Text 27330, 129 rader
Skriven 2015-05-23 01:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: glasses 699
===================
 ML> but I think the rumors of the
 ML> demise of my astigmatism are overstated, as I now
 ML> see weird migrainelike patterns all the time,
 NB> Not good.

It means that the astigmatism has not been properly
corrected - whether that's because the prescription
was wrong, or not exactly ground into the lenses, or
because the full fix is impossible, who knows. I will
be back in Boston in a couple months to discuss
things with the optometrist.

 ML> plus there are prismatic effects (colors resolving
 ML> into primaries - i.e., stuff like green becoming
 ML> bands of blue and yellow - when I am not looking
 ML> straight in front of me). 
 NB> That might be something to do with the lenses themselves...

Could indeed. One of the questions I will ask.

 ML> in the midst of a whole lot of visual information
 ML> that was not there before.
 NB> That you should get used to, and begin to sort things out again...

It's beginning - the optimal focal distances for various
things have worked out, and a proper adjustment of the
position of the glasses (difficult until the nosepieces
get fixed in July) clears up the appropriate field and
blurs out others!

 ML> The doctor and my friends have been unanimous,
 ML> knowing me, in reminding me not to be impatient
 ML> and that it could be up to a week before my brain
 ML> gets optimally used to the new kind of inputs.
 NB> Good advice... :)  After the cataract surgery, I was told it could
 NB> take even longer to get used to some things... I still see the edges of
 NB> the new implanted lenses when I'm in low light...

So will this persist, or will your eyes or brain
adjust and censor this out?

 ML> suggests, I might make a better driver than he,
 ML> despite my visual deficits, still substantial. I
 ML> thought I'd get a headache, but all I had to do was
 ML> close my eyes when anything queasifying happened.
 NB> Closing your eyes sounds like a good idea... ;0

Though on occasion things have become bad enough that
I have been forced to grab the wheel for a second and
gently guide us on the right path. That in my legally
blind days.

 ML> The crabcakes were as expected, less than jumbo,
 ML> less than lump, less than sparkling fresh. My
 ML> glasses had two interesting effects. First, as the
 ML> correction is so strong (I'm a -14 unfixed) that
 ML> everything is shrunk, the things looked even smaller
 ML> than the 3 to 3.5 oz they are; also, I could discern
 ML> now by sight the bready filler. 
 NB> Oh, dear... ;(

Always was able to by taste, anyhow.

 ML> I kept peering around the restaurant, noticing things
 ML> that I would not have seen anytime between the founding
 ML> of the restaurant and two days ago. I could actually
 ML> see the faces of people more than five feet away. This
 ML> may have catastrophic effects on my social life, for
 ML> now when I don't recognize people I won't have the
 ML> excuse of not being able to see them.
 NB> Sure you do...  not everyone will realize that your glasses correct so
 NB> much better... so they'll still accept the excuse... ;)

Funny thing. A nonzero number of friends have suggested
that I would be frightened off by them once I actually
was able to see what they actually looked like. So far
that has not happened.

==

 NB> It won't really be dead of summer up at the Pond... possibly not even
 NB> in Rochester... ;)  Nights should be cooler by then... and there's
 NB> always the Pond to jump into to get cooled off...  :)  July is more the
 NB> dead of summer at the Pond...  Sounds like layering clothing will be in
 NB> order... 

Sounds like. Looking forward to doing same.

 NB> ... Remember the seaweed is always greener in somebody else's lake!

I recall them having been plenty green when we went swimming
the other time.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Oeufs Mollets with Green Sauce
 Categories: Eggs, Brunch, Main dish
      Yield: 2 servings

      2    Eggs; boiled for 4 min
     75 g  Peas, cooked
     75 g  Asparagus, cooked
     25 g  Sunflower margarine; melted
      5 tb Béchamel sauce
           A little single cream
           Salt and pepper
           Parsley sprigs to garnish

  A sauce of puréed peas and asparagus is the coating for soft-boiled eggs
  in this recipe. Lovely summery food, best served with rice and a tossed
  salad - and some warm, fresh bread on the side.

  Plunge the boiled eggs into cold water as soon as the four min are
  up. When they are cold, peel very carefully, making sure not to break
  the white. Puree the peas and the asparagus together with the melted
  margarine and béchamel - the purée should be smooth and a lovely shade
  of green. Thin out with a little single cream and season to taste.
  Divide the mixture into the bottom of two ramekin dishes. Put the eggs
  on top and garnish with a sprig of parsley. Serve at room temperature.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----

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