Text 12563, 121 rader
Skriven 2014-04-25 06:41:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Water, Water, Everywhere
================================
-=> Nancy Backus wrote to Dave Drum <=-

 DD>> When I had my week in a coma they had me on an I-V Lasix drip with a
 DD>> tube on the other end to prevent drips from soaking the sheets. Wrung
 DD>> about 100# of water out of me, they did.

 NB>> Don't think they got quite that much out of Richard, and not being in a
 NB>> coma, they let him toddle off to the WC... but had to collect it all
 NB>> for them so they could measure it... ;)

 DD> My deal was a lot more convenient - except that if they didn't
 DD> collect/empty the jug right smartly it overflowed and they had to
 DD> estimate the CCs/Ml in the resulting puddle - as well as mop it up.

 NB> You'd think they'd learn after the first time or two... ;)  And pass it
 NB> along for the next shift...  ;)

Well, TBH it was mostly one old trout who was a grump and a frump and prone to
patient abuse. She was on the overnight shift and apparently I was not the
first to complain about her behaviour - because I believe she got shown the
door. My doctor was the Internal Medicine chair at SIU School of Medicine - and
his word carried a fair amount of weight. He happened to have been working a
late shift in the emergency room (I was told) and had come up to check on me
and another patient he had on the same floor - happening to arrive as the witch
was mounting her broom for another hissy fit at a patient.
 
 DD> And as it was kept under the bed - I couldn't see it and ring the chime
 DD> for someone to come grab the chamber-pot (or gallon jug).

 NB> Besides, you were in a coma for part of it... ;)   The hospitals here
 NB> tend to use a collection bag instead of a jug... hangs off the side of
 NB> the bed... dunno what happens if it overfills, though... probably makes
 NB> the same sort of mess...  :)

During the coma I was in expensive care with tubes running in and out of every
hole I had and some that they had dug for some purpose. And was *much* more
closely monitored.
 
I really regretted when Dr. Bussing retired and I lost him as my primary. I've
had a mixed bag since then. Some excellent and nearly ideal. All competent or
better. But, as with most things some are a better fit with me than others. I
believe I lamented here my next-to-last primary going off to University of
Georgia to head up their med school's Internal Medicine program. My loss is
their very great gain.   Bv)=

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

      Title: Fish in Crazy Water (Pesce all'acqua Pazza)
 Categories: Seafood, Vegetables, Breads, Chilies
      Yield: 4 servings

  1 1/2 lb Fresh, ripe tomatoes
      4 c  Water
      3 lg Garlic cloves; sliced very
           - thin
      2 tb Very finely chopped parsley
           Chopped red chilies
    1/4 c  Extra virgin olive oil
           Salt
      2 lb Red snapper; fileted, skin
           - left on
      4 sl Day-old or grilled sourdough
           - bread

  Peel the tomatoes raw using a swiveling-blade vegetable
  peeler, and chop them roughly with all their juice and
  seeds. The yield should be about 2 cups. Set aside.

  Choose a saute pan in which the fish fillets can be
  subsequently fit flat without overlapping. Put in the
  water, garlic, chopped tomatoes, parsley, chili pepper,
  olive oil, and salt. Cover the pan, turn the heat to
  medium, for 45 minutes.

  Uncover the pan, turn up the heat, and boil the liquid
  until it has been reduced to half its original volume.

  Add the fish, skin facing up. Cook for 2 minutes, then
  gently turn it over, using two spatulas. Add a little more
  salt and cook for another 12 minutes or so. Serve promptly
  over the bread slice.

  RECIPE NOTES: "One of the most frequently recurring
  conversational expressions in the dialect of my native
  Romagna is anicreid, "I don't believe it." That skepticism
  is a characteristic I share with people of my region. When
  a dish has a fanciful name, I resist trying it, feeling
  that it has been dressed up to cover up a lack of
  substance.

  Had it been up to me, I never would have sampled that
  Neapolitan creation, fish in crazy water. "What's crazy
  water go to do with cooking and anyway, who wants to eat
  fish in water?" Such were my thoughts, until my friend
  from Amalfi, Pierino Jovine, one day simply brought the
  dish to the table without asking or telling. Now, I am the
  one who goes crazy over it.

  Water is what brings together all the seasoning
  ingredients, the tomatoes, garlic, parsley, chile pepper,
  salt, and olive oil. They simmer in it for a full 45
  minutes, exchanging and compounding their flavors,
  producing a substance that is denser than a broth, looser,
  more vivacious, and fresher in taste than any sauce, in
  which you then cook the fish." Marcella

  Makes 4 servings

  Source: Marcella Cucina by Marcella Hazan

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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