As many of you know, I am a completely anxious wreck. Not only am I doppler crazy and constantly worried that my baby girl is dead, I'm also hyper-vigilant. This morning, I was really tired after a ridiculous night of waking up crying out "HELP!" for no reason what so ever and then going upstairs around 3 A.M. to use the doppler (again) to just check on her heart beat...which I couldn't find for 15 minutes (PANIC) ...and then falling asleep with the doppler ON while listening to her so long that the battery wore out only to wake up to find a thin CRUSTY goo on my belly where the gel had solidified....I went to the bathroom to take a shower, and of course...to pee.
As is my usual paranoid routine, I sleepily glanced at the toilet paper...just to make sure.
And it was bright pink.
I FREAKED out! Totally freeked. Jumped up from the toilet, and gasped at the bright fushia water. Oh god...I LOST it. Totally started sobbing.
And then....I remembered. And I felt like a total idiot.
I made BORSCHT for dinner last night.
For those of you who don't know...borscht is a soup made primarily of BEETS, which will turn your pee and otherwise "refuse material" to all manner of pink and red!
So...nothing wrong. Except that I'm completely batty.
Oh...and my husband and I will be eating Borscht all week, because my kids thought it looked like a blood bath and refused to eat it, once one of them SAID it looked like blood, it was all over for the rest of them. It was amazingly good. For any of you who would like the recipe:
3 large beets, chopped coarsely. (by hand or food processor...do not over process...you want small chunks.)
3 large carrots and leftover beet greens, pureed in 1 cup water.
1 large yellow onion, sauteed in olive oil till golden brown and slightly crispy brown on edges. (caramelize)
4-5 cups vegetable broth
sea salt and pepper to taste
4- 6 tablespoon balsamic vinegar (depending on personal preference)
1 small red cabbage, finely sliced into strips. (reserve)
Add beets, pureed greens and carrots, caramelized onions, veggi broth and sea salt/pepper to large pot and bring to a mild boil. Reduce immediately to a simmer. Cook while stirring occasionally for 15 minutes. Use a potato masher to correct any larger beet chunks a food processor might had missed. Don't over mash. Add the reserved shredded cabbage and balsamic vinegar and continue cooking till cabbage is soft, about 15 minutes. Add another cup of broth or water as desired for consistency. Serve with a dollop of organic sour cream and a sprinkle of green onion and a crusty loaf.
Just be forewarned. There will be evidence for DAYS...so don't freak out like I did.