Text 6651, 92 rader
Skriven 2013-11-09 21:07:53 av Ruth Haffly (1:396/45.28)
   Kommentar till text 6592 av MICHAEL LOO (1:123/140)
Ärende: a little high 441
=========================
Hi Michael,

 ML> it thinks you will. We were talking about health insurance,
 ML> though, I think.
 RH> Probably--that stuff doesn't ensure your health but (sometimes) helps
 RH> to cover the rough spots.

 ML> And again, I suppose that you're betting the insurance
 ML> company that you'll get sick. No wonder I can barely
 ML> afford my premiums.

Personally, I'm trying to stay healthy. Getting sick means more trips to
the doctor, pharmacy costs, down time, etc. Not a good deal at all. Our
insurance costs have gone up too, and Steve has very limited 'free" care
for being a military retiree.

 ML>  Only bill I saw when I went thru the breast
 RH> cancer diagnosis, surgery, radiation, etc was when one was rejected
 RH> for having the wrong SSN on it. Once I called and got that corrected,
 RH> the bill was paid.

 ML> Clerical errors are forgivable if they're not too frequent.

And easy to straighten out. I just had to look over the bill carefully
to find the problem.

 RH> Sounds like being a vegetarian would be a good option.
 ML> Not for me.
 RH> We've not gone totally over but had weeks when we've gone meatless.

 ML> I haven't pulled that kind of stunt for a long time. I did
 ML> go vegetableless for quite a while, though.

I can't do that; there are so many good vegetables out there, just
waiting to be eaten.

 RH> Using the complimentary proteins let us get the needed protiens but
 RH> without having the meat. It's easier to do when cooking with whole
 RH> grains to start with.

 ML> I know the theory, I know the practice. I'll do it for
 ML> other people but not myself. Mortification of the body
 ML> (taste buds) is not currently my thing.

The cost of meat has made us go meatless from time to time.


 RH> How's the poultry, edible or avoid it at all costs?
 ML> Except for the duck, which is scrawny and gamy, not bad.
 ML> The chicken is scrawny as well but perfectly within normal
 ML> limits.

 ML> It may be hung a little, as the bits I had seemed to whisper
 ML> putrefaction; not as bad as the duck, which not only is a bit
 ML> high, it's probably been fed on fish as well.

 RH> So how is it prepared?

 ML> I haven't sent all those Nepalese recipes for nothing ...

I've saved some of them but haven't cooked any yet. If I cooked all 3
meals per day from various recipies I've acquired since joining the
echo, I'd be cooking for more years than I'd like to think about. Some
recipies have come from here (a lot, actually), some from cook books
acquired due to my greater interest and knowledge what's out there
beyond what I was cooking.

 ML> There's the oven-cooked, like tandoori, the stews and curries,
 ML> and the most common, minced and put into dumplings, which are
 ML> somehow more flavorful than chicken dumplings tend to be over here.

Chicken in dumplings vs chicken and dumplings? Sounds like 2 different
dishes.

 ML> Chicken momo
 ML> categories: Nepal, starter, main, poultry, dumpling
 ML> Yield: 1 batch

One of these days, something like this might get made. Conversly, I
might just enjoy it in a restaurant and leave the making to someone
else. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... I am positive that a definite maybe is probably in order.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)