Make it. Eat it. Love it.
It’s 7 am and I just drank 100 grams of glucose. For the next 3 hours I will be poked and prodded as I complete the glucose tolerance test. Not my idea of how I want to spend any morning. I am sitting in a small doctors office that they are allowing me to use as I wait for my next blood test. Exhausted, unable to eat and completely grossed out from the pure sugary drink I had to down, all I can do is whine to my husband who so graciously came to sit here with me. “I just want to go hooooooome” I say in my most whiny voice possible. He replies by drawing figures on his finger tips and putting on a puppet show above my computer screen. “I feel nauseousssssssss” is the next thing out of my mouth and is replied to with; “I can get you a bed to lay down in for the next hour.” I ask if we can just pretend I have gestational diabetes and I’ll just eat healthy and we can go home and skip the rest of this test. Then I can crawl back into bed where I belong. That just gets a laugh.
The baby is literally bouncing off my stomach in a crazed sugar rush. The first she will experience but not remember. I feel her going back and forth as if she were an olympic swimmer, flipping and propelling herself off the pool wall for her next lap. Surely by the days’ end the obscene amount of glucose in my system will wear off and she will crash, as will I and I won’t feel the slightest of movements.
Only 35 minutes till the last blood test and I am free. It has taken 3 hours to write this with all the whining and complaining I have been doing. Hey, we all have our moments and this is one of mine. I’m pregnant, I get a break. It’s the hormones. My father always used to say when I was a crabby pubescent teen that he hopes he is out of the country when I’m pregnant. He must have been foreseeing moments like these and in the back of his mind and is happy I’m all the way in Israel. However, my poor husband who is just trying to keep me company so I’m not sitting here miserable and alone is on the receiving end of my crabby mood, just trying to study for the step 1 (USMLE). At this point he has put headphones on as to drown out my heavy overly dramatic sighs. Whatever. He still can’t escape the looks I am giving him whenever he glances up from his textbook. Sometimes I think he deserves an award for putting up with me. Or a big hug. Or some really yummy food.
My husband favors light meals and with the blazing heat of summer so do I. Both big soup lovers we put off eating it until the weather cools down, which here is only a few short months out of the year. Besides being way too hot to eat, cooking a pot of soup anywhere between the months of May through November is pretty much out of the question. Soup lover or not, I’m not standing over a hot stove in 105F weather.
Last year I made a A curried ginger and chili mango soup, which turned me on to cold soups. However, for some reason, it wasn’t until recently that I made another chilled summer soup. This soup is bursting with summer flavors like corn, coconut milk and shrimp and with a southwestern twist of chili powder, avocados and sour cream to thicken it, you can’t go wrong. No hot stove to slave over, easy to put together and with having to chill, this is a perfect make ahead soup for parties. Forgo the typical crusty bread you would eat with soup and pair this with warm flour tortillas for dipping. Tasty, elegant and perfect for summer.
|Chilled Southwestern Corn and Shrimp Chowder||