Text 26581, 83 rader
Skriven 2015-05-01 06:31:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Picnic
==================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> This time my skin doc was "99% sure" it was cancer and shipped the
 DD> removed piece off for biopsy. He called last night and, sure enough,
 DD> the lab confirmed his 99% and upped it to 100%. So, the follow up is on
 DD> 20 August. Gee I'd like to make a picnic while I'm still able. Last
 DD> year was teeth. This year is cancer. Next year?????

 NB> Can you reschedule the followup for the week before or the week after
 NB> the picnic...?  Are they having you do chemo or radiation, or is the
 NB> excising sufficient for this...?  It's sad to always have something
 NB> come up to keep you from the picnics...  :/

The August 20 was the earliest available appointment. And the next available
was in mid-September. 

Nothing was mentioned about chemo or radiation ..... so, I am hoping they will
not be required.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gerry Wollner's Nuclear Salsa
 Categories: Vegetables, Herbs, Chilies
      Yield: 12 Servings
 
     28 oz Can Italian peeled tomatoes
      2 cl Garlic
      1 sm Onion; quartered
      7 oz Can chopped green chilies
      5    Sun dried tomatoes
      4    Tomatillos; quartered
      1 lg Handful fresh cilantro
      1 tb Balsamic vinegar
    1/2 ts Salt
           Fresh black pepper
           Fresh habaneros
           +=OR=+
           Dried habaneros; re-hydrated
           +=OR=+
           Any habanero based hot sauce

MMMMM------------------------- OPTIONAL------------------------------
           Dried black ancho chilies
      1    Shot cuervo gold 1800
 
  Re-constitute sun dried tomatoes in 1/2 cup boiling water
  for 20 min and drain.
  
  Squeeze most of the juice out of the canned tomatoes
  through a strainer or colander.
  
  Process all ingredients in a food processor. pulse until
  desired consistency. Add hot buggers a little at a time
  and taste, when your lips go ballistic, that's enough. The
  radiation will subside after the mix sits in the fridge
  for a day, so make sure it lights you up when you make it.
  If you're gonna eat it right away, add less heat.
  
  OK, here it is! This is the recipe that turned me into a
  true Chile-Head (about three or four years ago)! Up to
  that point I had only had the bland mass produced salsas
  and the boring food at places like El Torito! (Although I
  had been to Mexico and had great food there!)
  
  This recipe (along with my first taste of this delicious
  salsa) was given to me by my friend and co-worker Gerry
  Wollner - a great guy and true Chile-Head (although not a
  member of this list!). All I ask is if you pass this
  recipe on to friends and family (which will happen if you
  take the time to make it!) that you pass it along as
  "Gerry Wollner's Nuclear Salsa"!
  
  Rob Meacham - From the Chile-Heads Recipe Collection
  
  Uncle Dirty Dave's Archives
 
MMMMM

... New Orleans food is as delicious as the less criminal forms of sin.
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