November 21st, 2012 §
I load the dishwasher, put in a load of laundry and buy Colin a new white dress shirt
Because I can.
I walk the two blocks between the doctor’s office and the drugstore on a crisp autumn day
Because I can.
I give my children an extra hug, just one more kiss, an additional “I love you” before the bus
Because I can.
But still I worry about today, tomorrow, and the next day.
How can I not?
I put makeup on yesterday.
I can tell it puts people at ease.
If I look “healthy” then they can relax.
If I don’t look sick they won’t have to worry how to act or what to say.
They tell me “You’d never know to look at you. You’d never know you have cancer. You’d never know you’re sick.”
Some moments that’s true. Some moments I feel good. Some days, in fact. And I treasure those.
Some days it’s a lie. It’s not how I feel.
I know it’s a compliment. I take it as such.
The phlebotomist asked me at my oncology appointment yesterday if I’m ready for Thanksgiving.
I wasn’t sure whether to cry or laugh.
Ready?
I don’t know.
Giving thanks. That’s a loaded phrase.
I am grateful I have some time. I am thankful for the kindness that gets shown to me every day by my family and friends.
I appreciate every person who tells me they are lifted by my words, learn from them, say they express something they have felt or even just wondered about.
For every email I get of support,
Every offer of help,
Every playdate,
Every Facebook post, photo, comment
I give thanks.
But cancer sucks. This diagnosis is my nightmare.
But I also know that tragedies happen to people every single day. A life can be lost without warning. I have learned of two sudden deaths of friends’ loved ones this week and I see the pain those losses have caused. I learned it for myself when my mother-in-law died. She did not have time to say her goodbyes.
I don’t like that my life revolves around this disease right now. I try to keep my life focused on others as much as I can. I try to check in on friends who have their own troubles. I try to keep up with the kids. I try to be a good wife and keep the house running. I wish I could be a better wife right now. I try to be strong. I try to suffer on my own time. I try at these things but don’t always accomplish them.
It’s an isolating predicament. Few can know the anguish, the daily trials, all of the parts of my life which don’t get shared with anyone. I share some here, of course, and with friends, but much of it is my own. For now, this is how it needs to be while I continue to process and try to make sense of this new chapter.
Thanks to you all.
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I was honored to be featured in this blogpost from the American Cancer Society titled “Cancer survivors are truly remarkable people” which focused on the post I wrote in the days after my diagnosis giving tips on how to talk to children about stage IV cancer.
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Many have asked about the fractures on my left side. The one that is painful is the one in a rib up near my collarbone. That will probably take two months to heal. It is a fracture caused by cancer in that bone. The cancer must shrink first. Only then can the bone heal. So it will be a slow process.
I start round 4 of chemo tomorrow, on Thanksgiving night. Same full strength dose because I was able to tolerate the last round again. Same regimen: 7 days on, 7 days off.
November 17th, 2012 §
Of course memories and legacies are on my mind all the time now. I can say for sure that I won’t be remembered for my cooking. I might be remembered for my lack thereof, however! One thing I make well is a citrus cheesecake. I’m quite sure Clarke married me for this dessert. I’ll share it here someday soon.
I miss Barbara, my mother-in-law, every day. It’s been three years since her death in a car crash. I wrote a post about Thanksgiving two years ago and referred to one of Barbara’s traditions– a delectable treat called cranberry ice. So many people asked about it that I posted the recipe. I thought I’d share it here again because I know some people have already made it part of their own holiday traditions. I think that’s just lovely. I’m reposting the information here in case you want to give it a try:
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The way we serve cranberry ice is as a side dish, in place of cranberry sauce. The tart, sweet, cool flavor is delightful.
I like to make a double recipe so there are leftovers… I am giving the instructions for that; if you want to halve it, you may. Because you need to beat it with a mixer as it freezes, don’t make it late at night.
You will need:
2 bags of fresh cranberries
2 packets Knox gelatin
Lemon juice
2 cups of sugar
2 cups of water
Freezer-safe bowl and a food mill, ricer, or strainer
Directions:
Boil the cranberries fully until the skins fully split. Drain the cranberries and run them through a ricer, food mill, or strainer to remove the skins. (I use a food mill that Barbara gave me. It has a hand crank on the top and you turn it around and around and the skinned cranberry puree drops out the bottom. A more updated version is here). Once you have all of the cranberry puree in a freezer-safe bowl, set aside. Take the 2 packets of gelatin and dissolve in 2 cups of water. Add this to the cranberries. Add about 2 cups of sugar (less if you like it very tart). Then add a bit of lemon juice to taste.
Take the bowl and put it in the freezer. As it freezes, take it out a few times (2-3) and beat with electric beaters for about 30 seconds to fluff it up. This will keep the texture airier. If you don’t do this, the consistency will be far too dense and hard. Once frozen, serve with your meal using an ice cream scoop. It doesn’t melt immediately because of the gelatin. Barbara always served in lovely cut-glass footed bowls. I haven’t found ones I like yet, so mine was served in regular bowls today.
November 25th, 2010 §
After my post yesterday about missing loved ones at the Thanksgiving table, many people were intrigued by the Adams family tradition of Cranberry Ice. I, too, had never heard of it prior to meeting Barbara. Once you’ve had it, it easily becomes a regular addition to your table. I am sharing it here so that others may decide to fold it into their holiday celebrations, too (I think it is a lovely addition to Christmas dinner, so maybe you want to give it a try then).
The way we serve it is as a side dish, in place of cranberry sauce. The tart, sweet, cool flavor is delightful.
I like to make a double recipe so there are leftovers… I am giving the instructions for that; if you want to halve it, you may. Because you need to beat it with a mixer as it freezes, don’t make it late at night.
You will need:
2 bags of fresh cranberries
2 packets Knox gelatin
Lemon juice
2 cups of sugar
2 cups of water
Freezer-safe bowl and a food mill, ricer, or strainer
Directions:
Boil the cranberries fully until the skins fully split. Drain the cranberries and run them through a ricer, food mill, or strainer to remove the skins. (I use a food mill that Barbara gave me. It has a hand crank on the top and you turn it around and around and the skinned cranberry puree drops out the bottom. A more updated version is here). Once you have all of the cranberry puree in a freezer-safe bowl, set aside. Take the 2 packets of gelatin and dissolve in 2 cups of water. Add this to the cranberries. Add about 2 cups of sugar (less if you like it very tart). Then add a bit of lemon juice to taste.
Take the bowl and put it in the freezer. As it freezes, take it out a few times (2-3) and beat with electric beaters for about 30 seconds to fluff it up. This will keep the texture airier. If you don’t do this, the consistency will be far too dense and hard. Once frozen, serve with your meal using an ice cream scoop. It doesn’t melt immediately because of the gelatin. Barbara always served in lovely cut-glass footed bowls. I haven’t found ones I like yet, so mine was served in regular bowls today.
November 24th, 2010 §
I have many friends who have lost family members this year. My own devastating loss, the death of my beloved mother-in law, was only 14 months ago. The death of someone you love is never easy, but I think holidays are particularly painful times. Not only do you miss the physical presence of the person, but there are often so many reminders of special times you have had together, of traditions you shared.
While we grieve for the physical absence of the person at our family gatherings or the telephone calls we share, what we also grieve is the loss of future time together. That is, we not only grieve the person we’ve lost, we mourn the future events that we will not be able to share with them.
I didn’t spend many Thanksgivings with Barbara; Turkey Day is almost always a holiday spent with my side of the family (Christmas is always spent with Clarke’s family). There were a few years my parents and in-laws both lived in Pennsylvania; back then Clarke and I were able to see both sides of the family in the same Thanksgiving weekend.
Barbara loved to set a good table; she always had special items on the table that had been handed down to her — china, silver, serving pieces. But more than any other Thanksgiving tradition, the one that I associate with her is Cranberry Ice.
Cranberry ice is a sort of cranberry sorbet, an icy, tart, frozen taste sensation. Perhaps originally an intermezzo, it evolved to take the place of traditional cranberry sauce at the table and now is eaten along side the turkey and fixings. Barbara always had special small cut-glass footed bowls to hold it; I haven’t yet found some of my own. Last year, in a loving tribute to her, I made my own cranberry ice for the first time using the food mill she’s put in my stocking years ago. The mill sat unopened in my cabinet until last year. I pulled it out and held it then, realizing as I held it that her own hands had held the package. She had shopped for it, paid for it, put it in my stocking. I touched that plastic container and all I felt was cold. Without her, it wouldn’t be the same.
My daughter (pictured above, ten years ago, with Barbara) will be staying home from school today recovering from oral surgery. I think it would be really nice to make the cranberry ice together, just the two of us, while the boys are at school. Traditions carry on, however painful it is.
It’s important to remember that while some will be complaining about their relatives while spending time together this week, some of us would do anything to have our loved ones back with us to share the day. I feel sure a bit of sensitivity to the emotional turmoil some may be experiencing would be welcomed by your friends or family members who grieve this week.
Every day is hard when you miss someone; a holiday is especially so.
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