Text 25325, 98 rader
Skriven 2015-03-25 11:23:14 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Death & Health
======================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 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

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

When the going gets tough I want to take a time out for a drink and a nosh.

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

Whenever I visit the medics I always make sure at the check-in desk that my DNR
is on file and still in effect. And that the irrevocable
medical-power-of-attorney I have granted my brother is recognised.

 ML> Although I figure that as he was a doc himself, that might not
 ML> 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.  ;)

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

You seem to flit about the globe more than one would suspect of a guy with a
leaky ticker.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Two Fat Ladies' Scallops w/Leeks
 Categories: Fat ladies, Seafood, Wine, Dairy
      Yield: 3 Servings
 
     12    Fresh sea scallops on their
           - shells
      8    Young leeks
      4 tb Unsalted butter
           Salt & fresh ground pepper
      2    Shallots; minced
    2/3 c  Dry white wine
    1/4 c  Dry vermouth
    2/3 c  Heavy cream
      1 bn Parsley; flat-leaf, chopped
 
  Remove the scallops from their shells or ask your
  fishmonger to do this. Separate the white flesh from the
  roe (if still there) and detach the hard skin around the
  whites and the tiny black sac from the roe. Wash clean
  under a running tap. Halve the whites horizontally. Leave
  to dry off on some paper towel.
  
  Wash the leeks and discard the green parts (you can use
  them for soup or stock). Slice the white stems lengthwise
  into narrow strips about 2 inches long. Place in a
  saucepan with 2 tablespoons of the butter, a pinch of salt
  and 1/2 cup of water. Cover and simmer for 20 minutes.
  Keep hot.
  
  In another pan, melt the rest of the butter and then
  gently cook the shallots until they are soft. Add the
  wine, vermouth and the scallops, with their roe if
  available. Bring just to boiling point, then turn the heat
  very low and simmer for exactly 2 minutes, or less if the
  scallops are small.
  
  Remove the leeks from their liquid using a slotted spoon
  and place in a heated dish. With the same implement place
  the scallops on top. Add the leek juice to the scallop
  juice and boil briskly until the liquid is reduced to 1/2
  cup. Pour in the cream, bring back to a boil, and bubble
  for a moment or two. Season with salt and pepper. Pour
  over the arranged scallops and leeks. Scatter the minced
  parsley over all.
  
  Recipe by: Cooking with the Two Fat Ladies
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I cook with wine, sometimes I even add it to the food -- W.C. Fields
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