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Never thought I would be whipping up a batch of roasted veggies for my company’s Thanksgiving lunch.

No, I haven’t gone vegetarian since Christmas past.  But these days I cook breakfast and dinner five or six nights a week (if I cook seven days straight, you can bet that the End Times are nigh).  Cooking is not a pleasurable experience for me.  But having my husband around is.  That’s why I’m learning how to make kidney-friendly meals to help keep him alive.

I used to joke that my cooking would probably kill him.  Now I’m trying to save him with it.

Renal diets are horribly limited, as my cheese-loving husband and I discovered. I found a recipe for “mac and cheese,” which proved to be a most vile concoction  even when prepared correctly. Gag!  Everything else was tasteless–white bread, white rice, etc.

Fortunately, I discovered the good folks at Penzey’s Spices and the tasty recipes of  “Big, Bold Flavor” Chef Aaron McCargo Jr.  And my husband discovered vegetables from the low-potassium spectrum.

It’s almost nine and the delicious aroma of curry fills the whole house.  I started late on this slow-cooking project.  The reason:  I didn’t have enough cooking chutzpah to pull off dinner and veggies for a crowd.  So we had (forbidden) home cooking at Cracker Barrel.

That’s my confession, and I’m sticking to it.



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