Text 26201, 111 rader
Skriven 2012-06-17 05:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: far flung 812
=====================
 RH> IIRC, two days is what I've heard. Of course we were out west so there
 RH> was no opening of the fridge or freezer until Steve got home about 5
 RH> days after the incident. We didn't lose anything.

As the general guideline is that the food is safe if ice
crystals remain, two days is a very conservative estimate,
probably arrived at with an eye to poorly insulated
freezers or households with people who peek. The colder the
freezer, the better the long-term storage of food, of course,
and a subzero or Sub-Zero freezer should keep food safe a
good long time.

 RH> I'm not surprised. You probably saw Dale's posting of Steve's texts.

Yeah. I sent you a note on the 13th. Did it not get there?

 RH> That hit like a ton of bricks!  Looks like chemically induced
 RH> pancreatitis (reaction from some new meds, tipping point being the
 RH> short burst of prednisone).

Funny thing those steroids. If you get too much, all heck breaks
loose. If you have too little, the same. Lilli's kidney failure
was fixed effectively and quickly by prednisone.

 RH> I'm feeling a whole lot better
 RH> now, just getting used to finger sticks, carb counting, what a portion
 RH> of this or that looks like, etc.

I refuse the finger sticks. Funnily, I was never into carbs at
all until I got extra-sweetish; now I like them. I now drink
many glasses of water, which is both a symptom and a treatment
- never used to do that.

 I'm on insulin because the doctors
 RH> don't want any meds going thru the pancreas except ones they know
 RH> shouldn't affect it. My blood glucose tests have dropped dramatically
 RH> as the effects of the bad meds work their way out of my system and the
 RH> pancreas heals. 

 RH> You do seem to have a wide circle of friends who count you as family.
 ML> It's a sort of "substitute family." Works reasonably well
 ML> for me.
 RH> You can pick your friends but not your family and often the friends
 RH> you pick become family.

Indeed. I have a number of households that I can be at home
in, some of them echo people, you know who you are!
 
 ML> That continuity is a great thing, and e-mail facilitates
 ML> it, even in comparison with pen-and-paper correspondence.
 RH> I'm doing a lot more e-mails than I am hand written notes & letters.

Well, considering your health problems.

 RH> It's a lot easier on my wrists--as I found from note taking in

Can you use a laptop for note-taking?

 RH> classes. BTW, Steve is officially approved for graduation now.

Excellent.

 RH> A few weeks ago, I found a recipe for a shrimp pasta alfredo that
 RH> called for jarred sauce so I checked my James Beard (a basics cook book
 RH> I inherited from my grandmother in 1974). Simple to do, no chemical
 RH> soup of ingredients (3 natural ones), and absolutely decadant! But, now
 RH> even that will be done in very limited quantities.

Mascarpone, Parm, and butter? I'd add a dash of white pepper
and maybe garlic or onion, but then I'm not heavily into
dairy products.

 ML>       2 ts Laos **
 RH> Not Cambodia, Viet Nam or Burma but Laos? (G)
 
I know that's part a joke, but you do know that laos is the
same as ka is the same as galanga(l(e)).

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

      Title: Pasta with Alfredo-Pesto Sauce - Bon Appetit
 Categories: Italian, Cheese
   Servings: 4

      1 c  Fresh basil leaves
    1/3 c  Pine nuts or walnuts
      2    Garlic cloves
    1/3 c  Olive oil
      1 c  Grated Parmesan Cheese
      1 c  Whipping cream
      1 lb Capellini or spaghetti,
           - freshly cooked

  Finely chop basil, pine nuts and garlic in processor. With machine
  running, gradually add olive oil through feed tube and process until
  smooth. Mix in 1/2 c parmesan. Transfer pesto to small jar. (Can be
  prepared 4 days ahead. Pour enough olive oil over sauce to cover.
  Cover and refrigerate.)

  Bring cream to boil in heavy medium saucepan. Whisk in pesto.
  Season sauce with salt and pepper. Combine pasta, sauce and
  remaining cheese in large bowl. Toss to coat pasta evenly and serve.

  SOURCE: Bon Appetit, June '92

MMMMM


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