My father passed away peacefully in Mercy Hospice in Johnston last December 7.
He was diagnosed with Adenocarcinoma last June. He undergone several chemotherapy and radiation therapy. We were told in early November that his cancer was worst. He was at home but for his final hours. Although his passing was expected, his quiet presence is missed, especially this Holiday season...
Monday, December 19, 2011
Wednesday, November 9, 2011
Sunday, October 9, 2011
I Wish
I wish I could be a better mama for you...
You love your daddy.
You cry when he leaves...
You cry when you wake up and he's not at your side...
You look for him when you don't see him...
You cry for him even when I'm here, trying to console you...
I admit, my feeling is hurt...
My heart breaks when you stand by the door, your face against the glass door with fists banging while you scream "daddeee." This happens each morning your daddy has to work. You're never like that when I leave...
I admit I let you cry and don't give in to your demand for cookies and skipping nap time...
I admit that there are times I just let you play by yourself when I'm busy with household chores...
I admit that I force you to eat your veggies and fruits...
I admit, I've been so busy lately...
I admit to bringing my work home because my job can be demanding...and when you want my attention you would close my laptop and tell me "All done." I think you're a very smart boy! But then I would go back right away to work and have your daddy distract you away from me because I have too much in my plate....
I am so sorry! I promise tomorrow you will have my undivided attention...Did I say that before? Oh, yeah...
They say this is just a phase...
You'll grow out of it...
I hope they are right..
Because right now I feel pretty rotten...
You love your daddy.
You cry when he leaves...
You cry when you wake up and he's not at your side...
You look for him when you don't see him...
You cry for him even when I'm here, trying to console you...
I admit, my feeling is hurt...
My heart breaks when you stand by the door, your face against the glass door with fists banging while you scream "daddeee." This happens each morning your daddy has to work. You're never like that when I leave...
I admit I let you cry and don't give in to your demand for cookies and skipping nap time...
I admit that there are times I just let you play by yourself when I'm busy with household chores...
I admit that I force you to eat your veggies and fruits...
I admit, I've been so busy lately...
I admit to bringing my work home because my job can be demanding...and when you want my attention you would close my laptop and tell me "All done." I think you're a very smart boy! But then I would go back right away to work and have your daddy distract you away from me because I have too much in my plate....
I am so sorry! I promise tomorrow you will have my undivided attention...Did I say that before? Oh, yeah...
They say this is just a phase...
You'll grow out of it...
I hope they are right..
Because right now I feel pretty rotten...
Thursday, September 8, 2011
Saturday, August 6, 2011
Squash and other Happenings
Each year, since 2005, we 've been planting zucchini because we heard that it is relatively easy crop to grow. One of T.V. cooks once said that her father brags about the abundance of his zucchini crops. She added that zucchini is so easy that it could grow on cement. Not in my experience. Our first year's crop was good but after that we did not have much luck. Last year, we just harvested about 2 or 3 zucchinis. Not good considering we planted 6 plants. We suspect the soil in our backyard was spent. We added compost, rotated crops but still....
This year, we, again, blessed by the squash god, or maybe it's the virgin pasture soil in our new property. Anyhow, I am officially overwhelmed by the amount of squash we have. I am currently scouring for recipes and trying to share my crops to people who would have them. And this is just the beginning!
My favorite recipe is Fried Zucchini Pasta. You could use as much zucchinis you want in this recipe. It just takes time to fry them. I wonder if I could use the deep fryer or use the oven with drizzle of oil. I learned of this dish through Gwyneth Paltrow. I already tried this recipe twice. I admit I did not totally follow it. I added finely chopped garlic to give it a slight kick. I did not have enough Parmigiano-Reggiano cheese at one time, so I supplemented with Romano cheese that was in my refrigerator for months and it was delicious. WARNING: This is a vegetarian (not vegan) dish and would make omnivores not miss meat....
1 lb zucchini, very thinly sliced crosswise. (You can add as much as you want)
1/4 cups all purpose flour (approximately, add more if you will use more zucchinis. Whole wheat flour is okay)
Salt (sea salt is preferable)
1/2 cup plus 2 tablespoons extra-virgin olive oil (approximately)
3/4 lb spaghetti (I use a low-carb variety)
1 cup shredded Parmigiano-Regiano cheese, plus more for serving
1/2 cup torn basil leaves. (Can also be coarsely chopped)
Freshly ground pepper
Lemon wedges, for serving (If you want, you can squeeze 1 lemon directly to the pasta while tossing Just decrease the amount of pasta water.)
In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until brown and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel-lined wire rack and season with salt ( you can omit this if you prefer low salt). Repeat with the remaining oil and zucchini.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
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I just wat to show photos of the last week and a half.....
The So-called Perk, or Stigma? You choose...
The Entertainment (while waiting for the doctor)
The Chemo (2nd to be exact)
Our town was one of the overnight stops of RAGBRAI (Register's Annual Great Bicycle Ride Across Iowa), a non-competitive bike ride across Iowa. It doubled the population of our town. There were about 15,000 riders who participated this year. It's not Tour de France but town people were excited, none the less, if not irritated because it was more difficult to navigate around town with car. The heat index that day was 103. We braved to walk 6 miles or more to join the festivities and see the riders. Seldom you get to see this bedroom town comes alive....
The town showing their hospitality...
Outside a grocery store.
The park closed to our house became tent city!
Recumbent bike. I would like to have one someday...
This year, we, again, blessed by the squash god, or maybe it's the virgin pasture soil in our new property. Anyhow, I am officially overwhelmed by the amount of squash we have. I am currently scouring for recipes and trying to share my crops to people who would have them. And this is just the beginning!
My favorite recipe is Fried Zucchini Pasta. You could use as much zucchinis you want in this recipe. It just takes time to fry them. I wonder if I could use the deep fryer or use the oven with drizzle of oil. I learned of this dish through Gwyneth Paltrow. I already tried this recipe twice. I admit I did not totally follow it. I added finely chopped garlic to give it a slight kick. I did not have enough Parmigiano-Reggiano cheese at one time, so I supplemented with Romano cheese that was in my refrigerator for months and it was delicious. WARNING: This is a vegetarian (not vegan) dish and would make omnivores not miss meat....
1 lb zucchini, very thinly sliced crosswise. (You can add as much as you want)
1/4 cups all purpose flour (approximately, add more if you will use more zucchinis. Whole wheat flour is okay)
Salt (sea salt is preferable)
1/2 cup plus 2 tablespoons extra-virgin olive oil (approximately)
3/4 lb spaghetti (I use a low-carb variety)
1 cup shredded Parmigiano-Regiano cheese, plus more for serving
1/2 cup torn basil leaves. (Can also be coarsely chopped)
Freshly ground pepper
Lemon wedges, for serving (If you want, you can squeeze 1 lemon directly to the pasta while tossing Just decrease the amount of pasta water.)
In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until brown and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel-lined wire rack and season with salt ( you can omit this if you prefer low salt). Repeat with the remaining oil and zucchini.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
---------------------------------------------------
I just wat to show photos of the last week and a half.....
Our town was one of the overnight stops of RAGBRAI (Register's Annual Great Bicycle Ride Across Iowa), a non-competitive bike ride across Iowa. It doubled the population of our town. There were about 15,000 riders who participated this year. It's not Tour de France but town people were excited, none the less, if not irritated because it was more difficult to navigate around town with car. The heat index that day was 103. We braved to walk 6 miles or more to join the festivities and see the riders. Seldom you get to see this bedroom town comes alive....
Sunday, July 24, 2011
All About Carrots
An elderly lady who used to have a vegetable garden once told me that carrots are not worth the bother. I admit that sowing carrots seeds which are very small and light, almost like a grounded rice hull, is not the easiest task. Then there's that labor intensive thinning of the seedlings. After that though, carrots are relatively easy. I almost leave them alone. Maybe pull some weeds around them once in a while. Pests don't bother them as much. Once the leaves flourished, they are beautiful. Then mid-summer to early fall, you are rewarded with wonderful and nutritious harvest. I know carrots in the grocery are cheap but I think homegrown carrots are sweeter and more flavorful. Definitely worth it!
These are my first harvest for the season. I planted two 3 feet x 12 feet beds , so I have more to come. Most of these will be used for Benji's food. He loves carrots.
These are my first harvest for the season. I planted two 3 feet x 12 feet beds , so I have more to come. Most of these will be used for Benji's food. He loves carrots.
Saturday, July 16, 2011
Pancreatic Cancer
It started as a nagging pain in the left upper abdomen. He thought he strained a muscle from helping my sister in landscaping project. It did not get better. After about a month of this intermittent but unrelenting pain, he finally went to his doctor. Due to his limited English and stoic personality, the doctor initially thought it was an upper gastrointestinal problem and ordered Upper GI scan. Blood test and the GI scan came out normal. He was relieved but the pain is still there. My sister who's a nurse called the doctor and demanded more tests. Reluctantly, my father agreed to undergo CT scan which suggested a metastatic cancer. After more tests (PET scan, more blood tests and biopsy), he was diagnosed with Pancreatic Cancer Stage 4.
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