Text 13630, 114 rader
Skriven 2011-07-21 10:23:17 av Dave Drum (1:18/200.0)
  Kommentar till text 13579 av MICHAEL LOO (1:123/140)
Ärende: Aging out
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> most of my losses of friends and contemporaries up until about 10
 DD> years ago have been from mishaps

 ML> Not that that makes it any better.

 DD> But, lately hearts are starting to wear out,
 DD> bodies are giving up, cancer of some form or other is getting more
 DD> noticeable, etc.

 ML> I've noticed big changes in me just in the last five
 ML> years. Recently I was peripherally part of a conversation
 ML> where the people were discussing 50 vs. 60 and saying
 ML> what an enormous difference there was. I could only nod
 ML> in resigned understanding.

My big changes began at about 50 ... when my body got tired of me ignoring and
abusing it and began sending me forceful reminders -- it's no fun to wake up in
expensive care with tubes running in and out of EVERY hole in your body and
some that they made for the purpose ... and wondering "How the frimp did I get
in this mess?" So then I learned that I was going to have to treat my high
blood pressure with something more than gobbling aspirin like popcorn for the
headaches. And a bunch of other stuff. And finally a year or so later, being
diagnosed as extra sweet.

I have finally learned (even a mule is trainable under the right circumstances)
to pay attention to my aches and sprains after almost killing me off
(literally) four times from "toughing it out" until the problem became
critical. I don't do that anymore. 

Which has caused my Docs and my relatives to heave a big sigh of relief.   Bv\=
 
 DD> When I went to my 50th High School reunion .... the odd thing is that
 DD> I recognised many of my old classmates behind those wrinkles or under
 DD> all that excess poundage.

 ML> I went to my 40th, and the odd thing was that there were
 ML> a few I didn't recognize. 30th, many were pretty much the
 ML> same. One could say the same for my 35th and 25th college
 ML> reunions as well. I suppose I'm looking forward to my 50th
 ML> of both just for curiosity's sake.

Have fun and be glad that you made it that far.

Sort of like the preacher that gave the sermon about forgiveness. And asked
members of the congregation for a show of hands of parishioners who needed to
forgive someone or who needed to apologise to someone for some transgression.
One little old lady steadfastly refused to raise her hand. 

Finally, Mr. Pulpit Pounder says to her, "Mrs. Pagigiwicz, how can you have
gotten to 90 years old and not have anyone to forgive or ask forgiveness of?"

Mrs. Pagigiwicz replies, "I outlived the sons-of-bitches." And you could have
heard a pin drop.

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

      Title: Mule Drivers' Style Salt Cod (Ajo Arriero)
 Categories: Seafood, Potatoes, Chilies, Eggs
      Yield: 4 servings

    400 gm Salt cod filet; soaked in
           - water for 48 hours, water
           - changed twice a day
      2 lg Pontiac potatoes; sliced
           - thin, cut in postage stamp
           - sized squares
      1 l  Olive oil
      4    Piquillo peppers *
      1 cl Garlic; fine chopped
      4 lg Eggs
      1 lg Handful flat-leaf parsley;
           - coarse chopped

  To serve: thickly sliced sourdough, toasted

  Remove skin from salt cod and shred the meat off the bones,
  discarding skin and bones. Combine cod and potatoes in a
  large non-stick wok (see note) and pour over olive oil to
  cover. Bring the temperature of the oil up to a simmer
  quickly over medium heat, then reduce heat to low (about
  90xC/195xF), so oil gently bubbles, and cook for 30 minutes
  or until tender. Using the back of two wooden spoons, mash
  fish and potato together into tiny pieces. Transfer to a
  strainer and stand for 20 minutes.

  Meanwhile, process peppers and garlic in a food processor,
  add eggs and combine.

  Return cod mixture to a clean wok, pour over pepper mixture
  and add parsley. Cook over low heat, stirring, using two
  wooden spoons to mash the mixture, then beat for 5-10
  minutes or until thick and creamy and season to taste with
  sea salt and freshly ground black pepper.

  Serve warm, thickly spread over freshly toasted bread.

  * Piquillo peppers are small beak-shaped peppers (Piquillo
  meaning little beaks' in Spanish), from the northern
  Navarra region, which have been smoked, hand-peeled and
  bottled in their own juices. They are available from select
  delicatessens. You may need to use a heat diffuser under
  your wok so it doesn't get too hot.

  From: http://gourmettraveller.com.au

  Uncle Dirty Dave's Archives

MMMMM

... In this business you either sink or swim. Or you don't -- David Smith
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