True story: A few Fridays ago I went to the ER. Called my client, cancelled the dinner I was supposed to cook and drove myself to UCLA's hospital. It was oddly nostalgic from last year when my grandma's health was declining and we were there all too often. My sister, Jackie, and I still agree that the waiting room at 3:00 AM is the best reality show around.
I should start by saying that I am not the worrying hypochondriac type. I also have a pretty high pain threshold, so me calling out from work is truly because I believed I had a brain bleed/aneurysm/tumor situation. I KNOW you are not supposed to look online when it comes to medical issues, but between my pain, nerves, mom's texts and apprehension to miss work, I did anyway and found Harvard Medical School's Headache: When to Worry, What to Do. Since I could call 7 of the 13 my own, and since the union jerkwad at my general practitioner's office didn't possess a sense of urgency in response to my "It's very urgent – I will hold" phone call, to the hospital I went.
It turned out to be a nerve-wracking, scary and painful afternoon to remember. I lost my migraine virginity that day (facepalm). Since I'm allergic to acetaminophen, my hot/arrogant/married doctor drip fed me morpheme. Not a fan.
I wasn't going to schedule a follow up with my primary guy, but then one of my clients (jewish mom) totally freaked me out. So to the doctor I went. We discussed the brain situation, but also about the separate fact that I've been making myself anxious (over good things!) and that I need to calm/slow myself down. I am the first to admit that I take on too much and will find a way to squeeze 80 seconds out of a minute. At times, it becomes overwhelming and I know I need to step back, relax and find that balance. Buuuuuut, I like to stay busy (that will never change), and I can't function without feeling good and having energy.
That's why I call myself a health-conscious eater. Diet and how it affects your body and brain and energy is veeeeery real. This dish is exactly what the doctor and chef and busy person would order. It's simple, nutritious, quick and delicious.
Carrots get steamed until fork tender, then coated with a little honey, nutmeg and black pepper. A tiny butter if you're feeling indulgent. Baby carrots make this recipe child's play, and I guarantee that this is a winner for headcases of all ages.
Steamed Carrots w/ Nutmeg & Honey
INGREDIENTS: (makes 4 small sides)
- 16 oz. baby carrots
- 1 tablespoon honey
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter (optional)
–In a medium saucepan fit with a steamer and lid, simmer 1" of generously salted water.
–Steam carrots (with lid on) about 15 minutes or until fork tender.
–Remove and shake off any excess water. Stir to coat with honey, nutmeg, black pepper and optional butter.