Text 19641, 79 rader
Skriven 2014-11-20 22:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: health again 324
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 ML> I do them as seldom as possible, which is, though there is
 ML> a machine at the house, almost never.
 RH> I probably could skip it some at this point but it helps keep me in
 RH> line.

As I noted to Dave, my primary and I have come to
a bit of a truce about this. I'm switching doctors,
though, as a favor to my previous doc who wants to
see me just as a cardiology patient, because some
of my issues are way out of her comfort zone, so I
may have to start over again.

 ML> in use in some reputable establishments, is >150. In some
 ML> countries the numbers vary even more, and ofttimes nobody
 ML> bothers doing anything until over 200. As even now I run in
 ML> that range, that's the standard that I'll likely adhere to.
 RH> I learned the newer standard so that's what I'll stick with. It's rare
 RH> that mine goes over 100 anyway.

Doesn't sound as though you need any treatment at all
at this point; I actually sort of doubted that you
did in the first place.
 
 RH> what were they putting in your IVs?
 ML> For some days, lactated Ringer's, no calories, the numbers
 ML> ranged from just under 150 to just under 200. With 500
 ML> Calories a day added with dextrose, they were in the 200
 ML> range.
 RH> That slight bit of added sugar

... is I believe quite irrelevant to my actual health. 
 
 RH> It could be waiting for you in the mile high stack of mail in
 RH> Washington.
 ML> And, as with most of that stack, it will no doubt be
 ML> canned immediately.

No survey came, just an apology for the bad stuff,
with an explanation that just plain did not ring true
but sounded like a face-saver.

Chicken With Vinegar
Categories: poultry, main
Yield: 4 servings

2 Tb olive oil
3 lb chicken, cut up for sauteing
Salt and freshly ground black pepper
1/4 c minced shallots or scallions
1 c red wine or balsamic vinegar
1 Tb butter, optional

Heat oven to 450F. Set a large ovenproof skillet,
preferably with steep sides, over medium-high heat.
Add oil. When skillet is hot, place chicken in it,
skin-side down. Cook 5 min or until nicely browned.
Turn and cook 3 min on the other side. Season.

Place skillet in oven. Cook chicken 15 to 20 min or
until it is just about done (juices will run clear).
Remove chicken to an ovenproof platter, and place
platter in oven. Turn off oven, and leave door
slightly ajar.

Pour most but not all of cooking juices out of
skillet. Place it over medium-high heat, and add
shallots. Sprinkle with salt and pepper. Cook,
stirring, until tender, about 2 min. Add vinegar,
and raise heat to high. Cook 1-2 min or until
vinegar smell subsides. Add 1/2 c water and cook
2 min, stirring, until mixture thickens. Stir in
butter, if you are using it.

Return chicken and any juices to skillet, and
turn chicken in sauce. Serve.

NY Times, March 20, 2002
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