Ruth Haffly wrote to Dave Drum <=-

I started on the Advair Discus that required you to rinse your mouth
after each use Morning and evening. My housemate, Dennis, uses another similar product then he gargles. When I hear him sounding like Dame
Nellie Melba tuning up for an operatic role I know he's taken pne of
his two daily doses.

But you know he's using it. When I had that stomach flu virus earlier
this month, I didn't take any of my usual meds for a couple of days. Didn't really eat much either, just pushed liquids.

When I went for my hospital stay follow-up doctor visit I got a peek at
my actual record - not just the part I see on the "Follow My Healty" web
site. I thought I had COPD and emphysema. According to my records I have
to change that tune to COPD and chronic brinchitis. Neither of which I'd
wish on anyone - not even Donald Trump.

8<----- HACK ----->8

Actually it's not nearly as much a PITA as I had feared. And I get up
less during the night. As a guy I can make do with a 'workaround'
the BiPap has me on a six-foot leash. Bv)=

Just don't toss and turn too much, getting wound up in it. (G) I've a
long hose for the concentrator (We keep it in the hallway to cut down
on bedroom noise.) so it is run over the top of the doorway, around the back of a dresser and over to the bed. Still enough tubing I could (if
we had the space) move the machine elsewhere.

I pretty much stay planted when I sleep. If I'm flopping around like a
catfish on the bank I'm not asleep ... just hoping.

I'd go under the door as that would work better in my situation.

Each set up is unique to the situation. I'd really have some adjusting
to do if I were tethered to it 24/7--today I cut out another shirt for Santa. That would have been a lot more difficult on a full time tether.

My concentrator sits in the center of the place between my bedroom and
my confuser room. And with enough scope of hose to reach anywhere in
the house.

This recipe will soon be converted from "Archives"to "Kitchen"

Title: Cod Almondine
Categories: Seafood, Nuts
Yield: 4 servings

Easy enough, and looks yummy.

'Twas - which is why I'll start making it on my own. Life is too short
to eat non-tasry food.

Here's a flounder thing I learned to make at Robert's Fish Market
cooking demo/classes.

Title: Crab Meat Stuffed Flounder
Categories: Seafood, Stuffing, Breads, Citrus
Yield: 4 Servings

It does look good. Back when we were first married, one of the local (Swansboro, NC) seafood restaurants did a crab stuffed shrimp. It was
one of their pricier menu items so we didn't get it very often--but it
was good--and well worth the price. That restaurant, as well as several others in the area, no longer exist, sad because they were so good.

Done in by Covid? We lost several places to the "no inside dining" part
of preventing spread of Covid. One, the best pizza joing anywhere around
here went to drive-up/delivery only. And never came back from that. The
owner of Charlie Parker's (which I have mentioed here a few times) bought
it from the last surviving owner and has remodeled/reopened it. Rosalie
is taking her much deserved retirement and I'm waiting for a report on the quality of the pizza. Bill has the recipes - now if he can get the product
to its former level it will, once again, be the best in town.

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

Title: Pepperoni Pizza Casserole
Categories: Pasta, Beef, Vegetables, Cheese, Sauces
Yield: 2 Casseroles

2 lb Coarse ground beef
1 lg Onion; chopped
3 1/2 c Spaghetti sauce; 28 oz jar
16 oz Spiral or cavatappi pasta;
- cooked, drained
4 c Shredded mozzarella cheese
8 oz Thick sliced pepperoni;
- chopped
Grated or shredded Parmesan
- to pass at table

Set oven @ 350ºF/175ºC.

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink; drain. Stir in spaghetti
sauce and pasta.

Transfer to 2 greased 13" X 9" baking dishes. Sprinkle
with cheese. Arrange pepperoni over the top.

Bake, uncovered, 25-30 minutes or until heated through.
And cheewse is beginning to brown.

UDD NOTES: Some diced bell pepper goes well in this.
When I make this I plan to freeze one of the dishes
for later. When using - thaw first, then into a 350ºF/
175ºC oven until heated through as per directions.

Nancy Scarlett, Graham, North Carolina

Makes: 2 casseroles (10 servings each)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Where there's smoke there's pollution." -- Neekha
___ MultiMail/Win v0.52

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Hi Dave,

similar product then he gargles. When I hear him sounding like Dame
Nellie Melba tuning up for an operatic role I know he's taken pne of
his two daily doses.

But you know he's using it. When I had that stomach flu virus earlier
this month, I didn't take any of my usual meds for a couple of days. Didn't really eat much either, just pushed liquids.

When I went for my hospital stay follow-up doctor visit I got a peek
at my actual record - not just the part I see on the "Follow My
Healty" web site. I thought I had COPD and emphysema. According to my records I have to change that tune to COPD and chronic brinchitis.
Neither of which I'd wish on anyone - not even Donald Trump.

Bronchiactasis? Been there, have that. Yesterday the doctor put me on albuterol thru the nebulizer twice a day with a saline chaser. Also got
some antibiotics to clear up some lingering crud.

8<----- HACK ----->8

the BiPap has me on a six-foot leash. Bv)=

Just don't toss and turn too much, getting wound up in it. (G) I've a
long hose for the concentrator (We keep it in the hallway to cut down
on bedroom noise.) so it is run over the top of the doorway, around the back of a dresser and over to the bed. Still enough tubing I could (if
we had the space) move the machine elsewhere.

I pretty much stay planted when I sleep. If I'm flopping around like a catfish on the bank I'm not asleep ... just hoping.

I've noticed that I don't always stay in place--and yes, I'm tossing and turning until I get to sleep. Some nights worse than others.

I'd go under the door as that would work better in my situation.

Each set up is unique to the situation. I'd really have some adjusting
to do if I were tethered to it 24/7--today I cut out another shirt for Santa. That would have been a lot more difficult on a full time tether.

My concentrator sits in the center of the place between my bedroom and
my confuser room. And with enough scope of hose to reach anywhere in
the house.

I think our house is a bit bigger and probably a different layout. Got
to work with what you have. (G)

Here's a flounder thing I learned to make at Robert's Fish Market
cooking demo/classes.

Title: Crab Meat Stuffed Flounder
Categories: Seafood, Stuffing, Breads, Citrus
Yield: 4 Servings

It does look good. Back when we were first married, one of the local (Swansboro, NC) seafood restaurants did a crab stuffed shrimp. It was
one of their pricier menu items so we didn't get it very often--but it
was good--and well worth the price. That restaurant, as well as several others in the area, no longer exist, sad because they were so good.

Done in by Covid? We lost several places to the "no inside dining"
part of preventing spread of Covid. One, the best pizza joing anywhere around here went to drive-up/delivery only. And never came back from
that. The owner of Charlie Parker's (which I have mentioed here a few

No, it was gone long before Covid hit. We visited the area in 2007
(while stationed in Savannah) and it was gone then. Probably one of the hurricanes in the late 80s or 90s took it out or did enough damage that
it wasn't worth the bother to get it up and running again.

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


... Growing old is mandatory... growing up is optional.

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

Ruth Haffly wrote to Dave Drum <=-

similar product then he gargles. When I hear him sounding like Dame
Nellie Melba tuning up for an operatic role I know he's taken pne of
his two daily doses.

But you know he's using it. When I had that stomach flu virus earlier
this month, I didn't take any of my usual meds for a couple of days. Didn't really eat much either, just pushed liquids.

When I went for my hospital stay follow-up doctor visit I got a peek
at my actual record - not just the part I see on the "Follow My
Healty" web site. I thought I had COPD and emphysema. According to my records I have to change that tune to COPD and chronic brinchitis.
Neither of which I'd wish on anyone - not even Donald Trump.

Bronchiactasis? Been there, have that. Yesterday the doctor put me on albuterol thru the nebulizer twice a day with a saline chaser. Also got some antibiotics to clear up some lingering crud.

Dunno. It says chronic Bronchitis - noting about widening of the airways.

8<----- HACK ----->8

the BiPap has me on a six-foot leash. Bv)=
Here's a flounder thing I learned to make at Robert's Fish Market
cooking demo/classes.

Title: Crab Meat Stuffed Flounder
Categories: Seafood, Stuffing, Breads, Citrus
Yield: 4 Servings

It does look good. Back when we were first married, one of the local (Swansboro, NC) seafood restaurants did a crab stuffed shrimp. It was
one of their pricier menu items so we didn't get it very often--but it
was good--and well worth the price. That restaurant, as well as several others in the area, no longer exist, sad because they were so good.

Done in by Covid? We lost several places to the "no inside dining"
part of preventing spread of Covid. One, the best pizza joing anywhere around here went to drive-up/delivery only. And never came back from
that. The owner of Charlie Parker's (which I have mentioed here a few

No, it was gone long before Covid hit. We visited the area in 2007
(while stationed in Savannah) and it was gone then. Probably one of the hurricanes in the late 80s or 90s took it out or did enough damage that
it wasn't worth the bother to get it up and running again.

Or the owner wanted to retire and could find no buyers. Running a restaurant, even a lower end (budget priced) version is hard work. Been there, done that. And don't care to repeat the experience.

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

Title: Tongue For Sandwiches
Categories: Beef, Offal, Herbs
Yield: 12 Servings

3 lb (to 4 lb) calf/beef tongue
2 md Yellow onions; peeled,
- quartered
2 cl Garlic; peeled, bruised
1 California bay leaf
12 Black peppercorns; cracked
1 ts Dried thyme
1 ts Dried basil
Water to cover
2 tb Table salt

Choose a tongue of about 3-4 lbs; beef tongues can weigh
up to 9 lbs but the larger ones can be difficult to cook.
Tongues are readily available in most Latino markets. If
one is not available, you should be able to order one from
your butcher. Soak the tongue in cold water to remove any
traces of blood, then drain and discard the water.

Place the tongue in an 8 quart pot and cover with salted
water. Peel and cut the onions into quarters and add to
the pot. Bring the water to a boil, then reduce the heat
to a slow simmer. Add the garlic and herbs Cover the pot
and cook the tongue for 3 hours (if your tongue is not 3
pounds, plan on cooking 50 to 60 minutes per pound.) When
done, the tongue will be tender, easily pierced with a
knife.

To peel the skin from the tongue, should you wish to do
that to serve squeamish people: Remove the tongue from the
pot and allow it to cool just enough to handle. Slide a
knife under the skin to loosen it; the skin should peel
off easily while the tongue is warm, although it is more
difficult if the tongue has fully cooled.

Otherwise, remove the tongue from the water and let it
drain and cool until it is cool enough to handle. The
tongue is now ready to slice for sandwiches. I like to
make 1/8" to 1/4" slices. It can be served warm or cold.

Makes enough for 12 (or more) hearty sandwiches.

Uncle Dirty Dave's Kitchen

MMMMM




... Cats are intended to teach us that not everything in nature has a function. === MultiMail/Win v0.52
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

When I went for my hospital stay follow-up doctor visit I got a peek
at my actual record - not just the part I see on the "Follow My
Healty" web site. I thought I had COPD and emphysema. According to my records I have to change that tune to COPD and chronic brinchitis.
Neither of which I'd wish on anyone - not even Donald Trump.

Bronchiectasis? Been there, have that. Yesterday the doctor put me

on RH> albuterol thru the nebulizer twice a day with a saline chaser.
Also got RH> some antibiotics to clear up some lingering crud.

Dunno. It says chronic Bronchitis - noting about widening of the
airways.

OK, maybe it's a precurser. At any rate, not fun.

8<----- HACK ----->8

the BiPap has me on a six-foot leash. Bv)=
Here's a flounder thing I learned to make at Robert's Fish Market
cooking demo/classes.

Title: Crab Meat Stuffed Flounder
Categories: Seafood, Stuffing, Breads, Citrus
Yield: 4 Servings

It does look good. Back when we were first married, one of the local (Swansboro, NC) seafood restaurants did a crab stuffed shrimp. It was
one of their pricier menu items so we didn't get it very often--but it
was good--and well worth the price. That restaurant, as well as several others in the area, no longer exist, sad because they were so good.

Done in by Covid? We lost several places to the "no inside dining"
part of preventing spread of Covid. One, the best pizza joing anywhere around here went to drive-up/delivery only. And never came back from
that. The owner of Charlie Parker's (which I have mentioed here a few

No, it was gone long before Covid hit. We visited the area in 2007
(while stationed in Savannah) and it was gone then. Probably one of the hurricanes in the late 80s or 90s took it out or did enough damage that
it wasn't worth the bother to get it up and running again.

Or the owner wanted to retire and could find no buyers. Running a restaurant, even a lower end (budget priced) version is hard work.
Been there, done that. And don't care to repeat the experience.

I've no idea. It was a small, family owned/operated place. Always good
food, a place we usually took family to when visiting. One of the
organisations we belonged to at that time had their monthly meetings
there so we usually had supper before the meeting.


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


... I'm clinging to sanity by a thread. Hand me those scissors.

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