Text 15628, 93 rader
Skriven 2014-08-08 13:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cataracts 768
=====================
 NB> Cataracts grow at different rates... mine grew fast after first being
 NB> noted, but many people wait years for the cataracts to grow to a point
 NB> where it would make sense to deal with them... and the eye doctor
 NB> generally knows where one is in the process....

For me there is the additional issue of whether I should
wait until I am 65 or not. I'll have to look at the fine
print (still being capable of doing so) of my insurance
contract before deciding.

 NB> The technology has come a long way... now with the made-to-spec lenses
 NB> they insert into the eye in place of the removed cataracty ones, sight
 NB> is much better immediately, and one hardly has to worry about anything
 NB> even immediately post-surgery

I'm looking forward to that, though not having these things
chafe my nose and ears will taking some getting used to.

 ...  It takes a little time for the eyes
 NB> to totally settle in (3-4 months post surgery now, mine are almost
 NB> there), but it's a matter of small improvements as the brain adjusts to
 NB> the new lenses over time...

Good for you.

 People who have had significant
 NB> corrections in their eyeglasses are the happiest immediately
 NB> post-surgery, since the difference is even more noticeable..  :)

Like who?

 NB> You had the skin from the duck you bought for its various purposes,
 NB> and the skin from the chicken we used for Dave's dish... But nobody
 NB> bought a rotisserie chicken for any other purpose for you to grab the
 NB> skin... ;) 

The result is salty and brown and more potato-chiplike, but
thinner, rather than the cracklin's-like aspect of the regular
cracklings.

 NB> On another topic... Fu opened (without much fanfare) Friday...
 NB> basically just turned on the Open sign and posted hours...

Cool.

 NB> Judging from the people there tonight, I suspect that word of mouth
 NB> will be all the advertising he'll have to invest in

Excellent. I wish him well, as you do, but can't contribute
as much to his success.

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

      Title: Breast of Chicken with Sherry Cream Sauce
 Categories: Main dish, Chicken, Alcohol, Victoria, Cyberealm
      Yield: 4 Servings

MMMMM---------------------SHERRY CREAM SAUCE--------------------------
      2 c  Dry Sherry
      2 c  Chicken Stock
      2 c  Heavy Cream
      2 ts Lemon Juice
           Salt and Pepper
      8    Fresh Morel Mushrooms

MMMMM------------------ROAST BREAST OF CHICKEN-----------------------
      2 tb Vegetable Oil
      1 tb Unsalted Butter
      3 lb Chicken Breast Halves,
           Boned (skin intact)
           Salt and Pepper
           Hot Cooked Vegetables

  Sherry Cream Sauce: In large nonreactive saucepan, boil sherry until
  reduced by 1/3. Whisk in chicken stock and cream. Boil gently until
  reduced to a creamy consistency, about 2 cups. Whisk in lemon juice
  and salt and pepper to taste. Stir in mushrooms. Cover and keep warm.

  Roast Breast of Chicken: While sauce is reducing, preheat oven to
  450ø. Heat oil and butter in large skillet over medium heat. Brown
  chicken breasts, skin side down in skillet for 8 min. Arrange
  chicken side up in 12x7x2" baking dish. Drizzle with pan juices.
  Season with salt and pepper. Bake at 450ø for 20 min until juices
  run clear. Arrange chicken breasts on 4 serving plates. Garnish with
  vegetables. Spoon warm sauce with mushrooms over all.

  Source: Victoria Magazine; March 1994 Typed by Katherine Smith

MMMMM

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