So we’re still waiting for word from the doctor. The last time that Brian called over there, they had yet to receive my test results from the ER. Two weeks later, we’re still waiting. No big deal though, since all of my test results came back normal. We just wanted to make sure the doctor gets a chance to look at it, in case there was something that the ER doc missed. We’d also like for him to see my CT scans so he can figure out the reason for the swollen part of my neck. It doesn’t hurt and it’s not harming me, we think it might be goiter — which makes sense because I don’t get enough sodium and iodine in my diet. It’s not official yet but, just in case it’s goiter, I’ve started increasing my sodium intake. I need to do that anyway for my low blood pressure issue.
Brian sent me a list of foods the other day that are rich in sodium and iodine. Sodium is pretty easy because I can just salt the heck out of stuff. Iodine is more difficult because you have to find it in foods. You can’t just add iodine to your food. I guess I could always take an iodine supplement in pill form, but you all know how much I despise taking pills.
One of the foods rich in iodine is squid. So I told mom that and she offered to make adobong pusit one day. When we went over there to pick up some clothes to donate to April’s coworker whose place caught fire a few days ago, she had some ready. Here are some pictures.
I had a little bit of it, but it tasted different than the other adobong pusit I’d had before. I’m not sure if it was the squid or what, but it didn’t taste the same. Next time I see Tita Rose, I will have to ask her how she made the adobong pusit at Philippine Grille because I really liked it there. It could be a different recipe altogether or maybe there’s a key step in the squid preparation.
I guess I could also ask Chef Jason if he knows any good squid dishes, besides calamari (which I love, but is fried so it can’t be that good for you). Maybe he knows how to make squid adobo. He just makes everything so delicious!
This entry was posted on Sunday, August 28th, 2011 at 7:20 am and is filed under Seafood. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
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