Text 2956, 86 rader
Skriven 2006-07-06 17:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Tinnitus 938
====================
 ML>I wonder whether everyone gets noises in their heads, and
 ML>some people are just too dense or deaf to notice.
 DD> I dunno what caused mine - but, it seems to be permanent. It does, 

That would drive me just up the wall.

 DD> however, seem to have a variable volume level. Most of the time it is
 DD> just a perceptible mosquito whine. But, sometimes it gets really 
 DD> annoying. Mostly in my left ear ... but, not always.

Right now I have a dull roar whose perceived source is in
my neck just behind the throat. I still think it's the
acetaminophen (which I started taking again as my ankle
was really hurting, even as the ribs started feeling okay).

 DD> I suspect it is a result of too many unmuffled engines, both piston
 DD> and  turbo-jet, proximity to firearms discharges - sans ear plugs

It's a pity, but so many of the stupid things we do when young
(and not so young) are difficult if not impossible to fix.

 DD> If someone develops a treatment I will do whatever it takes to get the
 DD> money to pay for the procedure.

Have you seen an audiologist or at least an ENT person?

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Shrimp and Scallops Stroganoff
 Categories: Main, Seafood
      Yield: 8 Servings

      2 lb Large shrimp (21 - 30 count)
      1 lb Medium sea or bay scallops
      2 tb Butter; divided
      1 lb Fresh mushrooms; sliced
      2 tb Dry sherry
      2 tb All-purpose flour
    1/2 ts Ground white powder
      1 ts Superior Touch Better Than
           - Bouillon Chicken Base* OR
           1 env chicken bouillon
      1 c  ;water
      8 oz Sour cream (nonfat ok)
      3 tb Chopped fresh parsley

   * Tested with this brand

  Shell and rinse shrimp; pat dry.  Cut large scallops in halves or
  quarters.

  In a skillet, heat 1 tablespoon butter.  Over medium heat, sauté
  shrimp 3 minutes or until they become opaque; do not overcook.
  Remove shrimp from skillet; remove to a bowl.  Sauté scallops 3
  minutes or until they become opaque; remove to a bowl.  Reserve any
  liquids left in the skillet.

  In the same, skillet, add remaining butter; cook mushrooms and sherry.

  In a measuring cup, mix flour, pepper, bouillon and water.  If
  desired, substiture reserved cooking liquids for some or all the
  water.  If desired, substitute reserved cooking liquids for some or
  all the water. Stir into mushrooms.  Cook mixture until sauce boils.
  Reduce heat.  Stir in sour cream.

  Return shrimp and scallops to skillet; cook over low heat until
  mixture is hot.  Stir in parsley, saving some for garnish.

  Serve over cooked rice with a green salad.  Makes 8 servings.

  from "Favorite Recipe" column, sent in by Bertha Hale

  Her note: I grew up on the eastern shore of the United States.  This
  recipe has been a family favorite for many years.  Not only is it
  easy to prepare for your family, but it also is a big hit for a
  dinner party.

  published Houston Chronicle, 12/16/98

  typed and posted by teri Chesser    12/98

MMMMM

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