Text 34122, 88 rader
Skriven 2010-01-30 14:45:00 av MICHAEL LOO (1:123/140)
Ärende: flights of fancy 767
============================
Guess what. My numbering system went all kaflooey
because of dyslexia probably because of the influence
of "good drugs." The 720s ended up numbered as 750s.
After the next batch I'll revert to 730 to 750 just
because.

There was a bit of brain muzziness from anesthesia,
but it's mostly gone now, and I'm out of here - I
walked out with EKG electrodes intact and trailing
an IV line, which neither I nor the staff noticed. I
pondered going to the clinic to have it pulled out
but then figured that that would cause a note in my
record, and then someone like the discharge nurse
would get in trouble, so I pulled it out myself.

I'm resting in the attic of my friends Lee and Mary
(they turned the heat on for me). It took me a couple
goes to go up two flights of stairs, but I made it
okay. I'm sharing the space with at least two squirrels,
which argue much of the night (they are in the wall or
possibly the chimney), but that beats Fiore and Tom's
television. I got 12 solid hours of sleep last night
after two half glasses of wine and a meal that was more
to my liking than what I ate there - about 3 oz each of
sauteed parsnip, sauteed asparagus, pork and carrot
stir-fry, rice, and braised lettuce: Lee had wanted me
to make twice-cooked pork, so I sent him out for pork
loin (he hates fat) and cabbage; he came back with pork
shoulder (he hates fat) and the news that he'd bought a
cabbage but apparently left it at the store. We did an
inventory of the fridge rather than go back to the store.
Lee reasoned, self-justifyingly, that as cabbage and
lettuce both are heading vegetables, they would be
interchangeable; I pointed out that that was not true.
So we ended up with leftovers par excellence, as above.
I took half a pound of shoulder meat to do the stir-fry
and red-cooked the rest, aiming to hijack the fat and
skin for myself (I am NOT on fat restriction - my HDL,
despite my porkoholic diet, is as high or higher than
my LDL) tomorrow or the next day.

Tonight to Nicholas's for his long-delayed Twelfth Night
party; tomorrow I play my first concert. Listen to me,
everyone - rest is good; enforced rest is bad.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Scallopine in Lemon, Dill and Fennel Sauce
 Categories: Pork, Lo-fat, Jw
      Yield: 6 Servings

           Nonstick cooking spray
      4    Green onions; minced
      3 cl Garlic; minced
      1 tb Olive oil
      2 lb Pork tenderloin; cut in 1/4
           -inch slices
      1 tb Butter
      1 tb Fresh lemon juice
      2 oz White wine
      1 ts Fennel seed; ground in
           -a mortar and pestle
      1 ts Dill weed
           Fresh ground black pepper
           Salt
      6    Lemon wedges

  In a large frying pan that has been sprayed with nonstick cooking
  spray, saute the onions and garlic in olive oil over med heat until
  translucent. Add slices of pork and saute 2-3 min per side. Keep
  moving the pork so it doesn't stick. Transfer to an ovenproof dish
  and hold in a warm oven.

  To make the sauce, melt the butter in the frying pan, then add lemon
  juice and white wine. Add the seasonings and heat for 2 min. Return
  the pork to the pan and mix with the sauce over med heat for 1-2 min.
  Serve immediately with a slotted spoon and pour the sauce into a
  serving cup. Serve with sauce and lemon wedges.

  From: One Meal At A Time by Martin Katahn

  Posted by: Jim Weller

MMMMM

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