Archive for Migraine

An attempt to describe my migraine.

Posted in Life, Writing with tags , , , , , , , , , , , , , on February 17, 2016 by urbannight
Mini Hammers

Mini Hammers

I feel like someone is trying to play my skull like a musical instrument using those cute little hammers.  Most of the ‘notes’ being in one area with a smattering of ‘notes’ scattered over the rest of the skull.    All this after someone with me on one side of the face with a rubber mallet.  So my eyeball feels like it has swollen up to twice its size and can’t fit in the eye socket anymore so it might pop out any second.  This is on the same side as the large cluster of ‘notes’.  And then someone has grabbed my entire head and is trying to lift the skull off the spine or is trying to lift my entire body by pulling up on my head.  To top it all off, the same side that has the most pain also seems to have an earache.

The office solution for migraine related light sensitivity — The Witch’s Hat

Posted in Life with tags , , , , , , , on September 20, 2012 by urbannight

Are you a migraine sufferer.

Do you suffer vision issues and light sensitivity?

Do you have trouble finding big sunglasses or visors to block the light?

And do you often find that staying home from work is just not an option?  And your office is a field of cubicles where you have no control over the heat or light?

If so, the Witch’s Hat may be for you!

These hats come in dark colors to help absorb and diffuse the light. 

They have wide brims to block the office lights over your cubicle. 

Sometimes they even have black veiling to further subdue the ambient light as well as the light from your computer monitors.

So on days you can’t stay home but are suffering from migraine related light sensitivity, grab a witches hat out of your box of Halloween decor. 

You will be surprised at how well it works and wonder how you ever survived without one. 

 

Chicken and Rice Noodles and the danger of cooking with a migraine.

Posted in Food, Life, Uncategorized, Writing with tags , , , , , , , , , , , , , , , , , , , , , , , on April 6, 2012 by urbannight

There are all these ways to cook with less oil to make things healthier.  But I’ve discovered a secret.  And I will share it with you.

 

If you want to properly sauté up onions and garlic, and get the onions close to caramelizing without them starting to char up, you really need to use more oil and not less.  For a veggie that is very strong and bitter, it amazes me that it has enough sugar in it to caramelize when cooking.  I’ve found that I like mine best if I stop just as it is hitting that stage.

 

SO . . . I started by mincing up three slices of onion and adding a heaping spoon of minced garlic from the jar.  I dumped it into the heating oil and sprinkled with cayenne.  Yes, I use a lot of cayenne.  I love it.  Like I may have mentioned before, it has a lovely sweet mild flavor with heat that comes through otherwise mildly flavored dishes.  And it adds a lovely heat to strongly flavored dishes without altering the flavor.   

 

The smell of onions and garlic sautéing in olive oil is one of my favorite smells.  Unfortunately, migraines screw with your sense of smell.  Not for everyone, but definitely for me.  You probably don’t really want to know that it smelled like cat piss to me.  I was very unhappy about that. 

 

While I kept an eye on the minced herbs (because, really, an onion is more of a very large herb than a veggie) I diced up a chicken breast.  It was a lovely chicken breast.  If I had been thinking, I would have taken pictures of my lovely sautéing onions and garlic as well as the chicken breast.  I have, in the past, tried using precooked chicken.  It ends up tasting rather horrible with a terrible texture.  No matter how horrible I feel, if I don’t start from raw chicken breast from the meat counter, it doesn’t turn out right.

 

Now this is the trick, to not only cook the chicken, but to get it to start to brown up without the onions starting to fry themselves.  I stirred often and let it sit for short bursts and for once managed this trick perfectly.  At this point, I had used no salt at all.  I used a salt-free chicken and poultry seasoning my parents sent me from their last trip to Hawaii.  I added several cups of water and two chicken-flavored bullion cubes.  And the salt goes through the roof.  If I had been thinking, I would have picked up low sodium chicken broth.

 

I opened a package of rice noodles.  It was in 3 ‘sheets’ for lack of a better description.  I took out two and put the last back in the bag for another time.  Gripping a sheet firmly in each hand, I twist it in the middle to break it in half, slowly and carefully, so not to send bits of rice noodle in every direction.  I have tried cutting it with kitchen sheers but that just made a huge mess.  I stirred the noodles in, covered it, and let it cook until the noodles were done.

 

By this point, it lost it’s distressingly unpleasant aroma.  It smelled quite good.  It tasted even better.  I could have had two bowls of leftovers.  But I decided to have a second bowl instead.  I would have taken a picture of it today but it just doesn’t look as pretty in a Ziploc bowl as it does in a proper bowl at home.  So no pretty pictures for you.  I really have to do better to remember the camera when I cook up delicious things.