March was a horrid month for my family. I was sick for a good portion of it, and various family members joined me at different times. It was a weird illness too. Like the overwhelming symptom was sheer exhaustion. (I considered it a highly successful day if I could get out of bed and dressed.) There were also a majority of flu-like symptoms — without the fever. I’ve heard other families suffered from something similar too, but none of us have the foggiest notion of what it was. Personally, I think I was getting payback for gloating over how rarely my family gets sick. . .
I am now past that business, except occasionally I’ll suffer a day of “aftershock”. Yet another day where it takes all my willpower to stay vertical and awake. However, as of today, it’s been 5 days since that last happened so here’s hoping.
I was too tired to deal with food, so the whole-food plant-based deal died a sudden death, with the whole family blessing Campbells soups for coming to our rescue. Which brings up a point that should be addressed. When those who do write a book about transitioning to a whole-food plant-based diet — their very first recipes should be the very easiest, good in case you are sick, recipes. Because, at this point, I don’t have any of those. (And we’d been doing this for two months.)
So, we survived March. Seriously, that’s it.