Text 1854, 106 rader
Skriven 2010-09-20 21:56:58 av Sean Dennis (1:18/200)
   Kommentar till text 1850 av Dave Drum (45699.cooking)
Ärende: ARTHUR ITIS
===================
Hi, Dave-

 DD> Meanwhile, I continue to take glucosamine because it works. It
 DD> actually costs me more than my prescription meds ... which are
 DD> under Part D of Medicare and cost me a U$2.50/script co-pay
 DD> (generic drugs) and the OTC stuff I take is not covered, so I pay
 DD> full-boat ... or about U$10/mo for the glucosamine, U$9/mo for
 DD> the potassium supplement to control cramping and about the same
 DD> for the Vitamin C capsules.

I bet it's better for you (less side effects) than the prescription
drug too.  It's just like how I've been told that it's all in my head
because I tell people that my knees hurt right before it's going to
rain...but for the past ten years or so, my knees have been right
every time. :)  I've actually refused medication and surgery for my
knees as I really don't want anyone to touch them.  They're managable
now with a couple of ibuprofen if I need to take it.  The odd thing
was that I was prescribed Vitamin D3 since I was low even though I
could have went somewhere and paid less than the $8 I did through the
VA...

 DD> This getting old lark is definitely not for the weak!   Bv)=

A friend of mine posted on his Facebook wall: "Inside of every old
person is a young person wondering what the [eff] happened."  So true.
<G>  Granted, I'm only 38, but still, I wonder where the last 20 years
have gone!

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

      Title: Old-Fashioned Pot Roast with Herb Dumplings
 Categories: Vegetables, Dumplings, Ceideburg, Beef, Wine
      Yield: 4 Servings

           Stephen Ceideburg
      2 lb Boneless chuck. roast
      2 tb Flour
           Kosher salt, black pepper
      2 tb Cooking oil
      1 md Carrot, diced
      1 md Onion, diced
      1 qt Beef stock
      1 c  Red wine
      4    Sprigs fresh thyme
      1    Bay leaf
      3    Carrots, peeled, cut into
           -quarters
      3    Parsnips, peeled, cut into
           -quarters
      1 md Rutabaga or
      2 md Turnips, peeled, cut into
           -1-inch wedges
     16    Boiling onions, peeled
      4 md Red potatoes (skins on), cut
           -into 1-inch cubes
      3 tb Olive oil
           Herb Dumplings (see recipe)

  Bradley Ogden runs the Lark Creek Inn in Larkspur California, has
  written "Bradley Ogden's Breakfast, Lunch and Dinner, and was deemed
  "Best California Chef" of '93 by the James Beard Foundation.

  From "Bradley Ogden's Breakfast, Lunch & Dinner" cookbook.

  Preheat oven to 325 degrees F. Trim excess fat from the chuck roast.
  Dredge the roast with flour and season with salt and pepper. Place a
  heavy-bottomed casserole over medium heat and add the oil. When hot,
  add the meat and brown well on all sides. Remove the meat; add the
  carrots and onions and cook until browned. Return the meat to the
  pot; add the stock, wine, thyme and bay leaf. When the liquid comes
  to a simmer, cover the pot and place on the lower shelf of the
  preheated oven. Bake for about 2 hours, turning the meat once or
  twice during cooking. Toss the prepared vegetables with the olive
  oil or fat and season with salt and pepper. About 40 minutes
  before serving, place the vegetables in a roasting pan, put in the
  oven and roast until they are tender and lightly browned.

  When the meat is tender, remove to a platter and keep warm.

  Strain the juices from the pot and skim off the fat. Return the
  juices to the pot and cook over high heat until reduced to about
  half.

  Reduce heat to a simmer; drop dumpling dough by the teaspoonful into
  the simmering juices. Cover and simmer about 10 minutes, or until a
  toothpick inserted into a dumpling comes out clean.

  Surround the roast with the vegetables and the dumplings. Pour the
  remaining juices from the pot into a sauce boat, Spoon a little over
  the meat before serving.

  PER SERVING (not counting dumplings): 675 calories, 48 g protein, 64
  g carbohydrate, 24 g fat (5 g saturated), 108 mg cholesterol, 779 mg
  sodium, 10 g fiber.

  Tom Sietsema writing in the San Francisco Chronicle, 10/6/93.

  Posted by Stephen Ceideburg

MMMMM

Later,
Sean

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