Text 17559, 72 rader
Skriven 2014-09-30 20:20:12 av Ruth Haffly (1:396/45.28)
  Kommentar till text 17511 av MICHAEL LOO (1:123/140)
Ärende: health 17
=================
Hi Michael,

 ML> bank, and that's probably unwise, partially because I
 ML> think I'm not FDIC covered.
 RH> You'll reach a point where something will work out for you on a long
 RH> term basis.

 ML> On the other hand my brokerages are big enough so as
 ML> not to be allowed to fail (though one brokerage I used
 ML> did fail a long time ago - W.E. Hutton).

So, not impossible to keep from failing, but less likely than a smaller
outfit.


 ML> If the status quo is good, why mess with it.
 RH> And, taking my bp at home, the readings are better so that will make
 RH> him happier next time I go in.

 ML> How often do you do it, and is it always resting and
 ML> at the same general time of day?

I've been doing it in the morning when I first get up, after doing my
blood glucose check. Generally around the same time each day, before any
meds or food, usually no activity except the day I took the sheets off
the bed & put them in the washer before doing the checks. I should vary
the times but..................................


 ML> [This is the extent of the recipe.
 RH> That's pretty much how recipies were written back then. You knew how
 RH> to make the cake, having grown up doing it.

 ML> Then why bother with ingredients lists? This issue pops
 ML> up when I'm asked to give a recipe for something I make.
 ML> I don't know what I'm going to put in or do until I do
 ML> it, and I'm likely to forget after doing so.

Ingredients lists can be taken as gospel or taken with a grain of salt.
Depends on the cook, how comfortable he or she is with what's being made
and his or her ability to "wing" ingredients and techniques.


 ML>  I've a German cook book
 RH> that has a number of recipies that use the egg weight method of
 RH> measuring ingredients also.

 ML> That's a sensible way, given that eggs are not all
 ML> the same size, and the feel method is not easily
 ML> transmissible in writing.

Or the measuring by handful. My hand is a lot smaller than Steve's so a
handful of anything would vary a good bit. OTOH, we would probably grab
closer to the same amount if we had to "measure" a pinch. So, a recipe
would either fail miserably or come out quite well, depending on who's
hand was doing the measuring.


 ML> Cut egg tofu in 1" slices. Deep fry in oil and set

OK, what's egg tofu?

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


... 90% of being smart is knowing what you're dumb at.

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