of us who have apnea should *never* go to sleep without the machine. I think that includes the majority of the men here in this echo.

The hospital diagnosed me as a 40-50 on an 100% apnea scale,

I do not recall any % quoted to me, just sufficient to have me qualify
for treatment, subject to annual verification by my doctor (who just
says yes).

Oh, I was given a color-coded chart, going approximately
ROYGBIV, and I was in yellow to green.

but I was evaluated on my back. I almost never sleep on my

Ditto. I might start out on my back, but shift to right side after 15 minutes or so.

I try to start belly down with one arm tucked under
the pillow and the other dangling from the edge, and
that will suffice for several hours. If for some reason
I start on my back, I enjoy the dreams thus engendered
and then go over easy for the real rest.

back. I admit that when I do, I make ugly noises some of the
time. On my side or stomach, there are seldom snores of any
kind, much less nobreathing episodes. I have earwitness
testimony to this fact.

I once when on a off site retreat to a government facility where they
housed us two to a room. After the first night, my roommate found an unoccupied room he could move to.

So your witness reported something else than mine.

No vegetables here, but I know that you (and probably everyone here)
would substitute mayo for miracle whip. I know that we would for sure.
Also, it uses sharp cheddar, not American -- although we would prefer something like Cabot's black label 2 year extra sharp cheddar.

I've been disenchanted with Cabot cheeses, as they have
gotten progressively less sharp - though ones with an
age statement should continue to deliver on promises.

I might like raisin cinnamon bread for some things, but not this -- and
have not had any for decades.
Title: CHEESY APPLE HAM GRILL

If this post weren't addressed to me I would have stopped
right there.

Categories: Sandwiches, Cheese, Fruits
Yield: 4 Servings
1 c Chopped apple
1/2 c MIRACLE WHIP or MIRACLE WHIP
-LIGHT Dressing, divided

I read "discarded," in which case it doesn't
matter if you substituted mayo or even sour cream.

1/4 c Chopped walnuts
ds Ground cloves (opt)
8 sl Raisin cinnamon bread
4 sl KRAFT Natural Sharp Cheddar
-Cheese, cut in half
1 pk OSCAR MAYER Smoked Cooked
-Ham Slices (6 oz)

There's not a chance I'd do this, though I've been served
and eaten similar, perhaps in layered casserole form at
churchy gatherings. There have been worse. Could they be
... seitan?

---------- Recipe via Meal-Master (tm) v8.01

Title: Seitan - Method Ii
Categories: Information, Vegetarian, Ethnic
Yield: 1 servings

16 c White bread flour 1 Onion; peeled and
sliced
6 c -to 1 Piece kombu, about 4"
long
8 c Water, or more 1/4 c Ginger; sliced -=OR=-
3/4 c Tamari 2 ts -Ginger powder

Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked Time: 40 to 50 minutes
preparation: 3 to 4 hours cooking

Mix the flour and water together to make a medium-stiff dough. Knead it
until it is elastic when pulled (about 8 to 10 minutes). Allow the dough
to rest for about 5 minutes in a bowl of cold water.

Wash out the starch by filling a large bowl (1-1/2 to 2 gallons) with
warm
water and kneading the dough in it, underwater. When the water turns
white
(after 1 to 2 minutes), drain it through a strainer, adding the floury
residue back to the ball of dough. Keep kneading, washing, and changing
the water, until no more starch is given off. This may take as many as
eight rinses, about 20 to 25 minutes.

Pour 6 pints of water into a large pot. Add the tamari, onion, kombu,
ginger, and dough, and simmer for about 3 hours. (To speed up the
cooking,
you could cut the dough into small pieces, each about 1-1/2"; the pieces
would cook in about one hour.) The seitan is properly cooked when it is
firm to the touch and when it is firm in the center. You can check by
cutting into the seitan. If it is not done, it will feel like raw dough
in
the center.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:
0-89815-377-8 Typed for you by Karen Mintzias

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