We had an interesting day yesterday. Kate and I took the boys to the local playground in the morning and walked the path around the playground for exercise. At around 10 in the morning, as we were leaving, Kate felt a small insect fly into her left eye. She removed her contacts when she got home but steadily through the day, her eyes got more and more read, more and more swollen and painful. By evening, her eyes were slits and mucus was flowing from the corners of her eyes.
Off we went to the Urgent Care center. (Why do these things always happen on the weekend?) The aged doctor manning the center told Kate he had never seen anything like the appearance of her eyes and questioned her about contact with strange infections. Alarming. He sent her on her way with oral antibiotics and antibiotic drops.
We decided we would have her start the treatment and see what the morning brought. If she was worse we would go to the Emergency Center at the hospital.
When she woke, her eyes were matted completely shut. After washing the matting away, her eyes were blood red behind the slitted lids.
Off to the Emergency Center.
The good news is that she is diagnosed with Pink Eye (an extreme case) that may be caused by bacteria, a virus or an allergic reaction. The doctor added Benadryl to the mix and sent her on her way, to return if it is not better tomorrow. It IS getting better. Yay!
The last time we visited with her, she had a health issue that landed her in the hospital. She may not want us to visit her anymore…
We continue to eat Vegan, Gluten-free. We had a great recipe for Corn Chowder today.
2 T olive oil
1 sm onion, chopped
1/2 c celery, chopped
1/2 c carrots, chopped
1 clove garlic, minced
2 medium potatoes, cubed
2 1 /2 c water + 2 cubes vegetable bouillon OR 2 1/2 c corn cob stock
2 c corn
2 c soy milk
1 1/2 T cornstarch mixed with 1 1/2 T water
1 T fresh parsley
1 t garlic powder
1 t salt
1 t pepper
Boil potatoes in corn cob stock/vegetable stock until tender.
Heat oil in a large skillet over medium heat. Stir in onions, celery and carrots; cook until just slightly golden. Stir in garlic; cook about 1 minute more.
Add corn and skillet vegetables to the broth with the potatoes. Cook until all vegetables are tender. Add water if needed. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, the stir in remaining 1 c soy milk. Quickly whisk in cornstarch mixture. Stir in parsley, garlic powder, salt and pepper. Cook ,stirring constantly until chowder thickens a bit.
- Fresh Local Corn (vencfoodies.wordpress.com)
- “Clean Food” Corn Chowder (Derived from the recipe in Terry Walter’s Book.) (gingerbreadhead.com)
- Golden Creamy Soup (no dairy) (bookcasefoodie.wordpress.com)
- When The Farmers Market Hands You A Bounty… (jgirlatlaw.wordpress.com)