I cooked today after what seems like an eternity. No pics because, well, my mind was elsewhere. TLDR: Mom fell just before Dad’s 1 month prayers and had to have surgery for a compound hip fracture. So yeah. It’s been that kind of week, month, year, eternity, hell, something. She’s in all kinds of pain, physical and emotional both, that I can’t even imagine. So there’s no appetite and no desire to eat in an otherwise zealously healthful eater who really needs that approach right now for recovery. One or two tearful interventions later, she’s making an effort. Now I’m trying to plan ahead to accommodate her mood, appetite, and more.
In an unintentional cooking spree this afternoon (borne of the frustration of trying to feed her while she resists) I made Upma (savory cream of wheat) for tomorrow’s breakfast, Purple yam cutlets for teatime snack (yep, a real meal here), and Sheera (wheat flour porridge/pudding/dessert/something) because my sister told me it was the only thing my grandmother ate without complaint when she was in the hospital. Well it worked out well (other than my intended timing) because mom had some Upma with her tea, a cutlet for dinner (along with butternut squash soup), and a bit of Sheera for dessert. (Much improved from yesterday’s single cracker for tea and piece of toast for dinner, so I’m hopeful that home cooking and diversity of options changes things for her.)
Dinner tonight for us was mom’s pan-roasted chicken (cooked by me) with roasted potatoes, rice cooked in the chicken juices and schmaltz, and fresh bread (yep, triple carbing ftw here). And the soup too, lest you think there was no vegetable (I mean, there was POTATO, but still).
