Text 18397, 104 rader
Skriven 2007-08-01 09:49:00 av Dave Drum
     Kommentar till en text av DAVE SACERDOTE
Ärende: Apnea
=============
On 07-28-07 DAVE SACERDOTE Scribbled to SEAN DENNIS about 892 Thursday

DS>SD> Yeah, I have wondered about that myself.  However, getting the 
DS>SD> VA to pay for anything /they/ don't think is necessary is 
DS>SD> another matter entirely. :/

DS>The thing is, apnea can lead to a host of very, very serious
DS>health problems down the road. Your VA doctor would probably
DS>agree to a study if you complained to him about your snoring
DS>and sleep problems, if only because getting you a study and
DS>(if necessary) a CPAP machine now can save them hundreds of
DS>thousands of dollars later.

DS>Alternatively, when your medical benefits kick in at the 
DS>new job, you can see your own doctor and get the study done.

DS>You really should push for it, Sean. You have no idea how
DS>much difference it can make.

Yeah - what you said. In Spades. Speaking only as one who has been there 
and done that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon & Vegetable Saute
 Categories: Seafood, Vegetables, Wine
      Yield: 4 servings
 
     12    Spears med-thick asparagus
      1    Zucchini
      1    Spring onion
           -=OR=-
      4    Green onions (white part
           - only)
      1    Red bell pepper
  1 1/2 lb Salmon or steelhead trout
           - filets; in 4 servings and
           - pinbones removed
           Coarse salt & ground pepper
      1 tb Olive oil
      3    Sprigs of thyme
    2/3 c  Dry white wine
      2 tb Butter (opt)
 
  If you have a hard time finding salmon, steelhead trout is a good
  alternative, but almost any fish will work in this recipe. Serve this
  dish with instant couscous, rice or buttered pasta. The vegetables
  taste acidic without the butter, but that's not a problem when
  they're served with rich salmon. Ask your fishmonger to remove
  pinbones, or use needle-nose pliers or tweezers to do it yourself.
  This should take about 30 to 35 minutes to prepare.
  
  Snap off the woody ends of the asparagus. Cut the spears 1 to 2 inches
  below the tips, and set aside these tender tips. Cut the remaining
  spears in half lengthwise, then into 2-inch-long pieces.
  
  Julienne the zucchini and spring onion by cutting into 2-inch-long
  pieces, then slicing about 1/8-inch wide (thinner than 1/4 inch but
  there's no need to get out a measuring tape). Stack the slices and cut
  into strips the same width. Slice the bell pepper into pieces about
  the same shape.
  
  Season the salmon well with salt and pepper. Place a large skillet
  over high heat. When hot, add the olive oil. When the oil is very hot
  but not smoking, add the salmon flesh-side down. Sear on one side
  until well browned, 2 to 3 minutes. Remove the fish from the pan.
  
  Immediately add all of the vegetables to the pan and reduce heat to
  medium-high. Saute, stirring often, until the vegetables are
  crisp-tender. Season with salt and pepper.
  
  Add the thyme sprigs and wine to the vegetables and top with the
  salmon pieces, this time skin-side down. Bring the liquid to a boil
  then reduce to a simmer. Cover and cook until the salmon is done to
  your liking, 5 to 7 minutes, depending on thickness of the fish.
  
  Place the salmon on serving plates. If you like, stir the butter into
  the vegetables, or serve them, with their juices, next to the salmon.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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