Coming back from yesterday’s tangent, we find ourselves back in my comfy chair, where I’ve spent less and less time in the past week. Despite being more or less “back to normal”, it’s still pretty draining working 8 hours, even if it’s just a less comfortable chair I sit in there. Concentration takes a whole lot of effort. I’m doing what I can.
I’m finding myself more and more willing to try swallowing larger bits of unmixed soup (or cherries in my yogurt) whole. I am not supposed to chew yet, and the splint makes mashing food against the roof of my mouth difficult, so I tend to just swallow things that get in my way. It’s made needing a perfect blend a non-requirement. But I will say this – I’m getting REAL tired of soup. I don’t have very many smoothies, but I feel if I did I’d simply be getting tired of smoothies quicker too. I’ll try being more adventurous tomorrow.
Which brings us to my new segment:
DOES IT BLEND?
Not to be confused with that series of videos where a blender manufacturer would stick random items (cell phones, small woodland creatures) into a blender to see if the machine could handle it. This is the informational segment where I tell you if it’s worth blending foods that clearly aren’t meant to be blended so you can eat them before your jaws are ready to chew. My first foray was lasagna, and that was a reserved success. I wouldn’t eat it every meal, but once it day it was certainly passable (with PLENTY of liquids to make it drinkable).
Yesterday’s experiment was good ole-fashioned stuffing. It was made for us by one of Ash’s colleagues and Ash couldn’t have any because of the celery. So I got to try blending it. I mixed it on about a 1:1 ratio with chicken stock and blended it up, then heated it. The result was, at first, a rousing success. The flavor was just like Thanksgiving dinner if things got REALLY out of hand. However, by the second cup (I split my portions into two cups so I can heat it quicker), the texture started to become bothersome. Being a bread-based food, the drink version had the unique pleasure of being extremely dry. Not dry as in a good dry Beaujolais Nouveau (French for “you’ll have to Google how to spell this”). It literally felt like I was drinking a loaf of bread. The flavor was great; the texture? Not so much. I might need a “tackier” mixer like milk next time. 6/10.
I was recently asked if this recovery period will possibly influence my diet after I’m fully recovered. It was a good question. The only thing I can be sure of is – I may never have another soup again as long as I live.
REGRET FACTOR: 1