Text 12025, 97 rader
Skriven 2011-06-10 09:12:54 av Sean Dennis (1:18/200)
  Kommentar till text 12003 av MICHAEL LOO (1:123/140)
Ärende: computers 450
=====================
Hello, MICHAEL.

Friday June 10 2011 at 20:53, you wrote to me:

 ML> I escaped to a 70s climate, but they've been having near-record
 ML> heat here as well. So no more nonsense - got a cheap ticket to
 ML> Helsinki, and I hope I can put a Finnish to this constant
 ML> near-heatstroke. Not kidding. Then my friends Annie and Billy
 ML> are asking me to show up for six weeks solid, as Annie took a
 ML> fall and finds stuff like cooking difficult. It's been a hard
 ML> month for Annies.

Yeah, I've been watching the hot weather creep your way and now it's there for
a while, it seems.  I have never been in the Northeast before, but I was told
by someone who lived in Washington, D.C. that it is pure hell with all of the
concrete, cement, and asphalt retaining the heat of the day and not cooling off
until the early morning.

I'm sorry to hear about your friend's fall.  I have to be careful myself as if
I fall and break my right wrist again, they will have to fuse the bones
together and I will pretty much lose a lot of use in my right hand.  It is nice
to see that they can count on you for your housekeeping skills and
companionship.  A good friend is indeed hard to find.

 ML> If Niaspan does this to you, why not take ordinary no-flush
 ML> niacin two or three times a day for a fraction of the price?

I don't pay anything for my prescriptions, in fact, I don't pay anything at all
for my healthcare since it is through the VA.  I have a "means test" every year
and since I have been seemingly chronically unemployed, I have fallen into the
"no co-pay" catagory.  I believe the reason I'm on Niaspan is because of its
extended-release formula.  I know Niaspan is the first-tier treatment at my VA
for hyperlipidemia and also niacin seems to work better with diabetics from
what I'm told.

(about having no "spring" season)
 ML> I was sort of thinking the same.

The high pressure front that has been trapping us in record high heat is
finally moving, unfortunately, east and we should be returning to our normal
temperatures (lows in upper 50s, highs in upper 70s-low 80s) next week.

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

      Title: Quyen Tran's Hot & Sour Fish Soup (Canh Chua Ca)
 Categories: Vietnamese, Soups, Fish
      Yield: 6 Servings

      4    Ripe red tomatoes, cut into
    1/2    -inch dice
      8 c  Water
      3    Shallots, sliced
      3 tb Fish sauce
      2    Pods peeled tamarind
      2    Chiles (Thai bird's eye or
           Serrano)
    1/2 ts Sugar
      1    Whole freshwater black bass
           (1 1/2 to 2 pounds), cut
           Into 3 sections
    1/2 c  Minced cilantro leaves
           Chopped green onions and
           Sliced chiles, for garnish

  Quyen Tran's adaptation of the traditional soup with catfish is
  sweeter with the so-called freshwater "black bass." You can omit the
  chiles and tamarind, in which case it is a mild brothy fish soup that
  is remarkably easy to make once you have purchased the swimming fish.
  It gains its natural tart and sweet flavors from tomatoes.

  Put the tomatoes into a 2 1/2-quart saucepan. Add the water,
  shallots, fish sauce, tamarind, chiles and sugar. Bring to a boil,
  reduce heat to medium and cook for about 20 minutes.

  Add the fish and cook until just done, about 5 minutes. Transfer the
  fish to a large serving bowl or tureen.

  Taste the broth and adjust seasonings. For more salt, add fish sauce;
  for more sour, add tamarind; and for sweetness, add sugar. Remove the
  tamarind.

  To serve, bring the broth to a boil, then pour over the fish. Garnish
  with the cilantro, green onions and chiles, if desired.
  Recipe by: Quyen Tran

  Source: Olivia Wu at the San Francisco Chronicle

  From: Andrea Q. Nguyen's Vietworldkitchen.com

MMMMM

Later,
Sean

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