Another day, another surgery. At least that is how it has felt over the past few years with Mama Vamp. Despite that, she is just like a Timex: Takes a licking and keeps on ticking.
Nonetheless, it was a bit nerve-wracking this last go-around. She needed to be in the hospital in Philly for more than a week.
Making matters worse, there wasn't much I could do to really help. I know where my talents lie. Knife in the kitchen, yes. Scalpel in the operating room, no. I'm also a God-awful nurse and physical therapist.
I'm a good talker, but my gift for the gab was useless. Mama Vamp was so hopped up on pain pills for days after the operation that she couldn't stay awake to chat.
I'm a good cook and baker, but those lovely pharmaceuticals deadened her appetite, so making her something scrumptious was a no go.
Basically I was useless. Yet I was there.
I tried to keep my mind off things with work during the day and plans in the evening with Philly friends at local hot spots like Fish and Zahav. I tried a couple glasses of wine and cocktails too. It didn't really work.
Oddly enough, the only foodstuff that offered solace was a mason jar full of pickles. Not the gherkin kind, all briny and mouth-puckering, but a new breed of pickle from Philadelphia's own Iron Chef Jose Garces. Served at his classic American bar Village Whiskey, these pickles are really more of a selection of marinated veggies than the traditional, vinegary cucumber standard.
Above, you'll see his Herb Cherry Tomatoes, peeled and bathed in a glorious vinaigrette, plattered with slabs of toasted sourdough, a chunky olive tapenade and whipped ricotta. It made for a comforting lunch, alongside a well-prepared Old-Fashioned.
It was wonderful, but I do have to admit that food tastes a heck of a lot better now that Mama Vamp is back home recovering. Still, I think I'll need to take her to Village Whiskey for a pickle and Old-Fashioned remedy, once she's able. It might be just what the doctor ordered!
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