I now have a slight cough😟, regardless of resting and remedies. I am however, resting again today, although last night I was feeling good enough to resume my exercise today. I will do a few yoga stretches. In the mean time I have lots of handiwork, and many library books to look over and read.
I do have two good herbs here for coughs - mullein and comfrey, and will be adding more thyme to my soup today. I will also either steam with eucalyptus or take a warm soak in the tub.
After our 18-year old babysat, she did grocery shopping for Mom, and I explained to all that I would not be going out until I was much better. Considering what happened the last time I visited a hospital. The flu is horrible here, and two of the little ones (great great nieces to us) became sick at the meal after the funeral and now have the flu. We heard from our missing in action daughter (my step-daughter) and one her her littles have the flu (she has two we are grandparents to, but never see her). It's just a good time to stay home and out of places. For me anyway.
Did you know thyme is high in anti-fungal properties as well as antioxidants? It helps boost the immune system, and it helps break down mucus and remove it from your body. Gargling with salt water helps put a stop to it draining down your throat, but you can gargle with a thyme tea as well.
Thyme is very easy to grow too. In our area, it is a perennial plant. I do not have to bring it in during winter thankfully. However, I do have to plant a lot of it, so I can dehydrate it for the winter months. My first step into self sufficiency, and homesteading, was growing an herb garden when I lived in the city. I dug it up and transported it during our next two moves, which landed us here.
Back to the Tuna recipe. . .
I love to whip up leftovers into another entirely different meal, and especially around any given holiday, get together, or party. I love dreaming up new meals, so the leftovers are not so mundane (as one child reminds me).
I whipped this up over a week ago, and wanted to share.
Leftover creamed corn and mashed potatoes combined with a few other ingredients make one delicious "pie."
You can also simply make these to ingredients or buy creamed corn and mashed potatoes if you so desire to as well.
3 cans (5 oz. each), wild caught, soy free cans albacore or other pure tuna, drained and flaked
2 cups creamed corn, organic*
2-3 cups mashed potatoes, organic
1/4 to 1/2 cup grated organic cheddar cheese
Mix tuna and corn and pour into a pie baking dish. At this point, it's my husband who says, "that needs some cowboy candy or jalapenos in it," ha ha! I'll admit, it tastes good, but I may whip up some greens to add to the mix next time (or add some green onions into the mashed potatoes perhaps).
Spread mashed potatoes over tuna mixture. Bake at 400°F for 20 minutes, remove from oven sprinkle on cheese, bake another 10 minutes.
*Note: most cheaper varieties of canned tuna contain soy, so that is why I noted "soy free" on the recipe ingredients. Non-organic soy is typically genetically modified. Just an F.Y.I. if you avoiding those types of food. I don't even understand why soy has to be added to canned tuna anyway. You could also use leftover baked salmon possibly. I just haven't tried it that way yet.
Here is how I make my creamed corn. I do not buy "heavy cream" from the store for this, however it is sold "organic" now.
3 cups frozen "off the cob" organic corn thawed
Cook the corn, add a bit of salt.
In the meantime, melt 1/3 cup of organic butter and mix into 3/4 cup whole milk.
To the cooked corn, add 1 Tbsp. organic butter, 2 Tbsp. organic flour, and after butter is melted slowly stir in the "homemade" heavy cream. Taste before adding more salt and pepper. The butter (if you have salted butter) may be enough. Add salt and pepper to taste.
We like to add Parmesan cheese to our creamed corn. It's really up to you.
Add more milk if needed. Want less of a pie? Just reduce the tuna by one can, reduce the creamed corn to 1 cup, and 1-2 cups mashed potatoes.