Text 17006, 92 rader
Skriven 2014-09-15 05:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: health 969
==================
 NB>> you could contact the company actually providing the coverage
 NB>> yourself... 
 ML> I suppose, but they're famous for bureaucratic incompetence.
 NB> As in, even if they told you what the policy should cover, it might
 NB> not be accurate...?   That's not too good...

Not quite my situation. The prescriptions, they should
not question those, but they have been doing so; of the
actual care they authorize more than I think should be
authorized. If they didn't authorize it, it's not that
I would have to pay for it, rather it just wouldn't be
done at all. I guess one of the trainings that MGH
doctors have to undergo is how to convince insurance
companies to pay for expensive stuff.

 ML> The good thing about them is they tend to blanket approve
 ML> everything, whereas I understand that the general procedure
 ML> in the industry is to question everything.

That was a bit of optimism, and it didn't refer to their
sloppy recordkeeping, which, combined with the same from
CVS, has caused me some trouble filling my more expensive
prescriptions. The one they gave me trouble about has
gone generic this year, though.

 NB> Then it would appear that it would be covered... de facto...?  ;) 

Most likely, but there's my inertia issue as well -
I hate dealing with such things.

 NB> Actually, I haven't run into much that was questioned instead of
 NB> approved, except for my reflux meds, over the years...  

In my case, to make a long story short, there's this
stuff (now generic) that was in short supply, and my
scrip was for 180 pills at a time; and CVS usually
stocked fewer than that at any store. So when they
did a partial fill, that went into the record as a
full fill, and that meant that when they went to
finish it, the insurance would balk at what it saw
as a double fill (there apparently must have been a
black market for the stuff). This would take a huge
amount of time and effort, and a couple times I just
had to ask for a substitute drug (with huge side
effects) to tide me over until the administrative
wheels had finished turning, sometimes over a month.

 ML> Mexican-Style Pot Roast
 NB> And having come to the end of the message, I still haven't found any
 NB> rice in it...  (G)   Not even in the recipe...  ;)

Goes well with rice, even though the recipe doesn't
say so. Actually, this recipe had been meant for
Ruth, to be put at the end of a post where it might
have been more topical, only I caught the beer in
the ingredients so sawed it off and saved it for
someone who might appreciate it. I don't usually
even read the subject lines anymore anyhow.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Ham and Redeye Gravy
 Categories: Sauces
      Yield: 1 servings

      4 tb Drippings from 4 half-inch               Sugar
           Baked ham steaks                  1/2 c  *strong* fresh-brewed black
    1/4 c  Firmly packed *light* brown              Coffee

  Contributed to the echo by: Janice Norman HAM & REDEYE GRAVY Remove the ham
  steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose
  of the rest. Stir the sugar into the pan at LOW heat, stirring constantly,
  until the sugar dissolves. Add the coffee, and simmer until the gravy turns
  a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour
  the gravy over the ham and serve.

  (NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a
  cup of water to the skillet along with the ham. The ham will absorb all the
  water by the time it's cooked through. Add more water if the original
  amount is absorbed too quickly.

  If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be
  sure to blanch it before using. To blanch, cover with cold water, bring to
  a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still
  too salty, blanch it again.

-----


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