Who Stole My Dopamine?

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Glazed & Confused šŸ©

www.whostolemydopamine.com

Glazed & Confused šŸ©

Where Emma gets muddled.

Jul 12, 2022
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Glazed & Confused šŸ©

www.whostolemydopamine.com

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. šŸ™ƒ

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.

ā€˜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

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Glazed & Confused šŸ©

www.whostolemydopamine.com
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16 Comments
Meredith Lewis
Writes Methods and Madness
Jul 12, 2022Liked by Emma Stubbs

Definitely going to try this recipe.

Also, why be a doctor if you can't be bothered listening with an open mind to your patients while they describe their symptoms?

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Sarah Talbot
Jul 16, 2022Liked by Emma Stubbs

No, it definitely is not! I can be totally Zen and still it happens.

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