Kent drove me to the lab this morning for blood work. I have an appointment in one week with my cardiologist. He wants to see the cholesterol levels to determine dosage of medication, if any is needed. It takes awhile, after bombarding the body with different medications that do different things, to clear out of the body. So over the last week or so, the medications from the hospital have run out and I've stopped taking them according to plan. So, in a way, I've been detoxing my body, eating only healthy things and taking only the medications that the doctor wants me to keep taking.
So next week, I think he may say that I'm ready for the cardiac rehab program. In a way I'm hoping he does. I know it's going to be hard, but right now, I feel like I'm in a holding pattern. I take three walks a day, but they are small walks. When I get to where I'm starting to work my lungs and heart a bit, I back off because I don't know how much I should be pushing my body. After all, I'm taking these walks by myself and if something goes wrong, all I can do is call for help on my cell phone and wait. So the cardiac rehab will be good because they should know what they are doing and when they ask me to push more, they will have a controlled environment to take care of any issue, I would think.
It will also motivate me more and give me a goal to work towards -- a little more each week. I don't know how many of you have been on disability, but for me at least, it's really difficult. I'm a goal oriented person. This sitting around at home day after day is driving me crazy. Some would probably think that I'm crazy for even thinking that way. My doctor did indicate that eventually I could do some work from home, which I think is probably the best way to work back into things.
I know this is going to sound really radical, but since I've come home, we have basically been vegetarians. Kent bought this awesome cookbook called Vegetarian Cooking for Everyone, by Deborah Madison. This is part of a review for the book:
What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime.
I don't think I'll go totally vegetarian. But I do think when I go for meat, it will be on the chicken or fish side, and never again with pork or beef. I also learned that just because it's fish, it doesn't mean it's not full of the bad kind of fat. Some fish are very fatty. You are best to stick with cold water fish - salt or fresh water.
Anyway, that's where I'm at right now. It's nap time.





