
The antibiotics, cough syrups, cough drops, cold pills and inhaler didn't work a whole lot. I went back to the doctor on Friday and was given a different inhaler (Advair - it doesn't give me the shakes and it's long lasting rather than for urgent relief). Then the doctor sent me for a STAT chest xray to make sure I don't have pneumonia because I've had this cough for 2 weeks without much relief even after the antibiotics. No news is good news, but I was still expecting a call from the doctor's office with the results; depending on what the xray showed, I was going to have to rush to the pharmacy before they closed for another round of antibiotics. I waited patiently and at 6pm, I called the on-call service to page a doctor. The doctor called and said the chest xray was clear. I expected the xray to be clear, but the doctor said she was glad I came back - better safe than sorry. She said I probably have "post something something something disorder" LOL. Yes, that's what she said! Okay, I don't remember what she said, but she explained that my lungs are trying to recover from the bronchitis and may take a little longer to do so. Aren't hospital gowns sexy???

On Thursday night we could see fireworks from our house. I love fireworks. They're also special to me because Doug and I went to watch fireworks and afterwards he kissed me for the first time. *insert "awwwe" here :) Now we make sure to watch fireworks as often as we can every year.

I tried a new recipe on Friday night. It totally looks like throw up:
It's pretty good though.
Tex-Mex Chicken & Rice Bake
Ingredients:
1 can (10 3/4 oz) Campbells Condensed Cream of Chicken Soup
1 cup Pace Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves (about 1 pound)
Paprika
1/2 cup shredded cheddar cheese
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with chicken. Sprinkle with paprika. Cover the baking dish. Bake at 375 for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with cheese. Let stand until the cheese is melted.
I used a whole can of corn (drained) because I didn't want to deal with the little bit of leftover corn. I also used medium salsa - it gave it a little kick, but wasn't too spicy. Oh, and I didn't have cream of chicken soup, so I used cream of mushroom and it still tasted fine.