Text 10519, 130 rader
Skriven 2014-03-02 21:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: medical 281
===================
 NB> They have indeed evolved... dunno how much is due to litigation,
 NB> though, or how much just to regulatory changes... New technology
 NB> probably has contributed also...  :)  

All of the above, probably. I'm sure developments in plastics
technology (that guy in The Graduate was right after all) has
had a lot to do with making stronger and lighter units.

 ML> We have had some truly great times together, sometimes by
 ML> ourselves, as going to Scampo (see below - and yes, that's
 ML> half a cup of fat per serving), and sometimes with up to a
 ML> couple hundred of our nearest and dearest (see starmegado.com,
 ML> which features a picture of Lilli but not, so far as I know,
 ML> of me).
 NB> I'll have to go take a look-see...  :)

I wonder if she'll be obvious.

 ML> Chicharron with Spaghetti
 NB> Per the recipe, it probably is by your request, and perhaps they
 NB> remember you...?  Does your cardiologist approve of the fat content?

Unlikely, as I don't go there more than twice a year.
They go through a bunch of customers, they do.

As far as my cardiologist goes, what she doesn't know
won't hurt me. I know she approves of barbecue, because
she asked me once for recommendations for places in Austin.

=

 ML> Hence all the clever identifiers painted onto the garage
 ML> pillars, so you can remember, perhaps, that you're on
 ML> level green apple seven today (as opposed to red peach
 ML> three yesterday). 
 NB> It's a nice theory...  One has to have half a mind functioning to keep
 NB> track of even the clever identifiers, though...

One could of course just take a picture with one's phone
... oh, right. How about a little voice recorder on one's
keychain that one could say "green apple seven" into.

 ML> I guess the only reliable way would be to write down "green apple
 ML> seven" with the date and wrap the car keys in the slip of paper.
 NB> And then hope one doesn't lose the slip of paper in the meantime...
 NB> and assuming, of course, that one has a handy pencil and paper.. ;)

I generally do, how about you?

 ML> I'm already taking children's doses in several cases.
 NB> Another point in favor of maybe needing less yet... 

I'm getting down toward the homeopathic zone for some of
them. Of course, reduced dosages doesn't make them cheaper.

 ML> the hazing system that until recently dominated intern
 ML> and resident training
 NB> Thankfully that is being phased out... I understand that there could
 NB> be good reason for a doctor to have to just keep going long after a
 NB> normal shift was ended... and have on occasion had to just do that
 NB> myself as a healthcare provider/manager.. but it isn't something
 NB> desirable to do on a regular basis... 

One of the justifications given was that the kids had to
learn to cope with stress and other adverse circumstances.
Okay, but why all the time, and why institutionalize the
torture?

 ML> I'd rather see a skeleton crew of rested people committed
 ML> to working at night than a full staff of zombies.
 NB> One needs something somewhere between those two...

Ideally, if one can get it.

Lemon-pepper pasta with tuna
cat: seafood, main, west coast, pretentious, healthy
Serves: 4

Ingredients

2 lb Meyer lemon and black pepper linguini
- or other nice fresh pasta
4 grade A ahi tuna steaks (7 oz each)
Saffron, sun-dried tomato and fennel sauce (recipe below)
2 Tb butter
2 Tb extra virgin olive oil
1 ts chopped parsley
1 Tb chopped chives
Kosher salt and freshly ground black pepper
h - Saffron, sun-dried tomato, and fennel sauce
2 red bell pepper, finely diced
1 1/2 c diced red onion
1/8 c minced garlic
1 pn saffron
1 qt vegetable stock
1 1/2 c sun-dried tomatoes, julienned
1 Tb lemon juice
4 fresh fennel bulbs, roasted soft
1/3 c extra virgin olive oil

Fresh Meyer lemon and black pepper linguini and
seared ahi tuna with saffron, sun-dried tomato
and fennel sauce

Sear the tuna in a hot pan or on the grill, making
sure to keep it rare to medium rare.

Cook the pasta in rapidly boiling salted water.

Toss the pasta with the sauce, butter, olive oil and
herbs. Slice the tuna and lay across the pasta.
Sprinkle herbs onto the tuna and serve with sauce.

For the sauce. Sweat the pepper and onion (saute
without coloration until translucent). Add the
garlic and sweat a little more. Add the saffron and
the vegetable stock. Bring to a boil. Add the
tomato julienne and lemon juice. Cook 10 min on
medium heat.

Puree the fennel bulbs in a robot coupe and pass
through a food mill with the extra virgin olive oil.
Whisk the fennel puree into the saffron sauce.
Season to taste.

Kerry Heffernan, Laurel Court, San Francisco

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