Text 19017, 80 rader
Skriven 2014-11-07 00:11:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 19000 av Nancy Backus (1:123/140)
Ärende: Re: health 205
======================
 -=> On 11-06-14  15:55,  Nancy Backus <=-
 -=> spoke to Michael Loo about Re: health 205 <=-

 ML> When I am not unhealthy, I am very healthy, and that probably
 ML> gives the docs much optimism and a false sense of the gravity
 ML> of the situation. After all, I rated my pain as 4-5 with waves
 ML> of 6-7 for a phenomenon where most patients report 8-10.

 NB> I have ongoing issues with their 10-score pain scale... Some people's
 NB> bodies just do a better job of compensating for the pain so that all
 NB> is not necessarily felt... I generally have to "reset" the scale before
 NB> reporting...  Using words such as "exquisite" sometimes get the point
 NB> across better than a number...  

It is a subjective number that will vary with the individual and how
much pain they have suffered in the past.  They kept asking me and all I
could say was 2-3, because it was only annoying and not at all
unbearable, albeit persistent.  Others might have said 6.  OTOH, I once
had an impacted bowel that sent me to emergency room -- that got an 8 --
so I had something to compare to.  IMO, what matters most would be if a
patient said 2, but then later changed to 5 or higher -- that would be
an indication of something accelerating.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Goan-Style Chicken with Roasted Coconut (Shako
 Categories: Chicken, Chilies, Condiments, Indian
      Yield: 6 Servings
 
  2 1/4 tb Coriander seeds
  1 1/2    Inch cube ginger chopped
  2 1/4 ts Whole cumin
      9    Cloves garlic
  1 1/2 ts Whole black mustard seeds
    3/4    Fresh hot green chili
  1 1/2    One inch stick cinnamon
  2 1/4 c  Water
      6    whole cloves
      6 tb Vegetable oil
    3/8 ts Whole black peppercorns
      3 md Onions; minced
    3/8 ts Ground nutmeg
  3 1/3 lb Chicken parts; skinned
  1 1/2    Whole dried hot red chili
  2 1/4 ts Salt
      3 c  Grated fresh coconut
 
  Put the coriander seeds, cumin seeds, mustard seeds, cinnamon,
  cloves, peppercorns, nutmeg and red chili in a small frying pan.
  Place over a medium flame. Now quickly 'dry-roast' the spices,
  stirring them frequently until they emit a very pleasant 'roasted'
  aroma. Empty the spices into a clean coffee grinder or spice
  grinder and grind until fine. Put spiced in bowl. Put the coconut
  into the same frying pan and dry roast it over a medium flame,
  stirring all the time. The coconut should pick up lots of brown
  flecks and also smell roasted. Put the coconut in the bowl with
  the other dry roasted spices. Put the garlic, ginger, and green
  chili into the container of an electric blender, along with some
  water. Blend until you have a paste. Heat the oil in a 10-12 inch
  frying pan or saute pan over a medium high flame. When hot put in
  the onions. Stir and fry them until they pick up brown spots. Now
  pour in the garlic-ginger mixture and stir once. Turn heat to
  medium. Put in the chicken pieces, salt, as well as the spice
  coconut mixture in the bowl. Stir and fry the chicken for 3-4
  minutes or until it loses its pinkness and turn heat to low, and
  cook for 25 to 30 minutes or until chicken is tender. Stir a few
  times during this cooking period, making sure that you turn over
  each piece of chicken so that it gets evenly colored.
  
  From: Stephanie Da Silva
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:22:37, 07 Nov 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)