Text 11838, 124 rader
Skriven 2014-04-05 22:49:07 av Ruth Haffly (1:396/45.28)
  Kommentar till text 11725 av Nancy Backus (1:261/1381.0)
Ärende: metric  was: dishonesty
===============================
Hi Nancy,

 RH> The one doctor (oncologist) discharged me from her care last year when
 RH> I saw her but all my mammogram records are over at UNC so I may as well
 RH> keep going there. I figure I'll most likely be going this year for

 NB> Saves moving records unnecessarily, anyway...  when/if you move,
 NB> everything will have to move with you... no reason to add
 NB> complications to the record-keeping... :)

No, the fewer places to go, the better. Had to go to 4 different places
for records when we left Savannah.


 RH> sure, next year is questionable at this point. The new pulmonologist I
 RH> saw last month put me on yearly visits instead of every 6 months so
 RH> it's one less trip over there.

 NB> Sounds like things are getting pretty stable, then... at least for
 NB> your health...  ;)

Other than springtime allergies kicking up, yes.


 NB>  RH>> Anyway, I got more personal attention at a smaller hospital and
 NB> it  RH>> was closer to Houghton.
 NB>  NB>> Closer to school was a good thing, for sure...

 RH> Easier for classmates to get some of my books to keep up with some
 RH> classes. Some faculty spouses were on staff at that hospital which
 RH> made it nicer--a sort of touch of home.

 NB> Quite nice.  :)

For sure!


 NB>  NB>> Today's supposed to not get out of the 30's, but supposed to be
 NB>  NB>> warming up again tomorrow and into the week...  Meanwhile, I
 NB> have a  NB>> major puddle where my car is supposed to be parked in the
 NB> driveway...  NB>> guess the ground there is still too frozen to absorb
 NB> it...

 RH> Today was only in the upper 40s/low 50s and windy. Rain had blown thru
 RH> last night, with an EF-0 tornado a bit south of Raleigh. Supposed to
 RH> get into the 70s later this week.

 NB> That sounds vaguely spring-ish, anyway... ;)  We got another 6-8
 NB> inches of wet heavy snow on Sunday, and then warmer temps since that
 NB> have
 NB> mostly melted things off again...  and that major puddle is STILL in
 NB> my parking spot in the driveway... abated ever so slightly, so maybe
 NB> the
 NB> ground is starting to absorb it finally..  :)

We're finally in spring! Steve grilled a small steak the other night as
the weather co-operated. The farmer's market is back to full hours and
pollen is out in full bloom.

 NB>  NB>>> I suspect that I would have done that weight measurement by
 NB>  NB>>> guestimation, figuring that an ounce or two either way wasn't
 NB>  NB>>> going to make much of a difference...  :)
 NB>  RH>> I did have to guesstimate; the German scale wasn't that precise.
 NB> Close  RH>> enough to get in the ballpark but not close enough to be
 NB> spot on.  NB>> I probably would have just hefted them... ;)

 RH> My wrists weren't that strong at the time so it was better tho get a
 RH> closer measurement using the scale.

 NB> I was thinking more a tomato at a time... ;)  ("yeah, that one's about
 NB> half a pound... that one a little more..." [g])

The scale was better for me.

 RH> Had to have someone else do the heavier lifting of the pot, etc.

 NB> But of course.   :)

Tho at times, even now, I'll "push" my lifting or use of the rotary
cutter or whatever. Had the Kitchen Aid mix up the cakes today but I
hand chopped the apples for one of them.

 NB>  NB>> Dunno as we've gone through all that many bottles of hot sauce..
 NB> but  NB>> then we tend to get our hot spicy foods eating at all our
 NB> favorite  NB>> restaurants, so there's less need for the sauces at
 NB> home... ;)

 RH> We vary our restaurant choices and do more cooking at home than you do
 RH> so tend to keep at least one or two bottles of hot stuff in the
 RH> fridge.

 NB> We vary our restaurant choices, too... but many of them are places
 NB> where the cuisine is generally spicy... ;)  And tend not to go places
 NB> where I can just as easily make most of the offerings...  :)  What
 NB> spicy cooking I do do at home tends to have spiciness from other than
 NB> a bottle, too...

We vary in where the heat comes from--have a good assortment of powders
that can be grabbed, as well as liquids.

 RH> I'll get some tabasco when we first move to a place, just as a fill
 RH> in until Steve gets his hot sauce made. Then the tabasco gets used
 RH> up at a slower rate as we start using other sauces & spices.

 NB> Makes sense...  :)   I've got a little jar of hot pepper sauce from
 NB> Wegman's I've used somewhat sparingly for some applications... one
 NB> time I used it on a pizza, it was hotter than Richard totally
 NB> appreciated. ;0 I think it's lasted now for over a year... and is
 NB> maybe half gone... ;)

But it hasn't gone for 50 or more years, like I think my mom's tabasco
did.


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


... First Law of Lab Work:  Hot glass looks exactly the same as cold glass.

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