@laura_horrorshow: My experience as a woman with chronic pain in the medical industry. Disclaimer: I don’t describe myself as a feminist. That term has come to represent something completely different in today’s sociopolitical landscape. I am an egalitarian who recognizes that men also face gendered societal issues that are just as important and just as valid as those faced by women. This is just an issue that I’ve experienced personally. #chronicpain #adenomyosis #myometrialcysticadenomyosis #cysticadenomyosis #medicalindustry #medicalindustryproblems #chronicpaininwomen #womenspain #womenspainmatters #listentous #medicine #gynocology #fyp #fypシ #foryou #foryoupage

𓍊𓋼𓍊☾Laura Horrorshow☽𓍊𓋼𓍊

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Tuesday 21 February 2023 23:13:49 GMT

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paisley79 :

I had/have adenomyosis. I had a hysterectomy that I was told should get rid of it. I still have one ovary & get pain at times

2023-02-23 23:26:25

2

layla :

I bled heavily for 3 months straight and I was told it must be all in my head. like what? I don't think active bleeding is a psychiatric symptom

2023-03-08 23:18:24

2

Hollyhok :

so happy for you that you got your diagnosis and you're getting treatment the road is long and hard but we make it that is why we're women😏😏

2023-02-22 19:45:17

1

Mari Vasquez :

How about the uterine biopsies with no anesthesia they are so painful u think you going to die.

2024-05-21 16:28:27

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Fish tahdig for Nowruz Persian New Year! Sabzi polo mahi is a classic dish to have for Nowruz. Rice: ▢ 2 cups Basmati rice ▢ 1 tbsp Olive oil ▢ 1 tsp Kosher salt ▢ 1½ cup Fresh dill, chopped ▢ 1 cup Green onions, chopped ▢ 1 cup Fresh Cilantro, chopped ▢ 1 cup Fresh parsley, chopped Crispy Fish Tahdig ▢ 4 tablespoons Olive oil ▢ 3 Branzino fillets, If the branzino is small, use 4 fillets ▢ ½ teaspoon Turmeric ▢ 1/2 tsp Kosher salt ▢ 1/4 tsp Black pepper ▢ 1 head Garlic, broken into cloves, skin on ▢ 2 Tablespoons Canola oil, neutral flavored oil Instructions Wash and rinse the rice until the water runs clean. Place the washed rice in a pot and add enough water to cover it by an inch. Add in the olive oil and salt. Place the pot over medium high heat, bring to a boil and cook until the water is almost fully evaporated. Drain, rinse with cold water, and transfer to a large bowl. Add the chopped dill, green onions, cilantro and parsley to the rice. Gently mix using a large spoon so the herbs are combined with the rice. Pat dry the fish fillets completely. Season both sides of the fillets with salt, pepper, and turmeric. Heat 2 tablespoons of olive oil in a large nonstick pan over medium high heat. Sear the fish for 5–7 minutes, skin side up, so it’s golden. Add the remaining 2 tablespoons of olive oil. Flip the fish and sear for 2 minutes. Layer half of the rice evenly over the fish, packing it down slightly. Then add the garlic cloves (skin on), followed by the remainder of the rice. Poke 5 holes with the end of a spoon, making sure not to poke through the fish. Drizzle the canola oil all around the rice. Wrap the lid in a clean kitchen towel and place on the pan. Alternatively, you can top the pan with two layers of paper towel and top with the lid. Cook for 40 to 45 minutes on medium heat until rice is fluffy and tender and the fish is crispy. Turn the heat off and let the rice sit for 10 minutes. Then place a large platter on the pan and carefully but confidently flip the pan so the rice and tahdig fall on the plate with the fish showing on top.

Fish tahdig for Nowruz Persian New Year! Sabzi polo mahi is a classic dish to have for Nowruz. Rice: ▢ 2 cups Basmati rice ▢ 1 tbsp Olive oil ▢ 1 tsp Kosher salt ▢ 1½ cup Fresh dill, chopped ▢ 1 cup Green onions, chopped ▢ 1 cup Fresh Cilantro, chopped ▢ 1 cup Fresh parsley, chopped Crispy Fish Tahdig ▢ 4 tablespoons Olive oil ▢ 3 Branzino fillets, If the branzino is small, use 4 fillets ▢ ½ teaspoon Turmeric ▢ 1/2 tsp Kosher salt ▢ 1/4 tsp Black pepper ▢ 1 head Garlic, broken into cloves, skin on ▢ 2 Tablespoons Canola oil, neutral flavored oil Instructions Wash and rinse the rice until the water runs clean. Place the washed rice in a pot and add enough water to cover it by an inch. Add in the olive oil and salt. Place the pot over medium high heat, bring to a boil and cook until the water is almost fully evaporated. Drain, rinse with cold water, and transfer to a large bowl. Add the chopped dill, green onions, cilantro and parsley to the rice. Gently mix using a large spoon so the herbs are combined with the rice. Pat dry the fish fillets completely. Season both sides of the fillets with salt, pepper, and turmeric. Heat 2 tablespoons of olive oil in a large nonstick pan over medium high heat. Sear the fish for 5–7 minutes, skin side up, so it’s golden. Add the remaining 2 tablespoons of olive oil. Flip the fish and sear for 2 minutes. Layer half of the rice evenly over the fish, packing it down slightly. Then add the garlic cloves (skin on), followed by the remainder of the rice. Poke 5 holes with the end of a spoon, making sure not to poke through the fish. Drizzle the canola oil all around the rice. Wrap the lid in a clean kitchen towel and place on the pan. Alternatively, you can top the pan with two layers of paper towel and top with the lid. Cook for 40 to 45 minutes on medium heat until rice is fluffy and tender and the fish is crispy. Turn the heat off and let the rice sit for 10 minutes. Then place a large platter on the pan and carefully but confidently flip the pan so the rice and tahdig fall on the plate with the fish showing on top.

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