Spare Ribs?

22

Tuesday 30 December, 2014 by Uncle Spike

No I don’t eat pork of course… but, having been so blasé about being in great health in my end of year post as 2014 draws to a close, I decided to repeat a little trick I last performed back in 2012, or was it 2013, that of bustin’ a rib !
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The last time was a cracker, literally, with a prominent ‘crack’ that made me think I was perhaps pushing a tad too hard when drilling through some sheet steel when building an outdoor kitchen on one of the balconies. On that occasion, it was the left ninth rib that went ping. That took around seven weeks to mend, with keeping myself restricted to ‘light duties’ for a few weeks. Thankfully that was in May, so the farm workload was less intensive than during the wintertime.

However, this of course is late December, so there’s fruit picking ongoing, and I’ve just started tree pruning (olives first, then on to the citrus orchard) a task that will take me around a month anyway. Apart from work, there are also the numerous chores that one simply cannot escape from, so it’s gonna have to be a case of suck it in and get on with it.

Such is life, as I generally say… or, $hit happens 🙂

But life goes on, and so must I; the coal furnace needs loading, cleaning, and lighting daily, the logs have to be brought in, house cleaned, kiddo fed and taken to/from the school bus, the dog tended to, the chickens fed, and yes, pruning has to be done, albeit perhaps at a slower rate – as long as the orchard is cleared ready for fertilising and leaf spraying before it gets too hot again in early March, just before the blossom starts in late March.

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So, this time I decided I was time for a change, so opted to put a nice little crack in the left side second rib, right at the top of the chest cavity. The daft thing is I wasn’t even over-working, so was the culprit act the digging of the rose-beds, or picking clementines, pumping the tires on the motorbike, moving sacks of coal, sweeping out the depot, or heavy pruning some olive trees – not a clue!

But it was a better choice of rib by far, so much less of a pain – more of a nagging whinge that constantly lets you know what a prat you’ve been 🙂 Being so high up, the second rib seems to be more ‘protected’ so at least the tasks of sleeping, eating, breathing, walking, driving and sitting down are pretty much normal and pain free (unlike the lower ninth rib break, which was really quite restrictive in so many ways). But as for coughing, ouch…

Oh the joys of getting old 🙂

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22 thoughts on “Spare Ribs?

  1. Dad got hit in the ribs from a young karate guy and bust a rib, Mum made him a make shift support from a pair of her support tights by cutting out the legs!

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  2. dayphoto says:

    Terry fell on the cow feeder one time and broke seven ribs…it took forever to heal. You take care…breathing can cause horrendous pain! If you can rest…I hope to do!

    Linda
    http://coloradofarmlife.wordpress.com/?s=The+Adventures+of+Fuzzy+and+Boomer&submit=Search
    http://coloradofarmlife.wordpress.com

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  3. orples says:

    I’ve had bruised ribs, and believe me, even that minor injury is enough to make you cry, and wriggle in pain for days.

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  4. Quite a twist, Uncle Spike.

    Liked by 1 person

  5. joannesisco says:

    OUCH!! I don’t know a lot about this kind of stuff, but I always assumed it would take a decent blow to crack a rib. How on earth could you not know how you did it???!
    Take care out there Spike!!

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  6. lindasblogs says:

    So sorry about the rib! Wishing you quick healing.

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  7. cjwild2014 says:

    heal well 🙂

    Liked by 1 person

  8. Sue Slaght says:

    Yikes hope you heal quickly and without too much pain.

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  9. Something that intrigued me on holiday in Turkey that whilst pork was generally absent from lunch and evening menus, bacon was liberally advertised as part of a full English breakfast! Is there any logic to that?

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    • Uncle Spike says:

      It’s just about supply and demand for tourists, nothing more. In Fethiye there is a bacon shop due to so many Brits there.

      By the way, I’m the person in Hong Kong today (faster server)

      Liked by 1 person

      • Uncle Spike says:

        Sometimes it’s also salted beef… that get’s called bacon here generally (like a pastrami).

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      • Greetings Hong Kong!
        I understand the supply and demand thing but why only breakfasts? Why does cooking pork stop at lunchtime? I only ask out of curiosity and for research purposes. In UK last year there was a storm of protest when Muslims employed by Marks and Spencers refused to stack shelves with pork or alcohol products – even chocolate liqueurs! I realise that Turkey is more secular than other Muslim countries but don’t understand how the pork rule can be set aside for a part of a restaurant day.
        I saw a pork shop in Didim by the way but it was quite discreet. Christians also are not supposed to eat pork but I guess we are just too fond of a bacon butty!

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        • Uncle Spike says:

          Most probably because they simply haven’t cottoned on to the idea. It is simply not a product known about here, but once some tourist explained selling bacon for breakfast would bring in the cash, they started doing it. There is nothing more complicated than that. As for being a Muslim nation, as with Catholics (who are all known as Catholics from birth), who actually practices the religion varies person to person. Many simply prefer the tourist dollar.

          Liked by 1 person

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