@Foxfyre,
I have a weird flu-ey thing going on, so it's some already made chicken soup. That has sauteed onion/celery/carrots, then chicken broth, garbanzo and regular green beans, a can of muir glen tomatoes cut up and added with the tomato sauce, a bunch of water, a old dried up piece of parmigiano (uncuttable, but un-throwawayable) in there during the long simmer time, and some mini-farfalle pasta. Tonight I'm going to add some diced and spiced sweet red pepper (it's from a tall glass jar by Santa Fe Ole titled 'roasted sweet red pepper'; ingredients = red bell peppers, water, sherry wine, red wine vinegar, onion, garlic, spices).
This should cure me or do me in.
On eel - I like it smoked, delicious. Did not like it raw in sushi some long time ago, though I like a lot of the raw fish used in sashimi and sushi, assuming it's from a tip top sushi bar for freshness and temperature. Don't know if that is possible in our area.
Live eels would probably freak me out, though maybe not if they were in a tank.