Text 27826, 151 rader
Skriven 2012-08-02 10:41:14 av Janis Kracht (1:261/38)
  Kommentar till text 27810 av MICHAEL LOO (1:123/140)
Ärende: critters 51
===================
Hi Michael,

>> I don't often think of cancer that way in terms of starving you, but
>> it is very true.

> It is cells growing without check, no apoptosis or whatever you
> call it, so it takes up as much of your nutrition as it can
> usurp. Plus it starves you. A horrible, horrible disease.

If one could only find sustenance for people that wouldn't support cancer
cells.  I don't think that exists though.  My sister did mention that her doc
in LA wanted to 'starve the tumor cells' with his vit. C treatment.. her diet
as described to me didn't seem like it would help though.  Sadly.

>> Lol.. that is so much like our lola :)  Maybe it's related to the
>> calico? hehe

> Maybe, but predicting behavior on color, isn't that racism?

Possibly (g).. I am sure though that breeds make a difference though.  Have you
ever tried to stay in the same room with either a Siamese or a Burmese cat? The
former will bounce off the walls around you, the latter will bite the hand that
(attempts) to feed it :)

My sis in LA first brought home the Burmese evil one, then left for NYC asking
me to take care of it... later she brought the Siamese and once again left for
LA - at least leaving (Boomerang, that was the cat's name) in the care fo my
mother.. Evil cats :)  Though Boomerang's reason for continued existence was
that she'd originally belonged to Lee Marvin.. feisted on my sister during the
shooting of the Dirty Dozen...:)

Funny things to remember :)

>> Good news today though... Lola's brother Leo, our yellow long hair
>> that looks like a Maine Coon Cat, was finally trapped in Windsor in one
>> of those "humane" cages by our neighbor.

> Good. Let's see how he adapts.

He spent all night sleeping cuddled up to me the first night - and the next day
just sleeping upstairs.  Later that evening he came downstairs and cuddled up
to me on the couch as I watched silly junky scarey movies :)  Today he seems
back to normal self, hanging around Toby, his 'bratz' (it's a guy thing, Ron
always said Lol).  He seems happy to be with everyone in the mad house (g).

>> If Annie (who is of course the main authority) weren't around,
>> all I'd have had to do would have been to waggle my finger at
>> Lola and say "naughty kitty," and she'd have been off the
>> table in a second. Yeah, she's afraid of me (as Gail noted),
>> but it's a good afraid.
>> She probably knows you well :)

> You no mess-a wit me, I no mess-a wit you.

hehe :)  But it's too bad that didn't work with my idiot dogs at the picnic..
They listened to no one :(   I really have to call that local guy I'd read
about that does dog training.  "Here, fix this or I'll have to call Cesar
Millan").

>>> Those doughnuts are even better with coconut milk instead of hemp milk
>> Everything's better with coconut milk.
>> True for baking I think.. I did try it in coffee and that wasn't so
>> good though (g).

> Really? I thought it would go.

It's what my daughter uses day in-day out.. but I didn't like it.  I should
check with her to see if she uses the sweetened variety or the canned one, or
what.  You can get it in a number of different 'forms'.

>> Lately I've been having leg cramps; I attribute that to Lasix
>> and oversweating leaching all the electrolytes out of me.
>> That or maybe you should drink more water?  or eat a few bananas to
>> help with potassium levels.

> Potassium pills; also as I am no longer on any kind of salt
> restriction I probably should be less careful about that.

Some cholesterol drugs can cause leg cramps as well..

>> ====Orange and Onion Salad========

> Turnips, are you sure?

Sure.. tangy carrot-ish flavor.. with onions to balance .. well something like
that.. :)

==Mint Chicken Curry==
http://allrecipes.com/Recipe/Azalinas-Mint-Curry/Detail.aspx?src=VD_Summary

Ingredients

1/2 cup dried red chile peppers, stems and seeds removed 1/2 cup boiling water
2 cups grated fresh coconut
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons fennel seeds
1/4 cup peanut oil, divided
1/3 cup sliced almonds
5 stalks lemon grass, trimmed and thinly sliced 1 whole head garlic, cloves
peeled and crushed 5 shallots, peeled and roughly chopped 1/2 cup peeled and
chopped fresh ginger root 3 (1 1/2 inch) pieces fresh turmeric root, peeled
   and roughly chopped
water, or as needed

3 tablespoons whole star anise pods 2 (2 inch) sticks cinnamon
2 tablespoons whole cloves
2 tablespoons whole cardamom pods
1/2 cup chopped fresh mint, stems reserved 1/2 cup water
2 pounds boneless, skinless chicken breast halves,
  cubed
2 teaspoons kosher salt
1 (14 ounce) can coconut milk
1 lime, juiced
1 pinch kosher salt to taste

Directions

Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain
well and set aside.
Toast coconut in a heavy pan on low heat until dark golden brown, about 5
minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.
Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1
minute. Set aside.
Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel
seeds in a blender or food processor. Mix in chilies, almonds, lemon grass,
garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. Add
2 tablespoons water if needed to create a smoother paste. Heat remaining 2
tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks,
cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until
aromatic, about 3 minutes. Discard spices and retain oil in the pan.
Heat curry paste in the same skillet with the flavored oil over medium heat
until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons
kosher salt; cook and stir until chicken is cooked through and no longer pink
inside, about 10 minutes. Stir in coconut milk. Bring mixture to a boil, turn
heat to low and simmer, stirring occasionally, until chicken is tender and the
sauce is thick, 1 to 1 1/2 hours.
Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to
taste. Cook until the mint begins to wilt, 1 to 2 more minutes.

Remove from heat and let the curry rest for 15 minutes before serving.
===

I'll make this without any red pepper or cumin for my daughter's clan tomorrow
night with Dosas.  Should be good.

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)