Text 9383, 88 rader
Skriven 2008-06-23 09:05:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Scripts
===============
-=> BURTON FORD wrote to JANIS KRACHT <=-

 BF> I take ten prescription and it is really an effort to keep
 BF> everything straight.  Keeping the refills straight, [when
 BF> each is renewable] keeping the damn dosages straight for
 BF> 10 different meds a day, Geeese!   Scheduling the meds
 BF> into a reasonable schedule, and remembering to take each
 BF> batch at the given time!  Lordy!   It's a small miracle
 BF> that at 78 I can manage it all.   I give thanks.

Me 'ats orf to t'duke! You are again the leader in number of scripts taken. I
had had to do twelve. That is now down to nine plus a script for nitro on
standby (I have yet to take the first dose - so it's a "just in case"). And I
will lose the coumadin in about two months, I am told. And the plavix goes away
as of next May.

Of course I add to that two tabs of glucosamine/chondroitin and a potassium
gluconate to the prescriptions. Oh, and the baby asprin. But, even then you are
ahead in the count.

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Pilaf
 Categories: Lamb/mutton, Rice, Wine
      Yield: 5 servings
 
      3 tb Olive oil + more as needed
      1 lb Lean ground lamb
           Kosher salt and pepper
      1    Yellow onion; fine chopped
           - (2 cups)
      1    Green bell pepper; seeded,
           - deribbed, fine chopped (1
           - 1/2 cups)
      1    Bay leaf
      2 ts Brown mustard seed
      1 ts Whole cumin seed
      3 ts Minced garlic
      1 c  Basmati rice
      2 tb Unsalted butter
    3/4 c  Dry, unoaked white wine
  1 1/4 c  Chicken broth
           Several pinches of cayenne
      4    Roma tomatoes; fine dice (2
           - cups)
           Chopped parsley for garnish
           - (opt)
 
  Basmati rice makes wonderful pilaf, but long-grain rice can
  be substituted. If the tomatoes are very juicy, drain them
  before adding to the pilaf; otherwise, the additional liquid
  from the tomatoes may make the rice too mushy.
  
  Heat 1 tablespoon of the oil in a skillet over medium to
  medium-high heat. Add the lamb, season with salt and pepper
  and quickly brown. Transfer the lamb to a bowl and set aside.
  Discard any excess fat in the skillet.
  
  Add another tablespoon of oil to the skillet. When hot, add
  the onion, bell pepper, bay leaf, mustard seed and cumin.
  Saute until the vegetables are soft and aromatic. Add the
  garlic, rice, butter and more oil if needed. Saute until
  the rice is translucent.
  
  Deglaze the skillet with the wine and cook until wine is
  reduced to almost dry. Add the broth and return the lamb
  to the skillet. Add cayenne if using, and season to taste
  with salt and pepper. Bring to a simmer, reduce heat to
  low, cover tightly and cook for 20 minutes, until the rice
  is tender. Remove from heat. Fold in the tomatoes, cover
  and set aside for 5 minutes. Taste and adjust seasoning.
  Serve garnished with parsley, if desired.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 24 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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