Well, I pulled the trigger and we are doing surgery on my rogue hip next month, based on the doctor’s observation that my hip wasn’t improving after 4 weeks of physical therapy. He said we could keep trying physical therapy but he recommended surgery, and I finally called it after dealing with this pain for so long. It is going to be quite a scheduling ordeal for our family because not only am I going to be on crutches for 4 weeks, I can’t drive those four weeks plus I have physical therapy 2-3 times per week for 6 weeks. GAH! Just writing it all down makes my head spin. I’m not used to leaning on people but I’m going to have to get real comfortable asking for help. On the bright side, this should fix the problem, and I’ll be back to my old self again after lots of rest and healing. I plan on continuing to strength train my legs up until surgery so they will be strong after surgery, plus I am going to keep swimming and hopefully continue strengthening the rest of my body. I’ve never had surgery before, and I’m nervous, but hopeful. Say prayers ya’ll and I’ll keep you updated!
Now for a very happy recipe, that is so simple, I nailed it my first try. The hubster was very happy we had this the other day when he worked outside all day in 55 degree temps. So nice to sip on a warm bowl of soup after spending the day outside in the fall chillyness. I would suggest some warm Honey Whole Wheat Bread, or grilled cheese to serve with the soup. HAPPINESS!!! I got this recipe from the Martha Stewart website, link below.
Recipe: Homemade vegetable soup
Summary: Just the right mix of flavors for homemade soup that tastes like grandma’s
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1 cup thinly sliced celery
- 2 teaspoons Italian seasoning
- Coarse salt and ground pepper
- 3 cans (14 1/2 ounces each) veggie or chicken broth
- 1 can (28 ounces) diced tomatoes, with juice
- 1 tablespoon tomato paste
- 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
- Heat oil in a large stockpot over medium heat. Add onions, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
- Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
- Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 8
Culinary tradition: USA (Southern)