The saddest thing about going back to work is that Maddie will be alone. She’s been so happy these two weeks, getting to spend her days cuddled up next to me with a look on her face that says “I love you so much that if if I could express my devotion in a number that number would be ‘elephant’ and I would multiply that number by ‘corn’!!”
She’s not the brightest dog in the world and she has no clear concept of numbers, but I knew what she was trying to say.

To Heal

Today is my last day before I go back to work. Strangely I am really looking forward to going back. I miss it, I miss having structure in my day, I miss talking to different people.
Today I slept late and got nutty on the quality of my dreams. I love zoloft dreams, it’s like the best benefit of being on this pill. I’ll be sad to let them go when I finally get around to finding a better pill. Today, I also cooked and knitted.
My hand is getting better and more useful, though I do use it more often than I should and every night as I go to bed it aches, but I don’t mind. Currently, it is still in worse shape than pre-surgery, but I know it will get better.
Today I cooked because I missed cooking. I cooked like a mad woman sentenced to a lifetime without pans! It started last night when I made the perennial favorite snack treat “Bear Turds” (oatmeal, cocoa, peanut butter, sugar, butter unbaked cookies). Then today I made a dense porridge for maddie consisting of chicken thighs, carrots and rice cooked completely to death. It smells great but is completely bland.
She loved it. I hope it helps her get better. I know it made me feel better to be able to do something for her.
For dinner I made this:
1 head roasted garlic, skinned and mashed
2 thinly sliced green onions
1/4 cup basil cut in a fine chiffonade
1 good handful parsley rough chopped
1/4 chopped canned artichoke hearts
1 14 ounce can Muir Glen fire roasted crushed tomatoes
1 15.8 ounce can great northern beans rinsed and drained
S&P to taste
1 tube ready made polenta sliced to 1/4 inch slices and fried to crispy edges.
saute garlic and onions in a bit of olive oil until they start to brown a bit. Add tomatoes. Stir. Add everything else and maybe a bit of water. simmer for 20 minutes. Serve over polenta.
It was awesomely good. I loved it, David loved it. My soul loved it.
Then I made a wheatberry salad with wheatberries, green onion, grapes, fried tofu, carrots, parsley, tamari almonds, some other stuff and a raspeberry vinaigrette. That will be for lunches. I felt more productive than I have in weeks.