Text 33878, 76 rader
Skriven 2013-02-19 16:20:01 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: big old headache 121
============================
Hi Michael,

 RH> We use squeeze bottles of warm salt water. Steve is into it more than
 RH> I am; most of my problems go to the lungs fast.

 ML> Having misread this slightly I had visions of salt water
 ML> going to the lungs, an unpleasant thought. There was a
 ML> long time, until recently in fact, when problems went to
 ML> my lungs fast, and only heart surgery and a prescription
 ML> for Lasix helped that. The other solutions offered had
 ML> included doing headstands (seriously!) and such things
 ML> aimed at generally redistributing the fluid.


Reading so fast your brain can't keep up with your eyes? Been there,
done that. No, what I was saying is that what starts out appearing to be
a cold for me usually goes into my lungs instead of my sinuses. I've
tried the sinus rinse (flush) route but they usually don't do me any
good.


 ML> the latter, but I find that it makes my insides kind of
 ML> raw and uncomfortable, so I save the procedure for when
 ML> I'm in severe discomfort to begin with.
 RH> I don't go quite that far; I've got someone here strongly "urging" me
 RH> to do the flush before things get worse.

 ML> If you don't mind the sensation, I'd tend to agree,
 ML> better in good time than late. I'm resistant enough to
 ML> be in the better late than never camp, and only
 ML> barely at that.

I used to resist any sort of help other than otc meds but a few rounds
of bronchitis changed my mind on that. For years I never got a flu shot,
then only under great protest. I've not had the flu but get the shot
every year now (and the pnuemonia one every 5 years), as a precaution.

 ML> Tweed Kettle
 ML> cat: main, fish
 ML> servings: 12

 ML> 4 lb middle cut salmon
 ML> fish stock
 ML> white wine
 ML> chopped shallot or chives
 ML> chopped parsley
 ML> ground mace
 ML> 2 oz butter
 ML> salt and pepper

 ML> Poach salmon in fish stock for about 5 min. Remove, skin,
 ML> and bone. Cut roughly into 2" pieces. Return to the stock
 ML> and add some white wine, seasoning, and mace. Poach gently
 ML> for about 10 min. Remove fish and place in serving dish.
 ML> Reduce liquor by two thirds. Add shallot or chives and
 ML> parsley and blend in butter. Adjust seasoning and pour
 ML> over fish. Serve with boiled new potatoes and vegetables.


Sort of a bland meal without the seasonings to the fish. A dash or 2 of
paprika on the potatoes would add a bit of color and give them a bit
more flavor, IMO.

Looking forward to reading your write up of the trip to the outermost
ends of the world you and Lilly took last month.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)