Text 33402, 107 rader
Skriven 2015-11-21 07:36:44 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Frozen
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> At this rate I should be back to my racing weight by the time I enter
 DD> my eighth decade. Now if my reflexes could just make the same claim.
 DD> Bv)=

 RH> Sorry, some things lost never can be found again. I'm still looking for
 RH> the energy I had a (relatively) few years ago.

I don't have a *lot* of trouble with energy. What I have trouble with is 
finding the supply of "give a da*n" that I used to have.

 DD> Still it is easier on my aging joints and bones. My ortho guy wants me
 DD> to get a bone density done. When he looked at the X-rays from my
 DD> repaired ankle he commented that I was showing signs of osteoporesis.
 DD> Next time I see my primary croaker we'll get that scheduled --- so
 DD> long as it's not overly invasive nor painful.

 RH> It's neither painful nor invasive, usually you lie on a table and have
 RH> some sort of x-ray/CT/whatever radiation machine scan over the area to
 RH> be tested. It doesn't take long--you may have time for a quick nap,
 RH> maybe not. No drinking any contrast fluids or anything of that sort.
 RH> It's a lot easier (and faster) than how it was done even 20 years ago.

Phew - thanks. That eases my mind somewhat. Although my croakers are probably 
more interested in an accurate number on my bone mass than I am. I figure I am 
old - I need to be careful not to get klutzy and break a hip or something. 
They're harder to fix than the ankle was. And a genuine pain in the ........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peking Duck Bone Soup
 Categories: Loo, Oriental, Poultry, Vegetables, Offal
      Yield: 6 Cups
 
MMMMM---------------------------BROTH--------------------------------
           Bones from 1 Peking duck
           - carcass, neck, gizzard,
           - wings, leg & thigh bones
      1    Scallion
      1 sl Ginger

MMMMM----------------------------SOUP---------------------------------
      1 lb Celery cabbage (ch'ing tsai)
      2 oz Dried bean thread (bean
           - vermicelli)
           Water
      2 tb Oil
      2 sl Ginger
    1/2 tb Salt
    1/2 ts MSG
      6 c  Peking duck bone broth
           - from above; (if there's
           - not enough, cut with
           - chicken broth or water)
      2 oz Chinese or Smithfield ham
           - slivered
      1    Duck gizzard; from the
           - broth pot, sliced thin
 
  Originally, Peking duck was served in three courses,
  to wit:
  
  The familiar pancake, scallion 7 sauce bit (cucumber
  slivers also sometimes), with which the skin was
  served without the meat;
  
  The meat, combined with stir-fried vegetables in a
  soy-based sauce, served alone or with rice;
  
  A soup made with the bones of the duck just eaten.
  
  Now, in our streamlined 20th century, the courses are
  combined into one, the meat wrapped up with the skin
  and the scallion in the pancake, the vegetable course
  is omitted, and the soup is presumably drunk by the
  staff.
  
  Cut cabbage across into 1" to 1.5" chunks (these will
  separate on cooking). Soak bean thread in water until
  soft, then cut into 6" lengths (WARNING - if you omit
  this cutting, you may find a guest choking on the
  stuff, which I did once).
  
  Simmer in water to cover for 45 min: bones from 1
  Peking duck: carcass, neck, gizzard (which had been
  roasted with the duck), wings, leg and thigh bones.
  Season with 1 scallion and 1 slice ginger.
  
  Heat oil in a soup kettle. Add ginger, salt, and
  cabbage. Stir-fry 1 min. Add all remaining ingredients
  except bean thread, gizzard, and MSG (if used). Cover
  and cook until cabbage is tender, 3 min or so. Bring
  soup to a boil, add bean thread, gizzard, and MSG.
  Turn heat off. Serve immediately.
  
  From: Michael Loo
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Bad restaurant: There's a map to the hospital on back of menu.
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