Text 32846, 113 rader
Skriven 2013-01-20 09:00:02 av Dave Drum (1:261/38)
  Kommentar till text 32804 av Ruth Haffly (1:396/45.28)
Ärende: Like pulling teeth
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 NB>  RHf> I've never had a root canal, never want one either. The worst
 NB> dental  RHf> pain I had was having all 4 of my wisdon teeth taken out
 NB> in one shot.  RHf> They were all impacted to the point of basically

 NB> Extractions are far worse than root canals, despite the stories...
 NB> obviously you needed those extracted... but I've had root canals that
 NB> weren't all that bad, and were settled down within a week or less...

 RH> Hurts to have them done but you do so much better in the long run. I
 RH> had to have another molar taken out some years ago and it hurt almost
 RH> as bad as when the 4 were taken. Of course being older, my threshold of

 DD> Which hurts more? Your first sentence is a bit ambiguous. I've not had

 RH> I've never had a root canal so don't know how bad they hurt. Having the
 RH> 4 wisdom teeth out at once hurt quite a bit.

OK. That clears the mists away from that.

 DD> a root canal. But, a few years ago I had two molars and three
 DD> bicuspids yanked in one go. It really wasn't bad ... Novocaine is a
 DD> wonderful thing. Yes it is.   Bv)=

 RH> Part of the problem is, I've got a small mouth so the dentist or oral
 RH> surgeon really has to do some fancy maneuvering to get at the back
 RH> teeth (which are the only ones I've had pulled). Also, having to keep
 RH> it open for the time needed to do the extraction makes it hurt. About
 RH> the only thing I want to food wise is to just have something to drink
 RH> to wash down pain killers after a session like that.

I've been told I have a "big mouth". But, that had more to do with that someone
didn't like what I was saying. I think mine is average. The trip to the Oral
Surgeon to get the five extractions done resulted in the "corners" of my mouth
(where the upper and lower lip join) getting minor, but annoying, tears - which
made drinking lemonade and grapefruit juice problematic.

 DD>       Title: Roast Lemon Chicken w/Shallots & Potatoes
 DD>  Categories: Poultry, Citrus, Potatoes, Vegetables
 DD>       Yield: 7 servings

 RH> This looks good, and relatively easy--another good one to move from
 RH> your archives to your kitchen files. Looks like leftovers would freeze
 RH> well too. I might give it a try when I get caught up with other things
 RH> that need attention after being gone for a month.

It's also Kosher for Passover - the problem with me moving it from "archives"
to the "kitchen" side is the size of the recipe ... I would have to have
company over or be cooking at my brother's or something. Being single I don't
do big recipes very often. Although the pot of chicken soup I whomped up used
both my six quart and my 1.5 quart crock pots. And several Zip-Loc freezer
containers. Which sort-of takes up most of the remaining space in my freezer
until I eat it down to clear space.

As it was I was re-arranging things to fit the freezer packs into the nooks and
crannies when I found a pound or so of slice yellow cheese (round slices from
Humphrey's deli counter) wrapped in Saran wrap. I think from the taste it was
either Colby or Longhorn ... but, it had been adversely affected by the long
spell in the freezer and was dried out and very crumbly.

So, with nothing much to lose I tried an experiment - I put the wad of slices
into a microwave-safe bowl and nuked it for 30 seconds at a time until it sort
of flowed back together and exuded some oil. Then I stirred it up and
recombined the oil and nuked it a couple more 30 second sessions.

All of a sudden a thought hit me like a bolt out of the blue. I had about a
third of a bottle of Cholula hot sauce in the cupboard ... and I was out of
pepper jack cheese. So, while the cheese was still plastic I stirred the hot
sauce into it and nuked it again for a final 30 seconds and put it in the
refrigerator with a lid - to firm up.

That evening I got the box of Walgreen's fake Ritz crackers and gave it a try.
Niiiiiiiiice. Bit of up-front bite on the tip of the tongue. Then a few minutes
later a nice glow at the back of the mouth and top of the throat. I think it's
a keeper and I may make a try at making my own "pepper cheese" using a mild
Cheddar and some fine diced chilies that I have frozen to break down the cell
structure so that they are not crunchy bits in the cheese.

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

      Title: Herb-Pepper Cheese
 Categories: Dips, Spreads, Cheese, Herbs, Dairy
      Yield: 2 Cups

  2 1/2 oz Pkg herb soup mix
      8 oz Pkg cream cheese; softened
    1/2 c  Butter; softened
      2 tb Milk
      1 tb White wine vinegar
      1 cl Garlic; pressed
      1 tb Grated onion
    1/2 ts Fresh ground pepper

  Combine all ingredients in a large bowl; stir well.
  Cover and chill.  Let stand at room temperature 30
  minutes before serving with crackers and fresh
  vegetables.

  Yield 2 cups.

  Recipe by Rita W. Cook - Southern Living - Apr.97

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... What happens when the future has come and gone? -- Robert Half

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