Text 20113, 90 rader
Skriven 2014-12-04 08:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: 389 consolations
========================
 ML> I suppose on average 3/10 of a percent of the population
 ML> has that birthday, but people make a big old fuss about
 ML> stuff like that anyway.
 NB> That one is probably mostly symbolic... the first one of the year in
 NB> any given locality is likely going to be made much of, and all that...
 NB> 9am in Philly was way too late for the hoopla...  (G)

Any time in Philly is too late for hoopla. But congratulations
anyway on being born, and on such a symbolically auspicious day.

 ML> Can't stand it, but it seems pretty frequent. You read
 ML> about all these famous people, and how so many of them have
 ML> been accused of dirty deeds even in the intellectual sphere.
 NB> Some of it no doubt from envy... or from wrong perspectives...

One awful thing that gets discovered - sometimes too late
for redemption for young academics - is that in so many
cases the quest for attention beats out the quest for truth.

 ML> I have a friend whose misfortune was to have a theory that
 ML> went head-to-head against some other guy who just happened
 ML> to have a Nobel prize, and his career was trashed by the
 ML> Nobelist and others wanting to curry favor with the Nobelist,
 ML> and there went a quarter century of the guy's career. Turns
 ML> out they were both wrong, but my friend was far more correct
 ML> than the Nobelist.
 NB> Sigh.  Guess all he had was the satisfaction of having been more right
 NB> after all...  It's a shame it trashed his career, though.

Back when he was being trashed by all and sundry I suggested
to him that he might end up being the Nobelist, but he thought
I was making a cruel joke. He didn't end up getting one but did
end up becoming famous, both for his case and for his ideas.
He got front page of the science section of the Sunday New
York Times - that was the best vindication, but it came
decades late. The procedure he recommended 50 years ago is
now part of the standard armamentarium but itself has been
largely superseded. It may come back, though.

 ML> It's hard to figure. I guess that's what life is - figuring
 ML> when to hold 'em and when to fold 'em, even if you would
 ML> win the hand.
 NB> Yeah... and living with the consequences...  :)

Suppose.

 NB>> Definately disquieting... I've been getting an interesting numbiness
 NB>> in my previously gouty big toe, not sure if it's a follow on from the
 NB>> gout (or my body's handling thereof), or a reaction to something I've
 NB>> added to the diet to deal with it... ;)
 ML> Neurological, of course, but reversible?
 NB> Apparently...  the doctor, when I mentioned it to him, checked things
 NB> out, and wasn't too concerned... he said that nerves take longer to
 NB> heal than other parts of the body.  He thought it likely the remnants
 NB> of the gout...  And now it's not doing it so much... mostly gone, just
 NB> the occasional weirdness feeling... 

Weirdness feeling you should be used to.

 NB>> Leaving you to the original service...?
 ML> Left surgery and GI to fight. Surgery won. I've got a followup
 ML> with them on Wednesday.
 NB> At which point you can talk about when to schedule surgery...?

After the next CAT scan, which happens 4/8. If the thing has
healed enough to seem intact, there is the question of whether
to remove it prophylactically or just let it sit there.

---------- Recipe via Meal-Master (tm) v7.04

  Title: Ben & Jerry's Sweet Cream Base #1
 Categories: Ice cream, Desserts
   Servings:  1

  2 lg Eggs     2 c  Heavy or whipping cream
3/4 c  Sugar    1 c  Milk

  This is Ben and Jerry's most popular base, has creamy texture, medium body,
  and a subtle, understated taste. It's especially good as a background for
  fruit,cookies and candy. Whisk the eggs in a mxing bowl until light and
  fluffy, about 2 min. Whisk in the sugar, a little at a time, then
  continue to whisk until completely blended, about 1 min more. Pour in
  the cream and milk and whisk to blend. Makes 1 quart.

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