Text 28012, 73 rader
Skriven 2012-08-08 07:21:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: lala land
=================
-=> MICHAEL LOO wrote to BURTON FORD <=-

 BF> Do you two self medicate on it?   My doctor has never mentioned it for
 BF> Butch's sleeping problem.

 ml-> I think self-medication is the way to go.

 BF> Both Butch and I are much more comfortable relying on a Doctor.
 BF> Different strokes....

 ML> If you feel that way and want to try something not in
 ML> the pharmacopeia, you can always ask the doctor.

That is my general practice. My previous Doc - the one that went off to be a
full Professor of Internal Medicine at U of Georgia disabused me on a couple of
things. But, on others he said "Go for it. And let me know how it works out."

The first time he said that I must have given him a somewhat quizzical look
because he said "Can't have too many bullets in the arsenal."  Good doctor, and
I miss him. My new guy is also a good doc, but not so personable.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilled Red Bell Pepper & Habanero Soup
 Categories: Soups, Vegetables, Chilies, Poultry
      Yield: 6 Servings

      4 md Red bell peppers
      2 lb Tomatoes
      1 lg Sweet onion; chopped
      2 cl Garlic; chopped
      6    Fresh habanero chilies;
           - fine chopped
    1/4 c  + 2 tb extra-virgin olive
           - oil; divided
  1 3/4 c  Chicken broth

  Accompaniments: Crackers, flatbread, or bread

  Roast bell peppers on racks of gas burners over high heat
  (or on a broiler pan about 2 inches from broiler), turning
  with tongs, until skins are blackened, 10 to 12 minutes.
  Transfer to a bowl and cover with plastic wrap. Let stand
  20 minutes. Peel, then halve lengthwise, discarding stems
  and seeds.

  Cut a shallow X in bottom of each tomato, then blanch
  tomatoes in simmering water 20 seconds and transfer to an
  ice bath. Peel and coarsely chop, reserving juices.

  Cook onion, garlic, chilies, 1 teaspoon salt, and 1/4
  teaspoon pepper in 2 tablespoons oil in a 3- to 4-quart
  heavy saucepan over medium heat, stirring occasionally,
  until softened and pale golden, about 8 minutes. Add
  tomatoes with juices, bell peppers, broth, and 1/4
  teaspoon salt and simmer, covered, until peppers are
  tender, about 5 minutes.

  Purée soup in 2 or 3 batches in a blender (use caution
  when blending hot liquids), drizzling remaining 1/4 cup
  oil into first batch with motor running. Quick-chill soup
  in a metal bowl set in an ice bath, stirring often, 10 to
  15 minutes. Season with salt.

  From: http://santamariatimes.com

  Uncle Dirty Dave's Archives

MMMMM

... I got food poisoning today. I don't know when I'll use it. - Steven Wright
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