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Archive for the ‘Robin Ellis’ Category

Today I sing the praises of the French Health System.

Pre-intervention–ignorance is bliss!

I had an intervention late Tuesday afternoon at the remarkable Clinique Pasteur* in Toulouse and arrived back home, little the worse for wear, just a bit weary–early Wednesday evening.
I was a lucky fellow, though….
The recent cardio stress tests I underwent locally had shown that all was not as it should be–though the extent of what was wrong was not clear on their apparatus.
So Docteur Lefevre, my cardiologist in Castres, decided to send me to Toulouse, where they can insert a solution in the relevant arteries and scan for blockage or damage.

On my way to the theatre–but not the one I’m most familiar with!

This happened early Tuesday evening as I lay naked on a slab, like an oven ready chicken, my right hand tied firmly to the spot, in the cardio theatre of the clinic.
With automatic cameras constantly shifting position over me (like an old fashioned studio shoot for Poldark back in the seventies!) Dr. Assoun made his assessement of the possible problem(s).
After an age–so it seemed–a masked face, with two big eyes, appeared through the sanitary barriers and Dr. Assoun announced quietly that I had a partial blockage in the main artery and two more in subsidiaries and that as I was “presenting well” he was going to insert stents, there and then, to free the blockage and allow the blood to run freely.
Whoopee! I thought–at least I won’t have to go through the tedious indignity of being “prepared for the table” a second time.
Fully conscious, I was determined to remain calm and not move a muscle!
The clanking cameras were on the move again as he started the process of guiding the stents one by one up the artery from my right wrist with the aid of a catherter.
The mind boggles at how medical advances have made this possible.

Well that wasn’t so bad!

Later that evening Docteur Assoun came to my room to reassure me that all had gone to plan.
(The dear fellow blushed when I said what a fantastic job he had done.)
It was only yesterday afternoon just before we left for home that I saw the video, recorded on the clanking cameras, playing out on the TV screen in Docteur Assoun’s office.
There’s my main artery in the “before” version.
A squiggly black tube snaking its way towards the heart. (The black is how the blood shows up.)
Dr. Assoun then points to the “problem”–a small section that was crimped and pale, with a thin black line running through it–a narrowing–a partial  blockage–a danger!
When/if that had closed up–heart attack!
The “after” pictures show a healthy black tube with no pale section.
Why then had I not felt something was wrong?
I had had none of the usual signs–breathlessness on walks or pain in the chest.
The original visit to Docteur Lefevre a month ago was for a ROUTINE check-up.
(Something I had been meaning to do but perhaps unconsciously putting off.)
I am a lucky fellow!
The problem for diabetics, Dr. Assoun says, is that the condition can mask vascular/arterial problems.
This I will investigate with Michel, my G.P. and Docteur Lefevre.
For now this experience has brought home to me the importance of making regular service visits to the heart doctor–just as I do for my eyes and my feet.

Now for a  full bloodied rendition …! (honouring too the staff of the Clinique Pasteur who do Le Systeme Medical Francais proud with their positive, friendly and reassuring manner.)  

Allons Enfants de la Patrie,

Le jour de la gloire est arrivé!                   

[Arise, children of the homeland 

The day of glory has arisen!]

* This quote from Louis Pasteur is the mission statement of the Clinique and is printed on the front of their brochure.

“On ne demande pas d’un malheureux: de quel pays ou de quelle religion es-tu?”

On lui dit: “Tu souffres, cela me suffit. Je te soulagerai.”

(We don’t ask an ill person what country they are from or what is their religion.

We say: “You are suffering, that’s all we need to know–we will ease that suffering.”)

 

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A participant in the Cooking Workshop has suddenly had to drop out.

Sadly and painfully she broke her collar bone, in a bicycle accident.

Only three weeks away I know–it’s making me nervous!–but here is the link in case anyone can take up the place.

https://robin-ellis.net/cooking-workshop/

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I looked a fright!–in a paperlight suit of Lincoln green (Robin of Sherwood!), a white mob cap and slippers–waiving a wan goodbye to Meredith over the back of the wheelchair as I and my two minders set off down the corridor that leads deeper into the clinic.

(Green is not my color as our friend Romaine was quick to point out when shown the photos.)

Vous-êtes américain? [You’re american?]

Non–anglais; ma femme est américaine.

Et vous? Vous etes d’ici?–this to the man holding my letters of transit.

Oui! de Castres.

Et vous?– this to the man pushing the wheelchair.

Moi? Je suis d’Andalucia.

Où se trouve les olives! [where the olives come from!]

Tout a fait! [absolutely]

We’d arrived at the operating theatre.

(I wished later I’d said où se trouve les oliviers (olive trees)–that’s the image I had in my head of olive trees in Andalucia stretching as far as the eye can see; but this was a nervous pre-operation conversation initiated by experienced carers to ease my passage to the place of operation!)

It looks like it does in the TV versions–full of baffling equipment with wires attached and silent figures dressed in the same green as me (we’re all in this together!) moving meaningfully about looking like they know what they’re doing and why they are there!

The welcome is friendly though–not too jocular.

I climb as bidden onto the operating table, happy at least it is about to happen and will be over soon.

I am having a small cancer removed from the left side of my nose.

Pas grandes choses–minor stuff.

I lay the back of my head in the cushioned groove at top of the table and the assistant puts a blanket over me.

Il faut–il fait un peut frais. [It’s wise–chilly in here.]

I wait.

In a puff of smoke–at least that’s the impression–Dr Milonas, the plastic surgeon, materializes–his mask obscuring three-quarters of his deeply-tanned face, adding to sense that a magician has arrived!

Ca va? [OK?]

Oui merci.

He explains to another (a junior, I assume) what he is about to do and as far as I understand him, discusses the alternative options.

He remembers that I am an actor and that I asked him at the consultation to be careful of my face!

He talks throughout–to me, to the junior, to the nurse assistants.

It’s a strong voice, an interested voice, a reassuring and reactive voice, not a domineering voice. It makes me feel confident.

He apologises that the administration of the local anaesthetic will hurt a little.

Several times I feel a sharp pricking around the target area which quickly goes numb.

For the next 20 minutes (though I can’t be sure how long it takes)–I am in limbo, distracted by our talking, not sure if he’s started–never quite sure at what stage he’s at….

We get onto the subject of face-lifts–le lifting!

Je n’aime pas ça [I’m not in favour of that]–I croak.

Moi non plus.

Not sure why but I feel reassured by this.

We agree it is sad to see some long-admired faces change for the worse.

C’est finit?

Presque, he says, seeming to trim my eyebrows (!).

He writes a prescription and tells me to come back in ten days when he’ll take out the stitches.

Then he’s gone, vanished–in another puff of smoke!

You’re in good spirits! Meredith seems surprised.

I feel OK–he’s good.

DRUMROLL

Monsieur Milonas–master magician and illusionist, a kinder cutter it’d be hard to find!

Two days later and Michel our local G.P., seeing my face, thinks I’ve had a major fall then remembers he recommended I see a dermatologist for the little bump I had.

Bon. Tu l’a fait! [you had it done!]

Oui!

 

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Diabetes awareness is improving!

The supermarket chain, Sainsbury’s, publish a magazine and they recently ran a four-page spread on diabetes…

…which included an interview with me.

It’s a subscription magazine and unavailable free on-line; but we’ve cheated and photographed the interview!

If you click on it, you can test your juggling skill to read it!

AND

A UK diabetes charity* with a monthly newsletter asked me to contribute a piece for the September issue: Diabetes Wellness News Sept 12 0.5

(Scroll down to find my piece on pages 5, 6 and 8.)

*Diabetes Research & Wellness Foundation

Awareness is all.

The figures are staggering:

There are an estimated 80 million undiagnosed cases of Type 2 Diabetes in the USA and

800, 000 in the UK.

I had no symptoms–but a simple blood test revealed the truth.

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I do!–I do! Now,

twenty-two years to the day.

We did–we did–JOY!

Married!–with bridesmaid and niece Cait Brady (now a qualified doctor!)

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Aubergines/eggplants–are piled high on the market stalls at the moment and I’m ever on the lookout for new ways to cook them.

Beautiful shiny black, purple and even white torpedoes, these enigmatic vegetables have always felt a bit daunting to me–where does one start!

Well yesterday I started with Nigel Slater’s heavy tome Tender (weighs in at 4 lbs).

He’s an English cookery writer with an air of the solitary about him and a touch of genius, who wrote  about his childhood in a book called Toast.

Tender is the story of his urban London vegetable garden:

As the church bells chimed New Year’s Eve and fireworks lit up the night sky, I vowed to dig up my lawn and grow at least some of my own vegetables.

So far I’ve not dug deeply into it. Time to look again.

The section on aubergines is extensive–and this simple recipe leapt out at me.

We had these last night as a light supper with green beans (their ubiquity is beginning to cause comment!).

for two

1 large aubergine/eggplant–sliced carefully into rounds about a 1.5 cm/.75″ thick

1 tablespoon olive oil

2 cloves of garlic–thinly sliced

1lb/450gms tomatoes–cut up with their juice

1 dried red chili–chopped roughly

salt and pepper

more olive oil as you need it

4 tablespoons grated parmesan

  • salt the aubergines and leave them to drain for an hour or so.

set the oven at 220C/425F

  • Heat a tablespoon of oil in a pan and soften the garlic–about 30 seconds.
  • Put in the tomatoes and the chili, season and cook over a medium high heat until you have a sauce–stirring often.
  • Line a shallow oven tray with foil and brush it lightly with oil.
  • Brush the aubergine rounds with olive oil.
  • Arrange them on the tray and bake in the upper part of the oven until soft (undercooked aubs are un-eatable!)-15-20 minutes–turning them over after 10 minutes.
  • Pile some sauce on each round–be generous–and top with some parmesan.
  • Put the tray back in the oven for 15 minutes.
  • the rounds should come out–as Nigel puts itsizzling!

This is how much we liked them..!

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Words to yesterday’s pictures!

This is a classic Mediterranean dish and everyone has a way to do it– as is clear from the comments left after yesterday’s Wordless Blog.

(I want to try a courgette parmegiagno this week–where the courgettes/zucchini are griddled as aubergines/eggplants are in the classic dish and then as here mixed with tomato and cheese).

Italian style because it’s inspired by a Marcella Hazan version and is a little different to the Elizabeth David’s French gratin in Delicious Dishes for Diabetics.

  • Prepare 3 good size courgettes/zucchinitop and tail them and slice them thin–a food mixer appliance does this nicely.
  • Heat a tablespoon of olive oil in a large saucepan and add the sliced courgettes, a chopped garlic clove and half a teaspoon of salt. 

  • Turn everything over several times to coat the vegetables lightly in the oil.
  • Cook on a low heat until the courgettes are wilted.

  • Set the courgettes/zucchini aside.
  • Make a quick tomato sauce with
  • 2 tablespoons olive oil
  • 1k/2lbs fresh tomatoes–cored and roughly chopped or 2 large tins of tomatoes–drained of their juice and roughly chopped.
  • 2 garlic cloves–peeled and thinly sliced.
  • Salt and pepper.
  • A few basil leaves–chopped.

  • Heat the oil in a large pan and add the garlic.
  • Soften it briefly–being careful not to let it brown too much or burn.
  • Add the tomatoes and cook over a high heat–stirring often–until the loose liquid has evaporated and little pock marks appear on the surface.
  • If you can part the Red Searunning a spoon through it–it’s done.
  • Season with salt and pepper and stir in the basil.
  • Grate 3 to 4 tablespoons (about 40gms) parmesan cheese.
  • Heat the oven to 200C/450F.
  • Smear the base of an oven proof baking dish of suitable size with some of the tomato sauce.

  • Then cover this with a layer of courgettes/zucchini.

  • Season lightly with salt and pepper and sprinkle a layer of parmesan.

  • And repeat the layering, starting with a layer of tomatoes.
  • (Not forgetting to season lightly at each layer.)

  • Topping it off with the last of the parmesan.
  • Put the dish high in the oven for about 20 minutes or until it displays an inviting crispy brown top.

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Our friend Charlotte first served us this delicious dish of red peppers. The eponymous Percy is a friend of hers.

They were on the menu together with slow-cooked chicken breasts for Brian and Ren’s last night.

I checked my blog to see if I had already posted this recipe and found no reference.

Hooray, I thought, this will make a good post today as a starter or vegetable.

I googled Percy’s Pickled Pepper–thinking what a good intro the tongue twister would be–and up came my post from a year ago!

Percy Piper picked a peck of pickled peppers;
A peck of pickled peppers Percy Piper picked;
If Percy Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Percy Piper picked?

Of course, Peter ‘s picking in the nursery rhyme–but Percy’s just as hard to say….

This year’s version:

for four

4 red peppers— cored, de-seeded and sliced fine lengthwise.

3 or 4 garlic cloves skinned and left whole.

12 anchovy fillets–chopped up

2 tblsps small capers

2 tblsps olive oil–plus extra for dribbling

pepper to taste

  • In a large pan over a low heat gently soften the peppers with the garlic cloves in the olive oil; it’s worth taking the time to do this–undercooked peppers are as unpalatable as undercooked aubergines/eggplants.
  • Take a strip of pepper out of the pan from time to time, to test for doneness.

  • In a small pan melt the anchovies slowly in a little olive oil by stirring and mashing them.

  • Add the capers to the melted anchovies and stir the mix into the peppers.
  • Season with pepper.
  • Turn the mixture into an ovenproof serving dish.

Heat the oven to 180˚ half-an-hour before you’re ready to eat.

  • Pop the peppers in the oven to heat through (about 10 minutes).
  • Serve warm with more olive oil drizzled over.
The less-than-a-peck of peppers I prepared for supper disappeared before you could say Percy Piper!
 

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Our friend Brian is here and Ren.

He lives in Brooklyn with his wife and their two young boys. Ren lives in West Hollywood, LA.

This petit coin of SW France is a haven for these urbanites and they are a bit wide eyed about it.

Brian is driving a camper van across Europe on their way to a family holiday in Austria.

Ambitious project!

Last night we finished caponata on the terrace and headed off to Castres–a little reluctantly in my case (I like a post meal linger)–where an evening of Argentinian dance was in full swing as we approached the large open-air space.

Part of the summer’s International Dance Festival that happens each year–it’s free and hugely popular.

There is not a seat to be had.

We walk up the side aisle and stand at the side of the stage--in the wings as it were.

The scene on stage is a village wedding–nicely recreated with only a little overacting!

Gradually a celebration dance develops which entrances the audience–who applaud as the bride is carried off stage by the groom.

The dancers leave and the band plays a lilting South American air that at 10 o’clock on a balmy  night if you were sitting comfortably could send you off nicely to dreamland.

We–are still standing and are wide awake when the stage starts to fill with men and women dressed in lounge suits and forties style dresses ready for an afternoon dance.

The band leaves and a recorded orchestra starts to play over the speaker system a languid tango theme.

The ten couples start to tell their stories through the sensuous dance and it is riveting.

Tango as domestic drama is a new one on me.

I once danced a tango in a Spanish film called Three Women of Today (Tres Mujereas De Hoy)-

not a high point in my career and mercifully not available on DVD, but an enjoyable diversion that helped me buy a flat–with a sculptured Spanish beauty called Norma Duval (top left) and there was nothing domestic about it.

The dancers are engaging us in their lives–it is theatre and not just a simple display of desire.

A second session of tango plays out after the interval with a definite evening setting–black suits for the men and red dresses with provocative side slits for the women.

The same dancers are now dressed to kill.

It is beautifully done but feels more conventional more what you’d expect from a tango display.

I was glad I went.

On the way home Ren says quietly: “Well, I thought that was so much better than the closing ceremony”!

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