1 lb medium shrimp peeled and de-veined with tails left on
salt and pepper to taste
1 T olive oil
heaping 1 cup seedless red grapes sliced in half
1 T lemon zest
1 T lime zest
1 jalapeno pepper minced, optional (we left out)
1 T minced ginger
1 T minced garlic
3 T dark rum
2 T brown sugar
1 T fresh lemon juice
2 T fresh lime juice
Instructions
Sprinkle salt and pepper on the shrimp.
Heat the olive oil in a nonstick pan. When it is hot, add the garlic and ginger. Let cook 1-2 minutes, until fragrant and golden but not burning. Add the grapes, lemon and lime zests, jalapeno pepper if using and the grapes. Toss. Carefully add the rum, standing back from any possible flame. Bring to a simmer and simmer for 1 minute.
Stir in the brown sugar and lemon and lime juices. When the sauce is simmering again, add the shrimp and cook, tossing occasionally, until just cooked through and pink–but be careful to not overcook–2-3 minutes. Taste for sugar, salt and pepper. Serve over couscous or rice.
“Bruce, the kidney stones are still an issue,” the urologist said, “But we are more concerned about a mass on your bladder.”
This was a few weeks before Christmas 2025, during my usual, routine 6 month ultrasound. More tests were called for but with the holidays coming up and my medicare coverage changing, the CT-scans and Cystoscopy were eventually scheduled for mid-January.
A follow-up test, a cystoscopy, two CT Scans, with and without contrast, confirmed there was a mass on my bladder.
I felt I was in limbo. A time of uncertainty. A time of distress as every day blood and blood clots appeared in my urine. It was emotionally draining. We prayed and asked for prayers. Except for our children and immediate family, we shared no information with anyone. At that point what do you say?
Before my first procedure (One of four of five, if I remember correctly. Often enough for me to know all the nurses names!) at the surgery center, Susan gave me a prayer card to read as I waited :
“As I turn my mind toward wholeness and well-being, I heal. Streams of healing vitality are flowing in my body, Mind, and spirit. The power within me Is greater than any condition.”
And my Mantra was an interpretation of Joshua 1:9:
“I am strong. I am courageous. I am not afraid. I am not discouraged. For the Lord my God is with me.”
On February 2, the malignant mass was removed and tissue sample sent to pathology for results. During this procedure, a kidney stone was also to be removed, but could not be done because on excess blood in the area due to the bladder incision.
After this first procedure back on February 2 I was taken by ambulance to the hospital emergency room. I had pneumonia. My white cell count was high. An antibiotic was prescribed. I spent the night. Returned home at noon the next day.
I had some pain and discomfort. Urine was still pretty bloody, but I didn’t drink much water in the hospital. My throat hurt.
On February 25, I had 2 kidney stones removed, one from each kidney. And stents were put in place. The stents made me feel very uncomfortable and more importantly made feel I had to use the bathroom every 20 to 30 minutes. Thus, I hardly ever left the house, except to walk Freddy–and Susan and I didn’t enjoy a night out at one of our favorite restaurants.
Poetic interlude:
March is the month of expectation, The things we do not know . . . —Emily Dickinson, American poet (1830-86)
I had my 2-week post procedure consultation a few weeks ago with Dr. Z. As anticipated, the doctor confirmed that all of the high grade T1 cancer tumor was removed from the outer bladder. Further, the bladder itself was cancer-free. This is indeed very good news.
Since recurrence of cancer of the bladder is very prevalent, Dr. Z recommends that I have BCG therapy. It is a standard and non-invasive auto immune treatment for bladder cancer that uses a weakened form of the tuberculosis vaccine to stimulate the immune system to attack cancer cells in the bladder. Delivered directly into the bladder after tumor removal, it helps reduce recurrence and progression. It will start in a few weeks; once a week for 6 weeks. It is done in the office, by a nurse that Dr. Z calls the urethra whisperer [I guess every profession has its own humor] and takes about 30 minutes.
Once I get through this treatment, I will resume a regular schedule, every 6 months of ultrasound test for kidney stones. This is an important screening as it was from a routine ultrasound that the mass was first detected on the bladder.
So, why the daffodils? Because it is Spring. A time of rebirth. And I do feel reborn, shining as a radiant light in the world.
A final thought. Routine testing is important.
Here is a photo of Susan and I out for dinner after my procedure consultation; our first time out since before Christmas. Thank God for Susan!!!
“As easy as it is delicious, this chowder bypasses celery in favor of fennel, which gives the soup a little anise flavor and some extra heft. The vegetables are thinly sliced and cooked together to help speed up the cooking process; using a mandoline can accelerate your prep even more. Half-and-half is a lighter option than heavy cream and helps finish the soup with a little richness. Cod is recommended here (or flounder or halibut, depending on what’s available), but feel free to substitute with shrimp or clams, adjusting cook times as needed. The crushed saltines are flavored with hot paprika, which is a smoky substitute for the bacon that is usually found in a classic chowder.”
For the chowder
4 tablespoons unsalted butter
1 large fennel bulb with some green stems (about 12 ounces), trimmed and sliced (about 4 cups)
12 ounces Yukon Gold potatoes (2 to 3), thinly sliced into rounds
1 large shallot (4 ounces), thinly sliced
4 large garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 (8-ounce) bottle clam juice
1 pound boneless, skinless cod fillet (or flounder or halibut), cut into 1-inch pieces
¼ cup half-and-half
For the crackers
2 tablespoons unsalted butter
1 ½ teaspoons hot or smoked paprika (We used Old Bay.)
Kosher salt
12 to 15 saltine crackers
Preparation
Prepare the chowder: Melt 4 tablespoons butter in a large pot over medium-high heat. Once the butter is foamy, add the fennel, potatoes, shallot and garlic. Season with salt and pepper and cook, stirring occasionally, until the fennel and shallots are slightly translucent and softened, 4 to 5 minutes.
Add the clam juice and 2 cups water and bring to a boil over high heat. Cover the pot with a lid, adjust the heat to low and simmer until the potatoes are tender, about 10 minutes.
While the soup is simmering, prepare the crackers: Melt 2 tablespoons of butter in a small saucepan over medium heat. Swirl in the paprika and turn off the heat. Lightly crush the saltines into the saucepan in small bite-size pieces and toss to coat in the seasoned butter. Season with salt and set aside.
Once the potatoes are tender, stir in the cod and half-and-half, raise the heat to medium, cover and simmer until the cod is cooked through, 3 to 4 minutes. Season generously with salt and pepper.
Divide the chowder among bowls and top with the seasoned crackers.
