I’ve been pretty hacked off today because I screwed up my Humira shot this morning. I put it in a cooler to bring it with me to Mississippi so I could take it today. On schedule. I never take anything on schedule. I usually take too much of any medicine I need to take and can never remember to take it on schedule.
I wanted to take it early but Heather thought taking it early wasn’t wise in case I had some unfortunate side effects while I was on the road. It was good advice, but I forgot how to take the shot.
I left the directions at home and in my morning stupor, I fumbled around and thought I took the shot. The shot hurt, but not like I remembered the first time. I tossed the apparatus in the trash and continued getting ready for my day.
I began wondering if I took the shot properly because there was no burning after ten minutes. Come to think I it, there was no burning. I fished the apparatus out of the trash and began fiddling with it.
Sheowccaaaaow! The medicine started shooting out of the pen. Fifteen hundred dollars sprayed all over my hotel room. I’m paying for that error as my aches have been creeping back the past four days or so. I’m sure my joints are going to be screaming even more tomorrow.
Only thirteen days to overcome until my next shot. I’m going to read the directions every time I take the shot now. Just like the directions said.
I thought, only a boob is stupid enough to screw up this little injection.
I know, I am that boob.
This year is turning into a busy year for Mercy Chefs. As always, we are torn because we want to serve others, but to serve others there must be a disaster. Ideally, our mobile kitchens would get lonely. The real world always has something else in mind.
This week we are in Louisville, MS. Last week’s tornadoes his this area pretty hard. I’m thankful that the damage isn’t anything like we saw in Moore, OK last year. Our rotation just started work this morning, and our plans are to stay until Sunday. Mother’s Day. It’s also my anniversary.
These deployments are difficult for my family to cope with. Here I am traipsing the world playing chef, while Heather handles everything. Two of my three daughters understand why I keep leaving home, but my four year old princess takes it hard.
I have a tough time remembering that my family is sacrificing a lot for me to serve. I’m not some one man wrecking crew. If I didn’t have a supporting wife who was capable and willing to shoulder all of this added responsibility, my small contribution would be impossible. I am so thankful I have her.
Today’s sunshine turned my neck a nice shade of red and I’m getting rested up for tomorrow. A local volunteer actually hassled me since I’m from Louisiana. It was all in good fun, but I’ve been craving red beans and rice since he brought it up. Unless the menu changes, we are serving Salisbury steak for lunch and pork loin for dinner. I believe we are preparing lunch and dinner for 500 each meal. We usually serve upwards of 800 per meal, so I may have some time to kick back and catch some rays.