Why Does Everything Taste Like Crap

For the past week, everything I have eaten has left a furry feeling in my mouth. It was like my tongue had grown fur and taste seemed to stick to it, and hang around for way longer than was pleasant. I mean, on first blush, things tasted great but an hour later I could not get rid of the taste. Even water, the most benign of things, tasted horrible, and it is not Dasanti horrible, just a tinny, metallic feeling a just couldn't shake the taste of. It seems to be easing off, but there is a lingering effect still.

And smells are off, I can not put my finger on it, but things are not smelling right. Last night at Linda's I could smell a vanilla-bread pudding aroma, but they were having tuna casserole (it could have been worse i guess, smelling tuna instead of vanilla) but there seems to be a sweet smell around, almost cloying. I quess I could be smell alot worse things so I will just deal with it.

I seem to be sleeping better now. I have actually slept most of the night for the past few days, although I have been taking naps in the afternoon.

This morning I left for my appointment at Nuclear Medicine, only to have Kyle call me and tell me it was next week. I had my date book open to the wrong page. (It's the chemo's faulft and that's my story).


And speaking of taste, a few people have asked for the tiramisu recipe, so here it is, from the hills of Siena in Tuscany.

4 eggs, separated
150 gr. white sugar
500 gr. marscapone cheese
1 package ladyfingers
4 oz espresso - cooled
2 oz liqueur (I use frangelico but you can use, whiskey, Bourbon, rye or almond liquor)
2 oz. grated chocolate. (i use 70% dark Cocoa)

Select a pan that will accommodate 2 layers of dessert. Dry fit the lady fingers, trimming as required to completely cover the bottom of the dish. Do the same for the second layer, and set those biscuits aside.

Separate eggs, and beat the whites until firm peaks appear. Set aside.

Beat yolks with sugar, until very fluffy. Beat in marscapone until smooth. Fold in egg whites.

Set aside.

Combine espresso and liquor in a shallow dish. Quickly dip each lady finger in coffee mixture then lay in pan. Complete first layer. Spread with half of the egg/marscapone mixture. Sprinkle with 1/2 of the grated chocolate.

Complete the second layer of ladyfingers, dipping in coffee mixture, than placing in dish. Top with remaining egg/marscapone mixture, and sprinkling with the remaining grated chocolate.

Chill until serving time and dust with cocoa powder just before serving.

Serves 10 to 12

~Inez