Oranges & Barbecue

Friday night we went to a barbecue restaurant. I already knew I could eat the baby back ribs, but this time I was also able to eat a little of the sauce, which seemed too spicy a few months ago. I also ate a few bites of the beans, which are cooked with jalapenos. They seemed pretty hot but I ate a little with no ill effect. It didn't seem like a good idea to eat a lot, though.

This morning I ate an orange, and that didn't hurt either. My mouth was already stinging a little but the orange didn't make it feel any worse. What a delight! That's one of the things I've missed the most: sweet, juicy naval oranges. I don't think I'll be eating them every day, but it's wonderful to know I can have one when I want it.

I can tell my mouth is getting better, in small increments. It's not like I feel a difference every day, but once in a while I'll realize that it's a little better than it had been. And a good bit better than it was at the worst. Some days are better than others, two steps forward and one step back, I guess.

Recipe - Butternut Squash Soup

3 lb. butternut squash
5-6 cups chicken broth (like Knorr Chicken Bouillon)
3 tbsp. butter
1 tsp. salt
½ tsp. nutmeg (preferably freshly grated)
1 cup half-and-half or heavy cream

Cut squash in half and remove seeds. Place squash flesh side down with ¼ inch water in large baking dish (water keeps the flesh tender and moist). Bake at 350° for approximately 1¾ –2 hours. Remove from oven and let cool enough to handle.

Scoop flesh into blender with spoon. Discard skin. Add salt and nutmeg. (Note: It is easier to do half of the squash at a time.) Add 2 cups broth to blender. Blend until smooth. If mixture is too thick, add more broth until smooth and creamy. Empty blender into stockpot. Repeat with other half of the squash.

Heat on low to barely simmer. Add butter after ½ hour.

Once thoroughly heated, taste and correct seasoning. Prior to serving, add cream and warm. (Do not boil.)

Note: Soup can be frozen after blending squash, chicken broth and spices. After thawing, heat, add butter and cream, and continue heating until hot but not boiling.

Tex-Mex!

Last night we went to our favorite Mexican restaurant. I told my husband I couldn't stand it any more; I had to have some enchiladas even if it hurt. But it didn't! Neither did the taco. The food seemed spicy and a little hot, but it didn't hurt. This is a big improvement over the last time we went there a few months ago. Then I took one bite of my husband's enchiladas and said, "too hot." It was wonderful to eat Mexican food again. Any my husband really enjoyed it too. He does eat hot food sometimes, but we don't cook it at home so he hasn't been eating it nearly as often as we used to.

Tips

I've found that it helps to brush my teeth, or even just rinse with mouthwash, using Biotene toothpaste and mouthwash, immediately after I eat. I don't know why, I guess it restores the balance of acid/alkaline, or replaces enzymes, or something. (Obviously, I'm not a scientist.)

The nurse practitioner at my doctor's office suggested that I try mixing a half-teaspoon of Lydocaine with a teaspoon of Maalox and rinsing my mouth with that to alleviate pain. She said I could even swallow it if I wanted to (ugh!), or mix the Lydocaine with water. I've tried it a couple of times and it helps, but I haven't needed to use it much, thank goodness. When I had candidiasis I was applying Lydocaine to the roof of my mouth with a cotton swab.

I've also found that I feel the need to drink water almost constantly. My mouth seems so dry otherwise. One day I stopped at a store on the way home from work (which isn't very far) and tried to ask a question of a clerk. I couldn't get anything out; I was just making croaking sounds! Now I keep a bottle of water in the car and sip from it before I go in anyplace, or take it with me if I'm going to be more than a couple of minutes.

This is affecting my ability to sing, also. I don't it's affected my voice any, but sometimes I can hardly make it through a 3-minute song without my voice cracking.

Alpha Lipoic Acid

I started taking Alpha Lipoic Acid, a nutritional supplement (antioxidant) about 2 weeks ago. I found a study on the Internet showing that it helped a significant percentage of people with Burning Mouth Syndrome: http://www.life-enhancement.com/article_template.asp?ID=726 This website appears to be selling lipoic acid but it cites an apparently legitimate scientific study. I couldn't get to the actual study without subscribing to the scientific journal in which it appeared, but my husband, who is a scientist, said it looked like the study was conducted properly and the results were significant. The same scientists did a later study (which I can't find now, which showed that it didn't help people who had been taking antidepressants (which I am taking).

I'm taking 200 milligram 3 times per day, with meals. My mouth seems to be getting a little better, although I think it was getting a little better anyway. I am going to continue taking it for 2 months and see what happens.

Herbs & Spices, Pesto recipe

I use herbs and spices to make some of the bland food I've been eating tastier. I have an herb garden where I grow rosemary and oregano year-round (in central Texas), and basil in the summer.

Here are some ideas. I'll try to post more recipes and ideas soon.

Rosemary - chicken, pork, salmon.
Oregano - beans, zucchini
Garlic - any kind of meat or fish
Cumin - beans
Basil - chicken, pasta sauce. Good with tomatoes.
Olive oil - pasta, vegetables, meat, fish, etc. I keep a bottle of olive oil flavored with 1-2 cloves of garlic (peeled) in the refrigerator to pour over broccoli, brussel sprouts or whatever.
Garlic chives - potatoes
Cilantro - chicken, beans

Recipe - Pesto

2 c. basil leaves, loosely packed
4-5 cloves garlic
1/4 c. pine nuts
3/4 c. olive oil
3/4 c. freshly grated Parmesan cheese*
salt

Combine everything except cheese in food processor. Scrape into mixing bowl and beat in cheese. Can be divided into small jars and frozen.

*Use the best quality Parmesan cheese you can find. I recommend Parmagiano-Reggiano.

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Indian Food

We went to my favorite Indian restaurant last night. It was so good. I got my favorite appetizer, Mulligatawny soup, and lamb korma, made with a mild almond cream sauce. You can order the amount of spiciness you want, so I ordered mild. I was able to eat both with no problem. My husband ordered his lamb saag (spinach sauce) medium instead of hot so I could eat some of it, but it seemed very hot to me (and very mild to him). I wonder what the mild saag is like--it's spicier than the korma sauce, but it's my favorite so next time I may be brave enough to try it. I was delighted to be able to eat one of my favorite cuisines.