Text 25190, 97 rader
Skriven 2015-03-21 08:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: medical 394
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 ML> Question? Nay, reject. If this system were valid, good and
 ML> bad effects both would be caused by it. If only good effects,
 ML> that would mean essentially that wishful thinking works, or
 ML> as Pirandello and Monty Python have said or implied, "it is
 ML> so if you THINK so." And that would lead to the inescapable
 ML> conclusion that it's all made up, Strawberry Fields forever.
 NB> One wonders what a homeopath would reply to that... or if they've even
 NB> considered it... :)

The response would likely be that the dosing is only
enough to nudge the body in one way or another, and as
you're naturally inclined toward the "life" side of
the spectrum, good medicine will push you farther in
that direction, and bad medicine would have the weight
of the system's innate tendency counteracting it.
Even if that were so, it's way too mystical for me.

 ML>> That's to say, other people's ignorance ticks me
 ML>> off, even if it works to my advantage.
 NB>> It's the stupidity of the thing...  ;)
 ML> Why I didn't become a lawyer, I guess.

I came perilously close; back around the time my
girlfriend was applying to law schools, I got it into
my head that I might as well do so too (the application
fee was something like $5 or 10 at the time).

=

 ML> The question is when to do the procedure, early or when it's
 ML> really serious. For you the answer may rest on when you get
 ML> the best insurance reimbursement.
 NB> In my case, it was the eye doctor's judgement call..  He said my
 NB> cataracts had "ripened" to the point where it was time to take them
 NB> out...

If the doctor is a good one, there are factors other
than purely medical that come into play, such as your
emotional and financial well-being. If the doctor is a
bad one, those factors focus on his/her financial well-
being.

=

Help! I'm into my second 3-oz Lindt bar of the day, and
it's not even noon yet.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Two Color Chocolate Brownies
 Categories: Cookies, Chocolate
      Yield: 1 servings

----------------------------------BROWNIES----------------------------------
     12 oz Semi-sweet chocolate*               4 c  Sugar
     12 oz Sweet butter                        2 ts Vanilla extract
      2 tb Brewed coffee                     1/2 ts Almond extract
      8 lg (extra) eggs                        2 c  Sifted all-purpose flour
      1 ts Salt                               12 oz (2 3/4 cups) walnut pieces

-----------------------------------ICING-----------------------------------
     12 oz White chocolate                   1/2 c  Heavy cream
      1 c  Granulated sugar                    6 oz Coarsely ground nuts

  * (Tobler(R), Lindt(R), or Nestles(R))

   The ultimate indulgence!

   Use the middle rack of the oven. Preheat oven to 425ø. Butter bottom and
  sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour.

   For brownies, melt chocolate, butter and coffee on top of a double-boiler.
  Blend until smooth.

   In the bowl of an electric mixer, beat eggs, salt, sugar and extracts
  until light in color and creamy. Add melted chocolate to creamed mixture,
  then mix in the flour and fold in walnut pieces.

   Pour batter evenly into pans. Reduce oven to 375ø and bake for 30 minutes.
  Test for doneness with a toothpick (center will come out clean and dry).
  Remove from oven and refrigerate immediately to cool.

   To make icing: in the top of a double-boiler, add white chocolate, chopped
  in pieces, sugar and cream. Heat until smooth; sugar should be completely
  melted. Pour over cooled brownies. Sprinkle walnuts on top. Return to
  refrigerator for chocolate to set.

   Serve at room temperature, or freeze in trays, or serve individually by
  wrapping in saran wrap and foil.

  Yield: 48. Larry Rosenberg, author of Muffins & Cupcakes (published by The
  American Cooking Guild), Fairview, NJ.

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