Today is the big day! Today I start my monoclonal antibody infusion treatment.
What is that?
The technical title is Rituximab or Ocrevus. They are basically the same thing but one is covered by PharmaCare and the other one isn’t 😂. So, I never really excelled in my science courses. I thought for a while there that I liked biology and that someday I could find a cure for cancer but then I realized you need to be very good at math to do that… And I wasn’t 😆. My journey as a scientist quickly came to an end. I find that all the information out there is so technical and so scientific, that I have trouble wrapping my neurologically effed up brain around it. Thank goodness Ninja was a science grad and thinks reading scientific articles is fun 😳😬😂. Also, WpgBestie is a Nurse and explains everything to me in terms this history major can understand.
I think.
😂
I’ve been a little bit nervous about treatment! I was supposed to get it 2 weeks ago but due to the Covid bomb that hit our house, it was pushed back to today.
So here I am.
Mongolian Chicken
3 chicken breasts
1/4 cup cornstarch
3 tablespoons oil
2 cups cut veggies (I used pre-cut broccoli, cauliflower & carrots)
2 green onions
1 inch ginger, minced
3 cloves garlic, minced
1/4 cup soy sauce
6 tablespoons of brown sugar
1 cup of chicken stock
1 tablespoon sesame oil
1 teaspoon pepper
1 teaspoon salt
Add brown sugar, sesame oil, chicken stock, & soy sauce to a bowl. Whisk and set aside.
Cut the chicken into bite size pieces and coat with half of the cornstarch.
Add 2 tablespoons of oil to a pan (I used my Wok) and bring to a high heat, turn down to medium and add in the chicken. Fry the chicken till it has browned, remove and set aside.
Add in the ginger and garlic and sauté for 1 minute before adding the veggies. Sauté the veggies until softened.
Sauté all together for 3 minutes adding in the green onions and seasoning with salt and pepper.


























































































