Thyroid Cancer in the News

I ran across this story about a young singer who was recently diagnosed with Papillary Thyroid Cancer. She has an amazing voice and must be worried about possible complications from the thyroidectomy that would end her singing career.



Gee Your Scar Doesn’t Look Terrific

I had another follow-up appointment with my surgeon today. I was hoping this would be my last visit to him. He was running two hours behind. He wasn’t happy with the way my scar looked. There’s still a lot of redness (especially where the staples were) and it itches a little bit. He thinks it should look much better and asked if I was putting anything on it that would cause a topical reaction. I have put a hydrocortisone cream on it from time to time in hopes that it would help with the itchiness and redness. It doesn’t seem to make much difference. He wants me to come back in 6 weeks.

As I was leaving his office and getting into the elevator, I caught my reflection in a mirror. I was flushed on my neck and chest. I have rosacea and tend to flush quite often, especially if I’m nervous or upset (or drink wine, eat spicy foods, am hot, etc…). I was probably flushed because I was annoyed that I was paying a babysitter $10 an hour while I sat in a lame waiting room waiting for two hours to see my doctor. : )

So, here’s what my scar looks like today. I’m 10 weeks post surgery.

photo (17) (480x640)

Bamia (Okra with Tomatoes and Chickpeas) (LID)

Bamia (Okra with Tomatoes and Chickpeas)

This is an Egyptian vegetarian dish that I absolutely love! I’m a big okra and chickpea fan. When I can get it, I use fresh okra, but frozen okra works just as well. Using frozen okra and canned (unsalted) chickpeas instead of cooking my own makes this a very quick meal. I use two cans of chickpeas (drained), but three cans would be good too. I don’t usually have parsley around, so I use cilantro instead. I serve Bamia with Basmati rice.

Bamia (Okra with Tomatoes and Chickpeas)

2 cups chickpeas, soaked overnight
non-iodized salt (I use Morton’s Coarse Kosher Salt) and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and minced
1 lb. frozen okra (or fresh small okra)
1 28-oz. can no salt added tomatoes, drained
1 tbsp. ground cumin
1 cup unsalted vegetable broth (I use 1 cup of water and 1 Rapunzel vegan unsalted vegetable bouillon cube)
Juice of 1 lemon
1/2 cup coarsely chopped fresh parsley

Place chickpeas in a medium saucepan, cover with water, and bring to a boil over medium-high heat.  Reduce heat to medium-low and gently simmer until chickpeas are tender, 20–30 minutes. Remove from heat and season with non-iodized salt and freshly ground black pepper.  Cool beans in cooking liquid. Transfer beans and liquid to a large bowl and store, covered, in the refrigerator until ready to use.

Heat oil in a large, deep skillet over medium heat.  Add garlic and cook, stirring occasionally, until fragrant, about 2 minutes. Add okra and cook, stirring once or twice, until it turns bright green, about 3 minutes.

Stir in tomatoes and cumin and cook for 1–2 minutes. Add stock and lemon juice and season to taste with non-iodized salt and pepper. Cover, reduce heat to
medium-low, and cook until okra is soft, about 35 minutes.

Drain chickpeas. Add to okra mixture, cover, and cook just until chickpeas are heated through, 5–10 minutes. (Chickpeas should still hold their shape.) Add parsley, adjust seasoning with non-iodized salt and pepper, and serve warm with rice, if desired.