Ruth Haffly wrote to Dave Drum <=-

Now I don't have to worry about leaving a tooth (or part of one) in an apple or ear of corn.

True, or wonder if it was accidentally swallowed.

That's easy - when you notice it gone begin sifting trough the
output.0

No thanks. A couple of years ago I lost part of a filling without realising I did, left a front, upper tooth with sort of a snaggy look.
I called my dentist's office, was able to get in the next morning and
now you can't tell which tooth it was.

I might not be able to. But I'll bet you can. Even in the dark.

Best thing about being kept overnight at the hospital was ordering a
ftuit plate with each meal. Grapes, sliced green skin apples, can
teloups and pineapple wedges.

So much better than the days when it was "this is what we cooked, eat
it or leave it", with a small amount cooked with no salt for those on
low sodium diets.

If I know I'm going to be in hospital I bring my own salt & pepper. Sodium
does not affect my blood pressure - contrary to conventional medical thought. But try orfering a tasty meal when the kitchen has been instructed that you
are on cardiac, diabetic and renal diets. Talk about severely limited lists
pf choices.

My friend and fellow chilli-cook George runs the commissary at HSHS
St. John's But the grub is better at Memorial Hospital. George has to stick to what the Mackeralm Snapper sister will allow. Bv)=

Some years ago I spent the night in a local (Raleigh) hospital. As part
of the check in, they gave me a meal card, listing all the choices (individually) for the day. You had to phone in your order. I wasn't feeling too great so I asked for a bowl of yogurt with granola for supper--got told I had to order more food. I didn't really want to
order something I knew I wouldn't eat, told them so, so ended up
getting a couple of packs of crackers--that ended up going home with
me.

Memorial lets one order as much or as little as wished. Thursday evening
I opeted for a nice chicken salad in wheat bread and a bowl of Jewish Penecillin.

8<----- HACK ----->8

Title: Musk Melon Mango Ice Cream
Categories: Five, I scream, Fruits, Desserts
Yield: 4 Servings

We made mango sorbet (no milk) once for a 3 year old that had such a
dairy allergy that he'd never had ice cream. You should have seen his
face light up when he was given a dish of "ice cream" that he could
eat. Gave his parents the recipe.

Just came home from a couple of days in hospital after doing a face plant
on the way to the loo or relieve my bladder. My brother saud I looked as
if I had gone 10 reounds with George Foreman in boxer mode not grill mode.

They tested me for stroke, cardiac, etc. and finally settled on having
too much CO2 in my blood gasses. Now I have to get used to sleeping with
a Bi-Pap machine.

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

Title: Dave's Pork-U-Swine Sandwich - Mark II
Categories: Pork, Vegetables, Cheese, Breads
Yield: 2 Servings

2 (1/4 lb ea) pork patties
2 (1/4 lb ea) Italian sausage
- patties
6 sl Bacon; cooked crisp
2 sl White cheese
2 sl Onion; thick
2 sl Beefsteak tomato
2 Lettuce leaves
2 (6") hamburger buns; toasted
Mayo, ketchup, mustard, hot
- sauce, etc.

Fry the bacon first and reserve. Use the bacon fat
to fry the patties if using a stove-top grill pan.

Cook the patties using a George Foreman contact grill
or a stove-top grill pan.

Toast the buns on your wide-slot toaster (or a toaster
oven). Build the sandwich with a lettuce leaf and a
slice of onion on the bottom of the bun. Top that with
a sausage patty, then a slice of cheese (I used Havarti
which worked nicely), a pork patty, a tomato slice, any
condiments you would like, three slices of bacon and
the second half of the bun on top.

Serve with a side of fries or Tater Tots.

Makes 2 servings

Uncle Dirty Dave's Kitchen

MMMMM


... "A door is what a cat is perpetually on the wrong side of." -- Ogden Nash --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

22 Feb 25 09:57, you wrote to Ruth Haffly:

Just came home from a couple of days in hospital after doing a face
plant on the way to the loo or relieve my bladder. My brother saud I looked as if I had gone 10 reounds with George Foreman in boxer mode
not grill mode.

That's enough of that nonsense Dave, you're gonna end up in there more than you are at home and that won't be good!

too much CO2 in my blood gasses. Now I have to get used to sleeping
with a Bi-Pap machine.

Good luck!

Shawn

... Pure drivel tends to drive ordinary drivel off the TV screen.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Hi Dave,
On <Mon, 23 Feb 25>, you wrote me:

Well, one good thing is that I fooled 'em and got old enough to
qualify for Medicare.

Hey you found a reason to get old! ;) Seriously I'm glad Medicare is
helping.

of Medicare for all. And with President Musk we're not likely to get
it soon.

He'll probably shut it down, it affects his new business plan to send
seniors to mars to see how many of you die on the way.

Shawn

... I think you understand that you've got it


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

Best thing about being kept overnight at the hospital was ordering a
ftuit plate with each meal. Grapes, sliced green skin apples, can
teloups and pineapple wedges.

So much better than the days when it was "this is what we cooked, eat
it or leave it", with a small amount cooked with no salt for those on
low sodium diets.

If I know I'm going to be in hospital I bring my own salt & pepper.
Sodium does not affect my blood pressure - contrary to conventional medical thought. But try orfering a tasty meal when the kitchen has
been instructed that you are on cardiac, diabetic and renal diets.
Talk about severely limited lists pf choices.

When I was first diagnosed with hypertension, we tried a low/no sodium diet, found out it didn't affect the b/p at all. Switched back to our usual low sodium diet. We think the high b/p was brought on by round
the clock use of albuterol (on doctor's orders) during one nasty case
of bronchitis/atalectasis. Even cutting back on the albuterol didn't
lower it so I've been on meds for it ever since.

Albuterol is my "rescue" inhaler. I do Advaier (fluticasone/salmeter) 2
"puffs" per usage, twice a daay. It has helped me considerably since I
now seldom need to pick up the "rescue" guy.

My friend and fellow chilli-cook George runs the commissary at HSHS
St. John's But the grub is better at Memorial Hospital. George has

to DD> stick to what the Mackeralm Snapper sister will allow. Bv)=

Some years ago I spent the night in a local (Raleigh) hospital. As part
of the check in, they gave me a meal card, listing all the choices (individually) for the day. You had to phone in your order. I wasn't feeling too great so I asked for a bowl of yogurt with granola for supper--got told I had to order more food. I didn't really want to
order something I knew I wouldn't eat, told them so, so ended up
getting a couple of packs of crackers--that ended up going home with
me.

Memorial lets one order as much or as little as wished. Thursday
evening I opted for a nice chicken salad in wheat bread and a bowl of Jewish Penecillin.

Sounds good to me.

This last trip I had something I've never tried before - but6, which I
will certainly seek out in the "real world" .... cod almondine.

8<----- HACK ----->8

Title: Musk Melon Mango Ice Cream
Categories: Five, I scream, Fruits, Desserts
Yield: 4 Servings

We made mango sorbet (no milk) once for a 3 year old that had such a
dairy allergy that he'd never had ice cream. You should have seen his
face light up when he was given a dish of "ice cream" that he could
eat. Gave his parents the recipe.

Just came home from a couple of days in hospital after doing a face
plant on the way to the loo or relieve my bladder. My brother saud I looked as if I had gone 10 reounds with George Foreman in boxer mode
not grill mode.

They tested me for stroke, cardiac, etc. and finally settled on having
too much CO2 in my blood gasses. Now I have to get used to sleeping
with a Bi-Pap machine.

That's going to be fun. I use O2 only when sleeping; if I have to get
up during the night, the canula comes off until I'm back in bed.

Actually it's not nearly as much a PITA as I had feared. And I get up less during the night. As a guy I can make do with a 'workaround' urinal and don't have to make the treek across the house. My O2 hose is long enough to get to anywhaere indoors without removing it. But the BiPap has me on a six-foot leash. Bv)=

Title: Dave's Pork-U-Swine Sandwich - Mark II
Categories: Pork, Vegetables, Cheese, Breads
Yield: 2 Servings

Looks good enough to pig out on, tho I don't know if I'd put the cheese
on mine.

I like the cheese. And it helps to glue the two pork patties together.

This recipe will soon be converted from "Archives"to "Kitchen"

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

Title: Cod Almondine
Categories: Seafood, Nuts
Yield: 4 servings

2 c Slivered almonds
3 tb Olive oil; divided
4 Cod filets; 6 - 8 oz ea
1 c Almond flour
4 lg Eggs
Salt & pepper

In a small cast iron pan, heat 1 TB olive oil over
medium-high. Add almonds. Saute 6-7 minutes until golden
brown. Then set aside.

Meanwhile, heat 1 TB olive oil in a large skillet over
medium-high (depending on the size of your fish, you may
need two pans)

Place flour on a large plate. In a separate shallow
dish, whisk eggs lightly. Pat both sides of a piece of
fish in the flour. Then dip in the egg mixture. Place
fish in the pan. Repeat with other pieces of fish.

Allow fish to cook until browned on one side (about 4
minutes). NOTE: It is key to err on the side of
overcooking. Nothing kills this recipe like flipping the
fish too soon and losing your coating in the pan!!

Add additional oil to the pan and flip fish, cooking for
another 4-5 minutes.

Season with salt and pepper, to taste. Serve immediately
topped with almonds.

Recipe from: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester + The Cape Ann League of Women Voters

Uncle Dirty Dave's Archives

MMMMM

... Any salad can be a Caesar salad if you stab it enough.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Shawn Highfield wrote to Dave Drum <=-

Well, one good thing is that I fooled 'em and got old enough to
qualify for Medicare.

Hey you found a reason to get old! ;) Seriously I'm glad Medicare is helping.

Mr too.

of Medicare for all. And with President Musk we're not likely to get
it soon.

He'll probably shut it down, it affects his new business plan to send seniors to mars to see how many of you die on the way.

I'll have to pack my copym of "The Red Planet" by Admiral Bob. If you've
not read it - I recommen d it highly. Even though it's classed as 'juvenile'
by the critics it's not "written down" and has adult values and premises.

https://en.wikipedia.org/wiki/Red_Planet_(novel)

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

Title: Martian Death Sauce (for Mars, the Habanero-Orange Planet
Categories: Sauces, Condiments, Chilies, Booze, Citrus
Yield: 1 Cup

25 (or so) Habanero chilies
2 oz Rum
2 tb Applesauce
2 ts Limeade Concentrate
2 ts Dry mustard
1/4 ts Ground allspice
1/2 ts Salt

Place all of the ingredients in a blender & blend until
it appears to resemble smooth, orange (and lethal)
applesauce!

This is a variation of a Calypso Sauce that I saw on the
internet somewhere. It uses rum instead of vinegar
because a Brazilian buddy of mine recommended that I
give it a try.

This stuff was 'mui caliente' as described by a friend
who is learning Spanish and a fellow chile head. I find
it a potent condiment, to say the least!

FROM: Rich Boehme; Chile-Heads Recipe Collection

Uncle Dirty Dave's Archives

MMMMM


... Old hippies never die, they just get hippier and hippier
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Ruth!

06 Mar 25 13:15, you wrote to Shawn Highfield:

Last night there were manybe 4 hand wash dishes after supper; I said
that I would do them after "Jeopardy". Next thing I know, he's washing them up for me--sweet!

I'm hoping to be able to save up and get a small portable dishwasher for myself. Between my bad hands, my bad SI joints and my odd standing stature due to my prosthetic shoes, I can't stand at the sink for long nor can I feel the dishes to wash.

Something for Saint Patty's Day:

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

Title: Corned Beef and Cabbage Dinner
Categories: Beef
Yield: 1 Servings

2 1/2 lb corned beef brisket*;
-(up to 2 1/2)
1 ts Whole black pepper
2 Bay leaves
3 md Carrots; quartered
-lengthwise
2 md Parsnips or 1 medium
-rutabaga peeled; cut into
-chunks
2 md Red onions; cut into wedges
10 New potatoes (1 lb.); (up to
-12)
1 sm Cabbage; cut into 6
1 Wedges; (1 lb.)

Long, slow cooking tenderizes the brisket, which is the centerpiece
of this hearty, one-dish meal.

Trim fat from meat. Place in a 4-to 6-quart pot; add juices and
spices from package of beef. Add enough water to cover meat. Add
pepper and bay leaves. Bring to boiling; reduce heat. Simmer,
covered, about 2 hours or till meat is almost tender. Add carrots,
parsnips or rutabaga, and onions to meat. Return to boiling; reduce
heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or
quarter. Add potatoes and cabbage to pot. Cover and cook about 20
minutes more or till vegetables and meat are tender. Discard bay
leaves. Remove meat from pot. Thinly slice meat across the grain.
Transfer meat and vegetables to a serving platter. Makes 6 servings.

*If your brisket comes with an additional packet of spices, add it
instead of the pepper and bay leaves called for in the ingredient
list.

Nutrition facts per serving: 319 cal., 15 g total fat (5 g sat. fat),
74 mg chol., 895 mg sodium, 30 g carbo., 6 g fiber, and 17 g pro.
Daily Values: 57% vit. A, 74% vit. C, 5% calcium, and 22% iron.

Recipe by: Better Homes & Gardens March 1997

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com>
on Feb 21, 1998

MMMMM

-- Sean


... Some people are such treasures that you just want to bury them.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)