Text 6825, 140 rader
Skriven 2013-11-18 05:52:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Wip Kreme
=====================
NANCY BACKUS Said to DAVE DRUM about Re: Wip Kreme


NB>  DD>> But, I'll still bet a fair sum that DQ is cheaping it.
NB>  NB>> Could be.  Their ice cream isn't what it used to be, either...

NB>  DD> Their ice cream never was. It was always "ice milk". Or "frozen
NB>  DD> custard". 

NB> Frozen custard ran/runs the gamut from quite rich to rather not...

When I ran the burger snatcher (far, far, far back in the day) we had 
soft-serv machines and milkshake machines. The difference between a 
vanilla cone and a vanilla shake being the amount of air whipped into 
the mix. The shakes got more air but cost more than the cones on an 
ounce per ounce basis.

NB>  DD>> No recipes this session. I'm on my laptop at the body & fender
NB>  DD>> waiting to get put in the Cuisinart and have my gall bladder
NB>  DD>> yanked out - hopefully laproscopically. And I don't have MM or
NB>  DD>> any of my editing tools on this thing .... yet.

NB>  NB>> Did the surgery end up just being scheduled, or did you have
NB>  NB>> another flare-up despite your best intentions...?

NB>  DD> The latter. I getting better each day. It's gonna be a long
NB>  DD> slog.

NB> I was afraid of that.  At least they'd already had all the
NB> preliminary discussions about whether and how and if etc...  Lots of
NB> good thoughts for a good recovery.  :)  I remember that by the time
NB> my gallbladder was finally taken care of, my body was rather worn
NB> down... and I spent an extra day in the hospital after surgery even
NB> though it was laproscopic and went fairly easily for them...

We had discussed most of the possible outcomes in the doctor's office 
when getting ready to set up to do the excision. And we were looking for 
a date ... today was the target date but all the OR facilities at my 
hospital of choice were already reserved. And I knew going in that there 
was a pretty good chance that laproscopy might not work. 

Anyway the gall bladder became inflamed on Sunday, 10 Nov and on Monday 
I went to the prompt care facility, thinking to spare the Emergency Room 
my presence since it wasn't a true emergency - just painful. But, they 
didn't have the ultrasound machine needed to do a proper evaluation. So, 
guess where I wound up?

There was some discussion about getting the inflammation cleared up and 
sending me home to await an open operating theatre. At that point I just 
wanted it over with ... so late on Wednesday evening (my brother said 
they brought me back to my room from recovery at 0130 Thursday) they 
made a laproscopic incision, looked around, slapped a band-aid over the 
hole and called for the chain saws and jackhammers.

My belly looks like someone put a stenographer's spiral note pad into it 
up to the wire binding. Oh, well, I was hoping for Frankenstein's 
Monster style stitches.  Bv)=

Got sprung on Saturday after lunch and spent the night at my brother's 
house. When we stopped at my house for sleep attire (I was *NOT* going 
to wear one of those open-down-the-back hospital things again except at 
gun point) I picked up the by guess and by golly chicken cacciatore I 
had thrown together after finding a 3# bag of frozen chicken breasts in 
my freezer. That was supper. Everyone had seconds so I suppose I done 
good. Ms Vicky made linguini and garlic bread to make it a complete 
meal. Both dogs approved, as did all the cats.

I am currently back at my place - where the computers needed most of 
yesterday to play catch up and I could download massive packets from 
everywhere except Doc's. Healing continues.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dave's Chicken Cacciatore
 Categories: Poultry, Vegetables, Herbs, Pasta
      Yield: 6 servings

    1/4 c  Olive oil
      3 cl Garlic; pressed
           +=OR=+
      1 tb Garlic granules
      1 lg Onion; diced on the large
           - plate of a "Vidalia Onion
           - Chopper"
    1/4 ts Dried rosemary
    3/4 ts Dried oregano
    1/2 ts Salt
    1/4 ts Hot red pepper flakes; (opt)
      3 lb Chicken breasts, cut up in 
           - pieces
    1/4 c  Red-wine vinegar
     28 oz Can whole tomatoes w/puree;
           - crushed by hand 
    1/4 c  Rough chopped basil leaves
           +=OR=+
  1 1/2 tb Dried basil; to taste
      2 lg Bell peppers; cored, seeded;
           -  diced on the large plate
           - of a "Vidalia Onion
           - Chopper"
      1 c  Sliced mushrooms
            +=OR=+
      8 oz Can mushroom stems & pieces;
           - drained
  1 1/2 lb Pasta; cooked

  Heat oil, garlic, onion, mushrooms, rosemary, parsley, 1/2
  teaspoon oregano, and hot pepper flakes in a large shallow
  saucepan over medium heat. Cook, stirring occasionally
  until the onions are translucent but not browned. Add to
  the crock-pot and turn it on high. Add vinegar.

  Meanwhile, crush tomatoes with your hands Add them and the
  1/4 t. salt and 1/4 t. oregano. Cook until the tomatoes
  have reduced and thickened slightly, stirring once in a
  while, about 20 minutes. Throw in a pinch of sugar and
  stir to blend. Add to the crock-pot.

  Add basil, and peppers. Cook 2 1/2 - 3 hours on high or
  turn the crock-pot to low and go to work. The meal will
  be ready to eat when you get home.

  Adjust seasonings. Serve immediately over pasta.

  Serves 6

  NOTE: This is as close to a recipe as I could get from
  my "by guess and by eyeball" preparation. You could add
  some wine and/or Gaeta (salt cured) black olives if you
  like. If you add the little salt bombs (olives) watch the
  salt very closely.  - UDD

  Uncle Dirty Dave's Kitchen

MMMMM

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