Text 18395, 92 rader
Skriven 2007-08-01 09:43:00 av Dave Drum
     Kommentar till en text av DAVE SACERDOTE
Ärende: Snoring
===============
On 07-28-07 DAVE SACERDOTE Scribbled to SEAN DENNIS about 892 Thursday

DS>SD> I normally don't sleep in other people's houses; I snore loudly 
DS>SD> and even when I sleep soundly (which I didn't last night).

DS>If you haven't had a sleep study done yet, you might want to
DS>consider it. You may have sleep apnea which could aggravate
DS>your other conditions.

Second this - AND LOUDLY - having been there and done that and spent 4 
days comatose and non-responsive as a result. fortunately I caught a 
very good doctor (professor of internal medicine, actually) who 
literally pulled me back from the brink.

Sleep apnea is nothing to Eff around about.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lentil & Parsley Salad With Duck Breast
 Categories: Salads, Poultry
      Yield: 6 servings
 
  1 1/2 c  French green lentils
      5 c  Water
      2    Fresh bay leaves
           -=OR=-
      1    Dried bay leaf
  1 1/2 ts Salt
      1    Duck breast; about 3/4
           - pound
    1/2 ts Freshly ground pepper
    1/2 ts Dried thyme
    1/2 ts Ground juniper berries
      3 tb Extra virgin olive oil
      4 tb Fresh lemon juice
    1/3 c  Chopped Italian parsley
      3 c  Torn frisee; pale yellow
           - centers only
 
  In this salad, a few simple flavors combine to make an elegant dish.
  Green lentils are the best variety for salads because they hold their
  shape better when cooked.
  
  Combine the lentils and water in a saucepan. Add the bay leaves and 1
  teaspoon salt. Bring to a boil over medium-high heat, then reduce heat
  to low. Simmer uncovered for 20 to 30 minutes, until the lentils are
  tender. Remove from the heat and let cool.
  
  Preheat the oven to 450 degrees. Rub the duck breast with 1/4 teaspoon
  of the remaining salt, 1/4 teaspoon of the pepper, the thyme and
  juniper berries. Place skin side up on a baking sheet and roast for
  20 to 25 minutes, or until the skin is crispy and the meat pink on
  the inside. Check the color of the meat by slicing into the breast
  with a knife. Remove from the oven and set aside. When cool enough to
  handle, remove the skin and save for another use or discard. Cut the
  breast into very thin slices; set aside.
  
  Combine the olive oil, lemon juice and the remaining salt and pepper;
  blend with a fork to make a vinaigrette.
  
  Add all but a couple tablespoons of the parsley, and the drained
  lentils; mix well. Adjust salt and pepper if necessary.
  
  Divide the frisee among serving plates and make a cone-shaped mound of
  lentils on each plate. Arrange the slices of duck over the lentils,
  then garnish with the reserved parsley.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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