Text 9013, 92 rader
Skriven 2014-01-21 06:50:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: I'm Home
====================
NANCY BACKUS Said to DAVE DRUM about Re: I'm Home

NB>  NB>  SH> It explains what happened to me in 2004. I suspected a
NB>  NB>  SH> stroke at the time, but was told it was something else.
NB>  NB>  SH> Turns out I was right. I would rather have been wrong.

NB>  NB> I know the feeling...  Maybe if you'd been listened to then,
NB>  NB> this one might have been avoided...?  

NB>  DD> Sort of like me and the gall bladder. I probably know my body
NB>  DD> better  than my doctor. And I am not exactly a dummy. I had no
NB>  DD> faith that his  diagnosis of "ulcer" for my belly pain was
NB>  DD> accurate. But, damn! I hate being right sometimes.   Bv)=

NB> Especially when the wrong answer seems somehow not so bad as the
NB> right one...  On the other hand, I do feel quite fortunate that I
NB> now have doctors that appreciate that I do listen to my body, and
NB> know it pretty well... so when this sort of thing comes up, they
NB> don't pooh-pooh me like the one doctor did...  Of course, at that
NB> point, I didn't know my body well enough to recognize my gallbladder
NB> issues... and my symptoms were rather atypical as well...  But I did
NB> know that his saying I was making up the pain was a total dismissal
NB> of me, and didn't ever go back to him.

For me it was the only thing that made any sense at all to me. A severe, 
sharp pain, increasing until it was suddenly gone. As if something had 
passed through a restriction. Not at all like when I had ulcers (caused 
by Naproxin sodium) which engendered no pain at all - just nearly bled 
me out. I don't think I have ever had an conventional ulcer as depicted 
in sit-coms and comix-strips. Of course I eat a lot of chilies and 
capsaicin is known to be inimical to baccatum pylorum the chief culprit 
in "regular" ulcers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Potatoes w/Poblano Pepper Strips
 Categories: Vegetables, Potatoes, Chilies, Cheese
      Yield: 4 servings
 
           Oil for deep-frying
      3 tb Oil
      2 lg Poblano peppers
    3/4 c  sliced white onion
      2 lb red potatoes; 1/4" thick
           Salt and pepper
      1 c  grated Monterey Jack cheese

  Recipe courtesy Emeril Lagasse
  
  Place oil in a deep saute pan to come no more than 1/3
  of the way up the sides of the pan. Heat oil until a
  deep fat fry thermometer registers 360øF/180øC.

  Meanwhile, over an open flame, carefully char the
  peppers until the skin blisters and blackens. Set
  aside to cool. When the peppers are cooled, remove the
  seeds and slice into thin strips.

  Now, in a large non-stick skillet, heat 3 tablespoons
  of oil, add onion and cook until softened. When the
  oil is heated, carefully drop the potatoes into the
  pan, cook, stirring for 5 minutes or until tender,
  golden brown and crispy. Cook the potatoes in batches.
  Drain well on paper towels and add to the pan with the
  onions.

  Then, add the pepper strips, and season with salt and
  pepper. Finally, top with the cheese and cook for 1
  minute.

  Transfer to a serving bowl and serve immediately.
  
  Yield: 4 servings
  
  Recipe By: ESSENCE OF EMERIL SHOW | 09/26/96
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

þ CMPQwk 1.42 16554 þ
... We got married in a fever hotter than a pepper sprout. -- June Carter Cash

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