Since this past Saturday I have been plagued with body aches, fever, the sniffles and generally feeling like death-warmed-up. Now I really don’t think of myself as a sickly person, but it seems like I was really sick not that long ago – in fact, it was just before the New York Half Marathon. Now, less than a week before our long-anticipated trip to Brazil, here I am again…in bed, feeling like I got run over by a bus!
The timing on this flu is not great at all – we are scheduled to depart for a nine day trip to Brazil on Friday night. Three days in the Amazon, staying at an Eco-Lodge and then the rest of the days in Rio de Janeiro. And even if I get over mine, it would absolutely suck if John caught my bug and had to feel this way on a plane (or in the jungle).
So in order to minimize his chances of getting infected, John has been abolished from the germ-infected bedroom and has spent the last two nights on the sleeper sofa, which he says is not all that comfy after all. We have bottles of hand-sanitizer stationed all over the apartment and a container of anti-germ wipes in the bathroom. Here’s hoping that many bottles of Gatorade, many doses of Dayquill, Nighquill, Sudafed and the daily dose of Iron will have me up and running in time for our flight to Rio on Friday night.
But why do I seem to get sick every time before a long-anticipated event? Could I be suffering from a newly formed disease called ‘Anticipation Flu’? Not many studies (other than my own, based on the Half Marathon and Brazil, in fact) have been done on this new disease, but it seems that the effects are definitive and real. I’m hoping that this round will work out as well as the Half Marathon one did. If not I’ll just have to throw myself in front of an Amazonian Anaconda.




Luckily, we got right into it after a quick menu discussion with our chef. Eight couples (some married, some mom-and-daughter partnerships) started chopping shallots, adding a dash of this and a splash of that and soon all the gas burners in the test kitchen were going and delicious aromas filled the air. Our menu consisted of Bibb Salad with Warm Cider Vinaigrette and Asian Pears; Cedar Plank Salmon with Blood Orange Glaze; Roasted Asparagus, Peas, and Basil; Herbed Quinoa (a weird but strangely delicious newness for me); and Greek Yogurt Panna Cotta with Strawberries Soaked in a Balsamic Reduction – possibly the reason why we chose this particular course. I have discovered a love for Panna Cotta recently and could never have imagined it this easy to make. (If you don’t like Panna Cotta and get a fancy dinner invitation from me, you might want to reconsider…it’s bound to make an appearance somewhere! Ha ha!)