Last week I received this colorful and joyful bouquet of flowers. I love flowers!
When you go to a hospital you can experience mixed feelings, you might be scared, feel relief, be worried or excited. For me when going to Johns Hopkins is the latter. I get excited to go to the hospital because not only do I know that I am recieving the medicines that will help my body to recover, but I am getting the best care from wonderful nurses.
Through this journey I have met beautiful people. I am fortunate to have the great care of Lynne and Jenny (amazing nurses). Their smile, laughs and positive energy heals, they make a difference and I admire them.
Last Friday I had my second chemo and I have been feeling very well. In fact, on Saturday I started running again. Three miles to be exact.
A super easy and fast recipe for any winter day…
Ginger Chicken and Rice
From Food & Wine
Time: 1 hr | 4 Servings
- 3/4 cup hot water
- 1 large cube chicken boullon (consome de pollo Knor)
- 1 cup jasmine rice
- 2 inch of fresh ginger (cut into matchsticks)
- 1 1/4 lb skinless, boneless chicken thighs cut into 1-inch cubes
- 3 cups of baby spinach
- 1 can of unsweetened coconut milk
In a bowl, dissolve the cube of chicken bouillon (consome Knor) in the hot water, set aside. In a rice cooker (if you don’t have one use a normal pot) combine the rice with the ginger and the boneless chicken thighs cut into cubes. Arrange the spinach on top of the rice. Pour the coconut milk and the bouillon broth (consome de pollo) already prepared into the pot and season lightly with salt.
Cook the mix until it boils and then simmer. (for about 30 minutes or until the rice is fully cooked)
Cooking tip: To make this even easier and faster, use canned chicken or turkey.