Text 34959, 109 rader
Skriven 2016-01-09 08:41:30 av Stephen Haffly (1:396/45.27)
  Kommentar till text 34892 av Dale Shipp (1:261/1466.0)
Ärende: silver  was: back
=========================
Hi Dale,

On (07 Jan 16) Dale Shipp wrote to Ruth Haffly...

 -=> On 01-05-16  23:16,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about silver  was: back <=-


 RH> Good thing they went back and checked. Steve's first stroke was caught
 RH> (and diagnosed) after he'd had the second one, almost 10 years later.

 DS> Have they now confirmed that the previous incident was indeed a
 DS> stroke, and does the VA agree?

The neurologist I see at the VA hospital put a statement in my records
that the first stroke was indeed a stroke, and not something else. The
dispute form has been filed and receipt acknowledged by the VA. I am now
waiting to see if more information is requested or if it will be decided
by a review officer or have to go to the full board of review for
determination. It will likely not be a quick process, but getting the
form filed keeps my claim at the original date. That beats one
suggestion I received of refiling, which would have put it with a later
date (and less back-pay).

 DS>       Title: PIZZELLE ALLE NOCCIOLE

These look good. I'll have to try making them sometime.

Here is another one with hazelnuts although we would probably
substitute Stevia for the Splenda:

MMMMM----- Recipe via Meal-Master (tm)

   Title: Chocolate Hazelnut Biscotti
Categories: Italian, Diabetic
Preparation Time: 45 minutes
    Link: http://www.dlife.com/diabetes/diabetic-recipes/recipeDetailPrint.html

     5 tb salted butter , melted
     5 tb sweetener (sugar substitute) (Splenda)
     2    eggs
     1  t vanilla extract
 1 1/4  c Flour, bread, unenriched
   1/2  t low sodium baking powder
     2 tb Cocoa Powder, unsweetened
   1/4  c Baking Chips, chocolate morsels, semi sweet, mini
   1/4  c chopped hazelnuts , lightly toasted


  1 Preheat the oven to 350 degrees F. Place the melted butter and
  Splenda in the bowl of an electric mixer fitted with the paddle
  attachment. Mix together until combined. Add the eggs and vanilla and
  mix together.

   2 Sift together the flour, baking powder, and cocoa and add them to
  the liquid ingredients.

   3 Add the chocolate chips and hazelnuts. Mix together to form a
  dough.

   4 Remove the dough from the bowl and place it on a lightly floured
  surface. Knead it together and roll it out into a cylinder, 12 inches
  long.

   5 Place the cylinder on a cookie sheet that has been sprayed lightly
  with nonstick cooking spray.

   6 Flatten the dough with the palm of your hand to form a strip
  2-1/2-inches thick. Bake for 18 to 20 minutes, until set.

   7 Remove from the oven and cool.

   8 When the dough is cool, cut it into 1/2-inch slices and arrange
  them 1/2-inch apart on a cookie sheet. Rebake at 350 degrees F for 15
  minutes, until crispy.

  Source: The Diabetes Holiday Cookbook

  Nutrition Information:

  Amount Per Serving
         Calories    73.9
         Total Carbs    9.7 g
         Dietary Fiber    0.5 g
         Sugars    3.9 g
         Total Fat    4.3 g
         Saturated Fat    2.1 g
         Unsaturated Fat    2.2 g
         Potassium    39.8 mg
         Protein    1.8 g
         Sodium    22.9 mg

        Dietary Exchanges
   1 Fat, 1/4 Starch

  Elegant Italian cookies with chocolate chips and toasted hazelnuts.

MMMMM


Regards,

Stephen
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