Stix n Brix
Welcome to a whole slew of new followers - Kimberly & Jerry, Margie, Jessica, Msucheermom, and Emery. The blog family is expanding again.
Today was Gin's last day of the monthly IV treatment, Tysabri. She has taken it for about 3 years with a one year hiatus. There really is no information about it's long-term effects. She has gotten some benefits from it but she is afraid that the odds of serious side effects may catch up with her. She also is just plain tired of scheduling her life around medications and wants to cut back where she can. She will of course keep taking oral medications for spasticity and pain which are the main treatable symptoms of her MS.
A brief history about barbeque: Pigs have always been a staple in the Southern diet. There are still wild pigs in some rural areas in the South. The phrase "living high on the hog" has a literal basis. The good cuts of pork (ham, loins, etc) are located higher on the hog. The ribs and shoulders and other less desirable cuts of pork were leftovers that the slaves had while the plantation owners would eat "high on the hog" so the slaves developed a way of cooking these cuts to make a very delicious meal.
Anyway... this fella was in the waiting room watching the Travel Channel on tv along with myself and another couple. The show's topic was Southern barbeque. After cooking the pig they pulled out some meat and started chopping it with cleavers and this guy was so surprised by that. He just about shouted "What are they doing to that meat?" I gently said "That's how you make barbeque. You're not from here, are you?" Nope, he's from New York and has lived in the area for about a year. I told him where a local restaurant is where he can try some. He said it looked like it would be good on a hoagie with some cheese. I gave him a strange look and he knew that was not a good combo. It should be bbq and slaw...nothing else on your sandwich. I hope he tries it.
I'm looking forward to trying ribs in Memphis and beef brisket in Texas. There are so many other regional foods to try out there but I do have to watch my weight. I think the spicy Southwestern foods might be a challenge for my tender belly, but I'll try a milder version of it.
Thanks for dropping by, and enjoy each day of your life's journey by finding beauty in the ordinary.