Ok, so I got something that was headed around the work place, and it pretty much laid me on my back for the past 4 days.
Upset stomach, dry cough, and though I managed to stay pretty well hydrated (even with the “runs”), I didn’t really eat too much over the past few days.
Now I’m at work, feeling mostly better, and need to get lunch. Anyone have any ideas on what can be procured at the standard selection of fast food/sub shops/supermarket that might be found in my area?
Need this one quick, as I’m finally hungry, and very excited about this. But I don’t want to overtax the system.
TV time - No allergies. Just hungry. Want something light, but the cravings haven’t kicked in yet. Surprising, as I’ve probably had about 500 calories in 4 days.
Debaser - I have no idea what fat chicken is. I’m not sure I want to know, just based on the name, it sounds foul :D. And I’m certain that I’m not in good enough shape to brave the dangers of Lowell.
You’ve never heard of the glorious Fat Chicken? It’s up there in the same category with the famous Mill City breakfast sandwiches as far as calories and fat.
They make it at Suppa’s.
IIRC the ingredients include mozzarella sticks, french fries and of course chicken.
The important thing is that you eat it like a sandwich and don’t take it apart and treat it like a sub with two sides. The real test of manhood is to order it with a large fries on the side.
Cheerios. They always settle my stomach and make me feel better when I’m sick/hungover. For extra protein, maybe a string cheese stick. Juices (I’m partial to cranberry when I feel ill) are always easy on the stomach too and give you a few calories.
Or, to make it a little more palatable, replace the water with soup, probably a clear broth type. And leave the bread dry, without butter or other spreads. Possibly lightly toasted if you prefer.
Not a bad choice, not at all! I liked chicken noodle soup after being sick when I was a kid.
These days, I generally recommend rice, with the least amount of salt and butter/margarine a person can bear. But soup is good, so long as the person’s stomach isn’t going to object to fats - and absolutely no gravy!
Glad you’re feeling better, and that the soup went down well. Very often, having saltines or some similar cracker with the soup will offset the fats in the soup. Add experience to the sig for this case, please.
It’s called congee, available at many Chinese restaurants. It’s a soup made with rice,
and you can ask to have a little chicken and/or vegetables added to suit your taste.
It goes down well when you’ve had an uneasy stomach.
Your instinct is correct to not put a heavy load on your digestive system when coming off a fast. Clear fluids, hot or room temp., no heavy duty protein. I use my juicer a lot when that happens, and also the blender. Then ease into your regular foods as you begin feeling better.
“Congee is considered a part of traditional Chinese medicine food therapy. Ingredients can be determined by their therapeutic value as well as flavor. In China it is a very quick way to make a filling meal. Congee is often accompanied by fried bread sticks known as youtiao. Congee with youtiao is commonly eaten as breakfast in many areas in China. Congee can be left watery or can be drained so that the congee has a texture that is like Western oatmeal porridge. Congee can also be made from brown rice, although this is less common and takes longer to cook; such congee is recommended for certain conditions in traditional Chinese medicine.” (I googled congee)
LOL I grew up with a couple of chinese aunties [they were roomies with my grandmother, mt holyoke class of 1919 IIRC] so I grew up eating congee when I was sick - the recipe my grandmother taught her cook, and I learned was interesting. Started with a whole chicken cut up, a piece of ginger the size of a golf ball chopped up, a bulb of garlic peeled but left whole, one star of anise, 1 stick of cinnamon, and a small onion stuck with 4 cloves. Bring the water to boil, pour it into the pot until it covers the contents turn on the heat and bring it back to a boil. Cover, turn the pot off and let it steep for 30 minutes. Turn the heat back on and bring it to a boil again, then turn it off and let it steep for 30 minutes.
Remove the solids from the broth. Put in ‘enough rice’ [basically you want the regular amount of water but half the rice of making cooked rice, if that makes sense.] and bring to a boil. Once it boils, stir it and turn the heat down to simmer. Stir occasionally until the rise is almost ready to dissolve, put the chicken meat peeled off the bones back in, and correct the seasoning, you want it balanced but not bland.
The chicken is nourishing, the ginger and garlic are strengthening, and the spices open the stomach [or so i was told =)]
I make it up in 2 or 3 gallon batches and freeze it for when we are sick=) microwave goodness.
