Text 32399, 175 rader
Skriven 2013-01-08 09:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: big old headache 46
===========================
 RH> The pounding headache is what brings me down. It'll usually start with
 RH> a garden variety headache but at some point turn nasty on me with some
 RH> queasiness, no bright lights or aura.

Funny, I'm pretty unvisual, but the visual effects are
a prominent and annoying feature for me. Also tinnitus
(ringing in the ears, which I have periodically anyway).
Hypersensitivity to touch. My migraine is an equal
opportunity molestor - the only sense that hasn't been
adversely affected so far is smell.

 I don't even want to think about
 RH> going anywhere except to a dark, quiet room as even a lot of sounds
 RH> will seem amplified and excruciatingly loud.

That, too.

 But, as I said,
 RH> medications, a damp washcloth for the forehead (thanks to my MIL for
 RH> that idea) and sleep and I'm washed out, but over it in 6-8 hours.

They prescribed indomethacin for me, which seems to
have helped, though I have long since run out and have
seen no urgent need to get more.

 ML> More likely someone with my address in their book got
 ML> infected?
 RH> Quite possible; I vet some suspicious ones by Steve, others I know
 RH> right off that they're spam & delete without opening. Not as many get
 RH> thru Lynux.

Thinking back, there were a couple Spam e-mails supposedly
from a real correspondent of mine; I actually opened one of
them and was treated to some kind of junk or other, on which
a speedy deletion was indicated. These came a bit before
this rash of junk, and maybe there's a connection.

 ML> The settings are autotweaked by Juno, and one can't change
 ML> them, just turn the filter on or off. The product as a whole
 ML> is not a good one, but it works for me who do not have
 ML> consistent access to the Web. Also everybody's got my e-mail
 ML> address and it would be a pain to change.
 RH> I understand--hopefully whatever has caused it has ceased. Steve is my
 RH> go to for asking about things like that, and keeping my system working
 RH> as bug free as possible.

What I can do is set the purge of the Spam box for greater
frequency - now it's set for 0, so I am no longer able to
inspect (if I log in to the Website) the Spam to check for
false positives. Juno is peculiar, as if you access it by
Webmail, you get some control over your Spam filtration,
but the offline-reader version offers no such - you have
to go online and set your settings to receiving either all
Spam or no Spam, then go back and reap the rewards of your
wisdom or unwisdom. It's probably not much of a moneymaker,
and I really doubt much attention is paid to updating the
software, adding features, any of that.

 ML> FRIED STUFFED HARD CRABS
...
 ML> 6 c pancake mix
 ML> 1 c bread crumbs
 RH> I'd have to drop some of the carbs from this or make sure the rest of
 RH> the meal was very low carb. I guess cole slaw and some other veggie
 RH> would put it in my safe range.  I could probably eat one without
 RH> trouble but more than that might be a bit questionable on the carbs,
 RH> especially with pancake mix, bread crumbs and milk. The rest of the
 RH> ingredients are fairly safe tho.

Well, I doubt there's much danger for you. This recipe
is a counterexample to the notion that anything is better
deep fried, but here I don't think you are expected to
eat the hard shell and its coating. Perhaps the coating
if peeled off might have some appeal, but certainly eating
it would be optional. In your case, just stuffing the crab
with a lower-carb stuffing and broiling it would make sense.

Depending on your dietary requirements, you might
substitute hollowed-out zucchini or something for
the noodles.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Crawfish Stuffed Manicotti
 Categories: Seafood, Pasta, pseudo-Italian
   Servings: 6

      4 tb Butter
      2 bn Green onions - finely
           -chopped (use about 1 inch
           -of
           The fresh green part)
      4 tb Parsley - minced
      3    Clove garlic - finely minced
    1/4 c  Brandy
      8 tb Butter
      6 tb Flour
      2 c  Light cream
      2 c  Milk
    1/2 c  White wine - dry
    1/2 c  Tomato ketchup
      4 tb Tomato paste
      1    Lemon - juiced
      1 tb Worcestershire sauce
      4 c  Crawfish tails - whole,
           -boiled
           Salt, pepper and Tabasco to
           -taste
      1 pk Manicotti
           STUFFING:
      1    Stick butter
  1 1/2 c  Onions - finely chopped
      1 bn Green onions - finely
           -chopped
      1 c  Celery - finely chopped
      1 c  Green pepper - finely
           -chopped
      3    Clove garlic - minced
      4 tb Parsley - finely chopped
      1    Lemon - juiced
      2    Bay leaves
      1 ts Thyme leaves
      4 c  Crawfish tails - boiled,
           -finely chopped
      2 c  Bread crumbs - fine
           Salt, pepper and Tabasco to
           -taste
      1    Egg

  CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the green
  onions, parsley and garlic until onions are wilted. Add the crawfish tails
  and let all of this fry until sizzling hot. Heat a small pot and pour in
  the brandy. Remove the crawfish from fire, ignite the brandy and pour into
  the crawfish mixture. Toss until flames die down. Set aside.

  In another pot, melt 8 tablespoons butter.  Add the flour and let this cook
  on a low fire until flour is cooked, about 2 minutes, stirring often. Add
  the cream, milk, ketchup and tomato paste, stirring constantly until sauce
  comes to a boil and starts to thicken.

  Add the wine, lemon juice, Worcestershire sauce, salt, pepper and Tabasco.

  Combine both pans and simmer for a few minutes.  If sauce is too thick,
  thin it out with a little more milk.

  Cook manicotti according to package directions.

  Note:  Do not use crawfish cooked with crab boil.

  STUFFING: Melt the stick of butter. Fry onions, green onions, celery, green
  pepper, garlic and parsley until wilted.  Add crawfish meat, lemon juice,
  bay leaves and thyme.  Let all of this cook for about 10 or 15 minutes or
  until vegetables are cooked.  Add bread crumbs, salt, pepper and Tabasco.

  Cook for about 10 minutes, stirring often.  If stuffing is too moist, add a
  little more bread crumbs.  Add the egg and mix well.

  Stuff the manicotti carefully and lay them in a lightly greased baking dish
  in a single layer.

  Pour most of the sauce over the manicotti and bake covered in a 350 F
  preheated oven for about 35 to 40 minutes or until manicotti are fully
  cooked.  Spoon reserved sauce over manicotti when served.

  Serves 5 to 7.

  Note:  Do not use crawfish cooked with crab boil.

  Recipe from Marguerite Sigur, Times-Picayune Cooking Contest, 1985.

MMMMM

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