Look at me, not posting for a week again.

It’s just that I’m sort of in limbo until I hear back from my doctor’s office.  Limbo such that I’m not sure how to think about it, let alone write about it. My appointment was this past Monday (Feb. 1) and it was all talk and bloodwork.  Fortunately.

We talked about what’s going on, why he thinks it’s happening, what we can do about it, and what this means for my health and childbearing future.  Some of the possibilities are good, some more troubling.

I won’t know the deal until the results of both my bloodwork and the battle with my health insurance is over.  Insurance doesn’t like to pay for things that could be even remotely related to fertility.  Even when they hurt real real bad and are causing what might be irreparable damage to your babymaking (and surrounding) parts.

At this point all I can do is wait.  I hate waiting.  Mostly because I’m an obsessive worrier.  So, the longer I wait, the longer I have to come up with worst-case scenarios.

The only distraction that has worked for me this week is cooking.  Not my books, my sci fi shows, my writing, my tarot cards (did I tell you guys I was reading cards again? Cause I am), nothing.

Anyway, here’s the recipe for the delicious soup we had for dinner last night.  Also, this recipe is pretty cheap (and filling).  I think I figured out that each serving costs around $2.

I got this recipe from Redbook magazine last year.

Red Lentil & Chorizo Soup

• 5 cups low -sodium chicken broth
• 2 cups water
• 1 lb dried red lentils
• 1 chopped onion
• 3 cloves garlic
• 2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 tbsp extra virgin olive oil
• 1 lb fresh chorizo or hot Italian sausage links
• 4 cups baby spinach

1. In a 5 quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover and simmer 25 minutes.

2. Meanwhile, heat oil in a large skillet over medium heat.  Add chorizo or sausage links and cook 12-15 minutes, or until fully cooked.  When cool enough to handle, cut chorizo into slices.  Add to soup, along with spinach, and cook 3-4 minutes longer, until spinach is wilted.

I used regular lentils because after two stores I was tired of looking for the red ones.  I had to cook the lentils around an hour and 15 minutes (as opposed to 25) for them to get to the consistency I wanted them to be.  I also added a little more spinach then the recipe called for.  Oh, and I used hot Italian sausage instead of chorizo.  And not just because it’s more fun to say “hot Italian sausage”.

Tags: lentil and sausage soup, red lentil and chorizo soup

This entry was posted by Cathy on Friday, February 5th, 2010 at 10:34 am and is filed under Life, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.