There was a big fight with Social
Security about reimbursement for a procedure that by all
estimations except my cardiologist and Lilli and Bonnie, who
were at my bedside, would not work.

Happily they were right.

Gave me a project, this rehab. I'm not sure about being
happy, more philosophical for myself (if this course of
events happened to others here, I'd be happy for them).
I've dodged so many bullets and experienced so many
low-probability events that I'm about ready to believe in
the parallel universe thing and to speculate that this
particular consciousness of mine hops to the most likely
to succeed at various possible points. Sort of like a
video game where you get periodic mulligans.

There are indeed genetic differences, though it's not
fashionable to say so

Objectively true.

If we took to heart the multiple intelligences idea and
coupled that with a healthy distrust of numerical assessments
thereof, actual genetic research could be done without the
opprobrium and outrage that would result in these times.

Title: Zubrowka & Grapefruit-Thyme

Oh, for cryin' out loud.

2 oz ZU
1 oz fresh grapefruit juice
3/4 oz thyme syrup
ice
Garnish: more thyme

This one looks more promising, anyway, as the flavors
don't clash, and the ratio seems to point to a more
balanced drink. By the way, whoever foodwine is, it
makes pretty weak syrups.

little more thyme.

We all want a little more thyme, as does this recipe.

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Title: MEDALLIONS OF PORK W/RED WINE SAUCE
Categories: Pork
Servings: 8

8 Slices boneless loin of 2 tb Finely chopped shallots
Pork, 3 oz each, trimmed of 2 tb Butter
Fat 1 tb Freshly grated ginger
1 Whole clove 1/2 ts Dried thyme OR
1/2 c Red wine 2 Springs of fresh
1 ts Balsamic vinegar 1 Bay leaf
2 ts Honey Salt and pepper to
taste
1 tb Olive oil

Contributed to the echo by: Janice Norman Originally from: 60 minute
Gourmet -- NY Times. Medallions of Pork with Red-Wine Sauce

Place pork slices on a flat surface. Pound lightly with a mallet.
Sprinkle
with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove,
wine, and honey in a bowl and blend well. Place sliced pork in a dish and
pour mixture over it. Marinate for 10 minutes. Drain the pork medallions
and pat dry. Reserve marinate. Place meat in a single layer in skillet in
the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over
medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer
meat to a dish and keep warm. In skillet add the shallots and cook
stirring
until wilted. Add the reserved marinate and cook, stirring and scraping
the
bottom. Cook until marinate is reduced to 3/4 its original amount. Swirl
in
the butter and pour the sauce over the medallions. Remove bay leaf and
sprigs of thyme before serving.

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