I apologize for my extended absence. The past few weeks have been eventful: we took a short vacation, Alex secured new employment, and he is scheduled for surgery in the coming weeks. I would also like to discuss the cuisine we experienced during our trip.
Two weeks ago, I was unavailable as we traveled to Washington, DC for Alex to attend important meetings regarding issues related to his assignment at the VA. Our service dog, Dime, had a significant task to complete; it was her test day, and she exceeded expectations. We purchased a colorful pillow for her from CVS en route to our hotel, and she has used it every night since.
Last week, I was again unable to provide an update because Alex began a new job that initially appeared well-suited to him. He promptly developed professional relationships and maintained an optimistic outlook regarding his continued presence in what had otherwise proven to be a challenging environment. However, during a visit to the surgery center, a highly competent physician determined that Alex requires surgery to remove a troublesome portion of his stomach. Disappointingly, his new employer responded unfavorably by rescinding their support, which we found concerning given his strong work ethic and circumstances beyond his control.
During our time in DC, I made it a point to try new cuisines, as is my custom in larger cities. After considerable deliberation, we opted for Ethiopian food, inspired by previous positive experiences shared by a former colleague. I sampled tibs with avocado salad and spongy injera bread. Based on my research, tibs is a popular Ethiopian dish consisting of sautéed or stir-fried meat, often resembling a stir-fry. Alex chose sambusas—triangle pastries usually filled with ground meat, either baked or fried until golden brown.
This will likely be Alex’s last opportunity for culinary exploration for some time, as his upcoming surgery necessitates a stricter diet regimen than previously followed. We're not just starting my mother's recommended high-protein, low-carb diet with whole wheat for added fiber; we're also adjusting to smaller portions in preparation for the period after his surgery, when his stomach will be much smaller and more sensitive in the first months. He’s extremely nervous and excited because the research we done says this will help with 80 to 90 percent of his health issues. As a result, the content I share here will likely shift to focus on correcting misconceptions I previously had about food. We are both embarking on a journey to rebuild a healthy relationship with food. If you are prepared to join us, we will explore meal preparation, liquid and smoothie diets, and the process of adapting favorite recipes to align with new cooking methods.
Here's to the biggest and hopefully best adventure yet. Although I cannot deny feeling apprehensive, I am committed to supporting him and aim to achieve some weight loss myself. Thank you for staying with me and going on this journey with us… Happy Cooking!!
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