Text 19755, 104 rader
Skriven 2012-01-08 21:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: anomalous 46
====================
 NB> As you know, beer I don't drink ever... but even when I was seeing if
 NB> I could ever stand it, it never triggered a migraine..  And other organ
 NB> meats, other aged cheese, and chocolate have never triggered migraines
 NB> for me...

They're just the most common ones. The weird thing is that I
sometimes have a desire (not quite a craving, but it's noticeable)
for some of the worst things on the list - beer, aged Cheddar,
chocolate, liver. And periodically I indulge, and once in a while
whammo.

 NB> saccherin, on the other hand, is an sure-fire trigger.
 NB> Stress, the release of stress, and hormonal factors (especially back
 NB> then) are also regular triggers for me...

Those are other standard ones. Thinking about them can
cause them, it seems - right now for me I'm in a pre-aura
stage and am sad that I tossed my (outdated - I had to go on
it for a year or two after my brain thing) seizure medication,
because that could hold off the problem.

 ML> famous alky; and his son was a remarkably cheap drunk - not only
 ML> would an ounce of bourbon or glass of wine have significant
 ML> effect, he would get substantially silly from a drink.
 NB> The son (your father? or an uncle?) seems to have the proper Asian
 NB> genetics, then...

That was my father. My uncle didn't live very long, thanks
I believe to the Reds - not directly (as my grandfather on
that side) but due to conditions caused by them. The question
is why I don't have the proper Asian genetics.

==

 ML> Curious - how does my . (c with a cedilla) show up on your setup?
 NB> Curiously... I'm seeing the gamma and the c with cedilla just fine in
 NB> your messages... and saw it as a gamma in UDD's message... Dunno how
 NB> it will translate in my reply, but it looks fine at this end... :)

Now it looks like a raised dot. What does it look like to you?

==

 NB>> Better friendships are built on trust, and that
 NB>> can lead to deeper relationship...  ;)
 ML> I wasn't into such, but sometimes a shallow, even throwaway
 ML> relationship is what fills the bill for both parties.
 NB> True... even there, a modicum of trust is usually helpful.  ;)

Not sure. I have had short-termers, but always with women
who were friends beforehand. Never picked up a total stranger,
a caution that in this disease-ridden world that probably has
contributed to my survival to the age of 60.

==

 NB> What about hard-boiled eggs... can you easily get the shells off the
 NB> super-fresh ones...?  Of course, I usually end up using them in
 NB> things, too... so it could be less of a taste issue there, too.  

If one rolls the eggs around on the counter, the shells might
come off easier - the problem is that a fresh egg is very full,
and that membrane between the shell and the white is tight, so
it sticks to both. In a less fresh egg, the fit is looser.
The taste is worth a somewhat raggedy white. For me the worst
problem is that a fresh hard-boiled egg makes my fingers scream
when I peel it - some vibration goes through my fingers, up my
arms, and all the way to my ears or my brain.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Wolowe Oczy Jajka (Bull's-Eye Eggs)
 Categories: Eggs, Polish
   Servings: 4

      4 sl White bread
           Butter or margarine, room
           -temperature
      4    Eggs
      2 tb Half and half
           Salt
           Freshly ground black pepper
    1/3 c  Shredded sharp Cheddar
           Finely chopped parsley

  Preheat oven to 325 F.  Cut out a 2 1/2 inch circle from centre of each
  bread slice, leaving crust intact.  Discard bread circles or reserve for
  another use.  Lightly spread butter or margarine on 1 side of each bread
  piece.  Heat a large skillet.  Add bread, buttered side down. Cook over
  medium heat until lightly browned.  Turn bread over, cook 1 minute. Remove
  from skillet. Lightly grease a large shallow baking dish.  Place each bread
  piece in baking dish.  Break 1 egg into each bread crust. Drizzle 1 1/2
  teaspoons half and half over each egg.  Season with salt and pepper to
  taste.  Top bread crusts with shredded cheese.  Bake 15 to 20 minutes or
  until egg whites set.  Garnish with parsley.

  Source: HP Books, Polish Cooking by Marianna Olszewska Heberle posted by
  Linda Davis

MMMMM

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