It’s Sunday, but not for us the traditional roast.
Instead it is a trip down memory lane as we are having liver, bacon and cabbage, the first meal Hubby ever cooked for me.
MOH had some lambs liver in the freezer (£1.11 pack) and with the other leftover things I found in the kitchen, I’ve put together a cheap meal for the three of us.
Chopped new potatoes (still in their skins), carrots and cabbage are cooking in a separate pan.
The liver has been cut into strips and put in a wok (I love wok cooking, you can get so much in one and the flavours from other cooking efforts blend in with the current ingredients) .
I’ve added to that
1 chopped red onion
1 chopped white onion
2 cloves garlic
the last of the smoked ham cut into strips (substitute for the bacon)
2 stock cubes
and some water to make gravy as it cooks.
Sadly, neither of the dogs will be able to have any of the mix because of the garlic and onion content.
Hubby has to have another blood test tomorrow. He has been on medication for years to prevent blood clots.
Liver and cabbage (which he loves) are on his banned list as they are too high in vitamin K which reacts with his medication, but after his hospital stay, he has to get his INR** level up, otherwise he’ll have to have another course of tummy jabs.
These doses are higher than ones he’s had in past years and knock him for 6 as they sting afterwards and are obviously painful. They don’t leave a small mark either and I can’t tease him about tearing along the dotted line this time. His belly resembles an overripe aubergine and he has run out of ‘clear’ areas to apply the needle.
Liver, cabbage and cranberry juice are definite no-nos in normal circumstances.
He’s hitting them all BIG TIME this weekend and hopefully our strategy will work.
What is a normal INR level?