Hi Dave,

This was posted yesterday (01 May) on CapCity BBS but doesn't seem to
have made it's way to Fido (including, oddly enough) the board it was posted from. So, via the magick of Cut & Paste - we'll try again.
Bv)= Typos
and all .............

It's OK; I've had trouble with Fido being a bit erratic and now that
we're on the road, I won't get everything answered the same day it comes
in. Got this on Friday, typing now on Sunday.

Ruth Haffly wrote to Dave Drum <=-

Chicago campus/school. And S.I.U. whose main campus is in Carbondale a long way from their medical campus in Springfield.

The roads in my part of the state are *much* better. And the Cracker Barrel where we first met is still there and serving Mama's Pancake Breakfast - even is the fruit selection is down to peaches or apples.
I miss the berries. Bv(=

If we stop at a Cracker Barrel, we usually get supper there. It's
easier to do a fast, in the camper breakfast than a fast, with no hook ups, supper. Besides, it gets us on the road earlier since we don't
have to go in and wait on breakfast. Are they doing a per egg surcharge like a number of places are?

Some of the Springfield places are doing that. Others are just
"sucking it up". One of my stand-by ploaces, Ritz' Li'l Fryer is doing
the surcharge whie witibng for prices to stabilize.

Seems like our prices have stayed fairly reasonable. E-mailing with my
sister who lives a couple of counties north of NYC a couple of months
ago, she said eggs were $9.00/dozen. I don't think ours got to more than
half that but still, local eateries were putting a per egg surcharge on
orders.

OK, enough of a critique to let me know it's not worth trying. We were
in Raleigh today, getting stuff for our upcoming trip and stopped at BK for lunch. Steve had a Baconator, gave me his tomatoes for my original chicken sandwich. He ordered some mozzerella sticks but, after looking
at them, wasn't sure if the coating was corn meal or something else so passed them over to me. TBH, I'd rather have had the Chick-Fil-A
chicken sandwich but BK was closer and we needed lunch so..............

Errrrrrmmmmm ... Baconater is a Wendy's trademark.

Whatever the name was, he had it and I had the tomatoes. He did so again
on Friday, as we stopped at BK again, heading out of town.

I go Tuesday afternoon for a "hips to throat" body scan - so they'll
have the latest data to work from. Then present myself at 0515
Wednesday morning for what is *supposed* to be an out-patient
procedure.

Toughest part of the whole mthing is having to hold my arms above my
head while the slide me back and for through the machine and they tell
to breathe or hold my breath. Holding my arms in that position for
more that 30 seconds always gives me cramps.

Saw a comic today, patient going down a slide, arms up, into a CT
machine and one tech saying to another about it being more enjoyable
for the patient that way. Thought of you, knew you didn't have a slide
but hope it wasn't too bad.

The croakers on Wednesday warned me that it might take longer to get
back to normal after the procedure. I still wasn't up to full speed
when I took my car in for repairs. When I picked it up Thursday
afternoon I remember gettingin the car and starting arund the shop building ... then waking up in a Meat Wagon on the way to hospital.
Just got sprung from there late in the afternoon yesterday. I'm gonna
try picking up the car today - a week later. Bv)=

That doesn't sound good; did you just pass out?


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There is no such thing as a free lunch

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Errrrrrmmmmm ... Baconater is a Wendy's trademark.

Whatever the name was, he had it and I had the tomatoes. He did so
again on Friday, as we stopped at BK again, heading out of town.

I go Tuesday afternoon for a "hips to throat" body scan - so they'll
have the latest data to work from. Then present myself at 0515
Wednesday morning for what is *supposed* to be an out-patient
procedure.

Toughest part of the whole mthing is having to hold my arms above my
head while the slide me back and for through the machine and they tell
to breathe or hold my breath. Holding my arms in that position for
more that 30 seconds always gives me cramps.

Saw a comic today, patient going down a slide, arms up, into a CT
machine and one tech saying to another about it being more enjoyable
for the patient that way. Thought of you, knew you didn't have a slide
but hope it wasn't too bad.

The procedure wasn't too horrid. The results told them where to look
during the broncoscopy. Turns out I have a cancer in my right lung.

The croakers on Wednesday warned me that it might take longer to get
back to normal after the procedure. I still wasn't up to full speed
when I took my car in for repairs. When I picked it up Thursday
afternoon I remember gettingin the car and starting arund the shop building ... then waking up in a Meat Wagon on the way to hospital.
Just got sprung from there late in the afternoon yesterday. I'm gonna
try picking up the car today - a week later. Bv)=

That doesn't sound good; did you just pass out?

Yup. Just keeled over. I don't remember much of it but I scared my broter
when he couldn't find a pulse. Turns out it waqs caused by too high level
of potassium in my blood.

So, there I was in a place known to have good hospital food - and I was
not able to eat much of it since I was on a both a renal and cardiac restriction.

Fortunately they did let me have this ....

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

Title: Cod Almondine
Categories: Seafood, Nuts
Yield: 4 Servings

2 c Slivered almonds
3 tb Olive oil; divided
4 Cod filets; 6 - 8 oz ea
1 c Almond flour
4 lg Eggs
Salt & pepper

In a small cast iron pan, heat 1 TB olive oil over
medium-high. Add almonds. Saute 6-7 minutes until golden
brown. Then set aside.

Meanwhile, heat 1 TB olive oil in a large skillet over
medium-high (depending on the size of your fish, you may
need two pans)

Place flour on a large plate. In a separate shallow
dish, whisk eggs lightly. Pat both sides of a piece of
fish in the flour. Then dip in the egg mixture. Place
fish in the pan. Repeat with other pieces of fish.

Allow fish to cook until browned on one side (about 4
minutes). NOTE: It is key to err on the side of
overcooking. Nothing kills this recipe like flipping the
fish too soon and losing your coating in the pan!!

Add additional oil to the pan and flip fish, cooking for
another 4-5 minutes.

Season with salt and pepper, to taste. Serve immediately
topped with almonds.

Recipe from: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester + The Cape Ann League of Women Voters

Uncle Dirty Dave's Archives

MMMMM

... "Everybody hates me because I'm so universally liked." -- Peter de Vries --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Ruth Haffly <=-

The procedure wasn't too horrid. The results told them where to look during the broncoscopy. Turns out I have a cancer in my right lung.

I hope they can get rid of that before it gets worse!

I was recently disgnosed with degenerative disc disease in L4 and L5.
Looks like I'll be losing 40 pounds and go from there. I'm trying to
avoid surgery at all costs.

I remember Jim Weller taking about serviceberries in here many years
ago.

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

Title: Saskatoon Pie
Categories: Canadian, Pies
Yield: 1 Servings

4 c Saskatoon berries; called
-Serviceberries in the US
1/4 c -Water
2 tb Lemon juice
3/4 c Sugar, granulated
3 tb Flour
Pastry for double crust pie

In a saucepan, simmer saskatoon berries in water for 10 minutes. Add
lemon juice. Stir in granulated sugar mixed with flour. Pour into
pastry lined pie plate. Dot with butter. Cover with top crust; seal
and flute edges. Bake in 425F oven for 15 minutes; reduce heat to
350F oven and bake 35-45 minutes longer or until golden brown.

SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by
Carol Ferguson and Margaret Fraser

MMMMM

-- Sean
... After we pull the pin, Mr. Grenade is not our friend.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

during the broncoscopy. Turns out I have a cancer in my right lung.

I hope they can get rid of that before it gets worse!

I was recently disgnosed with degenerative disc disease in L4 and L5. Looks like I'll be losing 40 pounds and go from there. I'm trying to avoid surgery at all costs.

You poor sod. My sister (and her daughters/granddaughters) have that.
There is a fusion surgery that the girls used. Sadly it wqs developed
too late to do Georgia any major good.

According to my niece, Jennifor, you might want to re-assess the knife
option. It has kept her from becoming a cripple.

I remember Jim Weller taking about serviceberries in here many years
ago.

As "snooty" as he used to try to be, I miss the scutter.

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

Title: Saskatoon Pie
Categories: Canadian, Pies
Yield: 1 Servings

4 c Saskatoon berries; calledMMMMM---- Recipe via Meal-Master

(tm) v8.06

Title: Serviceberry Cobbler in a Cast Iron Pan
Categories: Pies, Fruits, Desserts
Yield: 6 servings

MMMMM----------------------BERRY MIXTURE-----------------------------
2 c Serviceberries or cane
-berries or blueberries
1/4 c Organic grass-fed butter;
- unsalted
1/4 c Organic dark brown sugar
- densely packed
2 tb Organic lemon juice
1 ts Organic orange zest
1/8 ts Ground cloves
1 ts Vanilla extract
pn Salt

MMMMM--------------------------BATTER--------------------------------
3/4 c King Arthur organic white
- whole wheat flour
1/2 c Organic grass-fed whole milk
1/3 c Organic plain whole Greek
- yogurt
1 lg Duck egg (or chicken egg)
1/4 c Melted organic grass-fed
- butter (2 oz)
1/4 c Organic dark brown sugar
1 ts Baking powder
pn salt

Set oven @ 350ºF/176ºC.

Make batter. Fast way: put all BATTER ingredients into
blender (EXCEPT for flour and baking powder), then blend
for about 30 seconds. Mix flour and baking powder in
bowl, then add to blender and blend again for about 30
seconds. Use spatula to remove any dry or clumped
ingredients from sides of blender, then blend again. Set
aside. (Note: This is a very wet batter!)

Using spoon, mix all BERRY ingredients (except for
butter) in bowl. Put 1/4 cup butter in cast iron pan
over medium heat. Once melted, add berry mixture. Cook
for about 4-5 minutes.

Remove berries from heat and instantly pour in batter.
Carefully pour batter in using a circular motion around
the pan to achieve an attractive marbled look with
batter fairly evenly distributed throughout pan.

Immediately put pan in pre-heated oven and cook for
about 40 minutes, or until center is firm. Each oven
bakes a little differently so keep a close eye after
about 30 minutes so you don't over-bake yours!

Remove from heat and place on cooling rack. Serve warm
with quality vanilla ice cream or whipped cream.

RECIPE FROM: https://www.tyrantfarms.com

Uncle Dirty Dave's Archives

MMMMM

... All I get is chicken feed, I dream of working for peanuts.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

Toughest part of the whole mthing is having to hold my arms above my
head while the slide me back and for through the machine and they tell
to breathe or hold my breath. Holding my arms in that position for

Saw a comic today, patient going down a slide, arms up, into a CT
machine and one tech saying to another about it being more enjoyable
for the patient that way. Thought of you, knew you didn't have a slide
but hope it wasn't too bad.

The procedure wasn't too horrid. The results told them where to look during the broncoscopy. Turns out I have a cancer in my right lung.

Not fun, I presume you'e setting up a date to get it taken out? I've had several CTs of my chest/lungs in the last couple of years--no cancer but
some "ground glass nodules" that they need to keep an eye on.

The croakers on Wednesday warned me that it might take longer to get
back to normal after the procedure. I still wasn't up to full speed
when I took my car in for repairs. When I picked it up Thursday
afternoon I remember gettingin the car and starting arund the shop building ... then waking up in a Meat Wagon on the way to hospital.
Just got sprung from there late in the afternoon yesterday. I'm gonna
try picking up the car today - a week later. Bv)=

That doesn't sound good; did you just pass out?

Yup. Just keeled over. I don't remember much of it but I scared my
broter when he couldn't find a pulse. Turns out it waqs caused by too
high level of potassium in my blood.

Gee, that would balance out the times I had too little potassium.
Average out the two and we'd both be OK. (G)

So, there I was in a place known to have good hospital food - and I
was not able to eat much of it since I was on a both a renal and
cardiac
restriction.

That's not fair but you have to follow orders.

Fortunately they did let me have this ....

Title: Cod Almondine
Categories: Seafood, Nuts
Yield: 4 Servings

Good thing they let you have something that tastes good. We're in the
heart of Ohio Amish country--last night went out to dinner (buffet) at
an Amish restaurant and tonight had a catered by (I think) Mennonites so
have been eating well. Moving on in a couple of days so enjoying it
while we can.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)