Posted by: rizzyrizzo | November 15, 2008

My battle with Yeast

Now, as this is  my site for book and recipe reviews, I find a very humorous confusion that I am not talking about the yeast I use in bread. I am, in fact, talking about the yeast that resides in my vagina. That’s right boys and girls. MY VAGINA. While I find the whole thing uncomfortable, I daresay I have much to say about the subject.

Many women get yeast infections. It is a very common infection to have. I am not ashamed that I have a yeast infection. However, a normal woman would simply call her friendly OB/GYN, and get something to take care of that. I, for reasons unbeknownst to me, find myself not doing that. Please don’t ask me why. I know it makes all logical sense to do so. Part of me is too poor, and the other part is trying out natural remedies to these very common ailments. So, here is what I found.

There is a website I found that would like to provide me with all the best natural remedies for yeast infections. This website can be found here…. As you can see, they have many solutions. Each one becomes more disturbing than the last. I was very undecided about which remedy I ought to try first. My first inkling was yogurt because I love it, but then I thought that it would have to be sugar free yogurt which translated in my mind into ‘gross yogurt’. So, I thought, garlic is the key. My problem was that I had eaten so much garlic lately, then the thought of it made me want to throw up a little, so I didn’t want to eat it in a normal fashion. As you can read on the website, another option was to apply it topically. Of course, that option grossed me out completely. So, I decided on a final method. I cut up my garlic clove into pill size pieces, swallowed them. This seemed like such a great solution at the time……..However!!!! I smelt like garlic for two days. Now, this may seem like it’s not that bad a repercussion, but it made me sick. Soon after this however, my vulva did seem to recover slightly and feel better. Now, I don’t know if it was THE solution that made it go away, but I’m sure it didn’t hurt.

Then, my yeast decided it wasn’t quite finished, and came back for a grand finale. This time, I thought, “No fooling around this time vaginal yeast. I’m taking the garlic right to the source.” Seemed like such a good idea. The website said it gave an instant relief. What it lacked to tell you was that as soon as that garlic was put in your feminine region, a fierce battle breaks out. And it seems to me that the only weapons they decided to use in this battle were all manner of explosives that made my vulva feel like it would be burned off completely! I can’t complain too much though, because after the battle died down, it seems the garlic is on the winning side. The yeast are, I believe, burying their dead, and I hope we have at least won the battle, if not the war.

Posted by: rizzyrizzo | October 21, 2008

Change is Always Good

We’re making big changes here at this website that nobody visits. I know, I’m going totally crazy here. So, here’s what we’re going to do. Instead of having this be a site for me to vent my feelings and have confessions of a sort that make ladies blush, we’re going to make a more safe and possibly more useful blog that will also be a good way for me to keep track. This is now going to be Rizzy Rizzo’s book and recipe review. It seems safer. Right? Of course right.

So, let’s start with some recent recipes I have done lately. One of my favorites would be my Cordon Bleu croissant recipe. This was quick easy and also delicious. I thought of it one day, and was so excited to try it, but never did. At last, I have tried it. I’ll try and type out the recipe, but I’ve not done that before, so it could be messy.


1 package large pillsbury croissants

6 thick slices of ham

6 slices of swiss cheese

1 rotisserie chicken

Honey mustard for dipping


Break open croissants and lay them flat on a cookie sheet. On the flat laid out croissants, lay the piece of ham and the piece of swiss cheese. Break off a small chunk of rotisserie chicken, and wrap the croissant with all inside, from the large end to the small end. Looks funny with all the stuff inside, but bear with me, they’re good. Bake in the oven for time directed on croissants or until the tops are golden brown. Take out of the oven and let them cool, then dip them in some honey mustard and you are good to go.

Two problems with this recipe are. 1- you have a lot of left over chicken. I solved this by making chicken pot pie and a chicken casserole. 2- They are not good reheated. Try and microwave them and they get soggy. Try to eat them while they are fresh.

So, here’s the beginning of what is sure to be a great website that only I will read. Odd how that happens. And an upcoming event in the life of Rizzy rizzo. I am going to attempt (drum roll please) making croissants. Now, you may say to yourself, big deal. But it is a big deal. If you don’t believe me, google a recipe for croissants. You will then understand what an undertaking this is. I will let everyone know how this turns out. Get ready for excitement. Also, I’m almost finished with Sense and Sensibility, so be prepared for a long book review that’s mostly filled with praise for Jane Austen’s writing talents. Until then, try the Cordon Bleu Croissants. Yum!