tests

I was sad. I went in for a mammogram, followed by an ultrasound then referred to the breast surgery center where I met with a BP to be told the tender nodule I have is a cyst. Benign. If it continues to fill and be more painful they can do a needle aspiration to drain the fluid.
We just seem to have a history of fibrocystic breasts, fibroadonomas in our family. Although with my grandmothers on both sides and paternal aunt dying of breast cancer I've been doing mammograms since 49 or so.

Physical therapy is good. I am learning to barrel roll to get up and put less strain on my back and other things,
I go early and walk the treadmill and bike either the recumbent bike which I will learn today or the regular.

Amusing?
I talked to Jim now he wants to see one another again....yes I missed him, but I told him I'd think about it. It hurt and upset me when he wanted to take a break and said we were becomming routine. Considering we were only to be friends what was that?

I make pickles badly but these were better.

Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.

Ingredients:

•1/3 cup kosher salt
•1 cup boiling water
•2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
•At least 5 cloves garlic, smashed
•1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds
1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.

2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.

4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.


Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!