Text 24904, 72 rader
Skriven 2015-03-14 08:28:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Healing
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> As you are now on the extra-sweet squad healing times are extended.

 ML> My healing times were always long, as I bled enough to
 ML> make normal scab formation problematic. Some places that
 ML> got reinjured periodically never got fixed properly, so
 ML> that some sharp-eyed person at my latest hospitalization
 ML> asked about some ugly scarring on my shins; I said that
 ML> they were old but didn't specify how old - they've been
 ML> this way since the 1960s.

I, OTOH, have always clotted/stopped bleeding with some rapidity. I am
currently injecting a blood thinner to prevent clots under my cast and prevent
a pulmonary edema. I noticed one afternoon after firing the hypo into my belly
that I must have struck a capillary as a drop of blood followed the needle out.
Just the one, though. Bruising while on this thinner, though ..........

 ML> Hope you get tolerable news on St. Pat's day.

Me, too. I'm going stir crazy. Vicky is an excellent cook, the house is nice.
But, I really want to be able to get out and run my traps.
 
 ML> 'Irish' stew
 ML> categories: odd, Israeli, English, main
 ML> servings: 8

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

      Title: Ballymaloe Irish Stew
 Categories: Lamb/mutton, Vegetables, Potatoes, Herbs
      Yield: 6 servings

      3 lb Lamb neck chops
      4 lg Carrots; scraped, quartered
      4 lg Yellow onions; peeled,
           - quartered
      1 tb Butter
           Lamb fat or beef dripping
      4 lg Potatoes; whole, peeled
           Salt & pepper
  2 1/2 c  Stock or water
      1 tb Fresh parsley; chopped
           +=OR=+
      1 ts Dried parsley; crumbled
      1 tb Fresh chives; chopped

  Shred some of the lamb fat and render it down in a heavy
  casserole. Peel onions and potatoes, scrape carrots. 

  Cut the meat into 8 pieces; only the excess fat is cut
  away. Bones need not be removed. 

  Cut the carrots and onions in quarters. Toss meat in fat
  until colour changes, and repeat with onions and carrots.
  Add stock and season carefully. Put whole potatoes on top.

  Simmer gently until the meat is cooked, 2 hours approx.
  Pour off the cooking liquid. Degrease, and reheat in
  another saucepan. Check seasoning. Then swirl in butter,
  chives, parsley, and pour back over stew.

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Pull up a chair. Take a taste. Come join us. Life is so endlessly
delicious.\
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