I liked what my PCP told me this week at my visit... that I'm in the
driver's seat when it comes to health decisions... so even when he
disagrees with me about what a course of action should be, it's still up
to me... Not sure if that makes him smarter than me, but it does make
for a better working relationship... (G)
The docs may have more training (clearly) and more
information (doubtful), but their advantage is
negated by their tunnel vision, being in the pocket
of the drug companies, and inability to see from
the patient's standpoint.
Who was it that banned beef for fear of mad cow disease...?
Mostly, us, who banned beef from numerous countries,
including Canada and much of Europe. The governments
that banned American beef for periods of time were
Japan and South Korea, and that was based on a bovine
of Canadian provenance that was raised in the US.
That's kinda what I thought I remembered...
The bans on US beef were on the coattails of a ban
on Albertan beef, and speaking of coattails, a few
other Asian countries might have regulated on the
basis of the Japanese and Koreans, but CJD and
similar brainrots being of long dormancy, much of
the world probably had other priorities.
As long as it meets standards, I'd guess... I understand proper Scottish can't be imported into the States, because of the lungs...
Proper Scottish haggis, was that what you were
intending? It's a specific ban on lungs that
the US enforces, not on other awful offal parts.
Yeah... dunno where the "haggis" word went... (G) Brain got ahead of
the fingers... ;)
Scots thriftiness with the words went a bit
overboard.
But we were focusing on bans on importing US meat
products, and there are few of these; perhaps none
now, but with trade wars heating up, who knows.
Guess we'll just have to see...
It's a possible partial explanation of the pork
dumping I'm seeing in the supermarkets. Good in
the short run for the US consumer, but risky for
the future.
One doesn't secede because one's bosses were
snobbish. There's almost always an economic
reason, though often democratic ideology and a
variously defined justice have a role to play
- I suspect that sometimes that role is merely
an ostensible one.
Quite possible... one does look for acceptable justifications of one's actions....
It's regrettable, but "it's all about the
economy, stupid" rings true most of the time.
Doesn't sound like Irina's showing her age much, then... what about Gidon...?
Gidon looks a mess. I tried to convey that impression.
Sufficiently understated that I wasn't sure... ;)
I noted to Lilli that he was a wreck, and she
said, I hope jestingly, not much worse than you.
Hopefully jestingly... you didn't look that bad when I saw you a couple
of weeks ago.... :)
I thought things were going better, anyway.
Buddha's Delight (Vegetarian Lo Han Jai)
Categories: Chinese, vegetarian, main, luohanzai
Serves: 6
1 md leek
5 dried black mushrooms
1/4 c dried wood ears
1/4 c dried lily flowers
2 Tb canola oil
3 sl fresh ginger
3 Tb red fermented bean curd (hong fu ru)
3 cloves garlic, sliced
2 Tb Shaoxing wine
3 c napa cabbage
a handful fried tofu puffs
2 sticks dried bean threads
1 ts sesame oil
2 Tb soy sauce
2 ts sugar
1 c water or vegetable stock
1 sm pk mung bean noodles
Trim the leek, wash carefully, and cut into 2"
lengths, using white and light green parts only.
Keep the whites and greens separate.
Soak the mushrooms, wood ears, and lily buds. Drain.
Cut off hard parts and slice into bite-size pieces.
Cut napa cabbage into 2" pieces
Soak dried bean threads in warm water, drain, and cut
into 2" pieces
Soak mung bean noodles in warm water, drain, and cut
into shorter pieces with kitchen shears.
Heat your wok over medium-high heat, and add the oil and
ginger. Let the ginger caramelize for 30 sec without
letting it burn. Add the red bean curd and break it up
with your spatula. Add the garlic, the white portions of
the leeks (reserve to green portion for later), mushrooms,
wood ears, and lily flowers. Stir fry for 1 min. Add the
Shaoxing wine and stir fry for another 1 min.
Next, add the napa cabbage, fried tofu, and bean threads,
and crank up the heat as high as it will go. Stir-fry for
2 min. Add the remaining green portion of the leeks,
sesame oil, soy sauce, sugar and water or vegetable stock.
Stir everything together, cover the wok, and reduce the
heat to medium. Cook for 6 min, stirring occasionally.
Uncover the wok and turn the heat back up to high. Add
the mung bean noodles, which should soak up most of the
liquid. Keep stirring until most of the liquid has
evaporated. Transfer to a large bowl and serve with
steamed rice.
Bill at The Woks of Life, slightly adapted
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