Well, I was released from hospital on Saturday afternoon. 

Following my admission on Thursday evening with a very high temperature and severe cold I was given an intravenous atibiotic.  This performed its miracle in reducing my temperature in just a few hours - however what remained was the extremely sore throat and the worst cough I have ever had.  Every cough also had a knock-on effect of making me feel like I'd been stabbed at the PEG site in my stomach, and I also had a raging headache in the right hand side of the back of my head - which seemed to bang every time I coughed too.

I slept for about an hour in total on Thursday night - the rest of the time I was stood over the sink in my room coughing my guts up (it seemed) - sorry if thats a little too much info.  Every cough seemed to rattle around my sore throat exacerbating the pain there, while the swelling in my mouth from the radiotherapy meant that overnight I picked up half a dozen huge ulcers on the underside of my tongue.

Friday passed by at an extremely slow rate - although it was nice to see a few visitors (Mum and Dad and Martin in the afternoon).  I can tell you something, going down for the radiotherapy on Friday afternoon when I was already in such severe pain was a very difficult thing to do.  For two pins I could have stopped right there.  Friday evening and Sarah arrived, who remained confined to a dark corner of the room where no more germs could be passed on to me!   Once she left I watched a little Sprt Relief and tried to get some sleep.

Friday night followed a similar but less dramatic pattern to Thursday evening - the only good news throughout was the consistency of the temperature remaining at between 36.6 and 36.9.  They had told me I would be in til Sunday at the earliest - I had decided that as soon as I could get out of there I would...

Saturday morning came and I felt much better - apart from the pain in my mouth.  Sat around watching Saturday Morning Kitchen (best programme on telly - although a little like torture for me at the moment), then I was allowed to go home in the afternoon, and spent the rest of the afternoon chilling on the settee.

Sunday morning arrived and the bed at home had worked its magic - I slept like a baby from around 1am (when I had woken for a coughing fit) to 6am (when I had another coughing fit) .  I felt 100% better - my temperature had completely stabilised too.  Spent the day with the kids and even managed to drive to the pictures in the afternoon to see the film Gameplan (their choice!).  It wasn't bad to be honest.

I've noticed that my taste buds are not working in their usual way any more - and things like chocolate just don't taste nice at all.  Bland stuff like water, and weetabix taste just as bland as ever though, so I'm eating them to try and maintain some normality.  I'm cooking my semi-famous Irish Stew this evening (it is St Patricks Day - yes I know it was moved to Saturday).  Any food with a sauce is now only marginally palatable - anything without a sauce is strictly off limits as it just won't get swallowed!

Anyway, I'll sign off now and go and gargle with my soluble paracetamol!!!

All the best,

Nigel xx

PS - Here's the recipe for my semi-famous Irish Stew in case you fancy a go!!!!

Nigels Semi-Famous Irish Stew (serves 6)

Ingredients

1½kg/3lb 5oz stewing beef, cut into cubes
175g/6oz Spicy Chorizo Sausage sliced diagonally
3 tbsp olive oil
12 shallots, peeled
18 button mushrooms, left whole
12 baby carrots, scrubbed and left whole
salt and freshly ground black pepper
1 tbsp chopped thyme
2 tbsp chopped parsley
8-10 cloves of garlic, crushed and grated
200ml/15fl oz red wine & 1 can of Guinness
325ml/15fl oz chicken or beef stock

For the roux
50g/2oz butter
50g/1¾oz flour

Method
1. Brown the beef and chorizo in the olive oil in a hot casserole or heavy saucepan.
2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3. Place these back in the casserole, along with the herbs and garlic.
4. Cover with Guinness, red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
5. To make the roux, in a separate pan melt the butter, add the flour and cook for 2 minutes.
6. When the stew is cooked, remove the meat and vegetables.
7. Bring the remaining liquid to the boil and add 1 tbsp of roux.
8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
9. Replace the meat and vegetables, and taste for seasoning.

Believe me - its GORGEOUS, dead easy to make and looks pretty impressive once done!!! Let me know if you try it please!!