Last week I phoned my vet to ask if he could see my two girls, Ruby and Rosie. He asked what their presenting issues were and I said, ‘Geriatric care’.
My girls are in their twilight years and becoming more precious by the day.
Today was their day of reckoning so off we went in the car with tails wagging until we arrived. Ruby put on her sad face and Rosie got the shakes.
First up, it was onto the scales which reminded me of seeing the obstetrician during my pregnancy days where you were weighed in on arrival like attending a Weight Watchers meeting. Ruby’s lost 200gms but is still nestled in the ‘very overweight’ category and Rosie is stable; a little chubby but no need to make her miserable by restricting food.
Rosie was examined and she has some cysts that were aspirated with a needle and then the fluid was put on a slide and then peered at under a microscope and found to be of no issue at all; totally benign. She was allowed off the bench and given time to recover from her trembling.
Then it was Ruby’s turn and I started with saying she had some glands that needed to be emptied and I’ll spare you the location of those glands. Then we talked about her loss of hearing and sadly, there’s nothing that can be done about old age. She has a canine tooth that’s giving her some trouble and that needs to be extracted. She has dermatitis that she has been attacking with a lot of ‘licking and clicking’ so it’s become infected and may have given her a urinary tract infection (because of all the ‘licking and clicking’ in a certain area but I’ll spare you the exact location). She has a displaced knee cap and needs a total knee replacement. And I think that’s about it.
Treatment: Ruby has to lose weight immediately and I have to reduce her daily intake by 25%. Hopefully that will shed the grams because I can’t walk her because she has the bad leg. She has had an injection of antibiotics for her dermatitis infection but will need to be bathed twice a week with special shampoo. When she comes out of the bath I’m not allowed to rub her skin because it’s too sensitive; she has to be patted dry then sprayed with a special conditioner that you don’t rinse off. She’s on tablets for her displaced knee but he recommends she has the knee replacement in two-three weeks, as long as she’s lost weight and at the same time, the canine will be extracted.
So I’m a wee bit busy! Too busy to get a job to pay for all of this – I don’t know when I’d fit anything income-producing into my schedule. I’m now the full-time carer of two geriatric ladies. I wonder if I’m eligible for the ‘Carer’s Pension’!
Remember the whiskey? It was so lovely the way so many of you commented about how you’ve also committed the same sin. A lot of you asked for the recipe so with great enthusiasm I set about making this on the weekend. But then it rained cats and dogs without reprieve so I couldn’t get out to the bar-be-cue. So I cooked this in the frying pan and thought we would just gobble this up for dinner and I’d cook it again for you later in the week.
But now that I’m the full-time carer of two geriatric ladies, I’m not sure when I’ll get the chance to cook these again so here they are. Sorry there wasn’t a proper photo shoot – just a few snaps taken in the dark (now that daylight saving has finished), on my i-phone.
The recipes are from Spirit House, Hot Place, Asian-Inspired Barbecue.
My family really enjoys this recipe especially the uni students who like it because it’s a carb-free meal. (I’m not allowed to serve carbs after 5pm). It’s also really tasty and the sweet caramel pork contrasted with the refreshing crunchy apple and mint salad is a match made in heaven.
Spiced Chilli Caramel Pork Fillet
Degree of Difficulty: 2/5
Cost: I found this to be an affordable family meal.
- 2 pork fillets (tenderloins) trimmed of sinew
- 100mls (2 3/4 fl oz) tamarind paste
- 30mls (1 fl oz) whiskey
- 200g (7oz) palm sugar, chopped
- 50mls (1 3/4 fl oz) fish sauce
- 25mls (1 fl oz) dark soy sauce
- 2 cloves garlic, peeled and crushed
- 1 lge red chilli, chopped
- zest and juice of 1 lime
Place tamarind water, whisky, palm sugar, fish sauce, soy sauce, garlic, chilli and lime zest in a small saucepan and bring to the boil. Reduce to a simmer and cook until slightly syrupy – about five minutes. Remove from heat, stir in lime juice and set aside to cool.
When cold, marinate the pork in half of the sauce while preparing the salad. Set the remainder aside to pour over the cooked pork.
Green Apple and Mint Salad
Degree of Difficulty: 2/5
- 2 tspns palm sugar, chopped
- 2 tbspns lime juice
- 2 green apples, skin on and finely shredded
- 1 cup bean sprouts, topped and tailed (I didn’t bother)
- 3 spring onions (scallions), trimmed and finely sliced
- 1 lge red chilli, deseeded and finely sliced
- 1 tbspn ginger, peeled and finely shredded
- 1 cup washed mint leaves
In a large bowl, combine palm sugar and lime juice and stir to dissolve the sugar. Add the remaining ingredients and toss gently to mix.
Heat the barbecue to medium. Grill the pork fillet, brushing with the sauce. Take care not to burn and turn often. This will take about 20-25 minutes to cook. Rest for 10 minutes. Then slice into 1cm thick medallions and transfer to serving platter. Reheat the remaining sauce and pour over pork. Serve with green apple salad on the side.
Excuse me while I go and bath the girls.
Slightly adapted from Spirit House, Hot Plate.
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