I went to my doctors appointment today and even though my incision site has come open the doctor said that it was alright and that I should be all healed up in about three weeks. That was completely agitating news to me. The doctor probably thought that I was being a drama queen, but correct me if I'm wrong is it not abnormal to have a hole in one's back. I don't feel like having an open incision is the most healthy thing in the world, but then again I'm not a doctor. So who knows he may know what he's talking about.
After getting this news I decided to go to the mall and walk around because I am sick of being cooped up in the house. My friend Chrystle and I walked around the mall for a while, then we went to Hobby Lobby and probably spent like four hours there, no lie. I found all kind of knick knacks to put in my house, but the problem is that I no longer have any wall space so I'm kind of limited on what it is that I can purchase in terms of house decor.
The ride home was interesting because there was ice all over the roads and more people felt like coming out of their houses later in the day. Once Chrystle and I got back to my house we watched the newest episode of Grey's Anatomy and then I figured it was dinner time. After heating up some grilled chicken on my George Forman grill we decided that a side of some kind would have been good, so I found one that would be great to have. The important thing to remember in a busy day we still need to make good choices. Rachel Ray posted one of her 30 minute meals that I figured I'd share with you. Read it, try it and tell me what you think.
Kale and Portobello Mushrooms
Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Healthy, Wealthy & Wise
Rated: 4 stars out of 5Rate itRead users' reviews (26)
Filed under: Vegetables, Kale, Vegetables, Mushroom, more
RECIPE RATINGS & REVIEWS(26)
Cook Time:12 minLevel: EasyYield: 4 servings
3 tablespoons extra-virgin olive oil
4 portobello mushroom caps, sliced
1 1/4 pounds kale, stemmed and chopped
Salt and pepper
Freshly grated nutmeg, to taste, about 1/4 teaspoon
1/2 cup dry Italian red wine
Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve