Text 22359, 119 rader
Skriven 2012-03-13 09:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: our time 375
====================
 HN> I'd have to consult the Mariner's schedule
 HN> but as far as I know it's wide open!

OK.

 HN> Boston is in town the 3,4,and 5th of Sept.

I no longer have any kind of connection with that team,
which could be just about any team as far as I am concerned.
It'll be interesting to see what Bobby Valentine can do
with the bunch, but my stake in what happens is nil.

 HN> Anne will be starting back to school at somewhere
 HN> about then. 

Should I think of showing before or after school begins?

 -> I actually wouldn't mind knowing. Allocate resources,
 -> end load, then a big going-away party followed by a
 -> graceful fade into the sunset, perhaps on Maui.
 HN> Nope, I'd rather not be able to plan
 HN> anything like that...I know I'd get
 HN> too Maudlin about it!

Of course nobody knows how he will react (and this is a
hypothetical exercise anyway). In the case of Annie, she
grew up with doctors who said stuff like, you have 6 months
to live, and it was so; the uncertainty is torturing her.
Billy is much more take it a day at a time, which makes
sense. People have pointed out to Annie that it was two
some years ago that he started beating the odds, and
everything past that is a gift. Still drives her up the wall.

 -> I've beaten the intestinal gas, finally.
 HN> How'd YOU beat it? I'm eating GAS-X 
 HN> like they were M&M's...and they have 
 HN> no effect at all!

They said "your system will get used to it," and it
mostly did. My gas production is probably down to what
it was pre-Metformin (though I don't monitor these
things too carefully). That may be why they want me
to double the dose (but I don't care to). Could you
do better with a more divided dose, i.e., four times
a day rather than two?

 HN> So far I've not come close to ketosis
 HN> that I'm aware of. How do you get into 
 HN> Ketosis with fasting sugars in the 200 
 HN> range??

Don't know - part of the issue is that my condition is
largely diet-independent: I can eat nothing but protein
for a week and have high sugar and a urine pH well into
the 6's. I haven't thought about whether this is
paradoxical or if there's a sensible explanation for it.
My metabolism doesn't seem typical - I've forced it to
accept extreme conditions for much of my time on the
planet (for example, my alcohol processing is way different
from what is typical for Asians and somewhat different from
the standard in any case, and until recently I could eat
unlimited quantities of fat without any effect - actually
my blood numbers get better on the turbocharged Atkinslike
diet that I prefer and far worse as soon as substantial
carbs of any kind are added).

Heavy Gravy, Lattermann Style
Categories: Thai, German, sauce
servings: 4

chicken seasoning powder
wheat flour
cooking oil
250 ml milk
2 eggs
Maggi/Knorr chicken broth cube
Maggi seasoning sauce
Thai fish sauce
black-pepper powder

Pour cooking oil into a pot and add 50 g wheat flour.
Now start heating up the oil and flour while continuously
stirring. Make sure that the mixture does not burn to
the pot. Once oil and flour are equally mixed, add some
milk. Please start stirring immediately after adding the
milk. Progressively add more of the milk while stirring
continuously until the milk is consumed. If necessary,
add additional water until the mixture becomes of a
creamy consistency. Add the Maggi/Knorr chicken-broth
cube, Thai fish sauce, and mix it well with the gravy. To
enhance the taste, you may add broth that has formed
during preparation of the meat dish that will go with the
gravy, to it. Now you add the two fresh eggs while
stirring the paste to maintain the smooth consistency.
Add black/white pepper powder and Maggi seasoning sauce
to your taste.

Depending on for which meat dish the heavy gravy is meant
for, add some of the meat to the gravy to enhance its taste.
For doing so, take a small piece of fried meat, for example
chicken meat, cut it into small cubes and put it in a
blender/mixer together with chilies, pepper corns, etc., as
desired. Before starting to operate the blender, add some
cooking oil and/or water to make sure that the generated
paste does not get too thick and jams the blender/mixer.
Once there is no more hard knocking noise coming from the
blender/mixer, stop the motor, let the paste settle down and
add it to the prepared gravy. Mit it well while maintaining
it at a high temperature without sticking to the bottom of
the pot, and now the heavy gravy is ready for serving.

The heavy gravy goes well with any type of white meat, for
example chicken.

Source: Ruprecht Lattermann

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