I have caught the lergy. Mr 7 and Mr 4 are both back to their usual noisy selves, but I have succumbed to the dreaded bug. I feel awful! I blame myself entirely as I jinxed it. Last week when I posted on facebook that both boys were ill, a friend commented that she hoped they got better soon and that I didn’t catch it. I replied with a jovial comment:
“I should be okay. I have a great immune system. I don’t often get the kids bugs, if I get sick it is in a major way, e-coli and swine flu have got me in the past, but I tend to miss out on the common cold and stomach upsets!
What we all need to pray for is that Stew doesn’t get it, he literally doesn’t have an immune system and will be dying for days!”
FAMOUS LAST WORDS!!! Stew is fine (touch wood) but I have felt terrible for two days. I hurt, I don’t want to eat and I really just want to lie in bed. So today I am lying in bed propped up on cushions and Mr 4 has covered the rest of the bed with crayons and colouring books. We are drawing gingerbread men and practising our writing.
I have also made myself some ginger tea. It seems to be settling my stomach. It is a recipe that I was given during my first pregnancy, man was I sick with my first. All day, everyday from 14 weeks until the day I had him at 42 weeks. I was signed off work in the January and he arrived at the end of May. That is a long old time of being sick. This tea, didn’t stop me being sick but it did settle my stomach enough that I could get out of bed and have a shower etc.
If you don’t enjoy ginger then this isn’t for you. It has the spicy tang that fresh ginger gives you and then a nice sweet and sour note from the honey and lemon. I know the friend who gave it to me, drank it every morning and said it gave her a boost. I think I’ll stick to coffee for that, but when I have an upset stomach this is my first point of call. It is warm and soothing and does take away some of the nausea.
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makes 2-4 cups
- 10cm piece of fresh ginger
- 500ml water
- 1 tbsp honey
- lemon slices to serve
- Wash the ginger well.
- Peel the skin off the ginger. I tend to use the back of a spoon to scrape it off. Don’t worry if there are any big nubs or bits that won’t peel easily, just leave them.
- Slice the ginger into thin rounds.
- Place a small pan over a medium heat, add the water and the ginger and bring to a boil.
- Simmer for 30 minutes.
- Remove from the heat and add the honey.
- Serve as is or water down if it is too spicy or strong. I tend to fill my cup with half ginger water and then top up from the kettle.
- Squeeze in the lemon directly before drinking.