Text 8716, 165 rader
Skriven 2008-06-11 12:19:00 av Sean Dennis
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Ugh!
================
-=> RUTH HAFFLY wrote to SEAN DENNIS <=-
Hi, Ruth-

 RH> Boo, hiss!  Any chance of possibly geting together maybe in August?

I dunno.  Depends on if I can get time off, money situation, et al.  Things
are kinda fluid still in that department.  However, if you and Steve come to
Atlanta, I'm sure we can arrange a meeting.

 RH> Sounds like therapy is needed. I know mine was a different situation
8< snip >8

As a matter of fact, I saw my surgeon a few days ago and he did send me to
physical therapy.  I need to call and work out a payment plan with the
therapists; seems although the surgeon and the therapist are the same company,
their financial stuff is seperate.  Since neither of them do third-party
billing, I have to work out some sort of payment plan with the therapist as I
did with the doctor to keep me getting fed to the collectors while I wait to
collect my settlement.  I do speak to my lawyer next week though to see
what's going on with my case.

 RH> Have you found a parrafin spa treatment thing yet? I know they were
 RH> popular some years ago but don't recall seeing them lately? Also, when
 RH> the cast came off, did the doctor give you a wrist brace? If not, why
 RH> not?  I still pull one out from time to time for the left wrist; it's
 RH> the one that got broken (shattered) worse and being left handed....

I haven't actually had time to look for the treatment and yes, he did give me
a brace.  It's not the best, but it does work.  I also found out that the
surgeon did clip my carpul tunnel ligament and he did clip the tissue he found
around my nerves; it's a wonderful feeling to be able to do something
hand-intensive (like making network cables) and not have my right hand
completely fall asleep.

I asked my surgeon if I was able to get enough in my settlement if he would
fix my other hand without going to another doctor...and he said he would do it
as he believed me that I had CTS in the other hand too (you rarely get CTS in
one hand, evidently, as it shows up in both).  So that's a good thing to
know.

 RH> The protracter you used to rough measure your Range of Motion is
8< snip >8

The doc didn't actually use anything when he looked at my hand.  I stuck out
my arms straight and moved my wrists.  I also told him about the aching in my
hand and I think that's what prompted him to send me to therapy.  He did say
that I shouldn't have to go very long-just a "few times"-but he did also say
that my hand is healing very well and that if it keeps healing this well, I
shouldn't be in pain for too much longer.

 RH> One thing you will not be able to do for a while, if ever again, is
 RH> kneading bread. I tried it a few times after my 2nd reconstruction on

I actually haven't done that since I was a kid; that's why I have a bread
machine. :)  With my CTS, I couldn't knead bread since I was about 10 (I
started developing symptoms when I was 13, but it wasn't in "full force" for
another 10 years).

 RH> Your wrist will be feeling better in time--it will take more time than
 RH> you anticipate however.  It will never be the same as it was before the
 RH> break but you will be able to use it. I'm glad that I got a 2nd opinion
 RH> about mine; one orthopedic doctor said that the only solution was to
 RH> fuse the bones.  The doctors at Beaumont Army Medical Center said
 RH> otherwise so I've had the use of it the last 15 years that I wouldn't
 RH> have had if they'd been fused.

My surgeon said he rarely fuses the bones.  He said that that is considered an
older, last-resort treatment.  I can feel the plate in my wrist now that the
swelling has subsided quite a bit.  It's still numb above the plate somewhat,
but it's about an inch long by about a half-inch wide.  Very small, but I can
definitely feel the difference.  As for it not being the same, so far, except
for the inability to do push-ups (which I haven't cared about since the Army),
I've so far been able to do quite a bit.

The most important things, such as typing, dressing myself and driving, are
all thankfully covered now.  I am still very careful on what I lift and move
with my hand.  I'm now able to lift a gallon of milk from the fridge to the
table (about two feet) with less problems, but the wrist does fatigue easily,
so I am just conscious about what I do with it.

Then again, I'd rather live with limited use of my wrist than residing six
feet under, so I'm not complaining too loudly.

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

      Title: Chinese Pizza
 Categories: Chinese, Ceideburg, Sausage
      Yield: 1 Servings

MMMMM---------------------------CRUST--------------------------------
      1    Package active dry yeast
      2 ts Sugar
  1 1/4 c  Warm water
      2 tb Salad oil
      1 ts Salt
      4 c  Flour

MMMMM----------------------SAUCE FOR CRUST---------------------------
      3 tb Hoisin sauce
      3 tb Catsup
      1 ts Sesame-oil
      2 tb Oil
      2    Cloves garlic, finely minced
      2    Or 3 slices ginger grated
      1 c  Thinly sliced Chinese
           -sausages
    1/2 c  Shredded water chestnuts
    1/2 c  Bamboo shoots, shredded
      4    Or 5 dried black mushrooms,
           -shredded
      1    Or 2 stalks green onion,
           -shredded
    3/4    Onion, sliced
      1    Bell pepper, shredded
      1 tb Soy sauce
      2 tb Hoisin sauce
      2 tb Catsup
      2 ts Sesame oil to brush on top
           -of pizza

  This is from one of Martin Yan's books...  I haven't tried this, but
  it looks pretty tasty.  In general, I don't care for Yan's recipes,
  although I do get a kick out of his show.  I don't know what it is,
  but the few things I've made from this book just don't seem to quite
  make it.

  1.  To make crust:  Dissolve yeast and sugar in warm water.  Let set
  for 10 minutes.  Stir in oil and salt; add flour gradually.  Knead
  dough for 10 to 15 minutes or until smooth and elastic.  Place in
  greased bowl, cover and let rise in a warm place free from drafts
  until double in bulk (1 1/2 to 2 hours).  Punch down dough and roll
  into thin crust. Make 2 pizzas of 12" diameter, 1/4" thickness. Place
  crust on baking sheet.

  2.  Combine ingredients for sauce and set aside.

  3.Heat oil over high heat; put in garlic and ginger, stir for 5
  seconds. Add remaining ingredients, except hoisin sauce, catsup and
  sesame oil; reduce heat to medium-high.  Stir-fry for 1 to 2 minutes.
  Add hoisin sauce and catsup and stir-fry for another minute.

  4.  Spread sauce on dough, then top with stir-fried vegetables and
  meat; brush sesame oil on top.

  5.  Bake pizza at 375F for 15 minutes or until golden brown.  Serve
  and enjoy.

  REMARKS: One cup of sausage is equal to 3 sausages. For a classier
  pizza, add 1/2 cup sliced prawns For added hotness, put 1/2 teaspoon
  hot chili oil into the sauce.

  From "The Yan Can Cook Book", Martin Yan, 1981.  Doubleday & Company,
  New York.

  Posted by Stephen Ceideburg; January 21 1991.

MMMMM

Later,
Sean

 

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