This is the week. I had my catheters placed last Thursday at the Mother ship (CMC-Main). On Wednesday, I will go to the apheresis unit and be hooked up to a machine much like with kidney dialysis. They will harvest my stem cells which will be stored until they are needed. They may be needed next year or 10 years. No one can say. The goal right now is after the harvest to continue chemotherapy and get to remission. When I come out of remission, the stem cell transplant will be done. I will be in the hospital for 6 weeks then. I am so not looking forward to that. I just cant imagine what that will be like because 11 days was total torture.
Prior to the stem cell harvest, I needed to be on a low fat diet. I looked online and found this recipe but I can’t remember where I found it. It was a very good and light salad. I used a raspberry balsamic vinegar instead of plain balsamic vinegar and I think it was much better. I got the vinegar at Oliveto Artisan Olive Oils and Vinegars in Roanoke VA. http://www.olivetooliveoil.com/
3 Tablespoons EVOO
2 teaspoons balsamic vinegar (You can use a raspberry or lemon balsamic)
Salt to taste
2 cups arugula
2 cups baby spinach
1 cup thinly sliced purple onion
1 cup cherry tomatoes, cut in half
1/2 crumbed feta
2 cup watermelon, cut into bit sized chunks
Put the EVOO, salt, vinegar in a mason jar and shake to blend well. Set aside. In a salad bowl, mix together the greens, tomatoes, onions and watermelon. Toss. Pour and toss the dressing over the top of the salad. Ready to serve. The salad can be chilled before serving.