Text 24110, 95 rader
Skriven 2007-12-14 15:39:04 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Joan Macdiarmid
Ärende: Chiropracters
=====================
 -=> Quoting Joan Macdiarmid to Carol Shenkenberger <=-

 CS> Got the results of my cholestrol test.  Not bad.  220 overall and the
 CS> 'good  stuff' is 66 (should be higher but been eating more red meat and

 JM> Good for you! You would be horrified at my apparent physical
 JM> condition (I am quite overweight) but my physical last week gave me a
 JM> chol. total of 180 (and the previous time, the doc said my HDL/LDL
 JM> ratio was good) and a 120/70 BP. Without meds, BTW. That's one reason

Good!  Not to worry on the weight, we all have our trials.  I can't exercise
well just now so my weight is slipping upwards.

 JM> I value my biking opportunities, that seems to be what's keeping the
 JM> numbers in check for me. In the winters, I at least try to get
 JM> vigorous walks in when I can. Not today, though, it's been snowing and
 JM> everything is slick. 

Yeah, I will not chance walking on ice with my back.  One slip and I'd be 
a hurtin' unit.

 JM> Here's another take on a curry turkey salad, though I haven't
 JM> tried this one. It likes celery, too, though, and like mine,
 JM> wants a bit of fruit.

Ok!  Fruit is common in curries anyways.


 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: AFRICAN SPINACH & PEANUT BUTTER STEW
 Categories: African, Ethnic, Stews, Vegetarian
      Yield: 6 Servings
 
      2    Onions
      2    Tomatoes (peeled or tinned)
      2 lb Spinach
      4 tb Peanut butter (not sweet!)
           Salt
           Pepper
           Oil for frying
 
  Slice the onions and fry in oil until soft.  Peel the tomatoes in
  boiling water (or use tinned tomatoes). Slice and add to the onions.
  
  Wash, trim and chop the spinach coarsely.  Add to the stew and cook,
  covered, over a medium heat for 5 minutes, stirring to prevent
  sticking.
  
  Thin the peanut butter with hot water to make a smooth paste. Add to
  the stew.  Season with salt and pepper and cook for another 5 - 10
  minutes, stirring and adding water if necessary to prevent sticking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: ALL-AMERICAN SUCCOTASH
 Categories: Main dish, Native, Vegetarian
      Yield: 6 Servings
 
      3 c  Frozen corn kernels, thawed
      2 lb Fresh lima bean
      1 md Leek, cleaned and chopped
      1 tb Olive oil
      2 c  Tomatoes, chopped
      1 ts Salt
    1/2 ts Pepper
    1/2 c  Parsley, chopped
 
  1. Cut the corn from their husks and remove the lima beans from their
  pods.
  
  2. In a large skillet, sauté the leek in the oil until it wilts, 2-3
  minutes. Add the corn, lima beans, tomatoes, salt and pepper.
  
  3. Bring to a simmer over high heat. Cover and turn the heat to low,
  then simmer for 10 minutes. Add the parsley. SErve hot or at room
  temperature.
  
  Note: If you use frozen lima beans, defrost them and add them during
  the last few minutes of cooking.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
                    xxcarol

... A feature is a bug with seniority.
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 * Origin: Owl's Anchor (1:261/1466)