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What a week!

This week has been a week of drama…

I had two medical appointments this week.

The first appointment was with a neurologist.  I was very nervous.  For one, it’s just another doctor to explain all this crazy RSD to.  Secondly, I had actually seen this doctor several years ago after I had damaged my left arm during a mission trip to Mexico.  I didn’t really remember much about him, but I definitely remembered the horrifying experience of living through nerve conduction and muscle testing.  I was just praying that wouldn’t happen again.  I didn’t even have the excruciating RSD pain back then. I did visit with this new doctor and to our surprise, he was very curious about the RSD and really wanted to help me.  He had worked with a few RSD patients, and informed me that I had it bad (lol….glad someone agreed with us on that point!), and that it was a very rare thing for it to have developed from stubbing my toe (another point we agreed on!).  He then decided that he really should do the nerve and muscle testing.

What?! What?!  Surely not….

Ok…well, he needed to see if there is any nerve damage.  I understand.  At least this guy is actually doing something, right? I mean there’s been virtually no moving forward with this disease since my diagnosis last July.  My pain management doctor actually seems to be at a loss…which is why he referred me to the neurologist. So, well, ok.  I don’t know if I can handle it, but I’ll try to be strong.

So, I ask the nurse when we’re going to do this thing (the torture).  Right now, she says.

What the ……..?!?!?!

After she had me sign the waiver and she walked out, I literally looked at Mike and then put my head down on the table/bed thingy.  I didn’t realize they meant to do it right then…that day.

So, I dig as hard as I can find within myself to move forward to the next room where they are to do the testing.

I won’t go through what happened after that.  Let’s just say there were electrical currents and needles and a whole lot of crying that ensued.  And then, I was told I needed to go get some blood work done afterwards….more needles. Great.  So, after blood-drawn from both arms and seven (yes, 7) vials of blood later, I was completely emotionally and physically done.

It was a very tough day.

I had another appointment on Thursday b/c this neurologist wanted to see how my veins were responding.  So, I had an ultrasound done on my leg.  It was uncomfortable, but NOTHING like what had happened the day before.  I thanked God for that small blessing.

The neurologist also started me on a new medication called Neurontin…a nerve pain medication.  I’m hopeful this will begin to help with some of the nerve pain. And I truly am hopeful that something good will come from these tests.  I’m hopeful that there will be some answers to this crazy RSD.

Well, in other news…Mike left e.a.r.l.y. Friday morning for his flight to Virginia.  He has had an action packed weekend of meeting new people, going to several youth activities at Fairmount, and (the most important to me…lol) looking for housing.  Still no word yet on that front, but he’ll be looking more tomorrow, and I pray that something will turn up 🙂

Since he was gone, my dear friend Kris offered to bring over a meal…which was a yummy Tator Tot Casserole, some fresh pineapple, some homemade rolls (man, I miss fresh homemade bread!!!), and these oh.so.yummy Easy Apple Dumplings.

Oh my….those are just sinfully delicious.

She also insisted on doing my dishes.  Which doesn’t sound like a big deal, but I’m still struggling with pride and letting go of “my” kitchen.  It’s been my domain for the last 13 years, and letting someone else do my dishes was difficult.  Very difficult.  But I’m also profoundly thankful that I have a friend who would do that for me.

Kris….I love you, so much.  My tears were not just of prideful embarrassment, but also of true thankfulness.

You truly mean the world to me!

And that my friends, brings me to today.  I’m thankful it’s the start to a new week.

And new hopes!

❤  Shara

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CCC Burrito Enchiladas

I’ve blogged about one of my bff’s, Kris.  But I want to mention the other:  Cindy.  She’s awesome, too.  And boy is she a go getter!  She’s got 4 kiddos, is heavily involved in their school (which is a 3 day a week school at our church and then a 2 day a week homeschool), cooks our Wed’s@ CCC meals, runs & coordinates the Nursery/Toddlers at CCC, helps run the Single Parent Ministry @ CCC, and is her hubby’s right hand man woman.  And did I mention she’s a pastor’s wife?!  Yeah….she’s amazing.  She’s been there for me so many times, I can’t even count.  We were pregnant 3 times together.  She coordinate meals for my family when I had surgery a couple of years ago.  She watched my then 4 & 2 year old kiddos at midnight when I went into labor with Clarky, nearly 4 years ago…and she had all 4 of her kiddos, including a 2 month old at the time.  She’s a no nonsense, tell it like it is kinda friend.  She’s always ready to jump in when there’s a need…And I adore her Texan accent!

So this brings me to CCC Burritos.  I think Cindy & Kevin Guffey have been making these burritos for the past 11 years.  Here’s just another way to enjoy them…..even though they are pretty fantastic on their own.  If you need some burritos, contact Cindy 😀

CCC Burrito Enchiladas

  • 8 CCC Burritos
  • 1 lb ground beef
  • House Seasoning, to taste
  • 1 10oz can cream of mushroom soup
  • 1 pkg dry enchilada mix
  • 1 8oz can tomato sauce
  • 1 c milk
  • 1 can diced green chilies
  • 2 c shredded Mexican blend cheese

Brown ground beef and season with House Seasoning.  Drain off any grease and set aside.  In a medium bowl, combine cream of mushroom soup, enchilada mix, tomato sauce, milk and green chilies (if you’re kiddos are like mine, you’ll want to blend those little chilies to a pulp before adding…my family refuses to eat green thingies).  Add cooked ground beef.  Stir and set sauce aside.

Spray crockpot with cooking spray.  Remove frozen CCC Burritos from wrappers.  Layer 2 or 3 on the bottom.  Top with about 1 cup of sauce.  Sprinkle on a handful of cheese.  Repeat this layering until all burritos are arranged in crockpot.  Finish with adding remaining sauce and more cheese.  Place lid on top.  Cook on low for 3 hours.

Oh, and several years ago, Cindy shared her amazing Mexican Rice recipe with me.  I served our enchiladas with Cindy’s Mexican Rice.  Oh man…YUMMO!

I luv ya more than my luggage, Cindy!!

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Thumbprint Cookies and BFFs

I’M BACK!!  YEAH!!  What a long weekend without my computer!  😀

This post is dedicated to friendship.  Particularly to my dearest friend: Kris

I’m not too fond of this pic of me, but I love it that it’s a great pic of us, me and my bestie.

I went on a girlfriends getaway with her and my other dear friend, Cindy, and several other great ladies from CCC.  It was a wonderful weekend of reconnecting and cementing our friendships.  Me, being, well me….I brought Gooey Cinnamon Rolls to share.  Kris, being Kris, brought goody bags for those of us sharing a room.  My goody bag contained dark chocolate, awesome shiny lip gloss, pretty smelling body wash, a cute new drinking glass,  and these adorable socks:

Last week was a very long, difficult week for my bestie.  And well, since she’s my bestie, I won’t go into details.  But you can read for yourself on her blog.

And this brings me to today.  She loves, loves, loves Thumbprint Cookies.  So to cheer her up, I made them and drove allllllll the way out to her house in the boonies and surprised her with a bunch of these.

Thumbprint Cookies

  • 1 c butter (no substitutes)
  • 1/2 c powder sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 1/4 c flour
  • 1 c chopped pecans

Preheat oven to 350 degrees.  Cream butter, powdered sugar, vanilla, salt, and flour.  Mix in pecans.  Roll into balls and push down with thumb.  Bake for 6-8 minutes or until set but not brown.  Fill with favorite frosting.

It was worth it to see her smile and get a hug from her.  That’s what friends do.  Bring a smile.  Lend an ear.  Share a burden.  Wipe a tear (or two or three or 20).  Make them something with butter & powder sugar and flour and pecans and almond flavored frosting.

I love you, Kris!

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