Text 35706, 74 rader
Skriven 2010-03-11 22:04:32 av Sean Dennis
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Catching up...
==========================
Hi, Nancy-

 NB> Sounds to me as though going for that act of Congress might be a good
 NB> idea...!  And/or decide which of the two meds is more desperately
 NB> needed and drop the other...?  Perhaps a specialist might be able to
 NB> better work the system for you?

Well, it's not medicine.  I have a raging case of acute pancreatitis which
pretty much leaves the ball in my court.  I have been paying close attention
to the necessary details and my blood sugar's dropped about 200 points so
far just watching what and when I eat.  So far so good.  I will be seeing an
endrocronologist (because my A1C is so high, it's automatically triggered in
the VA system to send me to see a specialist) soon, but I have a feeling
it'll be SSDD for what they'll say.

I just hope I don't get berated about it; I'll walk out.  I already know
what to do.  I just have to do it.

However, my NP was very nice this time around and was very genuinely
concerned about me, almost to a matronly level (she is a mom).  I promised
her I'd start faxing her reports on my blood sugar readings and I should
keep good on my promise.

 NB> And what do you put in your salmon patties?  :)

Salmon, an egg and some unsalted saltine (!) crackers.  Nothing else.  I fry
them in a little bit of olive oil (just enough to barely coat the pan; I
don't use non-stick pans).  When it comes to seasoning, I like all sorts of
stuff: rosemary, thyme, sage, a little pepper, a tiny amount of kosher
salt...just depends on what I have on hand.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gravlax
 Categories: Mom's best, Fish, Appetizers
      Yield: 10 Servings
 
      3 lb Smoked fresh salmon, center
           Cut and boned
      2 lg Bunches fresh dill
    1/4 c  Coarse salt
    1/4 c  Sugar
      2 tb Crushed white peppercorns
           Lemon wedges and pepper
 
  1.  Place half the fish, skin side down, in a deep glass dish. Spread
  dill over fish. Sprinkle dry ingredients over dill. Top with the
  other half of the fish, skin side up.
  
  2.  Cover with foil and weight with a board and a five pound weight.
  Refrigerate for 48-72 hours, turning the salmon and basting every 12
  hours with accumulated juices.
  
  3.  To serve, remove the fish from marinade, scrape away dill and
  spices, and pat dry. Slice salmon thinly on the diagonal and serve on
  small plates or squares of black bread. Garnish with lemon wedges and
  black pepper and accompany with Dill Mustard Sauce.
  
  Source:  The Silver Palate Restaurant, NYC
 
MMMMM
 

Later,
Sean
 
//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

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