How Substack Helped Me Through Long-COVID
Welcome new subscribers! I’m sharing the story behind Food for Thought and a recipe for a frozen treat that uses fresh strawberries.
Since there is a lull in my cooking and I have seen a lot of new subscribers recently, I thought it would be a good time for an introduction. For those who have been around for a while, it’s the story I have promised for some time.
I started this Substack in December of 2022 as a way to work through disabling health issues that resulted from a November 2020 COVID-19 infection. You may have heard about COVID Long Haulers in the news, that is what I am.
Long Haulers can experience any of the 200+ symptoms associated with the illness that range from respiratory and cardiac to muscular and nervous systems. Some of us carried those symptoms around for years following our initial infection. Some of us died. Some of us never got better. For some, their COVID-19 infection turned into something else.
It's not uncommon for viral illnesses like mononucleosis (aka Epstein-Barr virus), for example, to be associated with autoimmune diseases like Lupus and MS. The immune system is uber complicated and gets pissy when it feels attacked. When a virus invades, it switches into protection mode and kills everything it believes is an enemy. In autoimmune disease, the immune system goes on a crazed murder spree and indiscriminately slaughters everything in its path. It doesn’t matter whether its kill is friend or foe.
In the months and years following my initial infection, my autoimmune system led to an all-out assault on my entire body. In May of 2021, I was hospitalized twice: Once for severe chest pain and blood clotting and once because I lost function and feeling in my extremities. I was sent home without a diagnosis. I didn't know then that my life would change forever.
I spent the following year trying to survive. At one point, I had 35 symptoms and 9 specialists. None of them could figure out what was wrong. Visitors were not allowed so every doctor visit and test was endured alone. I was terrified, in excruciating pain, and couldn’t use my legs, arms, or hands.
While my body fought the aftereffects of COVID-19, my mind tried to cope with the realization that I may never be able to function as I once did. In my previous life, I racked up years of experience working in the front and back of restaurants, on stages as a musician and actor, and at a computer as a writer and marketer. What I once did with ease was suddenly physically impossible.
I worked hard to rehabilitate that year, and in November of 2022, two years after my initial infection, I was back in the kitchen. By then, most of the feeling in my arm and hand returned, but not all. So, I felt no pain on Thanksgiving when I sliced my pinky to the bone on broken glass, nor did I feel the heat of the oven when I singed my arm checking on the turkey. I have cut or burnt myself so many times since then that I look like a zebra from all the scars.
A month after my triumphant return to cooking, I started Food for Thought. Initially, it was to be a place to share my recipes and food-related stories. It became a chronicle of my healing progress instead. When I look back at some of those earlier posts, I cringe. They are brutally raw. I have considered deleting them from history many times. Ultimately, I chose to keep them as a reminder of how far I have come.
Food for Thought is evolving like I am, in fits and starts. I spent most of 2023 visiting specialists and enduring more tests. When I can, I fit in cooking and writing.
Since then, I have been diagnosed with several new illnesses. First, cutaneous lupus that affects the skin, and then systemic lupus that can affect the entire body. Next was cervical dystonia, a neurological disorder that affects the muscles in the face, neck, and arms, and dysautonomia, basically an out-of-whack autonomic nervous system. (Your autonomic nervous system is responsible for things such as your heart rate, respiration, blood pressure, and digestion.) My migraines increased, I developed a tremor, and walk around with a bright red throw-up bucket affectionately named Wilson.
Twenty-twenty-four is on the upswing. Although I still mourn the pre-COVID me, I have hope for the post-COVID version. Throughout my healing journey, I learned how precious life is. That realization has propelled me into my slow-girl era and inspired a new modus operandi. This year, I let go of my past and am now a blank page, the next chapter yet to be written.
Although I am not physically able to do things as I once did, I am learning new ways to work with my limitations rather than allowing them to keep me down. With over 50 years on this planet, I have countless skills to draw upon. Now, I must rethink and retool them to build Joy 5.1.
Food for Thought has a new look and purpose, too. The focus is less on me and more on the food itself. Mostly, you will find food-related stories, recipes, and recommendations on some of my favorite products. However, to keep things fresh and prevent burnout, I will bring in special guests to get their unique take, and bring you on virtual adventures to discover foods from different cultures.
My mission here is to show you the different ways in which food unites us. It brings us together with family and friends, introduces us to strangers and other cultures, and says what cannot be expressed in words. Certain recipes can define a place and others are passed down through generations and across continents. Like me, food has an abundant history and an uncertain future.
Unfortunately, the thing that sustains us is at risk because of over farming and global warming. Worldwide hunger is at an all-time high. I hope we can learn something new during our time together about food security and the ways we can make a difference. It’s a case close to my heart.
Most importantly, I want FFT to feel like you’re geeking out with your food-obsessed BFF. Feel free to ask me anything about food. The chat is always open.
Welcome friend and thank you for being here.
Italian ice is the perfect way to beat the heat on hot, sunny days. Blend whatever fruit is available with honey, sugar, and water and freeze. This recipe is a twist on the traditional version.
Italian Ice is a frozen or semi-frozen sweet treat made with fruit and water similar to sorbet. Unlike American sherbet, Italian Ice does not contain dairy or eggs making it the perfect dessert for anyone with intolerances or allergies.
I'm not sure who invented it, but this cold summertime treat has been a part of my life for as long as I can remember. It's a core memory of my childhood. Growing up as a first-generation Italian-American in the near-west suburbs of Chicago, it wasn’t hard to find, and everyone had their favorite source.
That smooth texture and bright fruitiness, dripping down your hand as you eat it on a hot summer day screams quintessential Chicago summer.
Back in the day, hot dog stands sold it. Bakeries sold it. Mom and Pop Deli shops sold it. Supermarkets sold it. It was everywhere but my favorite places were the ones that focused solely on this cold and sweet flavor burst and nothing else.
These shops, or stands more likely, still exist today and make every flavor under the sun. Strawberry, peach, lemon, cherry, cantaloupe, pomegranate, watermelon, mango, raspberry - you name it, they probably make it.
Italian Ice is often served in a paper cup, so that as it melts, the sticky, sweet nectar drips down your hand, and the very last bites are sips that make you tilt back your head until the last few drops hit your tongue.
Sound good? Yeah, it is. Here's the thing, you don't need to get in your car to indulge in this sweet treat. All you need are a couple of ingredients and a few hours in the freezer. This version is made with ripe strawberries, lemon peel, lemon juice, and honey. Black pepper sounds weird but it brings out the sweet flavor of the strawberries. Don’t knock it ‘til you try it.
*Don't have strawberries? Use other fresh fruits like cherries, melons, pineapple, mango, or citrus. Don’t have fresh fruit? Use frozen.
Strawberry Black Pepper Italian Ice
BY JOY SCHOEPH
Prep: 5 mins Cook: 10 mins Total: 2 to 3 hours
Ingredients:
1/2 c. water
1/4 c. sugar
2 T. honey
1 lemon (peel and juice)
1 lb. fresh or frozen strawberries (stems removed, halved)
3/4 t. black pepper (freshly cracked)
Instructions:
Using a potato peeler, remove the lemon peel. Try not to cut into the bitter white part.
Place the peel into a small saucepan with the water, sugar, and honey. Bring the liquid to a boil. Reduce heat and simmer for 5 minutes. Remove the lemon peel, then set the liquid aside.
In a blender, puree the strawberries until smooth.
Add the juice of the lemon, the liquid you set aside, and black pepper. Blend to combine and taste for sweetness. You may need to add additional honey or sugar.
Pour the mixture into a metal loaf pan and place in the freezer for 30 minutes.
Remove the mixture from the freezer and use a fork to scrape the frozen outer edges and combine it with the rest. Put the container back in the freezer. Repeat this process 3 more times, or until the mixture is completely frozen. Break up any large clumps to ensure a smooth consistency.
Once it’s ready to serve, scrape from the top with a fork or spoon. Scoop into your vessel of choice (I recommend paper cups) and head outside to enjoy.
i’m thankful you didn’t delete your history, Joy💞 (next…strawberry or frozen cherry italian ice)