Text 22068, 118 rader
Skriven 2014-12-22 05:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pokes 472
=================
 ML> Better perhaps than a wee dram of buie. I once looked
 ML> that term up, and the standard explanation is that
 ML> buie means satisfying in some kind of Gaelic.
 NB> Last Christmas (or thereabouts) I finally had a chance to sample
 NB> Drambuie... I was actually less than impressed...  but then, I'm more
 NB> into the good single malts anyway...  I'd brought over Glenlivet or
 NB> Macallan for my friend Edith to try, and she already had bought
 NB> herself the Drambuie, so we traded...  She, being Scots-Irish, has been
 NB> ringing changes on the concept of trying "the foods of her people", and
 NB> so far had managed only to try some of the much less favorable scotches
 NB> and wasn't at all impressed...  ;)

It's sweetened Scotch with Simon and Garfunkel herbs, essentially.
Good for those who don't love Scotch but want to.

 ML> I really don't see why they don't routinely do that -
 ML> what's 15 minutes as opposed to 30?
 NB> In this case, I think they try to push it at about 30 minutes... some
 NB> times they've gone for an hour, which is fine by me...  I'm not
 NB> needing to rush off and do anything, and allow plenty of time for that
 NB> appointment, just in case I need the expected infusion

So why not add a bit more fluid to minimize the chances of
irritation and do an hour - it's not as though you're using
that much extra in the way of resources during the time.

 NB> They put all their hopes on the SWAT team when they get the hard
 NB> ones... hard for them to realize it's even worse than they thought.. 

And when the SWAT team calls for a PICC, it's time to demand to
be let out of the hospital (which is what I did).

 ML> One recent day after 4 services, the last a Messiah parts
 ML> 1 and 2, one of the veins on the right arm popped up
 ML> remarkably, but it was pretty totally sclerosed. Took a
 ML> day or so to come down - I'd never seen anything like it.
 NB> Responding to the extra exercise it was getting, no doubt... :)

No doubt.

 NB> I usually get my infusions in the back of my hand... sometimes those
 NB> veins are more cooperative than the ones in the crook of the elbow...
 NB> If they can use the smaller needles, it's actually easier that way for
 NB> me.

All the more reason to take a full hour.

=

 ML> P.S. I just went to Facebook for the first time since
 ML> Thanksgiving to see if she'd posted any more vegan
 ML> recipes and discovered on her status a few hours ago
 ML> that she had pork tenderloin for dinner.
 NB> You have indeed corrupted her... ;)  Except... if bacon's a veggie, is
 NB> pork a veggie, too...?  ;)

'course.

One of her other friends, fairly militant about a lot of
things (to the point where as she spells her name "Sharyn"
in order to excise the hated male-dominated word "ron"),
read right past my dig about veganism and went all preachy
about how vegetarians sometimes need animal protein. Goofy.

Zucchini ricotta lasagne
categories: vegetarian, main, casseroles, Singaporean
servings: 6

250 g lasagna noodles (20 sheets instant, no-boil, 7" x 3.5")
500 g mushrooms, 3 mm slices
250 g ricotta
150 g mozzarella, grated
4 c marinara sauce
2 zucchini, sliced 1 mm
1 md yellow onion, minced finely
2 cloves garlic, minced finely
2 Tb butter, unsalted
salt to taste

1) Melt butter on heated pan about 30 sec.

2) Fry onions and garlic 1 min till fragrant and translucent.

3) Add mushrooms and fry till water evaporated, about 5 min.

4) Add most of the marinara sauce, reserving 5 Tb for use
later, and toss it all over the mushroom saute, about 30 sec.
Salt to taste.

5) Time to assemble the lasagne! First, preheat the oven to
350F. With the reserved 5 Tb marinara sauce, smear a layer of
sauce on the bottom of the baking tray. Layer a row of lasagne
sheets, it's okay to overlap the noodles a little. Followed by
a layer of crumbed ricotta, then zucchini.

6) Layer another row of lasagne sheets, and top up with a
generous blanket of mushroom-tomato sauce.

7) Repeat process with layering lasagne sheets, ricotta,
zucchini, lasagne sheets, mushroom-tomato sauce, in that
order, finishing with a top layer of lasagne sheets, sauce
and grated mozzarella.

8) Pop into oven to bake at 350F for 25 min, covered with
foil, and then another 25 min uncovered until top layer is
golden brown. If not eating right away, don't take off the
foil, but take the tray out from the oven and store in
freezer for use up to a week. To eat, defrost it in the
morning before you go to work by transferring it to the
fridge, and when you get home, heat it up for about 10 min
at 190C covered with foil, and 15 min uncovered.

9) Rest for 5 min before serving.

thehungrybunnie.blogspot.com
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