You never know.
One minute you’re striding through life, the next you could be knocked on your backside.
So it was for me almost two weeks ago, on a Monday. It was “Pirate Day” at Krispy Kreme Doughnuts. Anyone — man, woman, or child — enterprising or silly enough to show up at a Krispy Kreme dressed like a pirate got a dozen glazed doughnuts free. A deal like that couldn’t be ignored.
My son Daniel and I set out at 7 a.m. with our eyes on the prize. His doughnuts were going home. Mine were going to my office with me to share with co-workers.
It has been said that if you want to make God laugh, tell him your plans.
When I got out of my car to go into Krispy Kreme I was a little off balance. No big deal. By Monday evening, I was flat on my back in the emergency room. The diagnosis, after 24 hours and lots of tests (including an MRI) was Vertigo.
Vertigo, according to Webster’s New World Dictionary, Circa 1978, is: A subjective sensation of dizziness in which an individual feels that he, or his surroundings, is whirling about sickeningly.
The definition remains the same in 2016 — in spades.
I’m still a little wonky but when am I not? Better every day, thanks.
My recipe today is something good that serves as a meal, isn’t much trouble, and is perfect for this September into October cold snap.
MOM’S VEGETABLE SOUP
1 large can chicken broth (or 2 quarts homemade)
1 cup each of 5 of your favorite soup veggies
Dash Worcestershire sauce
Salt and pepper to taste
Parsley, chopped, to taste
Place cut veggies in a large pot. Add broth. Simmer 2-3 hours, covered.
I use about a cup of these veggies: potatoes, carrots, tomatoes, green beans, corn, lima beans and celery.
Use more broth and/or a cup of chopped rotisserie chicken if desired.
Linda Conway Eriksson can be reached at email@example.com.