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Snooth User: outthere

I'm back, sort of...

Original post by outthere, Feb 14, 2016.

One of these days I'll be back to normal and be able to open a bottle of wine and savor it like never before. In the meantime I'm just happy to even have the possibility come up. It's been a rough week to say the least. Is this what it's like to get old? If so I don't recommend it.

I try to do the right things. Eat right, get my flu shot, stay active, but that isn't enough sometimes. What started as a basic chest cold turned in a matter of a day into Pneumonia, Acute Respiratory Failure, Bronchospasms and Severe Sepsis. I was powering through a morning at work when my breathing started getting really shallow, painful, my joints started aching and. I started getting dizzy. No bueno. Texted the Wifey at 10:02 and told her something was wrong and I was going to emergency. 20 minutes later I was in an emergency bed breathing steroids, wrapped in warm blankets shivering. Respiration was nearly 100, BP was 215/112 and the staff was frantically trying to get my hydration up so they could find a vein to pull blood which they finally did. My lactic acid level was up around 3.5 so they put me on a couple IV anti-biotics and kept me on the steroid inhaler.  They were telling me what I had assumed, that I had Pneumonia, but that the high lactic level was due to an infection called Sepsis. Sepsis can cause blood clots, heart failure, stroke so they put me on blood thinners. After the next round of blood tests came back my lactics had risen to 4.7.  They were about to put me in a room when this news arrived. They then changed their minds and brought me to ICU where I spent the next 3-1/2 days.

Stabilized but not out of the woods.

To make a long story shorter I have now been home for 1-1/2 days. And am on the slow road to recovery. I've never been sick like this before to where I require so much rest and time to regain strength. Last Saturday I was on a ladder with my chainsaw trimming trees. Yesterday I walked halfway down my driveway, pulled a tarp off of a pile of baserock to dry it out and then had to come in and lay down for a few hours.  Who knows when I'll be able to open another bottle of wine. One thing is for sure, it won't be a Cab Sauv paired with Salmon and BBQ Sauce. ;-) 

This Tri-Tip Sando that my buddy Mike brought me from Buster's in Calistoga was one of the highlights of my stay.

Anyhow, this whole ordeal has really gave me a front row seat to mortality. Time to appreciate everything in life a whole lot more moving forward. Hope to be joining you all in a celebratory glass sooner than later!

In my happy place.

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Replies

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Reply by outthere, Feb 16, 2016.

Cheers!

 

75
2046
Reply by JonDerry, Feb 16, 2016.
Good to see OT on the improve!
 
Opened a nice young burg tonight, after a nice day home officing, and spending some good time with my wife and son. It has been some time
 
2013 Denis Mortet Bourgogne "Cuvee de Noble Souche"
Fairly expressive nose to start, with white flowers, herbs, fresh red fruit, and low to moderate wood spice. Very nice, cool red fruit on entry, barely ripe strawberry, cranberry, with good weight and restrained palate presence. Just a hint of tartness to the fruit, along with an understated wave of tannin toward the back and into the good, medium, grippy finish. Really appreciating the style and raw material here. There's a bit of sweetness to the fruit (though not over sugared or obvious), along with some savory elements, with all parts playing very well together. Impressive Bourgogne, with price well justified.
 
Yes!
 
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32
Reply by Really Big Al, Feb 18, 2016.

JD, did you pay around $50 for that Pinot Noir?  We really learned to appreciate the red Bourgongne after that Viking River Cruise last spring. 

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Reply by JonDerry, Feb 18, 2016.

Sure did, got it from the cheapest source, Wine Exchange, $45 list then a few bucks tax. Have another one to pick up from there when I get around do it. But I found this is an early drinker, it did evolve in the glass over the 1st half hour or so, but was absolutely delicious and with nice complexity. They farm for low yields and it shows in the wine.

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