Text 34017, 97 rader
Skriven 2010-01-27 16:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: bouncing around 756
===========================
 HN> Catcher's are often power guys as well, but
 HN> yeah you want em to be smarter than the
 HN> average.

So the days when their batting average was less than their
IQ are over?

 ->  HN> Have they done a sleep study on you yet?
 -> They haven't seen fit to do so. I claim not to have
 -> apnea, and they've either believed me (a good idea)
 -> or checked with the nurses (an even better idea).
 HN> Seems like when I had my heart attack, that's
 HN> the first thing they blamed it on...and a friend 
 HN> had already told me they would do just that.

But it's so obvious that I don't. For one thing, when I
go horizontal I get the symptoms even when I am awake.

 -> Looking at more stents, multiple, but there's still
 -> discussion regarding the placement. Also looking at
 -> an implantable defib, which I will probably refuse.
 HN> Keep us posted as to developments and 
 HN> know that we DO care!

Thanks. CCU tomorrow after stents. Out soon.

 -> Pork Medallions with Pear Maple Sauce
 -> Fresh thyme & rosemary flavor these
 -> tender medallions. Cranberries gives the
 -> sauce a New England twist!
 HN> That looks good....sans berries for me!!

I'd have gotten rid of the rosemary and the maple sauce
(very sweet). The pork, though gray and not particularly
tender, wasn't tough either.

 -> Grilled Hamburger without Roll

Several more iterations (I'm getting them for
almost all meals).

Ordered two. Got one.
Ordered one. Got one.
Ordered one. Got two.
Ordered two. Got two.
Ordered one serving of fish or two burgers. Got two fish.

All dry and pucklike.

 -> Plain Spaghetti
 -> For those patients who want a simple dish, we
 -> offer plain and simple "just spaghetti'.
 HN> with butter? Olive oil? Pesto? marinara?
 HN> or do they even bother to cook it?

Plain. Probably cooked.


Pork tenderloin with pears and shallots
cat: main
servings: 4

3 Tb olive oil
2 garlic cloves, finely chopped
1 Tb chopped fresh thyme plus fresh thyme sprigs for garnish
1 1/4 lb pork tenderloin
3 lg shallots, each cut into 6 wedges through stem end, peeled
3 unpeeled small Bosc or Anjou pears, quartered, cored
4 ts butter, room temperature
2 ts all purpose flour
1 1/2 c low-salt chicken broth
3/4 c pear nectar

Preheat oven to 475F. Mix oil, garlic, and chopped thyme in
small bowl. Rub mixture over pork, shallots, and pears. Heat
nonstick skillet over medium-high heat. Add pork and
shallots; brown on all sides, turning, about 7 min. Transfer
shallots to platter. Transfer pork to baking sheet (do not
clean skillet). Roast pork until thermometer inserted into
center registers 145F, about 10 min.

Meanwhile, add pears to same skillet and cook over
medium-high heat until brown on cut side, turning once or
twice, about 4 min. Transfer pears to platter (do not clean
skillet).

Mix butter and flour in small cup. Add broth, pear nectar,
and butter mixture to same skillet; boil until sauce
thickens, scraping up browned bits, about 7 min.

Slice pork; arrange on platter. Surround with pears and
shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Bon Appetit, Jan 2010
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