Text 32248, 92 rader
Skriven 2013-01-04 09:30:44 av Dave Drum (1:18/200.0)
  Kommentar till text 32218 av NANCY BACKUS (1:261/1381)
Ärende: Hurry
=============
-=> NANCY BACKUS wrote to HAP NEWSOM <=-

 -> Hopefully the rest will be better than today--spent 8 hours in the
 -> Nellis AFB ER waiting for a doctor to agree with my diagnosis of
 -> bronchitis and perscribe me some antibiotics. Best I can say is that it
 -> was free, being a MTF.

 HN> Hurry up and wait...had you forgotten that
 HN> since you became assigned to Ft Civvie??
 HN> (grin)

 NB> She shouldn't have... civvie hospitals are the same...  ;0

I spent about 7 1/2 hours in the local ER on Friday last. Got all light headed
and felt like I was three drinks into a nice toot. So, I went to the ER. Got
right in when I mentioned some tightness in my chest. Geez, my BP going in was
72/50 - which explained the light headedness and feeling buzzed. So they
vampired me three times, did two EKGs, two chest X-rays, and a CAT scan of my
head and I watched my BP come back up on the monitor I was plugged into. Saw
three ER docs and several nurses and techs. Finally the resident, (who was also
the first doc I saw) doing his stint in ER before getting cast into the
mainstream was going over my meds list and asked me which pills I took
together. BINGO! Something in the Prilosec was kicking up the Zestril (BP med)
to notches unknown. So, on his recommendation I now take the Prilosec at night
- and haven't had a problem since.

The only problem I had with the ER was that they don't feed and it had been a
long time since breakfast. They also squawked about even giving me water until
they asked the main ER croaker.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Barefoot Contessa's Chicken Piccata
 Categories: Poultry, Breads, Citrus, Wine
      Yield: 2 servings

      1    Whole chicken breast; halved
           - skinned, boned
    1/2 c  All-purpose flour
           Salt & fresh ground pepper
      1    Extra-large egg
    3/4 c  Seasoned dry breadcrumbs
           Olive oil
      3 tb Unsalted butter; room temp
    1/3 c  Freshly squeezed lemon juice
           - from 2 lemons, lemon
           - halves reserved
    1/2 c  Dry white wine
           Sliced lemon, chopped fresh
           - parsley, for serving

  Preheat the oven to 400øF/205øC. Line a sheet pan with
  parchment paper.

  Place each chicken breast half between 2 sheets of
  parchment paper or plastic wrap and pound it out to 1/4"
  thick. Sprinkle both sides with salt and pepper.

  Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of
  pepper in a shallow plate. In a second plate, beat the egg
  and 1/2 tablespoon of water together. Place the
  breadcrumbs on a third plate. Dip each chicken breast
  first in the flour, shake off the excess, and then dip in
  the egg and breadcrumb mixtures.

  Heat 1 tablespoon of olive oil in a large sauté pan over
  medium to medium-low heat. Add the chicken breasts and
  cook for 2 minutes on each side, until browned. Place them
  on the sheet pan and allow them to bake for 5 to 10
  minutes while you make the sauce.

  For the sauce, wipe out the sauté pan with a dry paper
  towel. On medium heat, melt 1 tablespoon of the butter and
  then add the lemon juice, wine, the reserved lemon halves,
  1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high
  heat until reduced in half, about 2 minutes. Off the heat,
  add the remaining 2 tablespoons of butter and swirl to
  combine. Discard the lemon halves and serve one chicken
  breast on each plate. Spoon on the sauce and serve with a
  slice of lemon and a sprinkling of fresh parsley. 
 
  Recipe courtesy: Ina Garten, 2007

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Every problem is a possibility in disguise.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)