Text 38170, 62 rader
Skriven 2010-05-23 22:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: pressure 200
====================
 -> They're all pretty wretched. If I eat more than a couple bites
 -> of cole slaw, I feel as though my balloon down there will burst.
 RH> Ouch. It doesn't happen to me unless I eat half a pound of the stuff.

Crucifers are excruciating to me.

 -> I still, I believe, have the Model 4P in my storage unit, though
 -> the Model III went down the apartment rubbish chute.
 RH> Too bad; it's a collector's item now.

Because there are so few of them left, most of them having gone
down the rubbish chute over the years.

 ->  RH> I get enough in my head from sinuses, allergies, etc as it is.  No
 ->  RH> need to self-inflict any more.
 -> If you have enough practice, it becomes a fairly painless procedure.
 -> Not that I'm advocating that. Not that I know anything about it, oh, no.
 RH> I suppose one could get used to it, more or less.  I spent a good
 RH> chunk of today with a nasty headache, source still unknown. It was
 RH> probably an evil combination of sinuses, the barometer, and possibly a
 RH> mild potassium deficiency.  I killed it off with Advil Sinus and a
 RH> banana. 

I get different kinds of headaches. Sinus/pressure is easy to deal
with unless it's on an airplane. The migraines were uglier: Indocin
helped those, as did Dilantin; they seldom happen any more, thank
goodness.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Red Cabbage with Wine and Apples
 Categories: Vegetables
      Yield: 8 servings

      2 ea Red cabbage; medium heads,          4 T  Unsalted butter
  1 1/2 T  Brown sugar; dark                   2 ea Med Onions; finely chopped
      2 ea Sm Apples; granny smith, pee        1 x  Chopped
    1/4 c  Red wine vinegar; plus 2 ta         1 t  Coarse salt; kosher type
    1/4 c  Dry red wine; plus 2 tables     1 1/3 c  Meat stock; or canned beef
      1 x  (actually 1 to 1-1/3 cups)          3 T  Red currant jelly

  1.  Quarter and core the cabbages.  Wash, drain and cut into 1/4-inch
  shreds.  In a large, heavy nonreactive casserole, melt the butter over
  moderately low heat.  Stir in the brown sugar and cook, stirring, until
  melted.  Add the onions and apples.  Cover tightly and cook over low heat
  for 5 minutes, stirring twice. 2. Add the shredded cabbage and toss to coat
  lightly.  Pour the vinegar over the cabbage and stir to mix. Cover and cook
  for 10 minutes. 3. Sprinkle the salt over the cabbage and add the wine and
  1 cup of the stock. Cover and simmer over moderately low heat until the
  cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to
  keep the cabbage fairly moist but never soupy.  Add the currant jelly and
  stir until melted.  Remove from the heat and serve hot. (The cabbage can be
  made up to 2 days ahead.  Let cool completely, then cover and refrigerate.
  Let return to room temperature before reheating.) Serves 8. Recipe from
  Food & Wine, December, 1991.

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