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I'd like to say I hardly ever get sick. I take vitamins every day to avoid this. I get the occasional cold, but overall I'm fairly healthy. When I say sick, I'm talking about the bone-chilling, body-shivering, stomach-crunching, crying for your mama while in the fetal position, sick as a dawg sick.
Meals with Midgi: Cool and refreshing: Food after flu 043014 AE 2 For the CCW I'd like to say I hardly ever get sick. I take vitamins every day to avoid this. I get the occasional cold, but overall I'm fairly healthy. When I say sick, I'm talking about the bone-chilling, body-shivering, stomach-crunching, crying for your mama while in the fetal position, sick as a dawg sick.

Wednesday, April 30, 2014

Story last updated at 4/30/2014 - 7:07 pm

Meals with Midgi: Cool and refreshing: Food after flu

I'd like to say I hardly ever get sick. I take vitamins every day to avoid this. I get the occasional cold, but overall I'm fairly healthy. When I say sick, I'm talking about the bone-chilling, body-shivering, stomach-crunching, crying for your mama while in the fetal position, sick as a dawg sick.

The last time I was sick like this was about 10 years ago and I had a horrible bout of the flu. Then Tuesday came - with a vengeance.

I don't know what I put out into the cosmos, but it came back on me in a most powerful, awful way. At 5 a.m. I lay huddled on our little sofa moaning and groaning as if I had been hit by a truck. I felt like I had been. My stomach hurt. My head hurt. My back hurt. My everything hurt. I was miserable.

Grant tried to be a supportive husband, but he left for work as soon as possible. I'm not entirely sure if it was because he didn't want to contract my plague or if it was because he didn't know what to do. I suspect a little of both.

He quickly got me my requested supplies of ice and Saltine crackers and left me to my misery. Smart man. I like to eat ice when I'm sick so I can stay hydrated, and my mom always gave me Saltines. Crackers seem to be a comfort food for those suffering from the plague. He checked on me via text throughout my confinement, which I truly appreciated.

I have to add that when he got home Grant rose to the occasion and he quickly responded no matter what I requested. Even to the whiny, pitiful, please put the girly smelling lotion on my back request. I think he's a keeper.

After two days of whining and writhing in agony, I finally felt well enough to go back to work. The two days after being sick are almost as bad as actually being sick. Isn't it ridiculous how much lying about being miserable can tax all one's energy?

The worst part is that after being sick and not eating for two days, I am hungry. I am hungry and afraid to eat. What if I get sick again? What if I eat something that I love and I get sick and then I won't like it anymore? This is a terrible dilemma. I also abhor hot food after being ill, and cooking has little to no appeal. I crave cold, refreshing foods that are filling but not too rich, and absolutely no milk products. I must make a salad. That's a safe food. Lots of cold ingredients and I can control any dressing.

After pondering what kind of salad I should make, I decided upon something with avocados. I love this food. It's creamy, fresh and tastes like summer. When I make an avocado salad, I always add lots of cilantro, which is in my top three fresh herbs. Toss in a few additional ingredients and top with a squeeze of fresh lime juice and I had a great salad that could be used as a side or main course.

Although April has been a blur, sick or not, I still want to eat well. This week, I present a dish that can be made quickly, and eaten as a side or main dish and works well for a post-flu affliction: Avocado salad.

Until next time...

Eat and enjoy,

Midgi

Avocado Salad

3 large avocadoes, diced

½ medium red onion, finely diced

½ cup tomatoes, diced

½ cup fresh cilantro, chopped

½ cup black beans, rinsed

1 teaspoon ancho chili powder

¼ cup fresh lime juice

1 tablespoon olive oil

½ cup roasted yellow corn (optional)

Corn can be one ear of corn roasted on grill and then removed from cob. However, if you aren't able to roast an ear of corn or are just recovering from the flu, you can sauté ½ cup frozen corn in a small skillet with a little olive oil until it caramelizes.

Combine all ingredients in bowl, toss with chili powder, lime juice and olive oil. Salt and pepper to taste. Serve with tortilla chips and some fresh salsa if desired.

Note: If you don't like cilantro, try substituting basil or parsley.

• Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog, www.mealswithmidgi.com, for additional stories and recipes. She may be reached at midgi@ mealswithmidgi.com.


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