how do I protect myself?

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Ever since I realized that I can hurt myself during my manic phase and not know it, I have trying to think of ways I can counter this.

Right now, the only idea I have is to try and take a moment every so often and visually check for any new bruises, cuts, or scratches, as well as any signs of joint issues.

Not going to be easy, since one of the main signs of my manic phase is the difficulty of focusing, but I have to try.

All encouragement, hugs, and any suggestions, appreciated.

Comments

Huggles supplied..

Lucy Perkins's picture

Oh Dotty that is terrible, but I agree that trying to take a moment is a really good idea.
I am a type one diabetic, and on (thankfully rare) occasions when I am having a bad hypo, I have been known to do silly things to myself. (Throwing the chocolate I have been given to help me recover away was not such a good idea..)
My wonderful wife now makes me take a moment, and tells me really slowly to eat the chocolate, like you would to a naughty two year old turning their nose up at Brussel sprouts. On the occasions that she is not there, I try to hear her voice telling me to eat the chocolate, come on Lucy, you can do this. It actually helps a lot.
Big hugs Dotty. I get how scary that it can be.
Lucy xx

"Lately it occurs to me..
what a long strange trip its been."

Ugh Brussel Sprouts

In four days time, it will be the anniversary of an event that used to happen every 25th November in my Grandfathers Home in Luton. That was the start of the cooking of the Christmas Day Sprouts. Ok, I exaggerate but they would be boiled for days. The house always smelt of boiled brassicas (cabbage or sprouts) even in summer. As a small child (yes, I was one once) that smell put me off boiling cabbage or sprouts for life.
As Monty Python sang, 'Always look on the bright side of life' or in the case of sprouts, the peak season will be over on 1st Jan.

Samantha

Overcooking

joannebarbarella's picture

Brussels sprouts and cabbage should only be cooked for a few minutes and there are ways of doing that which leave the flavour and the texture intact. What you describe reminds me of school lunches when all that was left was a soggy mess.