Text 8003, 65 rader
Skriven 2011-03-05 09:18:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: NEWS 44  10305
======================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > Why do you have magnetic staples in your chest?

 BS> I had cardiac bypass surgery.  They cracked my sternum and when it was
 BS> put back together they used staples to hold it place while it healed.

And so they will remain for the rest of your life?
 
 > Yesterday I began arrangements to be fitted with a metal/plastic hip
 > joint to replace the worn-down end of my left femur.  I suppose I will
 > then have to carry a notice to that effect to present to airport
 > security staff when their metal detector beeps.

 BS> Now that I had an implant done, combo pacemaker/defibrillator, which
 BS> is  pretty much a large chunk of metal with wires running into the
 BS> heart, I  can't go through the scanner, or metal detector, or a hand
 BS> wand.  Don't  want to reset the programming in the chips.  It's groped
 BS> or nothing.  While I carried a card nobody wanted to look at it, last

With all that carried internally, a few staples would hardly matter.
So far, the only internal bits I carry are plastic lenses, fitted to
replace cataracted originals.  I am quite nervous about being rendered
unconscious and being cut into for the first time in 75 years.  I was
terrified on that last occasion, and had to be held down while the
doctor poured chloroform onto a face mask!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rainbow Dancer's Braised Lamb Shanks
 Categories: Tnt, Lamb
      Yield: 4 Servings
 
      4    Lamb shanks
      2 tb Oil
    1/8 ts Pepper
    3/4 c  White wine
      2 c  Chicken broth
  1 1/2 tb Garlic, minced
      1 ts Rosemary
      1 lg Onion, diced
      2    Bay leaves
      1 tb Tomato paste
 
  Pre-heat the oven to 325. Heat the oil in a large heavy pot (that has
  a lid and can go into the oven). Season the lamb shanks with pepper
  and carefully place them in the hot oil. Brown well on all sides.
  Carefully add the broth, wine, garlic, rosemary, onion, bay leaves,
  and tomato paste. Bring to a boil, cover and place in the oven. Cook
  for 1 1/2 to 2 hours or until very tender. Strain the cooking liquid
  and spoon a small amount over the lamb when served.
  
  From: "RainbowDancer" <gfoster@ny.tds.net>
  
  Native Cooking-L
  
  From: Jim Weller                      Date: 26 Aug 00
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)