Text 25617, 87 rader
Skriven 2015-04-03 08:21:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Re: Surgery
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> When I had my gall bladder out Thanksgiving before last they tried the
 DD> laproscopic thing but determined the organ was so inflamed
 DD> and swollen that the

 DS> I do suppose that increases the recovery time.  My gall bladder was not
 DS> inflamed -- it was dead (necrotic was the term they used).

Well, yeah. The incision was 12" long and held together with staples. Dr. Rey
told my he was not proud of the size of the wound but he had to get both hands
into my thorax. I'm just glad it didn't cause any kick-backs.
 
 DD> needed to call in the bulldozers and the back hoe. I had a suction
 DD> drain in the incision for over two weeks post surgery. When the
 DD> drain and tubing were removed from me I was impressed by two things
 DD> -- the lack of pain/sensation as the tubing was withdrawn, and the
 DD> length of plastic hose that had been inside of me.   Bv)=

 DS> Ditto for me -- except that they pulled the tube out after 4 or 5 days.

I had drainage for most of that two weeks .... only after I had no drainage in
the bulb for 24 hours did they say "C'mon down" and remove then dratted thing.
I scored the nice surgical scissors and the tweezers to put in my "possibles
basket" next to the sewing machine. I thought it nice of the nurse to ask if
I'd like to take them home. Apparently they get tossed in the "sharps" bin
otherwise. And people wonder about the increasing costs of health care. (Old
Phart Mode/) When I was younger they used an autocave to sterilise things like
that and re-use them (/Old Phart Mode)

 DS> I am a bit leary of pate made out of seafood, but this might be ok, or
 DS> just a waste of good oysters.  I don't know.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: OYSTER PATE
 DS>  Categories: Cajun, Appetizer
 DS>       Yield: 6 servings

 DS>       1 qt Oysters (retain liquid)
 DS>     1/4 t  Garlic powder
 DS>       1 t  Louisiana hot sauce
 DS>     1/2 t  Onion powder
 DS>       1 T  Lea & Perrins Worcestershire
 DS>       1 x  Water
 DS>            - enough to cover oysters
 DS>       1 x  Salt, to taste

I dunno about that, too. Given the season here is an appropriate "oyster"
recipe for you ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oysters Moskowicz
 Categories: Seafood, Appetisers, Breads, Kosher
      Yield: 6 Servings
 
      2 lb Canned salmon
      6    Shallots; chopped
  1 1/2 tb Worcestershire sauce
      1 cl Garlic; chopped
      2 c  Seasoned bread crumbs
    1/4 lb Pareve margarine
           Salt & pepper
 
  Drain juices from salmon and set aside. Place salmon in deep
  bowl. Mix shallots, garlic, Worcestershire sauce, salt,
  pepper, and margarine and cook in skillet until well
  blended, 5 to 10 min.
  
  Put salmon back in skillet and simmer until done, abt. 10
  min. Add bread crumbs and enough salmon liquid until moist
  but not loose.
  
  Place in ramekins while hot and serve.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I spent the day breaking all the culinary laws.
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