Tastes Like Metal

Leeks, garlic, parsley, yams, sweet potato and parsley, beautifully photographed still life.

There were many many many many and many ingredients in the Magick Mineral Broth. Of course there were carrots, onions, celery and potatoes. But that would not be very magic.

The recipe calls for leeks and garlic, too. Not only that, but sweet potatoes (preferably Japanese) and garnet yams. The spice mix included the standard bay leaf and peppercorns plus the flavor and medicinal value add of juniper berries–just don’t substitute gin. Added to the boil, just so you really had to go a fancy grocery, was kombu–also known as seaweed sheets. It adds a bit of fullness of flavor, like saltwater with fish.

You can drink it warm for breakfast. You can add noodles and an egg and eat a bowl full of soup. You can use it as a base for another soup. You can put it on your cereal.

Seriously, I might as well have.

The technique is simple enough, throw everything in a big pot of water, boil the hell out of it and add salt to taste.

I got this recipe from a cancer cookbook I ordered. The idea was to use this combo of beautiful, healthy, colorful foods to prep my body for chemo and to make myself less unwell after treatment. To be honest, I think that the real purpose was to give myself a mindless yet mindful project. Distraction from the unknown. You’ve heard about an idle mind?

You don’t know what chemo does. And different combos have different impacts. And those impacts will be different for different folks. Will you be puking? Hair falling out? Just generally feeling gross? Will your feet and hands feel like sand? Will you hurt? Get sores in your mouth? Will you be cold? Hot? Exhausted? Couch or bed bound? And, behind all those unknowns is the real question, the one you don’t want to ask. Will this poison cocktail work?

Preparing the broth, the rich golden elixir full of antioxidants and magical minerals, was a step into something knowable. I could cut and cook. I could control that part. I could calm–or at least distract–my active imagination.

So, I chopped and I boiled and I added salt. It topped off my 12 quart stock pot. I disposed of the spent vegetables. Then I strained it into a many large jars. The magical mystery broth makes a ton of soup.

Later, I used a cup or so and made the noodle bowl. It tasted very good that day. I think I tweeted about how awesome it was.

And then I never touched it again. The jars sat in the fridge for a while until I made the Spouse spill out the contents into the sink and wash it away.

To this day, three years later, when I think of that magical broth, the smell, the taste, even the color, I feel a little sick. As I’m typing the words that described me eating it, that described pouring it into tall Mason jars, my stomach is getting queasy and I’m swallowing thickening saliva.

That liquid that extracted all the flavor and benefits from the ingredients tastes like chemo to me. The drugs are pumped into a port in your chest, but the scent and the taste get in the back of your mouth and violate the tastebuds at the back of your tongue. I think of the golden soup and I think of drinking something made from cheap metals that would turn your finger green. The minerals tasted more like slate and pencil shavings and solder.

So I had it that one day and I couldn’t take it again. I decided that I hated that book, too. The Cancer Cookbook or some stupid name. It did have some great advice–to avoid eating your favorite foods on the days surrounding treatment. They said that chemo could ruin them for you. Forever.

Chemo sucked, but it didn’t ruin my taste for dark chocolate with hazelnuts–or dark chocolate anything. It did, however, turn me against that awful veggie broth. Oh, and two months ago I left the cancer cookbook in my local Little Free Library. I hadn’t opened it again. Not since I cooked up that nasty broth three years ago. Maybe someone else can use the distraction. Me? Not looking back.

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