I took the whole day off from work today (and half of yesterday). At the office yesterday, my head started to hurt really bad. Sudden movements of the head felt like my skull was being cracked open. Laughing was equally hard. Apologies to my friends at work — I still find you guys funny and my head hurt not because of your jokes, OK?
The company nurse sent me to the emergency room at St. Luke’s Global City, where I was attended to promptly. The nurse took my vital signs then the doctor examined me. He later prescribed an injectable painkiller and then I had to get my head X-rayed. It was a busy time at the hospital so I had to wait over an hour for my results. It was good because they gave me my own bed so I could sleep. About 530 pm, I was given my final results (something about my sinuses), medication (effing expensive medicine) and instructions, including a followup visit to a specialist and 1-2 days bed rest. Wooooooo!
I am so thankful for the professional care I got at St. Luke’s. They may be expensive but you get your money’s worth. Thank you to the staff of the Emergency Care Services especially to Miss Yanie, Miss Ara, Miss Roxy, Sir Al, Sir Lester and Dr. Richard Dimagiba.
Very happy that I got to rest today. I still have a slight pain around the forehead but it’s manageable. I was rummaging through the fridge for something to eat and saw an unopened box of Japanese curry roux. I haven’t made curry in a while so I thought I should cook some to use up the sad-looking potatoes here. Of course, to make my life easier, I omitted meat 🙂
Here is another version of my Japanese vegetable curry.
You will need:
1 box S&B curry roux (I used the medium hot one), chopped
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 cup button mushrooms, sliced in half
3 small onions, peeled and quartered
2 cups water
2-3 tablespoons oil
Fukujinzuke (optional)
Let’s cook!
1. In a pan, heat oil and saute the onions for 1-2 minutes.
2. Add the carrots, mushrooms and potatoes and saute for 10 minutes.
3. Add water and boil until the vegetables are tender.
4. Add the curry roux and gently mix. Ensure that there are no pieces of roux and everything has dissolved.
5. Let simmer for 5-10 minutes.
6. Remove from heat and serve with rice and fukujinzuke (Japanese pickles)
Itadakimasu!
