No update this week because….
Mon mari is lazing around a hospital again. I think he likes the food. (It’s a FRENCH hospital, after all.)
The damaged toe turned out to be more serious than we thought as, between last summer’s hospital stay and this winter, he developed diabetes.
I don’t have the time or the space to give you all the convoluted details, suffice it to say, when the diabetes was diagnosed he was scheduled for an appointment with the specialist on Wednesday for a week.
Since I was told this in French, I assumed I had misunderstood.
I said: You mean his appointment is a week from Wednesday.
He said: No, I mean it’s on Wednesday for week. Have him pack a bag.
It appears to be standard procedure here that the first course of treatment for diabetes is a week in the hospital.
We have learned that French doctors rather like to have their patients as a captive audience. If the patient is firmly under the control of the hospital said patient will be ready, waiting and willing (perhaps) at all times; totally at the convenience of the doctor.
We have also learned that French doctors are not accustomed to having their patients talk to them about such boring topics as their (the patient’s) health. The doctor will take care of you; shut-up and follow directions.
It’s their job to fix you.
They will let you know when you’re fixed.
When you’re fixed you may go home… Not a minute before…
So, quit asking!
He feels great; has not had any symptoms (other than the toe); is bored to tears and very grateful that he has DVD’s of both ‘The Wire’ and ‘Heroes’ to watch.
Again and again.
He’s been there almost 2 weeks and it looks like at least 1 or 2 more.
They want to do one more test that is only done on Fridays. They missed the cut-off last week so he has to stay another week.
What, you say?
Go home and come back for the test?
And be out of reach?
Are you crazy?!?
He’s not in the local hospital (20 minutes) but the big, regional one (90 minutes).
Guess what I’m doing these days….
I will not be making this on Easter…. But, I would if I could…
Roast Leg (or Shoulder) of Lamb on a Bed of Potatoes
To get a good leg (or shoulder) of lamb a meat thermometer is invaluable. If possible, get the kind that has a probe into the meat with the display staying outside the oven. That way you don’t have to open the oven to check. The potatoes take on the wonderful flavor of the meat and cook down to a wonderful creaminess.
1 leg or shoulder of lamb, 3.5 – 5lbs, (1.75 – 2.5 kg)
2 lb (1kg) potatoes, 4 – 6 medium
2 large onions
1 cup chicken stock
1/2 dried tsp rosemary
1/2 dried tsp thyme
1/2 dried tsp oregano
1/2 dried tsp garlic powder
1 tbs olive oil
Thinly slice the potatoes and onions. Put them in a large saucepan, add chicken stock and bring to a boil over medium-high heat – stirring so they don’t stick. Pour the potatoes, onions and stock into a baking dish large enough to hold them and the lamb easily. Smooth the potatoes/onions out, cover with foil and bake at 400F (200C) for 10 minutes.
Mix the herbs and garlic. Rub the oil on the lamb and sprinkle with the herbs. Remove potatoes from oven. Remove foil and put the lamb on top of the potatoes. Return to oven, uncovered, and roast for another 30 minutes.
Turn oven down to 300F (150C) and roast for another 12 – 15 minutes per pound. Lamb should be 125 – 135F (52 – 57C) Do not overcook or it tends to be dry. Remove lamb from potatoes. Cover potatoes tightly and lamb loosely. Let rest for 10 minutes before carving. Serve all from the baking dish.
Did I mention he feels great? The toe is healing nicely? He’s bored?