Today was my right leg’s turn to be operated on.
And yes, I am talking it up. Not exactly an operation as such, just continuing on with the sclerotherapy and ligations I had last week on my left leg.
After an ultrasound where my leg was marked-up I went into the operating room. The surgeon was there to greet me and he said that I would only be having ‘nine and a half injections and that would do it’.
That was puzzling. ‘How do you give half a needle?’ I asked.
‘Well the ‘half’ is just in case I have to give you an extra one’. And then I did think I would tell him that a friend of mine had the same procedure done at a different clinic and was given happy gas to get through it. And he said, ‘We don’t offer that here because most patients have to drive home’.
And I said, ‘I’d be happy to go home in a cab’.
Then the procedure started with me enduring it completely cold turkey and I was lying there with my face all screwed up and my eyes watering from the stinging of the needles. There was pulling and tugging and suturing but not enough distraction from me counting the number of injections. When it was finally over I said, ‘Ah, that was more than nine and a half needles; you definitely went into double figures’.
He congratulated me for being so observant and said he couldn’t resist giving a few of the surface veins a bit of a jab. Then he said to his assistant, ‘Sharps count’. And when there’s a ‘sharps count’ I really do think the procedure has been sizeable and some sedation for the patient would be kind. Next time I’ll bring my own.
The thick and constrictive and very beige stockings I have to wear for the next two weeks have not rendered me useless. I am able to continue as chief cook in the Hotly Spiced Kitchen and in keeping with the festive spirit I have made cranberry sauce to serve with turkey or other meats like chicken, pork and ham.
In Sydney we cannot buy fresh cranberries but frozen and dried are available. Last year I had a situ where I wasn’t able to source frozen cranberries and so made the sauce using dried cranberries. That worked well and the recipe is on my blog but I do prefer the more vibrant and reddish colour you achieve from using frozen or fresh cranberries.
Increasingly, it is becoming quite difficult to buy frozen cranberries. I tried the major supermarkets and they are no longer stocking them and then I tried some specialty shops and they normally have them but said this year the supplier is out of stock. Through google I came across Frozberries, a warehouse that sells to restaurants but is also open to the public. I phoned them and they said they only had a few packets left and if I wanted them I’d have to collect them that morning.
Fortunately my car is now fixed and so I high-tailed it to Hornsby and collected the berries.
This recipe requires only three ingredients and cranberry sauce can be made very quickly. It is quite runny when it’s made but thickens while cooling. If you’re having Christmas dinner as a guest in someone’s home, this makes a really suitable gift. It’s also something you can give to teachers, coaches and others in your life who you’d like to bless with more than a card. And it’s a do-ahead recipe – got to love those at this time of year.
- 2¼ cups sugar
- 1½ cups orange juice
- 1kg (2lbs) frozen cranberries (or fresh if you have them)
- Place sugar, juice and ¾ cup of water in a large saucepan. Bring to the boil. Add cranberries and simmer for 5-8 minutes until plump but still retaining their shape.
- Set aside to cool.
- Seal in sterilised jars.