Listen to this Amazing Day at GWU Hospital
On October 13, 2015 I introduced myself to 350 people. These where doctors, nurses,
SLPs, PTs and OTs. I told these individuals that I am a stroke survivor and I have
I was sitting with 3 other SLPs and another stroke survivor who also has aphasia. We
were both nervous but as soon as I started to speak my nervousness came to an end.
The feeling was calm from that point on. There was a time when I could not speak,
read or write.
We spoke for roughly an hour. We were asked many questions about healthcare. After
my stroke I was not able to do much of anything at that time. After 4 years my life, my
new life is getting better.
Tuesday, October 27, 2015
Tuesday, October 6, 2015
I have always loved cooking, but I'm not sure how I learned it because my mom was an awful cook. I was self-taught. I started after college by trying different options. I'm not sure how I got my cooking genes because my heritage from all sides were a disaster but I truly love cooking.
After I had my stroke, I had to find different tools that would help me be able to cook again. A normal can opener uses 2 hands to turn, therefore stroke survivors can't do it. That is why I found a one-hand can opener online. The manufacturer is Chef'n EZSqueeze. It is less than $15 dollars.
My memory has some issue with remembering items and measurements. I use software called Key Ingredient Recipe. It has all of my recipes so I don't have to remember anything. My reading is also an issue so I use software called Apple Speak. It is on my iPhone and my iPad. It makes my life easier.
When I prep, I use a mixing bowl and it doesn't stay put. It moves around constantly. I have a non-slip mat that holds it in place which makes me happy! The manufacturer is Dycem.
I enjoy food. It is my passion. My favorite food is Mexican. I usually fix tacos, burritos or enchiladas. Here is one of my all time favs!
Spicy Chicken and Hazelnut Enchiladas
1 pound fresh tomatillos
2 Cloves Of Garlic
2 Jalapeno Peppers , seeded
2 tablespoons Cilantro
2 tablespoons Onions
⅓ cup Sour Cream
⅓ cup Plain Yogurt
1 tablespoon Honey
¼ teaspoon Salt
⅓ cup Green Chiles Canned
6 Corn Tortillas
2 cups Chicken Breasts Cooked
2 cups Cheddar Cheese
1 cup Hazelnut Roasted & chopped
1. If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid.
2. For sauce, mince garlic, jalapenos, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; puree. Mix in green chilies and set aside.
3. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated.
4. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts.
5. Pour 1/4 of the sauce in the bottom of a greased 9x12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts.
6. Bake in a 350 oven until heated through, about 20 minutes.