V was home for the weekend.
Weekend leave.
According to a friend, one does not actually get discharged from hospital here until after a weekend leave.
They (the docs) send the patient home for the weekend to see if they (the patient) can behave, act responsibly, stay out of trouble and not undo all the time and effort the medical system has invested in their health and welfare.
If the weekend leave is successful, the patient is normally discharged before the following weekend.
I picked him up bright and early Saturday morning. He had to be back in hospital by 4 pm Sunday.
Apparently he said or did something on Friday to arouse their suspicions. Originally the leave was to extend until Monday morning but, at the last minute the Sunday curfew was imposed.
As we wandered back into the ward, at 4:03, he wondered how long it would take someone to notice his return.
We had barely closed the door to his room when the intern on duty knocked.... And proceeded to check him over most carefully.
Many questions were asked and answered; data checked; details discussed.
We'll find out tomorrow if he was a good boy and gets to come home soon.
I think, part of the reason they sent him home, was to make him eat his words, if not some food.
After all the arguing that has been going on about him losing weight and not eating, they decided to see if I could make him eat.
With all the food he had a choice of, what did he want?
A hamburger.
I made burgers stuffed with cheese, pan-roasted new potatoes, fried asparagus swimming in butter and avocado with Mary Rose sauce and chopped Prosciutto.
He ate every bit.
And I ate the other half.
Therein lies the problem.... Sigh....
One area that is going to change for him is snacking.
He has always been big on snacks - a handful of raisins here, a few pretzels there.
As a diabetic, he should be having non-carbohydrate snacks - like vegetables.
Carrot sticks, while absolutely delicious, may need a little something to help make them the 'snack of choice'.
Who out there can remember "Dill Weed Dip"?
Everyone was making it in the late '70's / early '80's. Some versions used Lowry's Salt; some Beau Monde. Are either of those still made?
It was wonderful: full-fat sour cream and salt. What a way to defeat a healthy vegetable snack!
Here's my updated version:
Dill Dip
1/2 cup Greek yogurt
1 1/2 tsp dried dill weed (leaves)
1/4 tsp paprika
1/2 tsp dried shallot or onion flakes
1/8 tsp garlic powder
Mix all ingredients and let chill at least an hour.
The reason I use dry shallot flakes/garlic, etc. is because they absorb some of the liquid from the yogurt making the dip very thick and luscious. This will keep several days in the fridge and is great with any veggie.
