Text 18137, 81 rader
Skriven 2014-10-16 10:16:12 av Sean Dennis (1:18/200)
  Kommentar till text 18110 av MICHAEL LOO (1:123/140)
Ärende: the wifi works here! 125
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Hello, MICHAEL.

Wednesday October 15 2014 at 22:50, you wrote to me:

 ML> Don't obsess about it. It happens to bunches of people,
 ML> most older than you. You watch your fat intake, right?

I try much harder than I used to these days.  My GERD hasn't flared up in a
long time nor has my pancreatitis (it's been three or four years for that). 
Just to scare me straight, a friend, who is a nurse practitioner, sent me a
link to an image online of a removed gall bladder that was cut open and was
overflowing with gallstones.  The note attached read: "Don't let this happen to
you!"

With proper diet and taking my omperazole (Prilosec) as I should, I generally
don't have any problems unless I eat after 8 PM or eat too spicy or too greasy
foods.

I'm also cooking more at home now.  I made pork chops last night and discovered
after I'd made them that my mom had also made dinner; it was one of my
favorites: cabbage, potatoes and small ham bits lightly cooked in one of her
cast iron pans.  So I got stuffed quickly after having a couple of pork chops
and some of her "cabbage special".

I still have two of the pork chops with lots of the "cabbage special" waiting
for me for dinner tonight.

Oh, the pork chops?  They were cooked in my George Forman G5 grill (the big red
one with the removable plates).  I just let them cook for about eight minutes
on medium heat and they come out nice and juicy...as well as being nearly
fat-free.

As for hospital food, believe it or not, the VA hospital here has some of the
best food I've ever tasted.  When I was in for my heart cath a few years ago
(I'm thinking three years now?), the food was made with my dietary restrictions
in mind but was still good.  Can't say the same for the food down at the
Atlanta VA Center. :)

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

      Title: The Doctor's Sourdough Bread
 Categories: Breads
      Yield: 18 servings

      1 c  Sourdough Starter
      2 c  Warm Water
      2 c  Warm Milk
      1 tb Butter
      1 pk Active Dry Yeast
    1/4 c  Honey
      7 c  Unbleached Flour
    1/4 c  Wheat Germ
      2 tb Sugar
      2 ts Salt
      2 ts Baking Soda

  Mix the starter and 2 1/2 Cups of the flour and all the water the
  night before you want to bake. Let stand in warm place overnight.
  Next morning mix in the butter with warm milk and stir in yeast until
  until dissolved. Add honey and when thoroughly mixed, add 2 more cups
  of flour, and stir in the wheat germ. Sprinkle sugar, salt, and
  baking soda over the mixture. Gentlypress into dough and  mix
  lightly. Allow to stand from 30 to 50 minutes until mixture is
  bubbly. Add enough flour until the dough cleans the sides of the
  bowl. Then place the dough on a lightly floured board and kead 100
  times or until silky mixture is developed.  Form into 4 1-lb loaves,
  place in well-greased loaf pans 9 x 3 size.  Let rise until double,
  about 2 to 3 hours in a warm room. Then bake in hot oven, 400øF for
  20 minutes. Reduce oven temp. to 325øF. and bake 20 minutes longer or
  until thoroughly baked. Remove from pans and place loaves on rack to
  cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb
  Loaves

MMMMM

Later,
Sean

... If you become a success, you don't change - everyone else does.
--- GoldED/2 3.0.1
 * Origin: Outpost BBS * Johnson City, TN * bbs.outpostbbs.net (1:18/200)