Text 26569, 136 rader
Skriven 2012-06-27 14:59:54 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26201 av MICHAEL LOO (1:123/140)
Ärende: far flung 812
=====================
Hi Michael,

 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.

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

I've got a fridge freezer I don't know how old it is (furnished as part
of the rental) and a 7.5 cubic foot chest freezer we got at the Fort
Stewart PX in 2007. Neither are top name brand but have kept working for
us so far. One of these days, time and money permitting, I'll put top of
the line name brand appliances in the kitchen of the house we own.
Meanwhile, I have to keep dreaming of it and hope that what I have will
continue to work well.

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

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

It did; I think we're crossing each other's notes. I'm trying to catch
up after being gone for a week and not downloading new packets in that
time.


 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).

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

Usually they clear up lingering breathing problems from bronchitis for
me but this was just a bit much. So, now I'm counting carbs, watching
sweets, etc.

 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.

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

Steve wouldn't let me not do finger sticks. It's a good way to keep tabs
on things and until all is under control, I'll continue to stick my
fingers. I am drinking a lot of water (fairly normal for me after living
in AZ), maybe a bit more than usual but not much.  Consumption of carbs
isn't a problem; just have to be stricter on portion control now.

 ML>  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.

 ML> Indeed. I have a number of households that I can be at home
 ML> in, some of them echo people, you know who you are!

We don't have the room here but you're welcome to pop in virtually. (G)


 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.

 ML> Well, considering your health problems.

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

 ML> Can you use a laptop for note-taking?

It's a moot point now for me. I'm not a touch typist so hand writing is
about as good as using a net book. Besides, I can't doodle in the
margins with a net book like I can on paper. (G)

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

 ML> Excellent.

Three more classes and he's done. He has to start work on a resume now.


 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.

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

Butter, cream and parm. Pepper would be good, garlic and onion also,
depending on the other flavors in the dish. IIRC, it had garlic in
already. I'd use a bit in the sauce then, but not onion in this case.


 ML>       2 ts Laos **
 RH> Not Cambodia, Viet Nam or Burma but Laos? (G)

 ML> I know that's part a joke, but you do know that laos is the
 ML> same as ka is the same as galanga(l(e)).

Didn't know that so I'll add it to my "Learn something new every day"
file.

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

Looks good--decadent, have to watch the carbs so if I have a salad with
it, I can have some of this without getting too carb heavy.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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