Text 17122, 115 rader
Skriven 2011-10-27 12:32:34 av Janis Kracht (1:261/38)
  Kommentar till text 17058 av Dave Drum (1:124/311)
Ärende: Insurance
=================
Hi Dave,

>> The problem is that they are the only game in town and they know
>> it --- unless one wants to take even bigger bureaucracies (Insurance
>> companies, Feral gummint, etc.) on ones own. Which is a non-starter
>> with me.

>> So, any good news?  I still haven't done anything on the medicare
>> front... just too tired Lol.. guess when I need it next I'll be
>> inspired :)

> Not yet. The appointment isn't until early November (and I have to
> bring last year's tax returns). You need to get the ball rolling on
> your Medicare eligibility ASAP as it isn't going to be the automatic
> for you that it was for me when my odometer clicked over to 65 years
> old. Better to have it and not need it ...

Eh, not sure.. I'm already on disability, and am on medicare part something or
other.. part A I think.. only for the Hospital and in hosp. Doctor right now.
What I'll be switching to is that plus "health insurance", which according
cowboys at time I could switch to "any time".. but I really ought to get on
it.. maybe when I get to my doc's office on the first I'll have his office
check out the paperwork.. they're neat that way (grin).

>> ===Fried Calamari===

> I remember Jim Bodle, thinking to gross out my sister, showing Georgia
> how to clean fresh squid at the Canadian picnic in Hemmingford, QC.
> Sadly, she got to feeling punk and we didn't get to stick around and
> enjoy the squiddles that she had cleaned.

Oh and they can be slimy Lol  but worth the cleaning if cooked properly :) :)

> Geeze, I wish she was young
> enough to take advantage of the disk replacement surgery that her

Yeah :(

> daughter, Erin, is having done. Fortunately the degenerative disk
> thing, which is gene linked, missed the other two girls.

Understand that one.  I was glad to see neither of my kids get MS as well..
though my daughter has alopecia ... All immune disorders of course. :(

I ordered a shipment of organic vegetables from DoortoDoor Organics since a
large box of fruit and vegetables that normally cost $61.00 was offered at a
one time "welcome back" price of $31.00.. so I grabbed it this week.

We got:
Mustard greens 1 bunch
Boston lettuce 1 head
Green onions 4
2.5lbs yellow onions
1 head celery
1lb japanese eggplants
1.5 lbs green peppers (4)
1 bunch arugula
2lbs bananas
1 bunch broccoli
1lb carrots
8 gala apples
1 pineapple
8 plums
8 oz. rasberries

So... my menu for the rest of the week is now:

Broccoli soup and macaroni
Sausage and peppers and onions
Sweet-And-Tangy-Country-Style-Ribs with Pineapple Roast chicken with arugula
and pine nuts and non-gluten bread cubes Shrimpstuffed Japanese eggplant

Here's a recipe I found that looks great for Shrimp stuffed eggplant:
===
Mom's Shrimp-Stuffed Eggplant
3 Japanese eggplants
1 lb. shrimp, peeled and deveined
1/2 tsp cornstarch, and an additional 1/2 tsp Salt and pepper
2 tbs oyster sauce
1 tsp mirin (substitute with sugar if you can't find this) 1 clove garlic,
minced
1 scallion, chopped

Chill the shrimp in the freezer in a bowl with 1 teaspoon each of salt, sugar,
and water.  Mom believes it gives the shrimp a fresh and crisp texture.

Slice each eggplant on the diagonal, about 1 1/2-inch thick. Then slice through
the middle, but not all the way, to create a pocket for the shrimp. The end
pieces can be cooked unstuffed with the rest of the dish.

Drain the shrimp.  Using a cleaver or other knife, whack each piece of shrimp
so it is flattened, which will help with binding the mixture together later.
Then chop the shrimp into a mince, and add â½ tsp pepper, 1/4 tsp salt, and 1/4
tsp cornstarch to combine. Fill each eggplant slice to the top with about a
tablespoon of the shrimp mixture.

Heat a pan over medium-high heat with 1/4 inch of canola oil. Working in
batches, fry the eggplant slices for a couple minutes on each side until
browned and then remove the slices to a plate.  Add more oil as needed.

Return all the eggplant slices to the pan, add 1/2 cup water, and cover. Steam
for about 10 minutes, until the eggplant is soft and easily pierced with a
knife. The end pieces may take longer to cook.

In a small bowl, combine the oyster sauce, mirin, the other 1/4 tsp of
cornstarch, and 2 tbs water, then add to the pan and stir. Cook for 2 minutes,
until sauce thickens.  Move the eggplant and sauce to a plate. Add the garlic
and chopped scallion and cook for a minute, then sprinkle over top of the dish.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)