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Everything posted by leejacksonaudio
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I just got home from the hospital a few hours ago after spending the night there for observation for a possible stroke. Yep. Lotsa fun. Everything started at around 3:30pm Sunday. I got a headache on the right side of my head, the right side of my face went numb, and I started having some trouble talking out of the right side of my mouth. After about 30 minutes, I brought up the subject to my wife, Brenda. We discussed the matter, and then I finally called 911. They came out and took me to the hospital with lights and sirens going.
They ran some blood tests on me at the hospital and did a CT scan, both of which came back negative for anything scary. Still, the doctor wanted to keep me for observation, so I was admitted for the night. There were the usual snafus with my pain medicines, of course, and the IV they stuck in my right arm back in the ambulance hurt every time I tried to bend it, so things were less than fun.
The worst thing that happened was when they gave me a potassium chloride drip in my IV. IT HURT LIKE HELL. We're talking pain level 9 on the 0-to-10 scale here. Still, I toughed it out as long as I could, since the doctor told me my potassium levels were very low. (I'm wondering if that may have contributed to me feeling so bad on Sunday.)
Anyway, they finally decided I'd had a Transient Ischemic Attack, or TIA for short. Basically a "mini-stroke." They've increased my cholesterol medication and have given me a 21-day course of Plavix blood thinner to take, just in case I've got a baby clot hiding in my brain.
I'm glad the situation is over with for now. I'm beginning to hate hospitals with a passion.
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If all goes well - and if all is as it seems on Facebook - this could be a very big day for me in the real world of music, for today could mark the first real world reading of my second woodwind quintet, "Theme and Tangents." Someone on the Facebook "Composers for Performers, Performers for Composers" group offered to have their woodwind ensemble play through my work once I got it finished. It's taken me a while to wrap it up neatly and put a bow of completion on it, but I finally got it finished and sent off to her. I found out last night that today was her group's rehearsal day, during which they would go through the piece.
To say that I am nervous would be putting it mildly. I have no idea what kind of woodwind ensemble she has, much less whether or not the thing really exists. Time to put ye olde faith into action and hope for the best. I believe she's in Colorado, so it'll probably be sometime after 6pm Central before I hear anything if it comes to pass.
Please wish me luck on this one, folks. I can use all I can get.
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Quick FYI - I've joined the Bruckner Society of America today. Anton Bruckner, for those of you unfamiliar with him, was a 19th-century composer who wrote some magnificent symphonies, including my favorite, Symphony No. 6 in A Major, which I'm working on right now in Dorico Pro. He lived a fascinating life and left behind more than just music, which is why I joined the Society. If you're interested, check out the website below and look for yourself!
https://www.brucknersocietyamerica.org/index.html
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I finally gathered enough strength and health to tackle round two of gazpacho-making today. Turned out to be quite a fight. Before I had the tomatoes chopped up, I had to sit down and rest due to lower left back pain (I really need another rhizotomy on my lower left lumbar region, and will postpone further gazpacho bouts until I get one). Anyway, it took me a couple of hours, but I finally got it done, and with my wife's help cleaning up, I wound up with some outstanding gazpacho this time around. Both of us pronounced it a vast improvement over the first batch from a few weeks ago.
I made a couple of changes to the recipe:
1. I used Roma tomatoes instead of regular "beefsteak"-style tomatoes you find in the store.
2. I added a pinch of ground cumin to the blended vegetables and increased the amount of sherry vinegar by a teaspoon. These went in prior to adding the olive oil.
3. I switched olive oil to Bertolli extra virgin "Rich Taste" olive oil.
I also may have used a larger purple onion. The recipe calls for a small one; I definitely did not use a small one either time, but this time I really used a big one. I didn't taste a huge onion-y difference. It just blended into the final product.
This was also the first time I got a chance to use my chinois ("China cap") strainer. It worked like gangbusters at getting all of the pulp out of the soup. The end product must have looked mighty tasty, because my wife wound up eating it. She said it tasted good enough, but she changed her mind when she got her first taste of the chilled, strained soup. That beat the pulp to a pulp. ;)
Overall, I wore myself out doing it, but the end product was well worth it. Look for my previous status update for the link to the New York Times' recipe.
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I wound up skipping the gazpacho fixing for a couple of reasons: one, I never did get myself to feeling back up to par, and two, my wife didn't clear off the dishes from last night's cookery (I can't, physically). So, I asked her to get things ready for me to try and make gazpacho on Thursday, and I tried to rest up and recuperate.
And wouldn't you know, I've been hit with strings of Premature Atrial Contractions in my heart for most of the night. Damn it to hell and back. Those things sap all the energy out of me and make me feel like crap. I've got nothing to do for them except take my nighttime meds and try to sleep them off.
Cross your fingers for me, please. The tomatoes aren't going to last forever in there.