Wok on the Road

I love our electric wok. It sat forgotten and alone in a kitchen cabinet for years, unused and unappreciated. One day in early June I heard a whisper. “Open the cabinet. Yes, this one, way over in the corner.” When I did and saw the black electric wok with its clear glass lid, a bright idea flashbulb popped.

The wok has gone on the road. It has become an essential tool for making our suppers when we have to stay at the Inn at Mayo in Jacksonville for Tom’s chemo. I’ve sauteed chicken thighs with shallots and mushrooms, cooked yellow squash, salmon, even spinach, and shrimp fried brown rice. All kinds of comfort food.

Tonight I used the smooth nonstick surface to do double duty: first it cooked a diced Idaho potato, onion, chopped garlic and oregano in a smidge of olive oil; then after I turned the potatoes out onto our plates, it scrambled eggs. We enjoyed that feast with toast, strawberry jam, and Earl Grey tea.

We’re in the bedroom now, reading books (well, I’m typing for a few minutes, then I’ll read). Tom has blood labs first thing, then a meeting with his hematologist/oncologist, then a fun-filled afternoon of Rituxian (Rituximab) and Treanda (Bendamustine).

He drove us the whole six and a half hours from Pensacola. He’s whipped, and I’m concerned because he has a little congestion and seems to be trying to get a sinus infection. Plus, the muscle area on the right side of his neck near the catheter for the Bard Power Port in his chest got sore several days ago and is growing more uncomfortable. Needless to say, I’m glad we’re here and that he’ll be seeing his doc in the morning. I’m sure he’ll be fine. I just hate for him to go into a chemo session not feeling well. He felt great Sunday; this came up suddenly.

A good night’s sleep can be powerful medicine, and our wok supper paved the way.

Hope all yall’s evening is peaceful and comfortable.