I got my second COVID vaccination on a Tuesday morning a few weeks ago. The day after I received my first COVID vaccine, I noticed my arm aching like someone had punched me when I wasn’t looking. After the second shot, my left arm ached even more. I was VERY GLAD I chose to have my vaccine in my non-dominant arm!
Waking up the morning after my second vaccination, not only did my left arm ache but so did my shoulders and back. But that wasn’t all that hurt. My head pounded, my back ached and I felt “wiped out”, like I had been run over by a truck.
After a cup of strong coffee, I took some ibuprofen plus some Tylenol®, found a soft, fluffy blanket and curled up on the sofa to wait it out.
4 hours later, I felt better and got up to find some lunch.
I was hungry, but I didn’t want anything except something I really, really liked. I wanted the type of food you crave when you feel crummy. I wanted COMFORT FOOD.
My very favorite comfort food is Tuna Melt Quesadillas. It’s my own invention, and very simple, only 5 ingredients.
Tuna Melt Quesadillas
From Louise Achey, The Medication Insider
5-6 flour tortillas, burrito sized
1 can (7 oz) tuna, well drained
7 ounces sauerkraut, well drained
1 tsp mayonnaise or salad dressing (approximately)
½-1 cup shredded or sliced cheese
Mix the tuna and sauerkraut together in a mixing bowl. You can add less sauerkraut if you prefer, but it helps to the tuna stick together.
Add just enough mayonnaise to help the tuna bind together. This will depend on how well you drain the tuna and sauerkraut, because you want the tuna/sauerkraut mixture damp but not wet.
Warm the tortilla on a griddle or flat pan, both sides.
Spoon the tuna mixture on half of the tortilla, leaving about a ½ inch border around the edges. You can make them thicker or thinner by how thick your tuna layer is.
Sprinkle the grated cheese or place cheese slices over the tuna. Again, you can adjust the amount of cheese you like.
Fold the other tortilla half back over the tuna and cheese half
Grill, weighing down the tortilla with a flat-bottomed pan. I use the top of a double boiler pan.
Flip over to grill the cheese side last, then take off the heat and let it cool before cutting into wedges. When eating, beware, they often drip!
I like to make extra for the next day, then heat them up in an air fryer or microwave.
You can use whatever cheese you prefer. Mild cheddar, sharp cheddar, swiss, even white cheese like Machengo all work well.
Enjoy!
