Text 2255, 94 rader
Skriven 2013-07-06 14:04:00 av Dave Drum (1:261/38)
Ärende: Gall Bladders
=====================
Well, it looks as if I will be losing some more weight. About midnight on 03
July I presented myself at the emergency room of Memorial Medical Center. In
severe pain about the midsection, elevated BP and pretty rapid pulse.

Turns out, at the end of the day that my earlier self-diagnosis of gall stones
was correct. I'll have words with my primary care croaker over that.

Anyway, they put a tap in the crook of my elbone and I got blessed relief
through that twice ... with something that started with "A"

So, they did a cat scan and didn't find anything. Next I got my first ever
sonogram which revealed a whole bunch of gallstones of various sizes and a
*very* inflamed gall bladder.

Removing the gall bladder is "band-aid" surgery - except I have this pacemaker
and a stent. So, on Wednesday next I will be getting set up at Dr. Rey's clinic
and coordinated with my cardiologist.

They finally cut me loose about 1300 on the 4th. I was weak as water, a
situation which is improving, no appetite, which is not improving. And I slept
a lot. So far I have had a Maruchan Instant Lunch (shrimp) and an order of
corned beef hash w/scrambled eggs and dry toast. Nothing at all today (so far).

Even coffee doesn't taste good. FEH! What's up with that? And I surely don't
want to eat anything greasy that might toss me back into the emergency room.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Short Ribs Braised In Coffee Ancho Chile Sauce
 Categories: Beef, Chilies, Citrus, Vegetables
      Yield: 6 Servings

      4    Dried ancho chilies; stemmed
           - seeded
      2 c  Boiling-hot water
      1 md Onion; quartered
      3 cl Garlic; coarse chopped
      2 tb Fine chopped canned
           - chipotles in adobo
           +=PLUS=+
      2 ts Adobo sauce
      2 tb Pure maple syrup
      1 tb Fresh lime juice
      6 lb Beef short ribs or flanken
      1 tb Vegetable oil
    1/2 c  Brewed coffee

  Preheat oven to 350øF/175øC with rack in middle.

  Wipe anchos clean and soak in boiling-hot water until
  softened, about 20 minutes, then drain in a colander set
  over a bowl. Taste soaking liquid: It will be a little
  bitter, but if unpleasantly so, discard it; otherwise,
  reserve for braising. Transfer anchos to a blender with
  onion, garlic, chipotles with sauce, maple syrup, lime
  juice, and 1 tsp salt and purée until smooth.

  Pat ribs dry and season with 2 tsp salt and 1 tsp pepper.
  Heat oil in a 12-inch heavy skillet over medium-high heat
  until it shimmers, then brown ribs in 3 batches, turning
  occasionally, about 5 minutes total per batch. Transfer as
  browned to a roasting pan just large enough to hold ribs
  in 1 layer.

  Carefully add chile purée to fat in skillet (it will
  spatter and steam) and cook over medium-low heat, stirring
  frequently, 5 minutes. Add reserved chile soaking liquid
  (or 1 1/2 cups water) and coffee and bring to a boil, then
  pour over ribs (liquid should come about halfway up sides
  of meat).

  Cover roasting pan tightly with foil and braise ribs in
  oven until very tender, 3 to 3 1/2 hours. Skim fat from
  pan juices and serve with ribs.

  CooksÆ note: Ribs improve in flavor if braised 2 days
  ahead. Cool, uncovered, then chill, surface covered with
  parchment or wax paper and roasting pan covered with foil.
  Remove any solidified fat before reheating.

  Recipe by Ruth Cousineau

  Gourmet Live | November 2012

  MM Format by Dave Drum - 04 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... The only time to eat diet food is while waiting for the steak to cook.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)