Hello, dearest readers. Yes, today was supposed to be a Tumbled episode but I have managed to get myself completely confused. SO, Tumbled will be on Thursday instead. Thanks for your understanding. 🙃

I don’t know if it’s the after-effects of Covid or a special Parkinson’s gift but my head is in my arse. Seriously! I can’t name the day of the week, remember my kid’s names or organise a piss-up in a brewery.

(To be fair the fact I call my kids by pseudonyms in Tumbled might be adding to the confusion 🤣)

Sometimes Mr P throws a tantrum but it’s not the usual shaking, falling or stumbling stuff. It’s a quiet rage. Bubbling inside. My tremors are there as always, but today they aren’t visible - they are on the inside. Not a metaphor I mean actually under my skin; I can feel my deep muscle tissue shaking, my stomach feels sick and my breathing is unsteady. Invisible tremors are a rarely discussed symptom, one which many Parky folks have experienced. Hard to describe and often brushed off by an inattentive medical professional.

‘It’s all in your head, dear.’

My focus is erratic and my attention span is that of a gnat. Perhaps if I had an ordinary job/life it wouldn’t have such an impact but trying to be creative and inspired is frankly a fucking waste of everyone’s time. These are the days of half-drunk cups of tea and…unformed sentences.

I can’t settle either, I’m restless and at the same time, exhausted. It’s a peculiar delirium.

I think I’m going to cook some comfort food (see below) and think about living in Sicily…very close to a vineyard.

I’ll share this fabulous Sicilian recipe which I came across while doing some research for a book I’m writing. It’s traditionally made with rabbit but I can’t get any, so chicken thighs work brilliantly.

2 ripe tomatoes, or 200g tinned ones, drained

1 garlic clove

a pinch of dried oregano

4 tablespoons extra-virgin olive oil

6-8 chicken thighs, skin removed

juice of 1 large lemon (about 60ml)

2 tablespoons sugar (I use less but I have a love of sharp flavours)

a handful of black or green olives (optional)

salt and freshly ground black pepper

Chop the tomatoes and peel and lightly crush the garlic. In a large, high-sided frying pan with a lid, cook the tomatoes, garlic and oregano until most of the liquid has evaporated, then add the olive oil and fry the chicken until they are lightly coloured all over – keep stirring so the tomato doesn’t burn. Add 200ml water, season with salt and pepper, cover and cook over medium-low heat for 25-35 minutes. Squeeze the lemon and dissolve the sugar in the juice, then add it to the pan and cook, uncovered, over a lively flame for another 5-10 minutes, tasting and watching. Add the olives at the end. Serve with bread to mop up the juices.

with love

Emma xx