Some of you may have noticed that we haven’t posted in an age. Thus, we feel we owe you an update–and an explanation–of what is happening with us. So sit down, brew yourself a cup of tea (in my case a nice herbal vanilla-almond rooibos here) and let’s catch up.
At the end of August, the clinical trial I was on began to fail me and my cancer began to rage. Grateful for the time that the last trial bought me, and after careful thought, we decided that I would embark on a new clinical trial. This one involves genetics and CAR-T cells. Or as they say, “a Phase 1 trial of Human Chimeric Antigen Receptor Modified T Cells in patients with Mesothelial expressing cancers.”
As one can imagine, this has involved a great deal of testing and preparation. I’ve just come out of my second of three infusions, which requires a 48-hour hospital stay with each. I had to have chemotherapy “bridge treatments” before the infusions. Needless to say, this has put a damper on our food blogging. And don’t get me started on hospital food…
Caroline has been transitioning to teaching a new class at the college and has thrown herself into making the best of a new subject in a new remote learning format.
But all is not dim and dull. A new bakery opened in my neighborhood! If one cannot bake, one goes (or sends someone) to the patisserie! Kelsey Krieg is a hometown girl, graduate of Culinary Institute of America in Hyde Park, NY, and makes some pretty darn good macarons and canelé (also pictured above) at her bakery, K. K. Sweets in Hamilton, NJ. This week she introduced a chocolate praline petit gateau that looked to die for! (Update: they sold out in 2 hours!) Check out her Instagram @kksweetshamilton. If you are in New Jersey, she is having her big ribbon cutting ceremony on Wednesday morning (Oct. 14, 2020).
If all goes well, my last infusion will be the end of the month. We plan on being back in tip-top blogging form in time for Thanksgiving specials. Until then, our minds are always on the food. -E