eat.sweet


TMI? GERD or Acid Reflux, health coverage, etc
April 19, 2010, 11:03 pm
Filed under: Life

Filed under the “getting old” category, I think I’ve developed a sensitivity to red wine, which makes me very, very sad. Red wine with meat, chocolate, or cheese are combinations that I love, but I’m noticing lately that it might not love me back.

I hate to be gross, so don’t keep reading if you’re squeamish.

I noticed that the last couple of times I’ve drunk red wine, I’ve had issues.  My chest would feel tight and heartburn-ish.  At first I chalked it up to maybe heartburn from the heavy food.  Then about a month ago after red wine with dinner, I coughed and well, a little bit of vomit came up and I ran to the bathroom (luckily we were at home). It freaked me out; it had never happened before. Tonight I had one glass of wine that came free with my dinner, and I noticed I was burping a lot and feeling like my entire dinner could come up with any of those burps.

Sorry, I warned you it was gross!

Anyway, I came home and did a simple search on red wine and acid reflux, and there were a lot of hits that came up.  When I was younger, I also had trouble tolerating tomato sauce – another food that is commonly linked to acid reflux/GERD.  I’m wondering if I can live with just avoiding those foods or if I truly need to take medication.  Going without red wine is very sad for a foodie, but I’d rather do that than take drugs.

Some Internet sources say to just avoid the trigger foods, others say it can cause tissue damage if untreated.  I know, I should talk to my doctor.  But being young and mobile, I haven’t had a steady doctor since I left my pediatrician 8 years ago.  And I’m finishing school in 6 weeks, which means my health coverage will end and I will need a different doctor after that (if I even have health insurance), so I feel like it’s not even worth it.  I guess I’ll just suck it up and try to squeeze in as many appointments as I can while I still have insurance.  Until then, no more red wine for me 😦



Eggs
April 7, 2010, 10:21 am
Filed under: Restaurant

I had to take a picture of these eggs from the farmer’s market.

It’s just a camera-phone pic because my big camera was in a curling accident. Anyway. I’ve bought eggs at the farmer’s market before, but they were always one color. These are so pretty in their shades of cream, pink, even green.  The varied eggs almost seem more personal, makes me think of the chickens as individuals.

Speaking of eggs, the exec chef at one of my top 3 favorite Providence restaurants, Tini, was on the Martha Stewart show yesterday making an egg dish and talking about his chicken farm. He brought Martha similarly colored eggs.  I was just at Tini a couple of weeks ago and heard him talking to a customer about raising chickens for eggs and I thought it was so cool.  Nice to see our little city getting big attention.

(And I just missed Emma Watson.  Apparently she was eating dinner right before I got there; guess she likes to eat with the senior citizens)



Grilling season
April 5, 2010, 8:51 pm
Filed under: Recipe

Our weather went from really crappy (historic flooding) to 80 degrees overnight.  I used the bbq grill all weekend long and it was fun.  Tried grilling par-boiled potatoes – they were soo good.  I sprinkled them with wild chives that I picked from the side of a walking trail; ate them and didn’t die, so I guess that’s good.

Here’s a recipe for fish tacos I tried that were really good and low fat.  You need to add a lot of flavor to make up for the fact that the fish isn’t battered and deep-fried.

Fish Tacos (4 servings)
1/2 of a lime
1 cup chopped tomatoes
1 jalapeno, finely chopped, de-seeded if you wish
1 shallot, finely chopped
1/3 cup cilantro, finely chopped
1/2 tsp salt
1 cup plain nonfat Greek yogurt
2 Tbsp mayo
1 Tbsp olive oil
1 lb tilapia filets
chili powder
salt, pepper
1 avocado, cut into eighths
8 small whole-wheat tortillas

1. Squeeze the juice from the half-lime into a bowl. Half of the juice will go into the salsa, half into the yogurt sauce. Heat the grill or pan on medium-high.
2. Make salsa: Mix half of the lime juice, tomatoes, cilantro, jalapeno, and 1/4 tsp salt in a bowl and set it aside.
3. Make the yogurt sauce: Mix the yogurt, mayo, and remaining lime juice.
4. If pan-frying, add the olive oil to the pan. If grilling, brush the oil on the fish. Cut the fish into wide taco-sized pieces (about 2″ x 4″). Season

    liberally

with chili powder, salt, pepper (but be careful w/the salt if your chili powder already has salt on it). I thought I put a lot of chili powder, but it could’ve used even more. Cook the fish about 3 minutes per side until browned.
5. Serve! Top your taco with the homemade salsa, lime sauce, avocado, and an extra squirt of lime. Two tacos comes out to 300-ish calories.

The original recipe, which I got from a magazine, said to mix some of the yogurt sauce w/shredded cabbage to make a slaw but it was really bland. I would’ve rather eaten just a salad. Also, I think the homemade salsa works better than store bought because store bought would be too strong and cover up the rest of the flavors.

Cheers to grilling season. I haven’t had much experience cooking on the grill but my summer resolution is to do it more. And cheers to mojito season! I picked up a big bottle of rum on my recent trip to New Hampshire, where booze is wayy cheaper, and I’m looking forward to mojitos in the courtyard.