It’s been a year since I’ve posted. Well, not exactly but it feels like forever! So where have I gone you may ask?
Well I opted to finish up my cooking for clients the week before Christmas; just in time to celebrate my birthday. We went to DC to see the Cav’s play, shop & eat our way through Georgetown. ALL OF US! It was so nice to have our college girl home again. Then Christmas and the company arrived. Food. Faith. Presents. All on repeat. Then I have to admit, on Christmas night, our tree and all decorations were put away and life was good.
Why the rush to end the holiday? Well Santa brought me a new partial knee replacement. I had my surgery on the 29th. If worrying about that wasn’t enough, couple that with my oldest & my husband both getting sick. You see, I wasn’t allowed to get sick for 2 weeks prior to surgery. Needless to say I lived in a bubble. Ha.
Surgery went really well. Stay over in the hospital one evening and fast forward 17 days to today. I’m back to the gym, lifting upper body. I can walk sans limping. I can drive. And each day it gets better. Amazing, right?
So I’ll stop on my knee update & move on to this recipe. The flu is hitting & hitting hard. I’ve been making this elixir/tonic whatever you wish to call it all fall/winter to keep us all healthy. Knock wood it’s working! It’s strong. Be prepared but it’s packed with vital nutrients and vitamins to keep your immunity in tip top shape. Team that up with washing your hands every second you get & hopefully we all survive this winter.
— Knead to Cook