It's gonna have to be here, Lake Havasu.
I just looked at my calendar, seems I
had an appointment with the folks in
Anchorage on October 8. They told me I
had 4 months left on the battery

Wait a sec, they told you this a month ago, and
you didn't have it acted on right away? Remember
that those estimates are only estimates (though
conservatve ones), but you might have gotten a
lemon battery.

...it's 4 weeks later

Well, the consolation is that you haven't
needed it lately.

appointment on the 15th of this month to see
the Cardiologist I've been using down here.
I noticed he does replacements, so perhaps
he can move sprightly on the cutting.

One hopes so. It's actually not much of a
cut, as I recall.

This is causing me some grief with my SIL,
she want's me to visit over Christmas.
I've been told that after the surgery I'm not
supposed to raise my left elbow above the shoulder
or lift more than 10lbs for a week or so.

If you care about that, you can have a service
deliver your stuff back and forth, or, probably
cheaper, just buy some clothing during your trip.
You can just leave it behind afterward.

I suppose that was what I was told in 10/2010 when
this one was installed. Never the less, I ain't
gonna trek to Denver sans luggage. I guess I
could find a pith helmet and have a porter follow
me though the various airports. The other
alternative is a 2 day drive, again, and I'm
tired of driving. Put almost 5,000 miles on the

Driving long distances right postop doesn't
strike me as the greatest of ideas either.

car since October 22nd, at 75-80mph it's averaging
28mpg, EPA rates it at 22(?).

At least something's healthy in this world.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Lemon Custard in Meringue Cups
Categories: Desserts
Servings: 8

3 Eggs, separated
1/2 ts Vinegar
1/4 ts Salt, divided
1/4 ts Vanilla extract
2 c Sugar, divided
1/3 c Cornstarch
1 1/2 c Water
1 tb Grated lemon peel
6 tb Fresh lemon juice
2 tb Butter or margarine

sweetened whipped cream

In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 tsp salt.
Beat until soft peaks form. Gradually add 1 cup sugar; continue beating
until stiff peaks form. Cover baking sheet with plain brown paper. Spoon
egg white mixture into eight mounds on paper. Shape into cups with a
spoon.
Bake at 300 for 35 minutes. Turn oven off; let shells dry in oven at
least
1 hour with the door closed. Remove shells from paper. When thoroughly
cooled, store in an airtight container. For custard, combine cornstarch
and
remaining salt and sugar. Add water and mix well. Cook and stir until
thick
and bubbly, about 2 minutes. Beat egg yolks; add a small amount of hot
mixture. Return to saucepan. Cook and stir 2 minutes longer. Remove from
the heat; blend in lemon peel, juice and butter. Chill. Just before
serving, fill meringue shells with custard and top with whipped cream.
Makes 8 servings.

Origin: Country Woman's magazine, edition #14 Shared by: Sharon Stevens

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