Text 19246, 75 rader
Skriven 2009-01-07 07:29:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Apnea
=============
-=> Carol Shenkenberger wrote to Stephen Haffly <=-

 CS> My problems seem to stem from having to sleep on my back.  That is a
 CS> recent thing due to the back problems.  Don gets scared because
 CS> apparently I seem to stop breathing then loudly start back up after a
 CS> hiatus.  It only happens when sleeping on my back as far as we know.

That "stop breathing then loudly start back up after a hiatus" is the classic
description of sleep apnea.

When I was in hospital last summer they had me wired up to all sorts of
monitors and such. One afternoon I was taking a nap (bored out of my gourd)
when I awoke with a start to find my bedside crowded by intense people in blue
scrubs dragging pieces of apparaus.

Apparently I had quit breathing for six seconds and triggered all sorts of
alarums. Got 'em really excited, it did.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry Pistachio Biscotti
 Categories: Cookies. fr, Nuts
      Yield: 35 Servings
 
           Parchment paper
      2 c  All-purpose flour
    2/3 c  Sugar
      1 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
      2    Egg whites
      1    Whole egg
      3 tb Light butter
    1/2 c  Dried cranberries
    1/2 c  Slivered almonds
    1/3 c  Shelled pistachios
           Grated zest of 1 lemon
      1 tb Anise seeds
           Cooking spray
 
  For chewy texture, undercook the biscotti slightly in the
  second baking.
  
  Heat oven to 350°. Line a baking sheet with parchment paper.
  Combine flour, sugar, baking soda, baking powder and salt
  in the bowl of a stand mixer. Whisk with a fork to mix. Add
  eggs and butter and mix on medium until a loose dough forms,
  about 1 minute. Stir in cranberries, nuts, zest and anise
  seeds and mix until incorporated, about 15 seconds.
  
  Transfer dough to baking sheet. Spray hands with cooking
  spray and form dough into a long, flat log, about 14" long
  by 4 inches wide. Bake until outside of log is firm and
  browned, about 25 minutes. Remove from oven and cool 10
  minutes. Slice loaf into 1/4-inch-thick slices. Arrange
  slices on 2 baking sheets, return to oven and bake until
  lightly toasted, about 12 minutes. Cool.
  
  Store in airtight container for up to 2 weeks.
  
  by François Payard
  
  SELF | December 2008
  
  Yield: Makes 35 biscotti
  
  MM Format by Dave Drum - 13 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A pretty car makes an even prettier wreck." -- Runabout
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