcome , Welcome sweet lady !!!!!!!!!
Reply going4it
03:29 PM on June 24, 2009 
Welcome !
Reply gourmet2U
05:54 PM on June 24, 2009 
Hi I am new also , I enjoyed reading about you .
Reply grampata
06:40 AM on June 25, 2009 
Nice writing keep it up.
Reply Alice
07:53 AM on June 25, 2009 
Welcome Lisa ! Your writing is beautiful !
Reply Stealthscout
01:49 PM on June 26, 2009 
welcome !
Reply Chef T
07:00 PM on June 26, 2009 
Welcome , I enjoy your stories . We are glad to have you in our web family so to speak .
Reply Zoey Linx
08:48 AM on June 27, 2009 
i have been reading all of your new stuff . you are really good
Reply Akurt
01:52 PM on June 28, 2009 
I just wanted to olet you know I looked for youe hub , yes I found it and enjoyed it. You are quite a writer , great job !
Reply LANCE TROTTIER
08:37 PM on June 30, 2009 
WELCOME LISA!!!!
Reply hotezerifama
07:18 PM on September 08, 2010 
Anyway, I have been winning pretty solid with a
url=http://allpennystockpicks.com says...
penny stock picks
group i get for free... so last evening and this morning they
were talking about MCII.PK and I was thinking about picking up a bit of paper because I also discovered some hot
juicy news about this group...

I know that my sister had boughtinvested in MCII and earned loads of cash

has any body here ever made money with them?

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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.

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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 "