Tic Toc Tic Toc

I am now on my sixth year of early retirement loving every free minute of each day.  So far so good.  I have not dyed my hair for the last five years and celebrate every liberated silver curl on my head.   

My brother-in-law has given me a new nickname: Silver Fox.  And am liking it too.

With the grace of God and some discipline, I have managed to stay relatively healthy.  I am on my third year without a live-in helper and grateful for the energy to do some housework and the cooking.  Last year, I started using weights in my exercises to slow down the rising level of my blood sugar.  So far, so good.

Until time finally caught up with me early this year. 

I have just recently been placed on a daily dose of 2.5 mg Amlodipine.  A milestone of sorts.  All because of a nagging head-ache that would not go away.  Everything’s normal one minute, then a headache creeps up from the back of my nape. I have palpitations and am a bit dizzy— and it’s not from watching Daniel Craig or Hugh Jackman on cable teevee.     (pics courtesy of the internet-- although wished I took them : )

Initially, I thought it might be a migraine or possibly my sinuses were acting up—as was my usual self-diagnosis in the past.  Lucky to have been given an Omron BP monitor, I did my check-ups in the comfort of my home.  With two weeks’ worth of BP readings, I decided to visit a cardiologist, Dr T.

After the initial interview, Dr T wrote up a request sheet for a variety of tests.  The tests, he informed me, would give both of us a better picture of my health in general and my heart in particular. 

Off I went to schedule and have these tests: Blood extraction and ECG (quick and easy); 2-D echo (I could hear the swishing and swooshing of my blood go through my heart); and, the bothersome 24-hour ambulatory BP monitor.  Of all the tests done, I did not like the ambulatory BP monitor—a BP monitor contraption you wear for 24 hours.  Every 30 minutes, the armband would tighten on my arm and I have to stay still for a minute.  Being the anxious type, this set-up was stressful the whole time I had it on. It was most uncomfortable at bed time.  I am sure my uneasiness contributed to a skewed reading. 

A week after, I visited Dr T and was a bit nervous to hear the verdict.  Needless really.  Overall, he predicted I would live to a ripe old age if I continued to take care of myself. The 2-D echo test showed a slight enlargement of one side of my heart-- not due to my friendly nature but from the build-up of pressure to pump blood through my body over the years. 

“What can I do Doc?”, I asked.

“Well, you could continue with more exercise, less salt, less worries or stress”, he stated.  “Let’s also start you on a small dose of Amlodipine.”

I sat for a minute and thought.  With a history of hypertension on both sides of the family, it was a matter of time I would have to resort to medication to control my pressure.  Sure, I can exercise myself to the bones and eat sparsely. But there is no way I can possibly control my volatile emotions ( I like to create my own dramas and panic attack scenarios) nor deny my family genes that run through my veins.   My father, mother and three younger siblings started taking meds to control their BP levels in their late 40s.  I, on the other hand, am just beginning.     

So far, so good.

----xoxooxox----

Dr T holds office at the Philippine Heart Center.  I remember the first time I visited said hospital.  It was in the late 80s. I was there to visit a 5-year old nephew who had undergone open heart surgery.  At that time, I was impressed with the sleek and no-nonsense feel of the place. 

Art in the Heart

Visiting it recently, I have to say that I was quite disappointed with what I saw.  The hospital could not escape the same sad fate suffered by government buildings.  Starting out all new and promising only to end up looking tired and dilapidated. 

Mural at the Lobby: Reminder of the Past

And what is it with all those little retail establishments inside and around the hospital?!?!  Granted, it makes for the convenience of getting a bite to eat but to have a bazaar (even if it’s in a corner) is stretching it. There’s a mini-art gallery at the lobby too.  Maybe the viewing provides an escape from thinking about one’s medical conditions plus there’s the rental payments that could go a long way to improving facilities at the hospital? Hmmmm….

The toilets, the hallways, the offices although clean could benefit with some R & R (renovation and repairs).  I wonder if the operating rooms and equipment are up to par with private hospitals.  I also wondered why the common areas were super cold.  I am sure this is fine for examination rooms with all those fancy electronic equipment.  But what about the patients and visitors freezing in the waiting area?  (Heart attack, No. Pneumonia, Yes!)

There is one thing though I cannot fault the hospital with.   The medical staff—from the doctors to the medical technicians to the security guards.  Pleasant, accommodating and attentive. Ready to explain procedures and guide you on your way around the labyrinth of medical jargons and hospital passages. I was relaxed and placed at ease.

So far, so good.

----xoxoxox---

Did you know that avocado is one fruit that is good for you?  They contain healthy fats that contribute to the reduction of bad cholesterol in the blood and lowers risk of stroke and heart disease.  But as usual, what you add to it (cream, milk, cheese, sugar) can tilt the balance from good to risky.  A matter of personal choice.

Just last week, my sister, G, (Click Here to know more about G) came over one night to drop off a bag of avocados and a deliciously addicting 5-layer spicy dip and a bag of corn chips to complete the indulgence.   Cheddar and cream cheeses, ground beef, tomatoes, avocados and chopped jalapenos (sili pang-sinigang or sili espada). Too good to turn my back on and so I chose to indulge.

But I eventually pulled myself away after half of the dip was consumed and turned my eyes on the avocados.  Using my sister M’s recipe for guacamole (click here for the recipe), I continued my avocado indulgence. This time on a healthier level.

Even so, there was still more avocados left over.  With the help of the internet, I found an avocado cake recipe ( click Joy the Baker).  The recipe can’t get any healthier with “Vegan” in its name.

So far, so good!

Vegan Avocado Chocolate Cake

3 cups all-purpose flour

6 Tablespoons unsweetened cocoa powder

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

1/4 cup vegetable oil (I used corn oil)

1/2 cup soft avocado, well mashed and strained about 2 small avocados (you may use a blender)

2 cups water

2 Tablespoons white vinegar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.

Sift together all of the dry ingredients except the sugar. Set that aside too.

Mix all the wet ingredients together in a bowl, including the mashed and sieved avocado.

Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes

out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting from Alton Brown ( I reduced the sugar by a third)

8 ounces (230 grams) of avocado meat, about 2 small to medium,very ripe avocados

2 teaspoons lemon juice (I used juice from lemoncito)

1 pound powdered sugar, sifted ( I used 2 cups)

1/2 teaspoon vanilla extract

Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat, lemoncito juice and vanilla into a blender and zap away until smooth.  

Add the powdered sugar a little at a time and beat.  It will turn a darker green and will be gooey in consistency.

Overall, the cake has an intriguing taste. I got mixed comments from my tasters.  Some liked it immediately; for others, it took a second forkful; and  a few declared it would take some time to acquire a taste for avocados in cake. 

So like many things in life.

Notes: 

• As advised in the original recipe, you can store this in the refrigerator if not using right away. It won’t turn brown. 
• Use really, really ripe avocados to avoid getting an acrid (mapakla) after taste. 
• Do not cut the cake in half cross-wise.  It is very tender and moist. I did and it was a messy exercise.  Just slather the frosting on one cake and top with the other before pouring the rest of the frosting on the top cake layer. 
• Chill before serving.  This makes for easy slicing and serving.