Text 16107, 71 rader
Skriven 2014-08-22 05:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: unheaithy 822
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 ML> For me there is the additional issue of whether I should
 ML> wait until I am 65 or not. I'll have to look at the fine
 ML> print (still being capable of doing so) of my insurance
 ML> contract before deciding.
 NB> Wise idea.  Cataract surgery generally is covered, though

I'm hoping for a situation where it's pretty much all
covered.

 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>> ia much better immediately, and one hardly has to worry about anything
 NB>> even immediately post-surgery
 ML> I'm looking forward to that, though not having these things
 ML> chafe my nose and ears will taking some getting used to.
 NB> Probably similar to getting used to contact lenses, although I have no
 NB> personal experience there.  In my case, since most of my correction is
 NB> for astigmatism, and we decided we couldn't afford the non-covered
 NB> upcharge of $1000 per eye to get that, I'm still wearing the same
 NB> glasses as before, just with a different correction in the lenses...

Um, yeah, with my own astigmatism problems, which as I
understand are more problematic to deal with, we're on
the same page here. Some creepy ophalmologic surgeon of
my acquaintance offered to do me a cheap Lasik (he said,
anyway, that he'd give me a good rate), but there
remained that issue, which he assured me was within the
capabilities of modern medicine. I sort of doubted that
but really doubted the capabilities of his own hands.

 NB>> People who have had significant
 NB>> corrections in their eyeglasses are the happiest immediately
 NB>> post-surgery, since the difference is even more noticeable..  :)
 ML> Like who?
 NB> A friend of mine from church, for one

Ah. I thought you might be referring to me, at least in
my future condition.

 ML> The result is salty and brown and more potato-chiplike, but
 ML> thinner, rather than the cracklin's-like aspect of the regular
 ML> cracklings.
 NB> Have to try it someday... :)   Another picnic...  ;)

Yes - we should plan for another picnic. Maybe I can do one
where I borrow or rent a house belonging to my rich friends.
The sort of people who are invited to and attend these
events are pretty trustworthy, after all.

Gremolata Butter
categories: accompaniment
yield: 1 batch

8 Tb butter, room temp, beaten until light and fluffy
2 ts minced or grated citrus zest
1 Tb freshly squeezed citrus juice (lemon, lime or orange)
1 pn salt and freshly ground black or white pepper
3 minced garlic cloves
1 1/2 Tb finely chopped parsley

In a small bowl using a wooden spoon or a standing mixer with a paddle
attachment, combine all of the ingredients until thoroughly incorporated.

Chef Jeff Tunks of DC Coast on K Street NW created this
butter to whisk into reduced braising liquids just prior
to serving (think osso buco, lamb shanks or short ribs).

Washington Post, 20 March 2002, adapted from Jeff Tunks
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