02/04/2011

I had an asthma attack last night. I had to use my inhaler twice & still felt like I could not breath. I am feeling a lot better today, but my chest has been tight & I get dizzy really easy. I really hope this goes away soon. I hate feeling like I am suffocating. Its the worst feeling, its like your body is doing this to you to. There is nothing to stop it. The more you try to take deep breaths the more it hurts & it feels like it gets worse. All you can do is lay there & wait for it to pass after you take your inhaler. 

As you can imagine I have been doing a whole lot of nothing all day today. I tried to get up for my writing class, but only got so dizzy I had yo lay back down. I emailed my teacher & asked her what I should do. I am waiting to hear back from her. Heres hoping I did not miss anything too much. I will have to read chapter 3 I think, I will have to look at the schedule again to check & make sure.



I am happy though I was contacted by a friend I thought I would never hear from again. He was sorry we drifted apart & wanted to reconnect. He told me about his wife & new baby girl Kaiuli. Her name means the deep sea. Its really beautiful & reflects her heritage. We chatted for a while about the usual stuff, how have you been, what have you been up to, that sort of thing. I have missed talking to him, he always made me laugh. I really don't know why we drifted apart. Maybe it was me leaving the job we both had or the fact that we both had others we had to take care of before ourselves. Who knows. I am glad we are friends again though. Its hard when you lose someone you use to spend hours talking to.

I mustard up the strength to make one of my fav dishes. Its so simple & good for you.

Greek Chicken
Ingredients

• 1 c Plain lowfat yogurt
• Finely grated peel of 1 Lemon
• 1 1/2 tb Lemon juice

• 2 tb Finely chopped fresh oregano

• 2 tb Finely chopped parsley

• 1 md Clove garlic, peeled and

• 1/4 ts Salt

• Freshly ground black pepper

• 4 Chicken breast halves 

 For serving:

• 4  (6-inch) pitas, cut in half
• 2  cups  shredded lettuce
• 1/2  cup  diced tomato

 

Preparation

1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper. 2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce. 3. Place the chicken on a rack in a baking pan and bake in a preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through. 4. Spoon the yogurt sauce over the chicken. Fill each pita half with half a chicken breast cut into slices, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.