After months of debating with myself, I finally scheduled a consultation and then the phlebotomy and sclerotherapy to eliminate venous insufficiency and remove my unsightly, unattractive varicose veins.
It was a long process, requiring much patience from the specialists, and though the olympics were on the TV and available for viewing to help pass the time, I chose to read the book I had brought with me, and tried to ignore the uncomfortable pulling sensations coming from my numbed legs.
awaiting the first surgery – the veins to be removed are marked on both legs
I knew from experience with a similar operation many years previously, that the doctor would recommend I be up and about, to walk and move (sadly there was to be no reclining on the couch while concerned and compassionate family members waited on me), so I planned a simple dinner that encouraged me to be in motion.
SALAD WITH PEAS, PARMESAN, EGG AND BACON
4 slices of bacon, cut crosswise 1/4 inch thick
1/3 cup grated parmesan, plus more for shaving
2 tablespoons red wine vinegar
salt and freshly ground black pepper
6 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons tarragon leaves
2/3 cup frozen peas, thawed
2 radishes, thinly sliced
2 tablespoons thinly sliced fresh chives
Cook the bacon in a skillet over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Transfer bacon to a paper-towel-lined plate.
Combine the grated parmesan, vinegar and salt and pepper in a medium bowl. Gradually whisk in the olive oil.
Put the skillet over medium-low heat and add the vegetable oil. When the oil is hot, crack the eggs into the skillet and cook, basting occasionally with the fat, for about 2 to 3 minutes.
Meanwhile, in a large bowl, toss the greens, tarragon leaves, peas and radishes. Lightly dress the salad with some of the vinaigrette, season with salt and pepper, and toss. Divide the salad among serving plates.
Top each salad with an egg. Drizzle 1/2 tablespoon vinaigrette over each egg, and season with salt and pepper. Top with the bacon, shaved parmesan and chives.
Recipe adapted from Fine Cooking, June/July 2016