February turned out to be an upside down month. First, the temperature varied much more than usual from teeth-chattering cold to balmy, June-like (!!!) sunny days. This is the type of weather which really messes with your upper respiratory tract and your immune system, so many have been experiencing seasonal allergies way before the expected time. If this sounds like you, head in for your "magic shot" (SoluMedrol, a weak steroid) which dials down your response to the spring allergens. As it takes a few days to kick in and only lasts for 10 weeks or so, now is the prime time to get it.
We also have seen an increase in the number of flu cases left untreated. As your body is mobilizing to respond to the viral infection it can become more susceptible to bacterial supra infection such as bronchitis, sinusitis, etc. Don't "wait it out", but give us a call as medication is still quite effective against the flu IF taken EARLY after you become symptomatic. To make matters worse, only approximately 25% of the strains of flu virus now colonizing the Northeast were contained in the 2017 vaccine, an unusual situation which nevertheless results in the vaccine offering little protection against the disease. Therefore, be on the look out for early symptoms-we are here too help!
However, while it's still winter, What better way to ward off the boredom of dark, early evenings than experimenting with good food? For the last year we have all been trying to eat meatless meals during the week and only eat meat on Friday night and Saturday, following my daughter, Rebecca's, example. This has many benefits: we cut our family consumption of red meat substantially, and we increased our vegetable/fruit and "healthy food" intake. You can debate the ethical and environmental impact as is in style these days, but for me it boils down to this: I have to plan, buy and cook creatively every day so my family will embrace this. Daily this proves to be a bigger challenge than even keeping my patients healthy, or filling in the mounds of paper/on-line work I have to do. Here is my latest go-to, which Benjamin, my 9 year old, calls " bird in the nest":
- 10oz frozen hash browns, defrosted
- 6 large brown eggs
- 4oz. shredded cheese, and 1oz. finely shaved aged Parmesan cheese
Carefully butter (or spray) a 6 muffin deep tin, and line it with shredded potatoes, pressing them firmly up the sides. making sure it is lined well all around so the eggs don't sip out. Place in heated 375F oven for 8-10mins or until lightly browned,
Remove pan and sprinkle the shredded cheese in each muffin then break an egg on top. Season with salt and pepper and dust evenly with the parmesan cheese.Place back in the oven, lower the temperature to 350, until the eggs are set and the tops are brown. Enjoy!