Text 25277, 131 rader
Skriven 2015-03-24 11:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: deeth & helth 410
=========================
 ML> I knew a guy in pretty much my condition who went all macho
 ML> about how when the time came, he was just going to end it all
 ML> (he was a physician and had the wherewithal). Well, when the
 ML> time actually did come, and he was in great pain and becoming
 ML> a burden to everybody, guess who wanted all heroic measures
 ML> and spare no expense.
 NB> From one extreme to the other

Yup. When the going gets tough, most of us cower.

Part of it is the badgering on the part of the medical staff to
encourage horizontal weakened patients renege on their living
wills. The surgeons and nurses both at MGH did some of this (one
nurse actually falsifying my record, which I complained about).

Although I figure that as he was a doc himself, that might not
have been so much of a factor.

 ML> I'd much rather be the hare than the tortoise in many things.
 NB> Sometimes one gets a choice.  ;)  

Most of the time, not so much. I was going to say that I'm glad
not to suffer chronic conditions, but then legal blindness and
permanent heart failure (recently revealed to me as in the late
20s when I had thought it had improved to the 30s) probably
qualify as such.

-

 ML> So far, and we've been lucky, all the major programs that
 ML> have folded have done so into others with nominal parity.
 ML> Cost savings came from trimming other stuff.
 NB> Ah.  The loyalty programs are perceived as having some value to
 NB> transfering over the loyalty...?

Indeed. There is the fear that if the company that inherits the
business doesn't do right by the top customers, it will lose
them. And in fact if United/Continental severely devalues or takes
away my 600000 miles, I'm gone to OneWorld right away, but if it
treats me ok, I'll stay.

==

 ML> I looked to see if it was an April Fool's joke;
 ML> it doesn't seem to have been.
 NB> A lot of supposedly valid research has a touch of implausibility to
 NB> it... doesn't have to make sense, just has to bring in the money for
 NB> funding it...  ;)

A lot of grant writing seems to involve pulling wool over the
donors' eyes. I'm encountering this with our latest round of
proposals, which seem to have been written by bullshit artists.
We have $20-30K to give away, but in my opinion none of our
applicants is worth doodly squat, and I'd sooner give out $0. I
doubt that my other committee colleagues will think this way,
but I've discovered that even smart people are usually stupid.

 ML> Put it this way, sometimes I try to make up for past or
 ML> future deficiencies with multiples of 5 a day. That didn't
 ML> happen despite my generally being freer than usual after
 ML> the concert and my being fairly busy in the next few weeks.
 NB> So I noticed..  :)

I will have a lot of food consumption, including interesting
stuff, in the next weeks, but there may not be enough time to
chronicle it all, in which case starting April 2 or so I'll be
posting trip reports, such as the long-promised bbq ones.

 ML> I think Swisher will understand if I don't pay attention
 ML> to him while I do the FIDO.
 NB> And hopefully, your elbow will be feeling better...

The other day I chose a seat on the airplane with a cutout
armrest, where the forearm had a rest but there was an empty
spot for the elbow (the armrest is built into the exit door,
but for obvious reasons it can't extend all the way). For f
uture reference: seat 21A or F on the 737-800 and -900.

 NB> I don't think there would be anything different
 NB> done, but finding out if you chipped a bone or something might be
 NB> useful information

Not really, because short of surgery, which I'd refuse,
there's not much they could do.

Lindey's angel hair pasta with shrimp
cat: main, Italian, Ohioan
servings: 4

1 3/4 lb dried angel hair pasta
4 oz olive oil, divided
28 raw shrimp (1 1/2 lb), peeled, deveined
2 ts chopped fresh garlic (about 3 cloves)
1/4 c dry white wine
3 c heavy cream
4 oz unsalted butter, room temperature
3 Tb Dijon mustard
4 Tb Cajun Seasoning
1 c diced, seeded Roma tomatoes (2 to 3)
1 sml bn fresh parsley, stems removed,
- half chopped finely, half chopped coarsely for garnish
4 lg fresh basil leaves, chiffonade
2 ts capers, drained
2 Tb diced pimentos
3/4 ts salt, or to taste
1/4 ts pepper, or to taste
2 Tb grated Parmesan

Bring a pot of salted water to the boil.

Boil the pasta until not quite al dente. Shock in
ice water if desired. Drain and toss with 2 Tb olive
oil. Cover and set in a warm spot.

Heat the remaining olive oil on medium in a very
large heavy-bottomed skillet. When oil is just
smoking, add shrimp and stir-fry 1 min; add the
garlic. Deglaze the pan with white wine. Add the
remaining ingredients except for the cheese and
heat through for 1 min. Add pasta, tossing to
coat and heat through. Correct seasoning and
Serve immediately in warmed bowls, twirling
the pasta to create a swirl in each bowl. Make
sure shrimp are evenly distributed. Garnish
with grated cheese and rough-chopped parsley.

Courtesy Lindey's, Columbus OH

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