The Gift of Life

I just got off the telephone with the Blood Bank. It looks like it's time for me to make another deposit. The whole concept of a "blood bank" is interesting. It's not unlike a regular bank. They give you a savings book, but I've never seen any check books. They don't have ATMs, but sometimes they do have mobile banks. Last time I checked, you don't get any interest on our deposits, but if you deposit, you don't get charged for withdrawals. Some of them even have something like a Christmas Club account, except that you hope you don't have to actually use your deposits. My Mom used this for her hip surgery and my husband used it for his gallbladder surgery. Mom had to make a withdrawal, but my husband left his account untouched. I'm not sure, but I think your "Christmas Club" deposits automatically transfer over to your "regular savings" if you don't make a withdrawal for your surgery. I'll have to ask when I go in.

I have been donating blood since college. I'd like to be able to say that I started out doing it for purely selfless humanitarian reasons or because of my strong sense of civic duty. However, truth be known, it was because of the donuts.

I was going to Millikin University in Decatur, Ill. at the time and there was this bakery that made the BEST donuts in the world. My favorites were the crumby ones. Please note - that is crumby, NOT crummy. I called them crumby because they were rolled in the crumbs of other donuts. Anyway, if you donated blood, you got as many donuts as you could hold. The end result was that every 6-8 weeks, you would find me flat on my back donating a pint of blood to satisfy my donut habit.

After a while, donating blood became a habit (with or without the donuts). I continued regular donations at nursing school and while working at the hospital in Chicago.

There, I was introduced to a new concept in donation - platelet pheresis. Instead of just connecting one arm to one bag to donate one pint of whole blood, they make you bionic by attaching both arms to a "pheresis" machine. The blood goes out one arm, into the machine, it takes out what it wants (white blood cells, platelets, etc.), and the rest returns to you through your other arm. It takes longer (1 to 2 hours), but they can get much more use out of your deposit. So, that's what I'll be doing Friday.

You may be asking why I bring this up. After all, Gail's Galley is about food, not medicine. Well, first of all, I want to encourage you all to donate. It's fairly painless and it can save a life. But, more to the point, the lady at the blood bank told me that I should eat a low-fat meal the evening before donating. (Her actual words were "If it tastes good, don't eat it.") Regular readers know that I am no stranger to fat, so for a change of pace, here's what I'll be having Thursday and it had better taste good!

Mediterranean Chicken with Rice
Serves 4.

4 chicken thighs without skin -- boned
1/2 small onion
1 cup artichoke hearts -- coarsely chopped
1/2 cup black olives -- sliced
1 tablespoon capers
2 garlic clove -- crushed & diced
2 teaspoons oregano
1 teaspoon rosemary
1/2 teaspoon salt
1 1/2 cups rice
1 cup chicken broth
2 cups water

Lightly oil the inside of a 2 quart covered casserole. Place rice into the bottom of the casserole. Place the chicken thighs on top of rice. Cut onion in half from crown to root and then slice thinly. Spread onions, artichokes, olives and capers over chicken. Mix the garlic, oregano and rosemary with the chicken broth and water and pour over chicken. Cover and bake in a preheated 375 degree oven until chicken is done (about 45 minutes to an hour depending upon the size of the chicken thighs.)

Tomato, Cucumber and Mushroom Salad
Serves 4.

1 large tomato
1 small cucumber
8 mushrooms
1 garlic clove
1 tablespoon olive oil
2 tablespoons vinegar -- red wine or balsamic
1/2 teaspoon oregano

Seed tomato and cut into coarse chunks. Cut cucumber into coarse chunks. Quarter mushrooms. Crush garlic clove and stir in olive oil. Add oregano. Stir into vinegar. Pour over tomato, cucumber and mushrooms. Toss until well coated. Cover and refrigerate for at least 1 hour before serving. Add salt and pepper to taste.