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Tingling extremities, abdominal pain, and nausea were symptoms that stopped me in my tracks. The catch is, my husband was complaining of these symptoms, not me. He’s a relatively healthy guy, but he does have high cholesterol and glucose numbers that place him into the “almost” diabetic category. Listening to him describe these symptoms, the only thing I could say was, “We’re going to the emergency room.” He denied it was anything serious and mumbled he just wanted to rest. I’m not a doctor or a nurse, but I knew if he was having a heart attack, we didn’t have precious minutes to sit and rest. I gathered up a few things and shoved him out the door. When the emergency room doctor questioned my husband about his symptoms and his health history, he couldn’t remember exact dates or details. That’s when I jumped into the conversation, since I had most of the answers in the binder on my lap. Thankfully, one of the items I thought to bring from home was my husband’s health binder. Documentation of his medications and corresponding dosages, recent lab reports, date and results of his last physical, and names of specialists he’d seen were all neatly filed away in this binder. Okay, maybe not neatly, but nonetheless, filed.

The visit to the emergency room revealed two things: First, my husband has a sound heart. Second, having his health information at our fingertips saved valuable time and reduced the stress of having to accurately recall pertinent information from memory at a critical time. With that said, I can’t emphasize enough the importance of organized medical records.

Request copies of reports each time you have a procedure done. All lab work, diagnostic exams, pathology reports, test results, hospital visits, and other significant documents should be filed. Save copies of referral slips and prescription information. Bring immunization cards to physicals for updates. You think you’ll never forget certain dates or physical conditions you’ve had, but you will. Even though your doctor has everything documented in your patient chart at his office, he may not be around if there’s an emergency.

There are many ways to approach this type of project, but the following way seems to me to be the easiest method to organize and access the information:

1. Purchase a binder for each member of the family and label it with his/her name.

2. Purchase binder dividers with tabs. You might need a dozen per family member; usually younger family members need fewer dividers, because they see fewer specialists. Label the tabs with the following categories and file documents with most recent on top:

Diagnostics – Any diagnostic report such as x-rays, mammograms, scans, MRIs, CTs, ultrasounds, biopsy and pathology reports, etc.

Health History – All documents from previous doctors. Each time you change physicians, get copies of your records. You may have to pay to have copies made, but it’s well worth it.

Labs – All lab work reports go here.

Immunizations – Immunization cards, TB test results, flu shot records, vaccine information, etc.

Name of Your Primary Care Physician – Under my PCP’s divider, I keep notes I make while in his office. If I’ve asked questions and written down his answers, I file that paper. I also keep a copy of any patient information forms I’ve filled out or signed.

Specialists – Each specialist you see should have his own divider. Examples of specialist dividers might be: ob-gyn, dermatology, cardiology, physical therapy, allergy, podiatry, endocrinology, and gastroenterology.

Prescriptions – File prescription information forms you receive from the pharmacy. Besides the name of the medication, these forms should include dose, instructions, and side effects. If you’ve been on a medication for years, always keep the first form received and the most current form in your binder. That way you’ll know how long you’ve been on any particular medication.

Vision and Dental – These categories are optional for inclusion.

For health’s sake, get organized!

One Month Celebration!

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What About This? celebrates its one month anniversary today, so in appreciation of all of you who’ve been loyal followers and to those of you who just stopped by for a peek, here’s a bonus post! Your positive feedback and great comments have encouraged my creative spirit. This is my sixteenth post and I can hardly contain all the thoughts and ideas I still have for this blog!

So in celebration of W.A.T.’s one month birthday, I baked cookies! I hadn’t tried this recipe before, but was very pleased with the results. The cookies have a nice crunchy exterior and a soft chewy center – the best of both world’s in my mind! Here are my tweaks to the recipe: I added a half-cup of Heath Bar Bits. I don’t like my cookies overly sweet, so I resisted temptation to add more. I also toasted the pecans ahead of time. Toasting brings out the flavor in nuts. Because I like chunky cookies, I added more coconut than the recipe called for and because I didn’t have a bar of semisweet chocolate to cut into chunks, I used a bag of chocolate chips.

Here’s my adaption of Martha Stewart’s Cowboy Cookies:

Ingredients

Makes about 3 dozen.

* Vegetable oil cooking spray
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup light-brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 1/2 cups old-fashioned oats
* 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup) or chocolate chips
* 3 ounces (3/4 cup) pecan halves, toasted
* 1/2 cup shredded unsweetened coconut (more if you like coconut)
* 1/2 cup toffee bits

Directions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. In a medium bowl, whisk together flour, baking soda, salt, and baking powder.
2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, coconut, and toffee bits until combined. (Dough can be refrigerated for up to 3 days.)
4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to a wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

Enjoy this recipe and thanks for your continued support of What About This?

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The winds and rain blew through midweek. It’s foggy outside right now, but still looking to be a beautiful weekend. Here’s this week’s edition of Friday’s Fresh Five.

# 1 – A Market Tip From Bob (my dad, a former supermarket owner)
Eggplants come in a variety of colors such as ivory, white, lavender, variegated lavender, dark purple, pale green, and even bright orange. It’s the end of the season for locally grown eggplants, but they’ll still be available year-round in the markets. Select eggplants that have smooth and shiny skins. Look for ones that are firm and heavy in weight with no wrinkles. Also, choose eggplants with an even color all the way to the stem. There should be no green. This reflects the maturity or ripeness of this vegetable.

#2 – A Quote from Mother Teresa
In this life we cannot do great things. We can only do small things with great love.

# 3 – A Good Deed
From now on, how about putting a few extra nonperishable items in your shopping cart each time you go grocery shopping? When you get home put these extra items into designated grocery bags. After you’ve filled a few bags, take them over to a local food bank or donate them to an organization collecting items for a food drive. In these sad economic times, there are more families than ever in need of this food.

# 4 – A Recycling Tip
Reuse those baby wipe pop-up-type containers (cylindrical with a hole at the top) to dispense skeins of yarn, balls of string, or spools of ribbon. The containers will prevent the yarn, string, or ribbon from becoming tangled. Wash the containers out first, especially if you are using ones that held household disinfectant wipes.

# 5 – A Style Tip
When putting together an outfit, many women have the notion that different patterns can’t be mixed. This is basically incorrect, depending on the exact patterns. Taking a fashion cue from men, who often wear pinstriped suits with checkered shirts and geometric patterned ties all in one outfit, women should feel they can mix it up, too. Style experts Clinton Kelly and Stacy London say, “It’s fine to mix patterns as long as they aren’t all competing for attention.” Their example is illustrated by a woman wearing a small print black polka-dot silk blouse, charcoal gray glen plaid trousers and a light-colored argyle sweater vest. Clearly only the boldest pattern can be in the driver’s seat and the others have to take a back seat!

This weekend I may be making a Mr. Potato Head costume for my 25-year-old son. What are your plans for the weekend?

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Halloween is just a few weeks away, so it’s time to decorate in a big way with mini pumpkins. Mini pumpkins make adorable jack-o’-lanterns and, not to be discriminating, jill-o’-lanterns. Don’t let their petite size stifle your creativity.

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In lieu of carving, I use black paint pens and draw faces freehand directly onto the pumpkins. I find that paint pens work better than permanent markers, because they provide a deeper black.

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To decorate mini pumpkins, first wash off any surface grime and towel dry. Be sure pumpkins are thoroughly dry before decorating.

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Traditional jack-o’-lanterns have triangular eyes and noses and sawtooth mouths, because these shapes are easily cut with a knife, but with paint pens you can create squiggles and swirls for eyes and circles and ovals for noses and mouths.

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Feel free to copy the faces that I have painted or use any design you like in pumpkin cutting stencil books.

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The skies the limit as to how many different faces you can create on mini pumpkins. Raffia can be used as bows or hair for your jill-o’-lanterns. Curling or wired ribbon can also be used for special touches. I even have versions of Dracula (red cape underneath him) and Frankenstein. For dog lovers, I found a pumpkin with a long stem and used it as the dog’s tail.

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Last year, wanting to bring Fall cheer to my husband’s co-workers, I created these little personalities and put one on each person’s desk. There are no two faces alike in this group!

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Have fun creating petite pumpkins with personality!

Quinoa and Shrimp Salad

P1080937_1Always on the lookout for healthy recipes, I found several interesting ones that use quinoa. Quinoa, which is pronounced KEEN-WAH, is a tiny Peruvian seed. Although it resembles couscous and can be served like rice, it is far more nutritious than either; quinoa is packed with all the essential amino acids. I saw this recipe by Martha Rose Shulman last year and have made this tasty and nutritious dish several times. Of course, like everything else I do, I had to tweak it a bit. Attractive mounded on a bed of leafy greens, it serves about six.

Here’s my adaptation of Ms. Shulman’s recipe:
Step 1: Basic Quinoa
1 cup quinoa
3 cups water or stock
1/2 teaspoon salt (just a pinch worked for me)

1. Put quinoa in a mesh sieve and run under cold water to remove a bitter and protective coating on the seeds.

2. Bring the water or stock to a boil and put in quinoa seeds and salt. Bring water to a boil again, cover pot, turn down heat to low, and simmer for 15 minutes or until seeds look translucent and tiny curly threads appear.

3. Drain liquid and fluff with fork. Let cool if using for salad.

Note: Cooked quinoa will keep for a couple of days in the refrigerator.

Step 2: Dressing
2 tablespoons freshly squeezed lime juice
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger
1 small garlic clove, minced
pinch of cayenne pepper
salt to taste
2 teaspoons sesame seed oil
1/4 cup canola oil
2 T buttermilk (I used soymilk because that was all I had)
2 teaspoons of sweet soy sauce

Step 3: Salad
3 cups cooked quinoa (use all that was prepared in step 1)
4 scallions, white and green parts, sliced thin
1 small cucumber, peeled, seeded, and diced
1/4 C chopped cilantro
1-2 cups bay shrimp or as much as desired

1. In a small bowl, whisk together the lime juice, vinegar, ginger, garlic, cayenne, salt, sesame seed oil, canola oil, buttermilk, and sweet soy.

2. In a salad bowl, combine the cooked and cooled quinoa, scallions, cucumber, and cilantro. Toss with the dressing. Toss in the shrimp just before serving, so that it does not “cook” in the lime juice.

Here’s to healthy eating!

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Another week has gone by and it’s time for another Friday’s Fresh Five!

#1 A Worthwhile Quote:
Very little is needed to make a happy life; it is all within yourself, in your way of thinking. – Marcus Aurelius, 121-180, Roman Emperor and Philosopher

#2 A Market Tip from Bob (my dad)
Although oranges are available in the supermarkets year-round, their peak season is actually October through late March. When selecting oranges, look for thin, smooth-skinned ones versus thick and deeply-pitted ones. Always select firm and heavy oranges. Weight is usually indicative of the amount of juice in a citrus.

#3 An Economical and Environmental Tip:
Buy a foaming soap dispenser. These dispensers require very little soap product, thus saving you money, as well as, saving landfills from additional plastic garbage. I purchased my foam pumps from Solutions.com but any Bath & Body Works Gentle Foaming Hand Soap pump can be refilled with liquid soap and water. Three tablespoons of liquid soap topped off with as much water as needed to fill the container and you’re set for at least a month. You’ll be amazed at how infrequently you have to refill these pumps!

#4 A Style Tip:
Accessories tell your story. I don’t remember where I heard this, but I like it. Whether it’s the red handbag slung over your shoulder or the way you tie your silk scarf, an accessory is an additional opportunity to express yourself. What’s your story?

#5 Do a Good Thing
Give credit where it is due. As you go about your daily activities and you come across someone who has been particularly nice or extraordinarily helpful to you, thank them or better yet tell his/her supervisor. It’s seems so easy to complain, but so difficult to give a deserved pat on the back.

Enjoy your weekend!

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The leaves are turning varying shades of brown and are dropping one by one. I’m not referring to the oak trees that line my yard, but to my tomato plants. It’s that time of the year when summer’s bounty comes to an end. Summer’s bounty? I hardly think my harvest qualifies to be called a bounty. Here’s an accurate recap of my harvest: My cherry tomatoes were not so cheery; my peppers were only a little peppy; my zucchini zeroed-out; and my cukes went cuckoo. I’ll be the first to admit that I have a brown thumb, a dark chocolate brown one to be exact.

Every year I have this primal need to grow vegetables and live off the fat of the land. This year I went to great lengths and purchased Earth Boxes after seeing the glorious ads of luscious tomato plants growing skyward and after reading scores of testimonials from people reaping bushels worth of produce. I set the boxes on the south side of my yard so they would receive plenty of nice hot summer sun. Following the directions exactly, by adding fertilizer strips and attaching drip irrigation lines to the water tube, I had great expectations. As each little blossom of potential fruit developed, I marveled at the miracle of nature. Then disaster inevitably happened. Appearing like a light dusting of snow on the leaves of my plants, white flies came from out of nowhere and sucked the life juices from the besieged plants. Bees started avoiding my crops. Were my crops inhospitable? I was forced to perform cross pollination on my zucchini blossoms using a not so scientific looking elementary school paint brush. Large and lovely tomatoes would form to perfection only to have their beauty marred by the ugly brown spots of blossom end rot.

My sister-in-law and I were lamenting the other day about the failures of our summer vegetable gardens. The only tomato plant that had performed well for her was a neglected rogue volunteer in the corner of her yard. I recited my gardening woes to her and humorously said that my husband and I could not live off the fat of the land unless we could survive on rosemary, which is the only plant that seems to grow without any effort on our part. She laughed and suggested I write a post on 101 uses for rosemary. That’s a challenge for the future!

Here’s a photo that puts my gardening skills into perspective. Although, I was very appreciative of my pepper plant’s effort to produce something, it was certainly not on a grand scale, especially when compared to it’s market counterpart!
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I’d love to hear your vegetable garden “success” stories!

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Fall is in the air. Hooray! I love the cooler weather. I guess I should finally take down the heart-shaped Valentine’s Day wreath that’s on my front door and put up an autumn one! Four of my nieces have fall birthdays and the family recently had a collective celebration for them. I decided to carry on with my tradition of making personalized birthday cards and I used techniques that I posted about in my Recycling Blooms post. Thought you might like to see the crafty cards that I made for my oh-so-cool nieces.

The photo mosaic house and garden scene above I made for cute little Jessica by snipping free form shapes from old photos. Note the little white dog sitting in his dog house. That’s my little Romeo making an appearance. Inside the card balloon shapes with attached kite strings float in air to give her birthday greeting a festive look.

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Artistic Kimberly also received a photo mosaic card, but hers was constructed to resemble a slice of birthday cake. I used a pig-shaped hole punch and a regular round punch to make the small pieces that were densely layered to create the illusion of a cake slice. Each piece was selected for its color value to provide the cake with an appearance of dimension and texture. “Birthdays are Nature’s way of telling us to eat more cake,” was a great quote I found for the inside greeting of Kimmy’s card.

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Wanting to try something different for fashionable Lani, I clipped a photo of a model wearing a suit from a fashion magazine and redressed her in one of my own designs. I created an evening gown by layering shapes of black and red text from the magazine. This model proudly wears her label on the outside – note Dior is prominently displayed! Before adhering the model to the red card stock, I first ran the card stock through the printer so that it read, “Happy birthday to a gal with a style all her own!”

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My niece Stacey is so much more than just a pretty gal, so I wanted to create a unique card for her by using photos of beautiful celebrities to create a face within a face look. According to my daughter, this card is a little scary looking, but I think the card’s sentiment pulls it together, “There’s more to life than just being a pretty face . . . There’s brains and charm and compassion and wit . . . And you have it all!”

With the cost of greeting cards rising, why not make your own?

Friday’s Random Five

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Hello everyone! Thank you for taking the time to read my blog and for the positive feedback! If you like my blog you can subscribe to it by clicking on either “Posts” or “Comments” at the top right hand corner of my blog. A page will appear and there will be a section at the top asking you to subscribe to this feed using Google, My Yahoo, Bloglines, or Bookmarks. Select one of the programs and click on the subscribe button. I find Google or Yahoo both work well. New posts to my blog will show up on your Yahoo or Google home page automatically.

Something new to my blog every week will be my Friday’s Random Five post. Every Friday I am going to post five short random thoughts or ideas. David Letterman has his Top Ten List and Jay Leno has his Ten at Ten, so I figured I could do at least half of what they do! Hope this first installment of Friday’s Random Five gives you some food for thought.

#1 A Nice Thought:
Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy. -Thich Nhat Hanh-

#2 A Recycling Idea:
Straight from a Hints from Heloise column – recycle your empty tissue boxes by using them as trash containers in your cars. The cube size would be great if used in this capacity.

#3 An Idea from the Kitchen:
Peeling fresh ginger root is a breeze if you use the edge of a spoon and scrape the thin skin away. It’s the easiest way I’ve found to do it.

#4 A Fashion Tip:
This tip is for petite gals. Even though the oversized boyfriend look is really in vogue right now, keeping clothing proportions correct is essential for petites. Be careful not to wear your tops too long. Petites tops should not extend below the crotch. Remember this: The longer the top, the shorter the legs appear.

#5 A Kind Deed:
Take a bouquet of flowers over to a senior citizen’s care center and ask that it be given to a resident that needs some cheer.

That’s this week’s Friday’s Random Five. Have a great weekend!

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Do you ever go into a coffee shop and take a slow deep breath to savor the aroma? I do. I love the smell of coffee, but oddly, I don’t drink it. Besides being a green tea type of person, the caffeine in coffee sends my heart into racing mode. Yes, I know green tea also contains caffeine, but for some reason it doesn’t seem to affect my body the same way.

Some of my favorite food memories are coffee-based. My Auntie Priscilla used to make a satiny, chewy coffee candy as part of her Christmas gift to my family. These little bites of coffee were each rolled in wax paper and then finished off with a twist at each end. It’s a prized family recipe now and it always reminds me of her.

Another wonderful coffee-based memory is the Coffee Crunch Cake once served at the now defunct Blum’s Bakery in San Francisco. It was a confection that consisted of layers of light sponge cake and fresh whipped cream, all covered with chunky bits of light-as-air coffee crunch topping. I can almost taste it now!

So after going out for coffee this afternoon with some friends, or in my case, a chai latte, I was in the mood for some coffee and baking. I’d had a recipe on my desk for a while and decided to try it. Chocolate Cupcakes with Coffee Cream Filling is a Paula Deen recipe, so it’s a given that it’s decadent and probably not low in calories! The cupcakes are made with a batter that contains fresh brewed coffee, injected with coffee cream, and topped off with coffee butter.

Overall the cupcakes were delicious. The cake part was moist and the cream filling was light, but flavorful. The butter cream was a little too sweet for me, but really how bad can a mixture of cream cheese, butter, sugar, and coffee be? I did not use the chocolate covered coffee beans for garnish because I didn’t have any, but I did sprinkle some organic raw cacao nibs on top. They’re not sweet and have a nice chocolate crunch. You can find these at Whole Foods.

One thing I would do differently the next time I make these is to use a pastry bag and pastry tip to squeeze the filling into the cupcakes. The screw lid of my Wilton squeeze bottle kept coming off and there is more wastage of cream since some of it inevitably gets stuck in the bottle. If you’d like to try the recipe just click on this link.

Again, what could be better than chocolate and coffee? Enjoy!!