Health Updates

My UC Story: Part II – Diagnoses and Adjustment

THIS POST MAY CONTAIN AFFILIATE LINKS WHICH WON'T CHANGE YOUR PRICE BUT WILL SHARE SOME COMMISSION.

When I was able, I left the comfort of my parent’s home and went back to living on my own. Kaiser Permanente really put me on a fast track. I got more tests done that were left out previously because of cost, but they also scheduled me to see a GI specialist right away. Within two weeks I got a colonoscopy and upper GI tract endoscopy done and was given a verdict: ulcerative colitis. I was put on LIALDA and sent home with the instructions that six months later I would get another colonoscopy to see how much I had progressed.

Living on my own was hard. Luckily, my responsibilities to school and work were small. I had finished all my graduate classes and had entered my thesis units, meaning I just had to write. No classes. My part-time job had been a temporary one, so I did not leave the museum in a lurch. I still tried to work but I was sent home a lot because I would often “crash” while doing any kind of activity. While working, running errands, doing chores, or cooking I would be fine for a while and then I would begin to get achy. My joints would begin to hurt and my thighs and back would get ice cold to the point where I could only warm up by taking a scalding hot shower. I would loose all the color in my face and I would begin fumbling a lot. When I spoke, people would have a hard time understanding me, I would get short tempered and frustrated, drop things, and be really confused.

About two weeks after I was diagnosed I started the SCD diet because my best attempts at adding food to my limited selection (apples, peanut butter, white bread and rice, eggs, avocados, honey, and broth) failed miserably. The beginning of the diet was really hard. Smells induced crazy intense cravings and I had some pretty cruel dreams. My dream self would eat food seductively in front of me, like those damn Carl’s Junior commercials. I hated her and wanted to kill her but I was not sure of the consequences of offing my dream self so I let her be.

After two weeks the cravings disappeared and I was able to add food successfully by following the different stages of the diet. By the end of March, the frequency of my crashes began to shrink but I still experienced them and I was also still having some painful digestive issues. I was keeping a food journal that tracked my progress and I brought my problems to the attention of my GI doctor and she shut me down. She said I was experiencing irritable bowel syndrome and that my colitis was in remission.

I felt pretty frustrated by this. I know my body and I know my symptoms and I felt like the doctor did not listen to me at all. Blood tests were ordered that eventually showed I still had significant inflammation (and therefore was still experiencing an ulcerative colitis flare), but by the time the results came in I had already moved back to Vacaville and was making an appointment with a new GI doctor. I had many reasons for moving. I was no longer taking classes at SSU and I was still struggling with getting myself well. My parents thought it would help me to have some support by living with them. The owner of the place I was renting had also decided she wanted to sell the house and gave me until May 15 to get out. Rather than stressing out and trying to find housing within a very short period, I immediately began preparing to move back to my hometown. My story continues in Part III – Good News – Bad News…

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  • I'm sneaking in a Negroni on the last day of #negroniweek⠀ ⠀ My journey to making a Negroni that I love has been long. First, it started with finding a sweet vermouth that I like (Cocchi Vermouth di Torino).⠀ ⠀ Vermouth also has a shelf life of 6 months after it is opened, which I did not know when I made my first vermouth drink way back when (I'm pretty sure that sucker was 10 years old 😬😂)⠀ ⠀ And then the gin. After tasting so many different gins in the past few months, I learned that cocktails will vary in taste depending on what gin you use. Each distillery adds different botanicals, so the same cocktail made with another gin will result in its own distinctive version.⠀ ⠀ Classic spirit-forward cocktails, like the Negroni, are perfect for expanding your understanding of gin and learning about the ways it can change how a drink tastes.⠀ ⠀ Knowing that Negroni Week was coming up, I tested many different gins, and the Negroni made with Indira Gin from Sipsong Spirits won all the taste tests I did. It's distilled from grape spirits, which makes it feel really luscious on the mouth and adds a little sweetness.⠀ ⠀ For me, I think this fixed one of the main barriers for me when it comes to enjoying a Negroni: the extreme dry bitterness (btw, a pinch of salt can tone down a really bitter Negroni).⠀ ⠀ What's your gin of choice for your perfect Negroni? ⠀ ⠀ 1 oz Indira Gin⠀ 1 oz Campari⠀ 1 oz sweet vermouth ⠀ ⠀ Stir ingredients in a mixing glass filled with ice and strain into a rocks glass with a large ice cube. Twist an orange peel over the drink and garnish.
  • How many of you watched the soccer game yesterday? It was soooooo good. I had a drink to celebrate and then today I'll treat myself to another after working for my food 💪⠀ ⠀ I'll be pulling crab pots and cooking, cleaning, and picking crab so I think I deserve it 🦀🍸⠀ ⠀ I thought this Lemon Gin Fizz with Cucumber and Dill was perfect to share for a weekend of summer fun-it's another drink in the series I made for the DIY Gin Bar. ⠀ ⠀ I partnered with some AMAZING distilleries to bring you this series of posts: @stgeorgespirits @youngandyonderspirits @griffodistillery @newalchemydistilling @sipsongspirits @sonomabrothers⠀ ⠀ You can check out my gin tasting notes for all of the gins I used in my DIY Gin Bar story highlights and get the link to a printable recipe for this Lemon Gin Fizz in my profile @megiswell⠀ ⠀ Have a great weekend and cheers 🍹⠀ ⠀ Lemon Gin Fizz with Cucumber and Dill⠀ Ingredients⠀ 4 cucumber slices⠀ 1/2 inch thick lemon slice⠀ 1 tablespoon packed dill fronds⠀ 1 teaspoon DIY Citrus Sugar with Lemon and Dill*⠀ 2 ounces gin⠀ 1 ounce Lemon Shrub with Cardamon and Mint*⠀ Soda water to top or to taste ⠀ ⠀ Instructions⠀ Place some ice in a highball glass.⠀ In a cocktail shaker, muddle the cucumber, lemon, dill, and sugar together until the dill is very aromatic and slightly bruised looking and the sugar is mostly dissolved.⠀ Add the gin and shrub and top with ice.⠀ Shake well, until the shaker is very cold and is sweating.⠀ Strain into the prepared highball glass and garnish. You can garnish with a lemon wedge or slice, cucumber slices or ribbons, dill fronds, and edible flowers if desired.
  • As you all know from earlier posts, I've been sharing a bunch of infused sugar and shrub recipes that are part of a DIY Gin Bar. And now we're finally at the good part - the drinks 😋⠀ ⠀ I partnered with six different distilleries to bring you this series of posts:⠀ @stgeorgespirits⠀ @youngandyonderspirits⠀ @griffodistillery⠀ @newalchemydistilling⠀ @sipsongspirits⠀ @sonomabrothers⠀ ⠀ These distilleries generously gave me tours, tastings, and donated bottles of gin for these posts and I've learned SO MUCH about gin during the past couple of months.⠀ ⠀ One of the biggest lessons I've learned is that making gin is an extremely creative process. Figuring out what mix of botanicals to use is the ultimate recipe development process. ⠀ ⠀ And what's even more fun is that because each gin is so unique, the same exact cocktail recipe can come out completely different depending on what gin you use 🤯⠀ ⠀ This Strawberry Gin Fizz (pictured is the neat version) with St. George's Botanivore was delicate, flowery, and sweet. With Young and Yonder's H.O.B.S. Gin, it had a bolder flavor and the peppercorn and basil really shined. ⠀ ⠀ So get tasting and mixing. Taste different gins on their own and see what flavors pop out to you and then make the same drink and see how different it is. ⠀ ⠀ See my stories for the gin tasting worksheet I made for the party to look at the tasting notes for all the gins I used. I'm also throwing a mocktail recipe up there that uses the strawberry shrub.⠀ ⠀ Find the link to the recipe for this Strawberry Gin Fizz in my profile @megiswell or hit save!⠀ ⠀ Ingredients ⠀ 3 basil leaves⠀ 1 strawberry⠀ 1/2 inch thick orange slice ⠀ 1 teaspoon Orange Sugar with Szechuan Peppers*⠀ 2 ounces gin⠀ 1 ounce Strawberry Shrub with Basil and Peppercorns*⠀ Club soda to top or to taste⠀ ⠀ Instructions⠀ Place a handful or two of ice cubes in a tall high ball glass.⠀ In a cocktail shaker, muddle the basil, strawberry, orange slice, and sugar together.⠀ Add the gin and shrub and top with ice.⠀ Shake well, until the shaker is very cold and is sweating.⠀ Strain into the prepared high ball glass and garnish. ⠀ ⠀ Neat Version: Double strain into a chilled coupe or rocks glass
  • The secret to good fireside s'mores: placing the slab of chocolate on a graham cracker and letting it sit on a hot rock near the fire. This way the chocolate is all soft and gooey 🤤⠀ ⠀ It's funny because I have so much content to share with you but I've been busy getting it uploaded, edited, written, and drafted that I haven't shared anything 😩⠀ ⠀ But the dry streak is ending 🙌⠀ ⠀ Even though I'll be on my way to Reedsport, Oregon today for vacation, I finally have some posts and pictures ready for sharing. ⠀ ⠀ I'll also be enjoying my vacation in Oregon, which includes:⠀ ⠀ 😋Stuffing my face with s'mores⠀ 🦀Going crabbing and then stuffing my face with crab⠀ 🥂Enjoying fresh oysters on the half shell⠀ 🍦Eating ice cream even though I'm freezing ⠀ 🏕Enjoying beautiful hikes that include rivers, lakes, forest, sand dunes, and beaches (sometimes all in one hike)⠀ 🌅Watching beautiful sunsets in the harbor⠀ 🎇Enjoying 4th of July fireworks over the water of the harbor⠀
  • This Orange Shrub Recipe with Yunnan Tea and Szechuan Peppers has a bright orange-lemon flavor that is balanced with a slightly spicy maltiness.⠀ ⠀ The flavors of this shrub were inspired by the description on a box of Yunnan tea, which has a “malty aroma, a slightly peppery smooth taste, and a mouth-filling sweet finish”⠀ ⠀ I'm throwing the actual DIY Gin Bar party tomorrow, so all the recipes I've been sharing with you over the past weeks will be used in it. Wish me luck! ⠀ ⠀ In the meantime, you can click on the link in my profile @megiswell to print the recipe for this shrub or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Orange Sugar with Szechuan Pepper⠀ 1 cup water⠀ 1 cup orange pieces* skin and pith removed⠀ 1 teaspoon Szechuan pepper⠀ 1 cup apple cider vinegar⠀ 2 Yunnan Black tea bags or two tablespoons loose leaf tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea bags or leaves, letting them steep for 3 minutes.⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith to prevent bitterness. I like to cut the bottoms of the tops of oranges to create a flat surface and then use a small paring knife to remove the skin and any pith from the orange.
  • The fourth shrub being used in the #diyginbar is this Orange Shrub with Cardamom and Thyme, which has a bright orange flavor with a cool refreshing zing.⠀ ⠀ I also like to drizzle a little over vanilla ice cream, it tastes like an orange creamsicle!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup orange pieces*⠀ 1 bundle of thyme⠀ 1 cup apple cider vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a spice grinder along with the cardamom husks. Pulse until the seeds are a coarse powder and set aside.⠀ ⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges, cardamom, and thyme and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith. I like to cut the tops and bottoms off the oranges to create a flat surface on both ends and then use a small paring knife to remove the skin and any pith from the orange.⠀ ⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn #beautifulcuisine
  • This Lemon Shrub with Cardamom and Mint packs a cool refreshing punch of flavor on hot spring or summer days in any cocktail or mocktail!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later! Or check out my highlights!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 3/4 cup mint leaves separated out into three 1/4 cup portions⠀ 5 Meyer lemons* zested⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup rice vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a mortar. Put the papery skins in a food processor. Use a pestle to crush the seeds, releasing their fragrance and breaking them down a little.⠀ Pour the seeds in the food processor along with the shells and pulse a couple of times.⠀ ⠀ Add the mint leaves and pulse until the leaves have broken up and look bruised.⠀ ⠀ Zest the lemons and add the zest to a food processor along with the sugar. Pulse until the zest, cardamom, mint, and sugar are well incorporated and the sugar is fragrant.⠀ ⠀ Add the sugar mixture and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ While the sugar and water are cooking, slice the lemons up. Once the sugar is completely dissolved, add the sliced lemons and the other 1/4 mint leaves (whole mint leaves). ⠀ ⠀ Cook for 10 to 15 minutes, or until the lemons have lost their brightness and the liquid is a light yellow color (like lemonade).⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Turn off the heat and add the last 1/4 cup mint leaves. Cover and let sit for 10 minutes.⠀ ⠀ Strain the lemons, spices, and leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Recipe Notes⠀ Meyer lemons are the best to use because the pith and skin are soft and not very bitter-you can simply add the lemon zest to the sugar and cut the lemons up. ⠀ ⠀ For all other citrus fruits, the pith is very bitter. For those, the best procedure is zesting and then using a paring knife to cut away any pith to prevent bitterness.
  • This Blackberry Shrub with Vanilla and Earl Grey is the second of four shrubs that are part of the #diyginbar and it is surprisingly rich and deep with bursts of vanilla-berry goodness!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Vanilla Bean Sugar⠀ 1 cup water⠀ 1 and 1/3 cups blackberries⠀ 2/3 cups red wine vinegar⠀ 4 tablespoons apple cider vinegar⠀ 1 tablespoon balsamic vinegar⠀ 2 tablespoons loose leaf Earl Grey tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the blackberries and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea leaves, letting them steep for 3 minutes.⠀ ⠀ Strain the fruit and the leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into an airtight jar and keep it in the fridge.⠀ ⠀ I used this in a Blackberry Gin Fizz and a Vanilla Earl Grey Blackberry Mocktail.⠀ ⠀ #cocktailparty #shrubcocktails #diyginbar #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn
  • And now on to the shrubs! Besides the gin, these are the most essential part of the #diyginbar. They add so much flavor to simple cocktails and they make excellent mocktails-no more feeling like your drink is an afterthought if you aren't partaking. ⠀ This Strawberry Shrub with Basil and Peppercorn is probably my family's favorite. You can also use pink peppercorns (which aren't really peppercorns btw). ⠀ ⠀ Ingredients⠀ 1 cup sugar⠀ 1 cup water⠀ 2 cups sliced strawberries⠀ 10 basil leaves⠀ 2 teaspoons black peppercorns (or pink peppercorns)⠀ 1 cup red wine vinegar⠀ ⠀ Instructions⠀ Add the sugar, water, strawberries, basil, and peppercorns together in a medium saucepan over medium-low heat. Use a muddler to crush the ingredients together until the basil looks bruised and is fragrant. Stir until the sugar is completely dissolved.⠀ ⠀ Cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the red wine vinegar and bring the mixture back to a simmer (about 5 to 8 minutes)⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ You can make the shrubs 6 to 8 weeks in advance of your DIY Gin Bar 🙌⠀ ⠀ ⠀ *⠀ *⠀ *⠀ *⠀ *⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #sunsetmagazine #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #farmersmarketfinds #foodbloger #thenewhealthy #eatingwelleats #todayfood #foodphotograph #ginstagram #ginoclock #bonapetit #marthafood
  • The fifth infused sugar I'll be using in the #diyginbar is this Lemon and Lavender Infused Sugar, which has a sweet floral and lemon fresh fragrance that tastes amazing!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1/2 tablespoon dried lavender culinary⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ ⠀ Instructions⠀ Put the lavender in a food processor and pulse until it is chopped into fine pieces.⠀ ⠀ Add the sugar and lemon zest and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ I have one shrub for each day next week so get excited! ⠀ ⠀ #diymocktailbar #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons

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