Text 34478, 96 rader
Skriven 2013-03-06 04:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: flu vax 213
===================
 ML> The CDC claims that the vaccine had a good effect on the
 ML> hospitalization figures (how they determine this is way
 ML> beyond me) except in the heavily targeted 65+ age group.
 NB> One thing that tells me is that probably it is a milder flu than if
 NB> there hadn't been the shot...

This year, even by the CDC's numbers, the beneficial effect
to the target population (the elderly) has been merely a 9%
diminution in the projected hospitalizations in a hypothetical
world without the vaccine.

As for moi, myself, and I, I can only report that I have not
gotten the flu in a year when I have not gotten the vaccine,
and I have gotten the flu in 50% of the years when I have
gotten the vaccine. The latter number is not statistically
important; the former I believe is.

 NB> I used to figure things pretty much that way... except that that time
 NB> referenced above, I hadn't had the shot, and by the time they were
 NB> safely into their hospital room, I was sicker'n a dog in my own bed at
 NB> home, with the flu I got from caring for Daddy in the ER

See, for me, the opposite has obtained.


 NB> They've got some OTC concoctions that claim to counteract colds and
 NB> such, but I'm not sure that I really believe in their efficacy... at
 NB> least not enough to try them yet...  (G)

They don't work, and the prescription ones probably don't
work either. Just sniffle and bear it.

==
 
 ML> Spring rolls are glorious things, especially if they
 ML> don't have celery in them (celery is used sparingly in
 ML> real Chinese cooking).
 NB> Agreed.

To me celery has always exemplified the "if it tastes bad,
it must be good for you" school of thinking.

An ounce or two in a stew or sauce, fine, but more than
that, it tends to take over, like cloves.

 ML> I have been known to take the filling ingredients for
 ML> spring rolls and just blop them on top of noodles. Not
 ML> bad and a fraction of the effort.
 NB> That does sound tasty... 

My mother used to make it and put it over rice, calling it
"cabbage and meat" (we always did like catchy titles) - a
wonderful dish it was, too. My improvement was to put it
on Italian pasta.

This might go well over Italian pasta:

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Easy Cioppino
 Categories: Soups, Seafood
      Yield: 4 servings

      1 tb Olive Oil
      1 lg Onion, chopped
      2    Cloves Garlic, minced
     56 oz Cans Cut Tomatoes, with
           Liquid
    1/2 c  Dry White Wine
      1 tb Dried Basil
    1/4 ts Black Pepper
      2 lb Snow or King Crab Legs,
           Cracked
  1 1/4 lb Firm-Fleshed Fish, in 2"
           Chunks
      1 lb Live Clams, scrubbed

  Heat oil over medium-high heat in a large Duch oven. Add onions and
  garlic and saute until soft but not brown, bout 5 minutes. Add
  tomatoes, including liquid, wine, basil, and pepper and simmer 20-45
  minutes.

  Add crab, fish and clams and simmer 10-15 minutes longer or until fish
  flakes easily when tested with a fork, crab is heated through and
  clams are open. Discard any clams that do not open. Be careful not to
  overcook. Ladle seafood and sauce into bowls.

  Source: Portland Oregonian
  Typed by Katherine Smith

MMMMM


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