Text 28843, 94 rader
Skriven 2009-09-17 12:57:02 av Janis Kracht (1:261/38)
  Kommentar till text 28427 av NANCY BACKUS (1:261/1381)
Ärende: Re: Mom
===============
Hi Nancy!

>> much. One of the things she was always saying to me before Mom came,
>> was "wait til you have plans and Mom screws them up" :(... I would
>> always reply to her then that Mom had been here before, remember? for
>> like 6 mos. with no problem at all? (grr..) Anyway, we'll see (g).

> This is why I'd still make sure that the docs were aware... She's
> already shown herself to be more self-absorbed, and not really paying
> attention to the things that might have made Mom safer, and thereby even
> made things easier on herself...

Oh yeah.. had a telephone call yesterday from her.. She was surprised Mom was
still off the painkiller.. well, I said, it's real simple.. I told her that's
what made you fall.. and until you get off Cymbalta which you said you don't
need anyway, and you know it's causes problems with the painkiller, you can't
have it.. period.  So she's going off the Cymbalta which she wanted to do
anyway..it will take a while.  It's an anti-depressant one of my other sisters
convinced her doctor she needed when Dad died, but Mom says she was just fine
.. I think my other sister meant well.. but you know.. :)

Geez.. remind me not to listen to anyone when I get old (bg).

>> I keep talking to her about how global warming is making it so nice
>> here now LOL.. darn I wish it was true (laugh) It's been darn chilly
>> lately.. then the last two days it was over 80 :)  Go figure.. I guess
>> at night it's still dropping dramatically compared to the day and
>> that's what I'm feeling though :)

> It's the variation... and the getting used to the lower temps, I'd
> think.  Your body probably takes longer to adjust, with the MS
> complicating things.  Your (both of you) fibro doesn't help that much
> either, I know...  But maybe you can just talk her through the
> changeover...  (G)

Yes, it does take longer to adjust, and just plain doesn't like it period (g)..
Hers doesn't either.. but we both bemoan the chill (laugh).. misery loves
company :)  and during the day it's nice when the house finally warms up .. :)
That's kind of irritating..

>> I hope she does decide to stay.. It would definitely be better for her
>> here :)

> Definitely agreed.  Or maybe the idea of moving in with her sister...
> did anything come of that?

Not yet, but Aunt Mimi is coming for Mom's birthday (a surprise visit) on Oct.
4th.  It's both their birthdays.. must have been wild growing up with a sister
born on the same day as yourself :) :)  That's who was planning to move in with
her.. would be nice if it works out for them!

===Rustic Polenta===
  2 tablespoons olive oil, plus extra for grilling or sauteing if desired
  3/4 cup finely chopped onion
  2 cloves garlic, finely minced
  1 quart minus 1/4 cup chicken stock or broth
  1/4 cup white wine
  1 cup coarse ground yellow cornmeal
  3 tablespoons unsalted butter
  1 1/2 teaspoons salt
  1/4 teaspoon freshly ground black pepper
  2-4 ounces Parmesan, grated

Directions

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red
onion and salt until the onions begin to turn translucent, approximately 4 to 5
minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes,
making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock and wine, bring to a boil.
Gradually add the cornmeal while continually whisking. Once you have added all
of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40
minutes, stirring every 10 minutes to prevent lumps. Once the mixture is
creamy, remove from the oven and add the butter, salt, and pepper. Once they
are mixed in,  add the Parmesan stirring well.  Sometimes I do this on the
stovetop instead of using the oven... to use the stovetop method, just keep
whisking until all the cornmeal is added and no lumps remain.. Add the other
ingredients as above, stir constantly until the cornmeal leaves the sides of
the pot.

I like to serve it just like this, covered with Marinara sauce.  Some people
like to spread it into  9 by 13-inch cake pan lined with parchment paper. Place
in the refrigerator to cool completely. Then once set, turn the polenta out
onto a cutting board and cut into squares, rounds, or triangles. Brush each
side with olive oil and saute in a nonstick skillet over medium heat, or grill
it. I couldn't wait that long (grin).

===

Take care, Janis

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