3 October 2023
The alarm waked me at 6 am. I took a Xanax last night because I had some restless leg and knew I needed some sleep. The good news is the Xanax didn’t give me much of a hangover. The bad news is I may becoming used to it.
I got my morning routine done in time and even though traffic on I-95 was very slow and equally slow on Commercial, I made it in time. As usual, I left the front desk some Tootsie Roll miniatures.
Julianne is my nurse again. I really like her attitude. Nothing seems to get her down. Today is indeed Taxol (1 hour) and Herceptin (30 minutes) but it also includes 1 liter of saline and 50 mls of Magnesium. It will be a long day. We are also doing the cryotherapy 15 minutes before Taxol and 15 minutes after.
They did not do a blood test this morning since I had one Friday.
I followed Jimmie’s suggestion and brought my own pair of dishwashing glovers for my fingers and quart freezer bags for my toes. At least I won’t have to wear gloves on my feet today,. The numbness seems to have plateaued. It’s bad but not unlivable. The ice bath seems to have worked well. I like the 15 minutes before Taxol and 15 minutes after routine. It beats an hour of ice for the Taxol.
Years ago in Morton, a friend of mine, Kevin, was mowing grass and he fell backwards and pulled the mower over his foot. That was back before they put safety bars on the handles that automatically shut the mower down. He severed his big toe and always had balance problems after that. I don’t want the numbness to get so bad that I have balance problems. Toes are a major factor in your balance – along with the inner ear. I already have a little positional vertigo since chemo began. Maybe I’m not replacing the hairs in the inner ear fast enough.
Back to the numbness. It does seem to help. In talking with Julianne I mentioned the patient who had read a paper on using ice and she said the patient told everyone it was one hour during the Taxol infusion. Dr. Velez said it was 15 before, 15 after. I trust Velez’ reading of the article over a patient’s reading of the article.
I was done with all the infusions by 3 pm. That seems like record time. Since I haven’t had any reactions, they are really eager to push the solutions through me. I’m not complaining.
I’m still having problems establishing a hot spot with my laptop. I guess that means I need to call Apple help desk again when I get home.
Now I can’t wait to replace the laptop. When I type on the keyboard, it automatically erases some text without me doing anything and then shifts my cursor to the middle of some already typed text without direction. It’s already done it three times with these four paragraphs above. I might also be having trouble with the numbness in my fingers with typing but the problems with moving and disappearing text has occurred since I purchased the laptop.
I also tried out Jimmie’s Sweet Cream Cake. Never knew there way anything like sweet cream but Winn-Dixie had it. I actually like the taste and I may try some in my coffee tomorrow. Apparently, it’s a big thing at Starbucks because there were three or four flavors of sweet cream sold in Starbucks (one was caramel).
It makes a beautifully light batter. It forms a crust at the top and that is super sweet (think southern iced tea) and super crunchy. I suspect the cooking process allows the sugar to rise to the top of the batter and form the crust. Jimmie was right – it doesn’t need a glaze. Jimmie usually uses a tube pan and that would probably work better.
Two things. I think I would cut the amount of sugar back to 2 cups and I made a mistake with the Bundt pan. You can dust the pan with either flour or sugar. I chose sugar. Not a good idea. It caused the sugar in the cake to stick to the sugar in the pan. It fell apart after I inverted it. Still, it tasted good. Very light and just the right amount of lemon flavoring.
Sweet Cream Cake recipe from Jimmie
1/2 lb. butter (unsalted) 1 tsp. lemon extract
3 c. sugar 2 tsp. vanilla extract
6 eggs 3 c. cake flour (plain)
1/2 pint sweet cream
Cream butter and sugar well. Add one egg at a time, beating well after each addition. Add extracts. Add flour and cream alternately. Put in a greased and floured tube pan (Bundt pan will work). Put in a cold oven and bake at 325o for 1 hour and 15 minutes. (No less time.)
I like to get all ingredients to room temperature before I begin. As I mentioned, use whipping cream if you can’t find sweet cream. I forgot to tell you about the lemon and vanilla extracts. There is no baking soda. I can’t find the glaze anywhere, but haven’t used one in years.
Try it, you may like it. It’s really easy with a stand mixer.
Stay tuned!