So my leg’s been bothering me for a week.  With hardly any nagging from Victor, I actually called the doctor on Friday when I got home from work.

It was then a trip to the ER because my doctor needed to rule out a blood clot right away.  Long airplane flights can bring them on.  Fortunately, it wasn’t a blood clot, and armed with a few Percocet, I headed home for a quiet weekend and a requirement to call my Dr on Monday.

After a visit to my Primary Care doctor, this morning, I left with a request for an x-ray of my lower back and a prescription for Methylprednisolone.  (Alas, no more Percoset!) Fun side effects include getting speedy, trouble sleeping, and increased appetite.

Now… I know I’m getting old, but back in my day, when a pill made you speedy and kept you awake, it DECREASED your appetite!  Jeeze Louise!  These damned pharmaceutical companies are screwing everything up!  I mean, c’mon.  I do not need a pill to increase my appetite!  Really.  I mean, after getting weighed at the Dr, who knew my wallet and phone weighed 25 pounds?!?  I could, however, use something to get me back into those disco pants of yore… I see another Dr visit in my future…

I had shopped earlier, and knew that dinner was going to be comprised of at least Mexican chorizo and chicken.  After getting home and taking all of my drugs, I decided a Mexican paella was in order.  Quick, easy, and let the oven do the cooking.  It’s a primordial swamp outside but the air conditioning is working just fine indoors.

For being a wing-it recipe, I have to admit it came out pretty good.  The difference between Mexican and Spanish chorizo is Mexican is fresh, and Spanish is cured.  Mexican is also usually ground, where the Spanish is chopped.  Actually, the similarities between the two are more in the name and that the main ingredient is pork.  Otherwise, they are pretty different in looks and taste.

Mexican Paella

  • 2 links Mexican chorizo, casings removed
  • 1 chicken breast, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup short-grained rice
  • 1 cup white wine
  • 2 cups chicken broth
  • 1 can cherry tomatoes with juice
  • 1 can posole, drained
  • 1 cup corn
  • 1 tsp Mexican oregano
  • 1/2 tsp thyme
  • salt and pepper

Brown chicken and chorizo in ovenproof pan.  Add onion and garlic and cook.  Add rice and cook until slightly translucent.  Add 1 cup of white wine and, stirring, cook down until almost evaporated.

Add broth, tomatoes, posole, corn, and herbs and spices.

Bring to a boil, cover, and place in 375° oven for about 40 minutes.

It did come out good.  And there’s leftovers for lunch tomorrow.

I may have to come home for lunch – being that I should be extra-speedy and ravenous, and all…