I had the booty call version of an MRI on Wednesday.
I know, right – what does that even MEAN?!?!?
It means that at 9:30 pm, in the middle of a sultry October night, I took an elevator (quite bravely, might I add) down two floors into the sub-basement of a building on 72nd street between York Avenue and East End.
And while I was half expecting Patrick Dempsey to be down there with a coy, seductive look on his face that pretty much said “take me now”. All I got was one of those awful hospital gowns that never really closes right and a completely motionless hour in a tube during which magnetic rays were shot through every millimeter of my right hip and pelvis.
(It was basically the worst booty call of all time.)
At the end of it, all I got were about five thousand films of my innermost organs that my roommate and I spent an hour trying to use all of our medical school skillz to read. Quite fruitlessly.
In the end, we diagnosed me with a blurry pelvis and went to bed.
And even though I was able to walk (kind of) on Wednesday, yesterday I woke up unable to put weight on my right leg.
With an official diagnosis of right pelvic stress fracture on the inferior pubic ramus. (Basically, the exact same place that my last stress fracture was in, two years ago, except on the opposite side of my body.)
I screamed. I’m still screaming.
It felt and feels like my heart was ripped out of my chest cavity and like I just can’t get enough air no matter how hard I breathe. It feels like being broken up with. It feels like a broken heart.
Why all the drama, right? It’s just a stress fracture.
Normally, yes. It’s just a stress fracture. That is, if the fracture is in a part of your body that you can actually isolate and stay off of and allow to heal. But your pelvis? Your pelvis is involved in just about everything you do. Sitting. Standing. Existing.
It’s not as simple as a pair of crutches for a few weeks. It’s more like 9 months of recovery and pain and hoping that that two block walk to the grocery store didn’t just set you back another three weeks.
And I just don’t want to do it again.
But sometimes we aren’t given a choice. And I just have to remember that in the scheme of my life and in the world, this is insignificant. It is one more thing to overcome. One more thing that I can overcome. And I’m lucky…that it is something overcome-able.
But I’ll be honest. It would be a lot easier to overcome if I had Mr. Dempsey here to hold my hand. (Just saying.)
I’m sorry that this is such a downer of a post, but sometimes this is real life. And that’s why we do this, right? That’s why we care so much about what other people are putting into their body’s. It’s not just about the food…it’s about the people behind the food. So I know you’ll understand.
This week, our Gourmet Live Women Game Changer in food is Clotilde Dusolier, the author of the blog Chocolate and Zucchini. A total Francophile, she posts about brioche and stinky cheese, but also about mochi and other such delicious non-French things.
I have no really good tie-in for this savory zucchini crumble other than that it was comfort food when I needed comfort…and it used up half of the pound of ricotta that was in my fridge (bonus – extra calcium!). I’ll be honest, though, I’m not really sure how necessary the figs were to this dish and I truly think it would equally delicious without them if you can’t find them.
For more of Clotilde’s recipes, check out these blogs:
Val – More Than Burnt Toast
Taryn – Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda – Mangoes and Chutney
Jeanette – Healthy Living
April – Abby Sweets
Katie - Making Michael Pollan Proud
Mary – One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue – The View from Great Island
Barbara – Movable Feasts
Kathleen – Gonna Want Seconds
Amy – Beloved Green
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha – Lines from Linderhof
Nancy – Picadillo
Savory Zucchini Crumble with Figs and Ricotta
Serves 4, adapted from Chocolate and Zucchini
- 1 tsp olive oil
- 1 garlic clove, minced
- 2 lb zucchini, cut into half moons
- salt and pepper, to taste
- 3/4 cup whole wheat breadcrumbs
- 3 tbsp salted butter
- 1/2 cup parmesan cheese
- 2 tbsp fresh thyme, minced
- 8 oz ricotta (original recipe uses mozzarella but I had a pound of ricotta in my fridge)
- 6 figs, quartered
- Preheat oven to 400. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for a few seconds, until fragrant. Add the zucchini and season with salt and pepper. Cover, lower the heat to medium, and cook for 6 minutes, until slightly softened. Remove the lid and cook for another 5 to 6 minutes, stirring gently from time to time, until the rounds are tender but still retain their shape and most of the juices have evaporated.
- While the zucchini is cooking, combine the breadcrumbs, butter, parmesan and thyme in a medium mixing bowl. Rub with the tips of your fingers until the mixture resembles coarse sand.
- Arrange the zucchini over the bottom of a 9×9-inch baking dish. Crumble the ricotta over the zucchini (or sliced mozzarella). Top this with the fig quarters. Sprinkle the crumble mixture over the dish and bake for 20 minutes, until heated through and golden. Serve warm or at room temperature.