So I apologize for being sort of a lazy blogger lately…but things blew UP this weekend.
Friday night, my hubby called me and said his stomach had been hurting all day. Not sure if you remember, but a few months ago, I ended up taking him to the ER due to severe stomach pains. That time the pains lasted a good 8+ hours and then disappeared. But when my guy says it hurts, he’s not messing around.
Anyway, the pain escalated from about 5pm to 11pm and he started vomiting this green bile stuff (all Exorcist-like) and I knew I had to take him in to see someone. I drove him to a 24-hour urgent care, (where he threw up in the parking lot) in which the wait was a lovely 2 hours. Yeeeeah, that wasn’t going to work. So, we drove to the same ER that I had taken him to a few months before.
I couldn’t believe the pain he was in. He couldn’t sit up in the passenger seat of our car and couldn’t stand up straight while walking. He wanted to throw up just about every time he moved or walked around. His stomach was constantly in pain.
Luckily the hospital was able to get him in to get an IV pretty quick (fyi, found out he has a heart rate of 41. All the nurses thought that was pretty cool! I guess average is 60.)
They wheeled him into an exam room (where he threw up again) and then covered him in blankets. His teeth were literally chattering and he looked pale and yellowish. I was so scared. I honestly wasn’t sure what was going on. He was out of it and had a hard time answering questions due to the pain.
They brought him back for a CT scan and gave him morphine and anti-nausea meds, which seemed to help. He fell into a fitful sleep for a few hours while we awaited the CT scan results. At about 3:30am , the doctor came back in and told us that he had appendicitis and was going to need surgery.
I was relieved to know what it was but freaked out too! This kind of thing NEVER happens to us. In all our 12 years of marriage, Cory had never been to the hospital until a few months ago, and never needed surgery before! Just so crazy.
He had surgery the following morning and everything went well. They took out the appendix laparoscopically, so he only has three little incisions on his stomach. He stayed in the hospital for a night even though he didn’t want to. 😉 We got him back home on Sunday and he’s recovering well. Maybe a little TOO well!
Basically, he’s crazy. Today he cleaned our deck off, edged our lawn and went on a family bike ride with us. He is feeling good but I’m trying to remind him to take it slow! His definition of “relaxing” is different from mine. He likes doing things to relax, whereas I like doing nothing to relax. Ha!
But either way, I am so relieved it’s over and he’s feeling good. I feel so grateful for good health and good doctors. Also, for good friends that offer help in so many forms. Thanks for all the prayers and happy thoughts! I hope you all had a great Memorial Day weekend and were able to spend some time with your loved ones!
On another note – zucchini fries!! I’m super excited to share this recipe with you! Ever since I shared a batch of veggie fries with a friend at Cheesecake Factory, I knew I had to make some myself. I love zucchini and I wanted to try and find a way my boys would actually eat it without putting up a fight.
These fries are healthy, easy and totally delicious. I baked them and then made a ranch dipping sauce with Greek yogurt for some added health benefits and protein. Boy, is that combo the best: fries & ranch. Yum.
- ½ cup dry breadcrumbs
- ½ cup powdered parmesan cheese
- 1 tsp. garlic powder
- 1 tsp. italian seasoning
- 1½ tsp. salt
- ½ tsp. black pepper
- 2 tsp. all-purpose flour
- ¼ cup milk
- 4 medium zucchinis
- ¼ cup plain nonfat Greek yogurt
- 1½ tsp. dry ranch dressing mix
- 1 tsp. milk
- Preheat oven to 425º F. Spray a baking sheet with cooking spray or use parchment paper to cover the bottom of the baking sheet.
- In a medium bowl, add the breadcrumbs, parmesan, garlic powder, italian seasoning, salt, pepper and flour. Mix together.
- Cut the ends off the zucchini and slice in half lengthwise. Then cut each half into fourths. Then cut each of the long pieces in half again crosswise to make matchstick-type fries.
- Pour the milk in a medium sized bowl. Dunk the zucchini sticks into the milk and then dredge into the breadcrumb mixture. Place on the baking sheet in a single layer and repeat until all zucchini are coated.
- Bake for 15-20 minutes, or until golden brown and crisp.
- In a small bowl, combine Greek yogurt, dressing mix and milk. Serve golden brown zucchini fries with dipping sauce and ENJOY!