Physical Therapy and Wine

I started physical therapy on Monday.  The range of motion in my right leg is good.  The left leg is very poor..  still can't bend it to get up and down the stairs.  There is no way I could do ladders and carry boxes.  I have less than two weeks until I need to go back to work.  Hope I'm ready.


Wine Project:  Since my last post we have been on a three day wine tour in the Finger Lakes.  I wouldn't recommend it for someone who is only two weeks out of arthroscopic surgery.  The bus ride was okay because I could stand up every once in a while and stretch my legs, and I had a whole two seats to stretch out my  legs.  Standing at the wine tasting bars was agony, and chairs or benches are VERY few and far between.  I found tightly wrapping in the compression bandage the ortho gave me was the best bet for the standing part.


We tasted wines in 10 wineries.  There are lots of Reislings, and while we were told we would find mainly sweet wines (I'm a dry wine person), there were plenty of dry wines to sample.  Actually, I enjoyed some of the semi-sweets as well.  Clearly my taste in wines is not what they were serving up 80% of the time, but there were some wines that I really liked, and we came home with a case and a half of mixed bottles: dry Reislings, a late harvest Reisling to mix with chardonnay;  Gewurztraminers; some Lembergers; a Chardonnay; something called Veltliner;  Viogiers;  and two Vignoles (for Hubby).  When we got home I put all the bottles out on the dining room table and took pictures of their labels so I could put them into my wine database and remember what they were after I drank them.  It's going well..  I think I'm learning something about selecting and enjoying wines. 


 Hubby went deep sea fishing about a month ago and came home with 15 pounds of yellow fin tuna, and five pounds of  mahi mahi.  I cut it up and froze it right away.  We pulled out a couple of tuna steaks last week and grilled them -- wonderful!  Two nights ago I pulled out the mahi mahi and poached it with dill and lemons, and served it with rice, a green salad, and a glass of sauvignon blanc.  It was a perfect!  We finished the sauvignon blanc  last night with marinated chicken and vegie kabobs, an apple, pepper, avocado salsa, and herbed couscous.  Another good match.