I slept really good on Saturday night.
Sunday morning we slept in a little, then got up, had breakfast at Starbucks, and went to Presbyterian/St. Luke’s Medical Center for my third injection. I met with the nurses who would be with me during the donation, and talked to them about how the donation would work.
They checked my vital signs, conducted a brief health history, and evaluated my veins to see what type of collection method would work best for me. When they asked whether I’d had any trouble with blood draws in the past, I told them that sometimes it takes lots of sticks to hit the right spot. One of the nurses said that it might be a better idea if, instead of collecting the cells from my arms, I would get a central line inserted in my neck. This way, there would be one port with two stems – one to collect the cells and one to put my blood back in. The nurse said it was an additional procedure, but that overall it was a better way to go – the cells collected this way were usually of better quality and quantity, and I would be more comfortable during the donation procedure. I was sold.
I got my third injection and again, it stung, but not nearly as much as that first time. Hurray for meaty arms! Again, the injection site itched a little, but I rubbed on it a bit and it stopped being noticeable after about 10 minutes. This part of the day completed, we headed for the hills!
I’d heard that elks like to roam around Estes Park, Colorado, this time of year, so we drove up that way to see what we could see. We stopped at Whole Foods for a quick bite (there’s one on every corner, it seems) before heading north through Boulder then on to Estes Park. The drive was punctuated by sweeping ranch land and splashes of yellow aspen trees among wide swaths of green pines. Colorado may be most popular in winter and summer, but autumn is really a spectacular sight.
Upon arriving in Estes Park, we were greeted by a large bull elk in the center of an intersection. It was just like the opening scene of Northern Exposure, when the moose is walking through the center of town, only this was real. Also, elk are really, really large and we were glad we were in a vehicle. The elk looked around a bit before a policeman chased him off into a lawn. We then noticed a large group of people gathered around a fence by a golf course, and pulled into the Estes Park Visitor’s Center next door to find out what they were looking at. Elk. Lots and lots of elk had taken over the golf course. There must have been 20 females, 5 or 6 young and one huge male. Occasionally other males would try to approach and the huge male would chase the interloper off into the hills.
Did I mention elk are huge? They are also loud – the males anyway. At one point as we were watching the action, the big bull male turned toward us spectators and let out this loud, long call. It started off low, then pitched higher and higher until it sounded like one of those obnoxious plastic horns found at sporting events. Local volunteers did a good job of keeping the crowd back and answering questions about the animals.
I had hoped we’d see one elk off in the distance. I had no idea we’d get up close and personal with dozens. So, so cool.
I had made dinner reservations at Jax Fish House in Boulder (where Top Chef Season 5 winner Hosea Rosenberg worked for a while) for that night, so we headed out of Estes Park and took the long way back to Boulder, through Boulder Canyon and stopped to see Boulder Falls. By this time, my lower back was hurting just a bit, and every once in a while I’d get these twinges in my back and thighs that lasted for just a couple of seconds but were sort of surprising each time they occurred.
Dinner at was just wonderful. The atmosphere in the restaurant was vibrant, but not too hipster, and even though it was Sunday night, the place was packed.We shared a Charcuterie Trio of smoked colorado trout pate, tuna confit and sockeye salmon pastrami. I had Char Grilled Alaskan Salmon with wild rice griddle cake, curried cauliflower, heirloom squash and pickled cherries. This dish tasted exactly like this rice dish my mom makes for holidays, so I planned on recreating the spirit of it when I returned home. Frank had Skinned Colorado Striped Bass with duck fat roasted yukon golds, eggplant agrodolce and cumin yogurt. For dessert, we split a slice of Key Lime Pie.
After dinner, we walked around Pearl Street Mall for a bit before heading back to the hotel for another good night’s sleep.
Next up – Injection day 4 and the most wonderful store in the world.
(This is a cross-post with my cooking site, Sit. Stay. Cook. It’s important, so I want as many people to learn about bone marrow donation as possible.)