MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot Mud Hen Cake Bars
Categories: Cakes, Fruits, Nuts, Desserts
Yield: 24 servings

3/4 c Butter; softened
1/3 c Sugar
2 lg Egg yolks; room temp
1 ts Vanilla extract
1 1/2 c A-P flour
1/8 ts Salt

MMMMM--------------------------MERINGUE-------------------------------
2 lg Egg whites; room temp
1/8 ts Cream of tartar
1/3 c Sugar
3/4 c Fine chopped pecans
1 c Apricot preserves

Set oven @ 350ºF/175ºC.

In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating
well after each addition. Beat in vanilla. In another
bowl, whisk flour and salt; beat into creamed mixture.
Spread into a greased 13x9-in. baking pan. Bake until a
toothpick inserted in center comes out clean, 12-15
minutes.

Meanwhile for meringue, with clean beaters, beat egg
whites with cream of tartar on medium speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on
high after each addition until sugar is dissolved.
Continue beating until stiff glossy peaks form; gently
fold in pecans.

Spread preserves over hot cake. Spread meringue over
preserves, sealing meringue to edges of pan. Bake until
meringue is golden brown, 15-20 minutes. Cool completely
on a wire rack. Refrigerate leftovers.

Kristine Chayes, Smithtown, New York

Makes: 24 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... I won't send the Army a request for enlistment information in your name. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Title: Apricot Mud Hen Cake Bars
Categories: Cakes, Fruits, Nuts, Desserts
Yield: 24 servings

Thanks a lot!

3/4 c Butter; softened
1/3 c Sugar
2 lg Egg yolks; room temp
1 ts Vanilla extract
1 1/2 c A-P flour
1/8 ts Salt
-------------------MERINGUE---------------

What is ^^^^^^^^?

2 lg Egg whites; room temp
1/8 ts Cream of tartar
1/3 c Sugar
3/4 c Fine chopped pecans
1 c Apricot preserves
Set oven @ 175ºC.
In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating
well after each addition. Beat in vanilla. In another
bowl, whisk flour and salt; beat into creamed mixture.
Spread into a greased 13x9-in. baking pan. Bake until a
toothpick inserted in center comes out clean, 12-15
minutes.
Meanwhile for meringue, with clean beaters, beat egg
whites with cream of tartar on medium speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on
high after each addition until sugar is dissolved.
Continue beating until stiff glossy peaks form; gently
fold in pecans.
Spread preserves over hot cake. Spread meringue over
preserves, sealing meringue to edges of pan. Bake until
meringue is golden brown, 15-20 minutes. Cool completely
on a wire rack. Refrigerate leftovers.
Kristine Chayes, Smithtown, New York

Who is Kristine and where Smithtown in New York?


--- WinPoint 415.0
* Origin: ASUS-notebook recomend change battery, but i h ... (1:153/757.1315)

Denis Mosko wrote to Dave Drum <=-

Title: Apricot Mud Hen Cake Bars
Categories: Cakes, Fruits, Nuts, Desserts
Yield: 24 servings

Thanks a lot!

3/4 c Butter; softened
1/3 c Sugar
2 lg Egg yolks; room temp
1 ts Vanilla extract
1 1/2 c A-P flour
1/8 ts Salt
-------------------MERINGUE---------------

What is ^^^^^^^^?

Meringue may look like it's made of marshmallow fluff, but it's actually
a sweet foam made from egg whites and sugar. Beat those ingredients
together and like magic, they transform into a silky texture that you
can use to make many desserts.

Kristine Chayes, Smithtown, New York

Who is Kristine and where Smithtown in New York?

No idea "who is Kristine" beyond some toots who contributed a recipe
that I grabbed. Smithtown, New York now ... that's an easier one to
answer. Smithtown, NY, USA is located at United States country in the
Cities place category with the gps coordinates of 40° 51' 21.3480'' N
and 73° 12' 2.4048'' W. It's in Suffolk County, New York on the North
Shore of Long Island. It is part of the New York metropolitan area.
The population was 116,296 at the 2020 Census.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandma Thurber's Long Island Clam Chowder
Categories: Soups, Seafood, Potatoes, Pork, Herbs
Yield: 10 Servings

2 1/2 lb White potatoes; (not baking
- potatoes), peeled coarsely
- chopped
16 oz Sliced salt pork or thick
- bacon, cut off the rind
- if necessary, and coarse
- chopped
5 Celery ribs; diced
3 lg Carrots; scraped, diced
3 lg Onions; peeled, diced
Fresh ground black pepper
Fresh thyme
Tabasco sauce
36 Quahog clams; scrubbed well
+=OR=+
36 Regular clams
+=WITH=+
1 1/2 c Additional canned or frozen
- clams
10 c Water
26 oz (2 cans) whole, peeled,
- unseasoned tomatoes,
- drained, chopped

In a large saucepan, cover potatoes with water and bring
to a simmer. Cook until potatoes are easily pierced but
still hold their shape. Drain and set aside.

Meanwhile, in a large, deep stockpot over medium-high
heat, cook salt pork breaking up pieces until it releases
its fat and cooks through. Add the celery, carrots and
onions. Cover and cook until onions are translucent and
vegetables have softened, but still have some texture.
Season with pepper, thyme and Tabasco to taste.

While the vegetables are cooking, in a very large stock
pot, place clams and add 10 cups water, or more if needed
to just cover the clams. Cover the pot and bring to a
light boil. When clams have opened, remove pot from heat
(begin checking after 5 to 10 minutes). Remove and reserve
clams. When vegetables are done, strain clam liquid into
vegetable pot. Add potatoes and tomatoes and stir to
combine. Cover and simmer for 20 to 25 minutes on
medium-low heat.

Remove reserved clams from shells and coarsely chop. Add
clam meat and any extra liquid to pot, cover and simmer
for 5 to 10 minutes.

From: http://projects.eveningedge.com

Uncle Dirty Dave's Archives

MMMMM

... A fool and his money are some party!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Who is Kristine and where Smithtown in New York?

...
Thanks a lot again!

Is Smithtown consist about 100000 people?



--- WinPoint 415.0
* Origin: Original *WinPoint* Origin (1:153/757.1315)

Denis Mosko wrote to Dave Drum <=-

Who is Kristine and where Smithtown in New York?

...

Thanks a lot again!

Is Smithtown consist about 100000 people?

The last line of my post before the recipe gives the population as of
the 2020 census.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jonestown Punch
Categories: Five, Beverages, I scream, Booze
Yield: 8 Servings

1 pt Raspberry sherbet
1 pt Vanilla ice cream
1 qt Raspberry ginger ale
Southern Comfort

Special equipment: Punch bowl

In punch bowl, place raspberry sherbet and raspberry
ginger ale. Next put in vanilla ice cream (it will foam
less this way). Add in Southern Comfort to taste.

VARIATION: Use orange sherbet and plain ginger ale for a
"creamsicle" punch.

Makes a half-gallon plus (depending on how much Southern
Comfort is added).

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM


... "Being a grown up woman is a lot of work." -- Neekha
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Who is Kristine and where Smithtown in New York?

...
Thanks a lot again!
Is Smithtown consist about 100000 people?

...
Why 2020 olny?


--- WinPoint 415.0
* Origin: Original *WinPoint* Origin (1:153/757.1315)

Denis Mosko wrote to Dave Drum <=-

Who is Kristine and where Smithtown in New York?

...

Thanks a lot again!
Is Smithtown consist about 100000 people?

...
Why 2020 olny?

It's the last "official" census. The census is taken every 10 years to
count how many people live in USA and where they live.

If you wish to know more about it ... https://www.census.gov

Census figures are used for determining many things - Congressionnal representative districts, tax rebates/distribution, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tax Rebate Chicken
Categories: Poultry, Vegetables, Wine, Herbs, Sauces
Yield: 4 Servings

8 Chicken thighs; bone-in,
- skin-on
Salt & pepper
2 tb Olive oil
2 cl Garlic
1/3 c Dry white wine
1/4 c Grilled olives
3 tb Capers
1/2 ts Crushed red chile flakes
28 oz Jar Onofrio's Basilico
- Marinara sauce
1 c Chicken stock
1 tb Fresh oregano; chopped
2 tb Flat leaf parsley; chopped

Rinse chicken thighs under cold running water and pat
dry with paper towels. Season the thighs all over with
salt and pepper. In a shallow, heavy-bottomed pan heat
the oil on medium-high. Add the thighs, skin side down,
and cook until golden brown, about 4 minutes per side.
If you need more space, cook them in two batches. Remove
to a plate and set aside. Drain off all but 1 tablespoon
of oil.

Reduce the heat to medium and add the onion and garlic
to the pan. Cook, stirring often, until soft and
translucent, about 5 minutes. Pour in the white wine to
deglaze the pan, scraping up any brown bits that may
have accumulated on the bottom. Simmer to reduce the
liquid until almost evaporated, about 4 minutes.

Add back the chicken thighs, nestling them together,
then sprinkle in the olives, capers and chile flakes (if
using). Pour in the marinara sauce, chicken stock and
oregano. Gently stir to combine. Bring to a simmer and
cook, partially covered, until the chicken is cooked
through, 15 to 20 minutes.

Transfer the thighs to a large shallow bowl or rimmed
platter, pour the sauce over top and sprinkle with
parsley before serving.

UDD NOTES: I have made this with 4 leg "quarters" (leg
and thigh). I have used both Chardonnay and Chablis
from E & J for this - whichever I find first in the
basket of 167 ml "splits".

RECIPE FROM: http://www.onofrios.com

Uncle Dirty Dave's Kitchen

MMMMM

... The chip. The British contribution to world cuisine
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

https://www.census.gov

Access Denied
You don't have permission to access "http://www.census.gov/" on this server. Reference #18.d497268.1680698659.172c66af
--- WinPoint 415.0
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Hello Denis,

Who is Kristine and where Smithtown in New York?

...
Thanks a lot again!
Is Smithtown consist about 100000 people?

..
Why 2020 olny?

Because the pandemic came and wiped everybody out.

For Life,
Lee

--
Impossible is nothing

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Denis Mosko wrote to Dave Drum <=-

https://www.census.gov

Access Denied
You don't have permission to access "http://www.census.gov/" on this server. Reference #18.d497268.1680698659.172c66af

--- WinPoint 415.0
* Origin: Original *WinPoint* Origin (1:153/757.1315)

I note that you are coming to FIDO via a Zone 1 boss node. But I suspect
that you are somewhere in Zone 2 (Europe), possibly in a country that
US gummint does not consider friendly.

I find that when I try to access a video feed of something I am interested
in that originates in another part of the world I may have to tell my VPN (Virtual Private Network) to go through a server in/near that country.

Even in USA and accessing American places the location of the server can
be important. For instance, if my VPN is connecting through a server in
Newark, New Jersey I cannot log in to Shenk's Expres BBS. So I have to
be sure I am routed throuh a server in an area which is on XXCarol's
"allow" list. Bv)=

BTW - I tried that URL just now and it works very well, thank you. But,
then, my current server is in Chicago, IL.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicago Shrimp & Couscous
Categories: Seafood, Pasta, Vegetables, Chilies, Citrus
Yield: 4 Servings

16 oz Jumbo E-Z Peel raw shrimp;
- thawed, peeled
8 md Mushrooms; quartered
1 lg Red bell pepper; sliced
1 c Season's Choice Extra Fine
- Green Beans
1/4 ts (ea) Salt & ground black
- pepper
1 ts Cayenne pepper
2 Lemons; zested, juiced
1 tb + 2 ts olive oil; divided
1 1/4 c Water
5 13/16 oz Earthly Grains Roasted
- Garlic Couscous
2 tb Greek yoghurt
1 Green onion; sliced

Heat grill to medium.

In a large bowl, toss together shrimp, mushrooms, red
pepper, green beans, salt, pepper, cayenne pepper, lemon
zest, lemon juice and 1 tablespoon oil. Let rest for 5
minutes at room temperature.

Place grill basket on grill and heat for 5 minutes.

Transfer items from bowl and place on grill basket. Toss
occasionally and cook until vegetables are charred and
shrimp is firm to the touch.

Meanwhile, in a small saucepan over medium heat, bring
water, couscous seasoning packet and remaining 2
teaspoons oil to a boil. Stir in yogurt and couscous.
Remove from heat and cover. Let rest 5 minutes.

Toss all ingredients together and serve immediately.
Garnish with green onions.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen

RECIPE FROM: https://www.aldi.us

Uncle Dirty Dave's Archives

MMMMM

... Ever been so drunk you got hit by a parked car?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Access Denied
You don't have permission to access "http://www.census.gov/" on this server. Reference #18.d497268.1680698659.172c66af

--- WinPoint 415.0
* Origin: Original *WinPoint* Origin (1:153/757.1315)

I note that you are coming to FIDO via a Zone 1 boss node. But I suspect
that you are somewhere in Zone 2 (Europe), possibly in a country that
US gummint does not consider friendly.

Or he does not have https enabled. If you use the http address he used, it will force you to https. If you do not have that capability, or have it disabled, I would guess the site might give you an error.

Mike


* SLMR 2.1a * If you trade freedom for security, you get neither.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Sean Dennis wrote to Dave Drum <=-

Title: Oreo Dump Cake

My pancreas walked out in protest after reading that. <G>

You could modify it a bit to be not so tooth achingly sweet. Swap the "sweetened condensed milk for regular condensed or evaporated milk - or Milnot. And ditch the Kool Whip in favour of real whipped cream. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oreo Mud Pie
Categories: Pies, Desserts
Yield: 6 Servings

1 pt Chocolate ice cream; soft
1 Oreo pie crust
2 pt Coffee ice cream; soft
1/2 c Heavy cream; whipped
1/4 c Chopped walnuts
1/2 c Chocolate fudge topping

Evenly spread chocolate ice cream into crust. Scoop
coffee ice cream into balls; arrange over chocolate
layer.

Freeze 4 hours or until firm.

To serve, top with whipped cream, walnuts and fudge
topping.

Compliments of: Kathleen's Recipe Swap Page

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... I am tired of being part of a major historical event.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

You could modify it a bit to be not so tooth achingly sweet. Swap the "sweetened condensed milk for regular condensed or evaporated milk -
or Milnot. And ditch the Kool Whip in favour of real whipped cream.
Bv)=

True, I should have realized that. I ambeing more careful these days. My diabetic retinopathy is now considered an advanced case sao I was sent to a local retina specialist. I'll now be getting shots in my eyes, one a week
then four weeks between. The shots are $5000 a piece but they work and are 90-95% successful in halting the progression of the retinopathy.

My mom is getting similar shots in her eyes as her lifelong dry macular degeneration turned to wet. The good news is that it's been less than three months and there has been a marked improvement in both of her eyes..

-- Sean

--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

You could modify it a bit to be not so tooth achingly sweet. Swap the "sweetened condensed milk for regular condensed or evaporated milk -
or Milnot. And ditch the Kool Whip in favour of real whipped cream.
Bv)=

True, I should have realized that. I ambeing more careful these days.
My diabetic retinopathy is now considered an advanced case sao I was
sent to a local retina specialist. I'll now be getting shots in my
eyes, one a week then four weeks between. The shots are $5000 a piece
but they work and are 90-95% successful in halting the progression of
the retinopathy.

I go next Monday to my new eyeball mechanic fot my annual retina scan.
And to see what else has changed. When I came out of hospital after the
last round of problems my vision had changed substantially. I get the
dialation and scan on Monday and the get my scripts for the new "cheaters"
on Wednesday. For the first time I'm going to have to have aid in close
up vision.

My mom is getting similar shots in her eyes as her lifelong dry macular degeneration turned to wet. The good news is that it's been less than three months and there has been a marked improvement in both of her
eyes..

I am fortunate that my diabetes is "well-controlled". Unless the docs
are feeding my prednisone my "fasting sugar is 90 - 105. And my two hours
after supper figures hover in the 120 - 130 range.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Cajun Chicken #1 *
Categories: Diabetic, Poultry, Lo-fat
Yield: 4 Servings

1 1/2 lb (to 2 lb) meaty chicken
Nonstick spray
2 tb Milk;
2 tb Onion powder; (I prefer real
- onion, minced - UDD)
1/2 Dried thyme; crushed
1/4 ts Garlic salt
1/8 ts (to 1/4) ts each white and
- black pepper; ground fine

Remove skin from chicken. Rinse chicken, pat dry. Spray
a 13" X 9" X 2" baking dish with nonstick coating.
Arrange the chicken, meaty sides up, in dish. Brush with
milk.

In small bowl mix onion powder, thyme, garlic salt, white
pepper, red pepper, and black pepper. Sprinkle over
chicken. Bake in a 375ºF/190ºC oven for 45 to 55 minutes
or till the chicken is tender and no longer pink.

* I don't see anything that makes this uniquely "Cajun".
It is good, though. And easy to do - UDD

Source: Better Homes and Garden Diabetic Cookbook

Brought to you and yours via Nancy O'Brion and her Meal-Master

Uncle Dirty Dave's Kitchen

MMMMM

... "It was beautiful and simple, as truly great swindles are." -- O. Henry
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Sean,

You could modify it a bit to be not so tooth achingly sweet. Swap the "sweetened condensed milk for regular condensed or evaporated milk -
or Milnot. And ditch the Kool Whip in favour of real whipped cream.
Bv)=

True, I should have realized that. I ambeing more careful these days.
My diabetic retinopathy is now considered an advanced case sao I was
sent to a local retina specialist. I'll now be getting shots in my
eyes, one a week then four weeks between. The shots are $5000 a piece
but they work and are 90-95% successful in halting the progression of
the retinopathy.

Let's hope so, at that price. I saw my retinal specialist (I have an
epiretinal membrane in both eyes.) a couple of weeks ago. She said that everything was looking good and after about 6 years of monitoring it
with no change, I don't need to see her any more unless it gets worse.
My regular eye doctor was happy to hear that and also said my eyes
looked good otherwise. She prescribed progessive bifocals (I'd worn them
before my cataract surgeries.) with just an astigmatism correction on
the top--said I'd not have to do the on/off thing all the time in
situations where I'd need them for close up but not for distance in the
same setting.

My mom is getting similar shots in her eyes as her lifelong dry SD>

macular degeneration turned to wet. The good news is that it's been

less than three months and there has been a marked improvement in

both SD> of her eyes..

Are they a life long necessity or are they discontinued at a certain
point?

We went to the VFW Christmas gathering last night at the local
cafeteria. They catered it, most everything I'd had from regular visits
there but a broccoli casserole was new--and good. If you've been to
Cracker Barrel, they've started offering one and I think the one at The
Forks was similar, but better. I'd had the CB one in October, on our
western trip, and it was good except for the broccoli being in big
pieces. Suggested to the waitress that she pass on to the cooks that it
would be better cut into smaller pieces. It was in smaller pieces last
night; hopefully it will be one of their regular offerings. If so, I'll
try to deconstruct it (mentally) so I can reproduce it at home.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The first rule of intelligent tinkering: Save all the parts!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Dave Drum wrote to Sean Dennis <=-

I go next Monday to my new eyeball mechanic fot my annual retina scan.
And to see what else has changed. When I came out of hospital after the last round of problems my vision had changed substantially. I get the dialation and scan on Monday and the get my scripts for the new
"cheaters" on Wednesday. For the first time I'm going to have to have
aid in close up vision.

I'ver had to use readers since my early 40s but that runs in my family
on both sides. My firsat heart attack did make me lose a tiny bit of
vision in my left eye but it's at 20/25. What has changed a lot is my
need for prisms. The good thing is even with the diabetic neuropathy
getting worse, it's not affecting my vision much right now.

I am fortunate that my diabetes is "well-controlled". Unless the docs
are feeding my prednisone my "fasting sugar is 90 - 105. And my two
hours after supper figures hover in the 120 - 130 range.

My biggest issue right now is sticking to a schedule for both eating and medication. I've proven I can do it; I just need to keep doing it.

There is some good news in all of this: my A1C is the lowest it's been
since 2015.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornmeal Pancakes
Categories: Breads, Breakfast
Yield: 6 Pancakes

1/3 c Yellow cornmeal
1/3 c Flour
2 tb Instant non fat dry milk
2 ts Sugar
1 ts Baking powder
1/8 ts Salt
1 lg Egg
1/3 c Water
1 tb Margarine; melted

6 pancakes 90 calories per pancake

1. Mix dry ingredients.

2. Mix egg and water thoroughly. Stir into dry ingredients with
margarine. Mix until dry ingredients are barely moistened. Batter
will be lumpy.

3. For each pancake, pour batter onto hot griddle or frypan, using
about 3 tablespoons batter. Cook until top is bubbly and edges begin
to dry.

4. Turn and brown other side.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean



... Ghosts like to ride in elevators because it lifts their spirits.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

Let's hope so, at that price. I saw my retinal specialist (I have an epiretinal membrane in both eyes.) a couple of weeks ago. She said that everything was looking good and after about 6 years of monitoring it
with no change, I don't need to see her any more unless it gets worse.
My regular eye doctor was happy to hear that and also said my eyes
looked good otherwise. She prescribed progessive bifocals (I'd worn
them before my cataract surgeries.) with just an astigmatism correction
on the top--said I'd not have to do the on/off thing all the time in situations where I'd need them for close up but not for distance in the same setting.

Thankfully, I don't have to bear the cost of the treatment. I had
progressive bifoicals a few years ago and while they were good glasses,
my eyes didn't like them so I went back to standard bifocals. Finding
someone outside of the VA who would make progressive bifocals with
prisms in them was nearly impossible within my budget which was another
reason why I went back to standard bifocals.

I can get my prisms in single-vision easily, however, I usually need the bifocals while driving as I cannot see anything up close properly (like
the dashboard!) without the magnification.

Are they a life long necessity or are they discontinued at a certain point?

They are needed until her eyes make a marked improvement. Mom is 72 now
(that feels really weird to say that) and I do not know if she will
have to continue them for a long while.

We went to the VFW Christmas gathering last night at the local
cafeteria. They catered it, most everything I'd had from regular visits there but a broccoli casserole was new--and good. If you've been to Cracker Barrel, they've started offering one and I think the one at The Forks was similar, but better. I'd had the CB one in October, on our western trip, and it was good except for the broccoli being in big
pieces. Suggested to the waitress that she pass on to the cooks that it would be better cut into smaller pieces. It was in smaller pieces last night; hopefully it will be one of their regular offerings. If so, I'll try to deconstruct it (mentally) so I can reproduce it at home.

I like catered events but without teeth, it can be difficult for me. I
am now pureeing veggies to get them down with my Nutrimill immersion
blender after steaming. Cracker Barrel is always good but around here,
they're always really busy. There's a Bob Evans about a mile down the
road from CB here in Johnson City which usually isn't quite as busy and
they're good also. There's a Shoney's close to my apartment which is
good. My friend, Scott (who is a disabled vet and a former co-worker
of mine), and I go there occasionally for their breakfast bar.

I'm starting to cook more at home. A friend gave me a good used
Black+Decker tabletop convection oven which has been handy for me. I'm considering an air fryer also. I'm trying to find creative ways to
cook things as I really need to cut out carbs as much as possible in
all forms.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Country Breakfast Sausage
Categories: Pork, Breakfast
Yield: 6 Servings

1 lb Pork, ground
1 ts Cumin, ground
1/2 ts Thyme, dried leaf
1/2 ts Sage, dried leaf
1 ts Salt
1/2 ts Pepper, freshly ground
1/8 ts Cayenne pepper (optional)

1. Combine all ingredients in medium bowl; mix well. Cover and
refrigerate overnight for flavors to blend.

2. Shape into 6 patties. Cook in lightly greased skillet over
medium heat about 15 minutes or until browned onboth sides and
centers are no longer pink, turning occasionally.

Posted to MM-Recipes Digest V4 #176 by Peg Doolin
<pegsean@together.net> on Jul 08, 1997

MMMMM

-- Sean

... Those who think they know it all often upset those of us who do.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

everything was looking good and after about 6 years of monitoring it
with no change, I don't need to see her any more unless it gets worse.
My regular eye doctor was happy to hear that and also said my eyes
looked good otherwise. She prescribed progessive bifocals (I'd worn
them before my cataract surgeries.) with just an astigmatism correction
on the top--said I'd not have to do the on/off thing all the time in situations where I'd need them for close up but not for distance in the same setting.

Thankfully, I don't have to bear the cost of the treatment. I had

That's always good. We had to go to an ER last night (Steve got a cut on
his arm while lowering part of antenna, 12 stitches.) so went down to
the VA hospital in Durham. Since it was VA, it was no cost for him, just
gas.

progressive bifoicals a few years ago and while they were good
glasses, my eyes didn't like them so I went back to standard bifocals.

Steve had a hard time adjusting to progressives, finally was able to by
getting a wider mid section. I've had progressives since the mid 90s;
other than the initial change of lenses adjustment time (a couple of
days), I've never had problems with them.

Finding
someone outside of the VA who would make progressive bifocals with
prisms in them was nearly impossible within my budget which was
another reason why I went back to standard bifocals.

That probably would be a pretty penny. Can you get them thru the VA in
your area?

I can get my prisms in single-vision easily, however, I usually

need SD> the bifocals while driving as I cannot see anything up close
properly SD> (like the dashboard!) without the magnification.

I understand. I've been wearing just drugstore readers for the past few
years, pulling them off for distance, putting them back on for reading, computer, etc.

Are they a life long necessity or are they discontinued at a certain point?

They are needed until her eyes make a marked improvement. Mom is 72
now (that feels really weird to say that) and I do not know if she
will
have to continue them for a long while.

Time will tell.

We went to the VFW Christmas gathering last night at the local
cafeteria. They catered it, most everything I'd had from regular visits there but a broccoli casserole was new--and good. If you've been to Cracker Barrel, they've started offering one and I think the one at The Forks was similar, but better. I'd had the CB one in October, on our

I like catered events but without teeth, it can be difficult for me.
I am now pureeing veggies to get them down with my Nutrimill immersion blender after steaming. Cracker Barrel is always good but around

Sounds like quite the production for meals. They had scalloped potatoes,
shoe peg corn, stewed apples, fried chicken, roast beef in gravy and
rolls, plus choice of several desserts. At the end of the dinner, it was announced that boxes were available to take home left overs so we took
some apples and beef. I mixed some mushrooms in with the beef, served it
over sourdough miche brot (a Wegman's take on a German bread) for supper
the next night.

here, they're always really busy. There's a Bob Evans about a mile
down the SD> road from CB here in Johnson City which usually isn't

There's a Bob Evans in the area--not sure if it's Raleigh or Durham--but
we've not been to that one. Have been to some while travelling; they discontinued their chicken pot pie a while ago which was one of Steve's favorites.

quite as busy SD> and they're good also. There's a Shoney's close to
my apartment which SD> is SD> good. My friend, Scott (who is a
disabled vet and a former co-worker SD> of mine), and I go there
occasionally for their breakfast bar.

We've not been to Shoney's; they usually don't show up when we start
looking for places to eat. Also, CB lets us stay overnight in their
RV/bus parking, some even have dedicated lots for those vehicles.

I'm starting to cook more at home. A friend gave me a good used Black+Decker tabletop convection oven which has been handy for me.
I'm considering an air fryer also. I'm trying to find creative

ways SD> to SD> cook things as I really need to cut out carbs as much
as possible in SD> all forms.

Sounds like fun. We don't have an air fryer but do have a small toaster/convection oven plus crock pots, a couple of "Instant Pots" (not
the name brand) and all sorts of other forms of cooking other than the
stove. (G) As for carbs--balance them with protein as much as possible.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello Ruth,

Sunday December 10 2023 19:32, you wrote to me:

That's always good. We had to go to an ER last night (Steve got a cut
on his arm while lowering part of antenna, 12 stitches.) so went down
to the VA hospital in Durham. Since it was VA, it was no cost for him, just gas.

The VA is good for that thankfully. I have been dealing with kidney pain for about a month. Went to the VA ER and, much to my surprise, they found "a lot" of microscopic blood in my urine. That was two weeks ago and finally seeing urology this week. I've tried not to worry but all of the tests show no know issues and my kidney function is at 100% so I'm just wondering what else is wrong.

That probably would be a pretty penny. Can you get them thru the VA in your area?

Yes, thankfully. The only place that will do them under $500+ per pair.

I understand. I've been wearing just drugstore readers for the past
few years, pulling them off for distance, putting them back on for reading, computer, etc.

I do also! Just received some as a gift that were from Sam's Club but my favorites are from Zenni. Dollar Tree readers work surprisingly well for me.

Time will tell.

Same with me. I have been doing better with by blood sugar.

Sounds like quite the production for meals. They had scalloped
potatoes, shoe peg corn, stewed apples, fried chicken, roast beef in
gravy and rolls, plus choice of several desserts. At the end of the dinner, it was announced that boxes were available to take home left
overs so we took some apples and beef. I mixed some mushrooms in with
the beef, served it
over sourdough miche brot (a Wegman's take on a German bread) for
supper the next night.

That all sounds great. I made chili last night and had enough for leftovers for lunch today.

There's a Bob Evans in the area--not sure if it's Raleigh or
Durham--but we've not been to that one. Have been to some while travelling; they discontinued their chicken pot pie a while ago which
was one of Steve's favorites.

I haven't been in a couple of years, sadly, even though it's 10 minutes away.

We've not been to Shoney's; they usually don't show up when we start looking for places to eat. Also, CB lets us stay overnight in their
RV/bus parking, some even have dedicated lots for those vehicles.

Shoney's is good if you can find it. CB is good for overnight stays. I've done it before when I had a 21' travel trailer many years ago.

Sounds like fun. We don't have an air fryer but do have a small toaster/convection oven plus crock pots, a couple of "Instant Pots"
(not the name brand) and all sorts of other forms of cooking other
than the stove. (G) As for carbs--balance them with protein as much as possible.

I need to give my Instant Pot more of a workout.

I'm saving up to get a portable dishwasher since I am having issues standing up a lot in one place to do dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cafe Chicken
Categories: Crockpot, Chicken, Main dish
Yield: 6 Servings

2 ea Chickens, about 2-1/2 pound,
Cut into eighths
1 Onion, chopped
2 Of garlic, chopped
Salt & white pepper to taste
1 ea Green pepper, diced
1 md Very ripe tomato, Peeled,
Seeded and chopped
1 c Dry white wine
Pinch of cayenne pepper

Combine all ingredients in slow-cooker. Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to
8

MMMMM

-- Sean

... You can save time but you can't bank it.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * Johnson City, TN * bbs.outpostbbs.net:10323 (1:18/200)

Hi Sean,

That's always good. We had to go to an ER last night (Steve got a cut
on his arm while lowering part of antenna, 12 stitches.) so went down
to the VA hospital in Durham. Since it was VA, it was no cost for him, just gas.

The VA is good for that thankfully. I have been dealing with kidney
pain for about a month. Went to the VA ER and, much to my surprise,
they found "a lot" of microscopic blood in my urine. That was two
weeks ago and finally seeing urology this week. I've tried not to
worry but all of the tests show no know issues and my kidney function
is at 100% so I'm just wondering what else is wrong.

Hmmmmmmmmmmmmm, I'm not going to speculate but hopefully it's something
that has already cleared up or is easily treatable.

That probably would be a pretty penny. Can you get them thru the VA in your area?

Yes, thankfully. The only place that will do them under $500+ per
pair.

Good, we went to Sam's Club for my glasses--ended up paying a pretty
penny but not nearly as much as if we'd gotten them thru the eye dr's
place. Didn't have much choice in frames for safety glasses, somewhat
better for regular glasses. Picked them up yesterday so I'm adjusting to wearing glasses full time again after 3.5 years of just reading glasses.
This time they're full frame instead of half frame so that's another adjustment; I wore half frames before the cataract surgery for several
years, then half frame readers.

I understand. I've been wearing just drugstore readers for the past
few years, pulling them off for distance, putting them back on for reading, computer, etc.

I do also! Just received some as a gift that were from Sam's Club but
my favorites are from Zenni. Dollar Tree readers work surprisingly
well for me.

I got all of mine thru Walgreens. Actually bought about 3 pairs but
ended up wearing one pair 99% of the time.

Time will tell.

Same with me. I have been doing better with by blood sugar.

I'm trying to cut my carbs somewhat, not as severely as when I was first diagnosed. Some days are better than others, planning pasta and salad
for supper tonight so will go heavier on the salad than the pasta.

Sounds like quite the production for meals. They had scalloped
potatoes, shoe peg corn, stewed apples, fried chicken, roast beef in
gravy and rolls, plus choice of several desserts. At the end of the dinner, it was announced that boxes were available to take home left
overs so we took some apples and beef. I mixed some mushrooms in with
the beef, served it
over sourdough miche brot (a Wegman's take on a German bread) for
supper the next night.

That all sounds great. I made chili last night and had enough for leftovers for lunch today.

Sounds good. I used to make a version of chili that was a hybrid of what
both of us grew up on but some years ago found a basic meat, peppers,
onions and tomato recipe. I base my chili on that, using a variety of
peppers, both fresh and powdered.

There's a Bob Evans in the area--not sure if it's Raleigh or
Durham--but we've not been to that one. Have been to some while travelling; they discontinued their chicken pot pie a while ago which
was one of Steve's favorites.

I haven't been in a couple of years, sadly, even though it's 10
minutes away.

We've not been to one in a while either. Tried a Roy Roger's for the
first time on our last trip north, will probably go back as we come
across them. MUCH! better than Arby's.

We've not been to Shoney's; they usually don't show up when we start looking for places to eat. Also, CB lets us stay overnight in their
RV/bus parking, some even have dedicated lots for those vehicles.

Shoney's is good if you can find it. CB is good for overnight stays.
I've done it before when I had a 21' travel trailer many years ago.

We had the 20' R-Pod but now have the 27' Grey Wolf. No slide out but
it's roomier inside so you don't have a "tight" feel. Kitchen is nice (a
real oven) but lacks the counter space the R-Pod had in proportion to
its size.

Sounds like fun. We don't have an air fryer but do have a small toaster/convection oven plus crock pots, a couple of "Instant Pots"
(not the name brand) and all sorts of other forms of cooking other
than the stove. (G) As for carbs--balance them with protein as much as possible.

I need to give my Instant Pot more of a workout.

Same here. (G)

I'm saving up to get a portable dishwasher since I am having issues standing up a lot in one place to do dishes.

They are handy--our younger daughter gifted my parents with one some
years ago. Mom's decline had begun so she wasn't getting dishes as clean
by hand washing. Even with the dish washer, we had to remind Mom every
time we came up to clean the filters so that old food wouldn't get on
the dishes she was washing. Don't know if my brother who inherited the
house kept the dish washer or not; I've not been up since my dad's
funeral, 7 years ago.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello, Ruth!

Replying to a message of Ruth Haffly to Sean Dennis:

Hmmmmmmmmmmmmm, I'm not going to speculate but hopefully it's
something that has already cleared up or is easily treatable.

It can be anything from leaky gut to cancer, honestly.

I got all of mine thru Walgreens. Actually bought about 3 pairs but
ended up wearing one pair 99% of the time.

I have glasses scattered everywhere, even in the bathroom. <G>

I'm trying to cut my carbs somewhat, not as severely as when I was
first diagnosed. Some days are better than others, planning pasta and salad for supper tonight so will go heavier on the salad than the
pasta.

I'm cutting out bread, pasta, anything with grains since grains cause inflammation. At least for now. The biggest issue is rebuilding my gut biome after unnecessary antibiotic treatment destroyed it all.

Sounds good. I used to make a version of chili that was a hybrid of
what both of us grew up on but some years ago found a basic meat,
peppers, onions and tomato recipe. I base my chili on that, using a variety of peppers, both fresh and powdered.

My chili is a shortcut: cook a pound of ground beef; add a can of kidney beans, a can of tomato sauce, a package of chili seasoning, a little extra cumin in a pan; simmer for 10 minutes and et voila! dinner is served.

We had the 20' R-Pod but now have the 27' Grey Wolf. No slide out but
it's roomier inside so you don't have a "tight" feel. Kitchen is nice
(a real oven) but lacks the counter space the R-Pod had in proportion
to its size.

I'd love to get a 19' Scamp fifth wheel if I had my druthers but I'd take a 16' ultralight trailer since it's just me.

They are handy--our younger daughter gifted my parents with one some
years ago. Mom's decline had begun so she wasn't getting dishes as
clean by hand washing. Even with the dish washer, we had to remind
Mom every time we came up to clean the filters so that old food
wouldn't get on the dishes she was washing. Don't know if my brother
who inherited the house kept the dish washer or not; I've not been up since my dad's funeral, 7 years ago.

I had a very nice Maytag portable dishwasher but I was forced to leave it outside after my divorce so it was destroyed. This one I've been looking at is at Home Depot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheddar-Potato-Broccoli Soup
Categories: Soups/stews, Vegetables, Cheese/eggs
Yield: 4 Servings

1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into
-3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed
-and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute
for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and
bring to a boil; reduce the heat to medium and cook just until the
potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes
with a slotted spoon and set aside. Pour the contents of the saucepan
into a blender and process until smooth. Return to the saucepan. Mix
in the reserved potatoes and the broccoli. Place over medium-low
heat and very gradually add the cheese, stirring until heated through
and the cheese is completely melted. Season with salt and pepper.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

MMMMM

-- Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)

Hi Sean,

Hmmmmmmmmmmmmm, I'm not going to speculate but hopefully it's
something that has already cleared up or is easily treatable.

It can be anything from leaky gut to cancer, honestly.

Quite a range of possibilities but hopefully it's something minor.

I got all of mine thru Walgreens. Actually bought about 3 pairs but
ended up wearing one pair 99% of the time.

I have glasses scattered everywhere, even in the bathroom. <G>

Since I wore the same pair almost everywhere, I carried them around, in
a case if they were going into my purse. I did have an extra pair on my nightstand for bedroom use--checking care tags on clothes and things
like that. Had thought about keeping a pair in the kitchen and sewing
rooms but realised I was carrying the one pair just about everywhere so
never bothered to do so. They were most handy in the kitchen and living
room (on the computer), also the sewing room.

I'm trying to cut my carbs somewhat, not as severely as when I was
first diagnosed. Some days are better than others, planning pasta

and RH> salad for supper tonight so will go heavier on the salad than
the RH> pasta.

I'm cutting out bread, pasta, anything with grains since grains cause inflammation. At least for now. The biggest issue is rebuilding my
gut biome after unnecessary antibiotic treatment destroyed it all.

What about yogurt with active cultures--would that help? We ended up
doing farmer's style chicken the other night, a riff on something we'd
had in Germany. Had the pasta last night without the salad but I went
easy on my serving.

Sounds good. I used to make a version of chili that was a hybrid of
what both of us grew up on but some years ago found a basic meat,
peppers, onions and tomato recipe. I base my chili on that, using a variety of peppers, both fresh and powdered.

My chili is a shortcut: cook a pound of ground beef; add a can of
kidney beans, a can of tomato sauce, a package of chili seasoning, a little extra cumin in a pan; simmer for 10 minutes and et voila!
dinner is served.

Cooking for one--very understandable. Even when Steve was gone for
extended TDY's in the Army, I still had to cook for the girls as well as myself. Did do a few quick and easy things like hot dog stew (can of
veggie soup and cut up hot dogs to taste) but most often it was same as
when he was home. He took cooking short cuts if he was TDY and had to do
his own meals but since he didn't usually have much of a kitchen, it was
more practical for him to do so.

We had the 20' R-Pod but now have the 27' Grey Wolf. No slide out

but RH> it's roomier inside so you don't have a "tight" feel. Kitchen
is nice RH> (a real oven) but lacks the counter space the R-Pod had in
proportion RH> to its size.

I'd love to get a 19' Scamp fifth wheel if I had my druthers but I'd
take a 16' ultralight trailer since it's just me.

We prefer the tow behind over the 5th wheel--the back of the truck is
full of other stuff.

They are handy--our younger daughter gifted my parents with one some
years ago. Mom's decline had begun so she wasn't getting dishes as
clean by hand washing. Even with the dish washer, we had to remind
Mom every time we came up to clean the filters so that old food
wouldn't get on the dishes she was washing. Don't know if my brother
who inherited the house kept the dish washer or not; I've not been up since my dad's funeral, 7 years ago.

I had a very nice Maytag portable dishwasher but I was forced to leave
it outside after my divorce so it was destroyed. This one I've been looking at is at Home Depot.

Too bad you couldn't have kept it under some sort of shelter but do
understand the space limitations. I'm glad I have a full sized
dishwasher built in; it gets used several times a week.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

Quite a range of possibilities but hopefully it's something minor.

Semi-final verdict: I actually have severe lower back pain, not kidney
pain. I'll be talking to physical therapy to help me. If not,
there can be lidocaine injections or even minor surgical procedures
to kill off the sensory nerves that cause issues.

Blood being in places it shouldn't be is most likely due from being on
two blood thinners but more tests have been ordered to rule anything
else out.

Next week, I will start getting shots in both eyes (one eye each for two
weeks then three weeks between injections).

Since I wore the same pair almost everywhere, I carried them around, in
a case if they were going into my purse. I did have an extra pair on my nightstand for bedroom use--checking care tags on clothes and things
like that. Had thought about keeping a pair in the kitchen and sewing rooms but realised I was carrying the one pair just about everywhere so never bothered to do so. They were most handy in the kitchen and living room (on the computer), also the sewing room.

I have a pair in the kitchen. I cannot cook or do the dishes without
them. They not only help focus but help the blurriness some (diabetic retinopathy causes my vision to be blurry one day, clear the next).

I'm trying to cut my carbs somewhat, not as severely as when I was
first diagnosed. Some days are better than others, planning pasta
and RH> salad for supper tonight so will go heavier on the salad than
the RH> pasta.

It's not all carbs for me. It's what type of carbs. Processed and ultra-processed foods are out, as are starch veggies and grains. All
cause inflammation and that's what's killing me, literally. The edema
in the back of my eyes is severe enough that it might make me lose my
visionj much, much faster.

What about yogurt with active cultures--would that help? We ended up
doing farmer's style chicken the other night, a riff on something we'd
had in Germany. Had the pasta last night without the salad but I went
easy on my serving.

Unfortunately, the active cultures usually get destroyed in the stomach
beforwe it hits my gut. My problem is that my gut is so bad that I may
need a fecal transplant.

Cooking for one--very understandable. Even when Steve was gone for extended TDY's in the Army, I still had to cook for the girls as well
as myself. Did do a few quick and easy things like hot dog stew (can of veggie soup and cut up hot dogs to taste) but most often it was same as when he was home. He took cooking short cuts if he was TDY and had to
do his own meals but since he didn't usually have much of a kitchen, it was more practical for him to do so.

I can cook if I want but it's painful for me to be standing for more
than 10 minutes so I tend to make things where they're usually quick or
I can sit down while the meal is cooking. My right foot has been
incredibky swollen lately due to a multitude of causes but ironically I
had to cancel a podiatry appointment today as my right foot will not fit
into my prosthetic shoe right now...

We prefer the tow behind over the 5th wheel--the back of the truck is
full of other stuff.

I mainly want a fifth wheel with the bed being over the wheel and giving
me more room in the trailer.

Too bad you couldn't have kept it under some sort of shelter but do understand the space limitations. I'm glad I have a full sized
dishwasher built in; it gets used several times a week.

The apartment I was looking at before this one I'm in now had a nice
stainless steel dishwasher in it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Microwave Never-Fail Fudge
Categories: Candies, Chocolate, Microwave, Christmas, Holiday
Yield: 1 Servings

2 1/2 c Sugar
1/4 c Margarine
2/3 c Evaporated milk
7 oz Marshmallow creme
6 oz Chocolate chips
1/2 oz Baking chocolate

Combine sugar, margarine, milk and marshmallow creme in 2 quart
microwave safe bowl. Microcook on high 3 minutes. Stir well.

Continue microcooking 2 to 3 minutes more or until mixture boils.
Reduce power to 50% and microcook 5 minutes.

Add chocolate chips and shaved baking chocolate. Stir until melted.
Pour into buttered 8" dish.

From the recipe files of Sheila Exner - September 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean


... I'm clinging to sanity by a thread. Hand me those scissors.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Quite a range of possibilities but hopefully it's something minor.

Semi-final verdict: I actually have severe lower back pain, not kidney

No fun; I fell a couple of years and hurt my back, broke clavicle also.
Still have twinges on the back if I am on my feet too long or otherwise mistreat it but it's nothing severe.

pain. I'll be talking to physical therapy to help me. If not, SD>

there can be lidocaine injections or even minor surgical procedures SD>
to kill off the sensory nerves that cause issues.

Hopefully therapy will help, tho it may hurt more initially.

Blood being in places it shouldn't be is most likely due from being

on SD> two blood thinners but more tests have been ordered to rule
anything SD> else out.

Steve is on one blood thinner so was actually surprised last week when
he cut himself that the bleeding stopped fairly quickly. He did apply
pressure right away and after we got it rinsed off, put more pressure on
with the bandaging. Don't know, because I didn't go into the ER
treatment room, how much blood was on the bandaging when they cut it off
but it hadn't fully soaked thru. He'll have a nice little reminder scar
on his arm.

Next week, I will start getting shots in both eyes (one eye each for
two weeks then three weeks between injections).

That would freak me out, seeing a needle come at my eyes. I was semi
sedated for the cataract surgeries so wasn't aware of the needle coming
at me.

Since I wore the same pair almost everywhere, I carried them around, in rooms but realised I was carrying the one pair just about everywhere so never bothered to do so. They were most handy in the kitchen and living room (on the computer), also the sewing room.

I have a pair in the kitchen. I cannot cook or do the dishes without them. They not only help focus but help the blurriness some (diabetic retinopathy causes my vision to be blurry one day, clear the next).

I needed them in the kitchen because the distance correction lenses from
the cataract surgery were just enough to put things about 18" to 2' away
fuzzy enough that I needed to sharpen them up. That was the distance
between my eyes and cutting something on the counter; I wanted to make
sure the knife was headed in the right spot, not a finger.

I'm trying to cut my carbs somewhat, not as severely as when I was
first diagnosed. Some days are better than others, planning pasta
and RH> salad for supper tonight so will go heavier on the salad than
the RH> pasta.

It's not all carbs for me. It's what type of carbs. Processed and ultra-processed foods are out, as are starch veggies and grains. All cause inflammation and that's what's killing me, literally. The edema
in the back of my eyes is severe enough that it might make me lose my visionj much, much faster.

No fun--have you looked into learning Braille?

What about yogurt with active cultures--would that help? We ended

up RH> doing farmer's style chicken the other night, a riff on
something we'd RH> had in Germany. Had the pasta last night without the
salad but I went RH> easy on my serving.

Unfortunately, the active cultures usually get destroyed in the
stomach beforwe it hits my gut. My problem is that my gut is so bad
that I may need a fecal transplant.

No fun. Among other things that did my older brother in besides
uncontrolled diabetes was a C.Diff infection. I don't remember if he had
the transplant or not but have read about them.

Cooking for one--very understandable. Even when Steve was gone for extended TDY's in the Army, I still had to cook for the girls as well
as myself. Did do a few quick and easy things like hot dog stew (can of veggie soup and cut up hot dogs to taste) but most often it was same as when he was home. He took cooking short cuts if he was TDY and had to
do his own meals but since he didn't usually have much of a kitchen, it was more practical for him to do so.

I can cook if I want but it's painful for me to be standing for more
than 10 minutes so I tend to make things where they're usually quick
or I can sit down while the meal is cooking. My right foot has been incredibky swollen lately due to a multitude of causes but ironically
I had to cancel a podiatry appointment today as my right foot will not
fit into my prosthetic shoe right now...

Could you improvise a shoe and have somebody take you? I know standing
for long times can be hard; I have a tall stool in the kitchen that I
use if needed. Just semi standing against it is a lot easier than when I
have to be on my feet for long stretches of time. I also do a lot of
prep work thruout the day, sitting down for some of it.

We prefer the tow behind over the 5th wheel--the back of the truck

is RH> full of other stuff.

I mainly want a fifth wheel with the bed being over the wheel and
giving me more room in the trailer.

We each have our preferences. (G)

Too bad you couldn't have kept it under some sort of shelter but do understand the space limitations. I'm glad I have a full sized RH>

dishwasher built in; it gets used several times a week.

The apartment I was looking at before this one I'm in now had a nice stainless steel dishwasher in it.

Our older daughter has a Bosch, stainless steel and quieter'n a whisper.
Her family room is right off an open kitchen and you can't even hear the dishwasher--oly way you know it is running is to see a spot of light on
the floor in front of it.

Title: Microwave Never-Fail Fudge
Categories: Candies, Chocolate, Microwave, Christmas, Holiday
Yield: 1 Servings

2 1/2 c Sugar
1/4 c Margarine
2/3 c Evaporated milk
7 oz Marshmallow creme
6 oz Chocolate chips
1/2 oz Baking chocolate

Looks good but I'd add maybe half a teaspoon or so of peppermint extract
or sprinkle crushed peppermint candies (candy canes?) on top of it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

Hopefully therapy will help, tho it may hurt more initially.

I've had good results with is particulat physical therapy group before
so I'm hopeful.

Steve is on one blood thinner so was actually surprised last week when
he cut himself that the bleeding stopped fairly quickly. He did apply pressure right away and after we got it rinsed off, put more pressure
on with the bandaging. Don't know, because I didn't go into the ER treatment room, how much blood was on the bandaging when they cut it
off but it hadn't fully soaked thru. He'll have a nice little reminder scar on his arm.

I've done that before and thankfully everything has just been small
scratches. The big issue is I'm actually on one blood thinner and an anti-coagulant which can cause bad problems.

That would freak me out, seeing a needle come at my eyes. I was semi sedated for the cataract surgeries so wasn't aware of the needle coming
at me.

You don't actually see the needle coming. It's injected below your
sight line.

I needed them in the kitchen because the distance correction lenses
from the cataract surgery were just enough to put things about 18" to
2' away fuzzy enough that I needed to sharpen them up. That was the distance between my eyes and cutting something on the counter; I wanted
to make sure the knife was headed in the right spot, not a finger.

Same with me. With my 1.25 power readers, everything farther away is
lightly blurry but when anything gets within two feet or closer, that's
when I can't focus well and the readers help a lot.

No fun--have you looked into learning Braille?

It wouldn't help. My diabetic neuropathy is bad enough to where I
couldn't distinguish the Braille properly.

No fun. Among other things that did my older brother in besides uncontrolled diabetes was a C.Diff infection. I don't remember if he
had the transplant or not but have read about them.

It's something I am working on (the gut issues). Another thing is
dentures so I don't swallow food whole like I do now. Today, I was able
to get to the denture place I want to use and it's $2000 for a full set
of upper and lower dentures out the door. So the first week of January,
I'm going to my credit union with my parents to see about gettring a
loan with them co-signing (they offered to help). I haven't had a full
mouth of teeth for 35 years now. I know I'll need to relearn how to eat properly. I'm excited about this.

Could you improvise a shoe and have somebody take you? I know standing
for long times can be hard; I have a tall stool in the kitchen that I
use if needed. Just semi standing against it is a lot easier than when
I have to be on my feet for long stretches of time. I also do a lot of prep work thruout the day, sitting down for some of it.

I'm still able to wear my current shoes even though they are ill-fitting because I cannot walk properly without the special calf brace on my
right shoe. It helps stabilize my foot and allows me to balance
properly. I do have a pair of house shoes that allow me to walk without
the brace but I usually walk less than 50 feet at a time. I do use a
cane to help balance me when I walk.

We each have our preferences. (G)

My preference does come at a cost: stairs. I'd need to add grab bars to
make it up the two stairs as they're a little steep for me.

Now with the 16' Scamp, I'd most likely leave the rear dinette in the
"full bed" position as the layout I want has a small full-time dinette.

It's not like I haven't planned everything out or anything like that...

Our older daughter has a Bosch, stainless steel and quieter'n a
whisper. Her family room is right off an open kitchen and you can't
even hear the dishwasher--oly way you know it is running is to see a
spot of light on the floor in front of it.

The good thing about this portable dishwasher I want is my dad can make
a butcher block for me and put that on the dishwasher for me. A little
more usable space.

Looks good but I'd add maybe half a teaspoon or so of peppermint
extract or sprinkle crushed peppermint candies (candy canes?) on top of it.

I'd put the peppermint extract in. Can't chew candy canes right now.

Side note: I love cashews. I haven't been able to eat them in years. I
am looking forward to the day when I can have a handful again...and a
good steak!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornmeal-Coated Chicken Fried Steak with White Gravy
Categories: None
Yield: 1 Servings

MMMMM---------------------------STEAK--------------------------------
4 4-ounce rib eye steaks;
-pounded thinly
Salt and freshly ground
-pepper
1 c Flour
3 Eggs
2 c Yellow cornmeal
6 tb Vegetable oil

MMMMM---------------------------GRAVY--------------------------------
3 tb Unsalted butter
1 sm Onion; finely chopped
2 Cloves garlic; finely
-chopped
3 tb All-purpose flour
2 c Chicken broth
1 c Milk
1 pn Cayenne pepper; to taste
Salt

How to Prepare the Steaks: Season the steaks on both sides with salt
and pepper. Place the flour, eggs and cornmeal in 3 separate bowls.
Season the flour and cornmeal with salt and pepper, beat the eggs
lightly and season with salt and pepper. Dredge each steak lightly in
the flour and tap off excess. Then dip each steak in the eggs and let
excess drip off. Press each steak into the cornmeal, coating the
entire steak well. Heat the oil in a large skillet until almost
smoking and "fry" each steak until golden brown on both sides. Drain
on paper towels and place on a baking sheet. Keep in a warm oven
until ready to serve.

How to Prepare the Gravy: Heat the butter over medium heat in a medium
saucepan. Add the onions and garlic and cook until soft. Sprinkle in
the flour and cook for 2-3 minutes (do not allow the flour to take on
any color). Whisk in the broth and milk and continue whisking until
smooth. Bring the sauce to a boil, whisking constantly, reduce heat
and let cook, still whisking, until the gravy thickens. Add the
cayenne pepper and season with salt. Serve with mashed potatoes and
cooked greens.

Serves 4 Posted to recipelu-digest Volume 01 Number 472 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998

MMMMM

-- Sean

... Computer (n): a device designed to speed and automate errors.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)