Quoting Michael Loo to Nancy Backus on 07-13-18 07:32 <=-

I was considering discontinuing the stuff, and this
latter guy actually got a look of fear on his face;
so I continued using it, despite bleeding in some
interesting spots. I'm coming up on the 6 months,
which is the European guideline for this therapy.

Sounds like you are getting to the risk outweighs the benefit stage of things... and you do have precedent there to ask to discontinue the therapy... How soon do you see the doctor...?

Not until the 24th, as it turns out, and it's
going to be an inform, not ask, situation, see
previous post to Ruth.

Good call...

It actually does seem so. It's as if the balance
is a most delicate one, which doesn't comport
with my general philosophy that we're much more
robust than the health nuts give us credit for.

Some balances are more fragile than others...? I'd say that your
ability to bounce back comports better with your philosophy of robustness....

Must be true that some balances are fragile, but
why this one, which involves important systems that
shouldn't have to compete?

Meds side effects often affect otherwise uninvolved systems, and often
enough rather to their detriment... ;(

I don't recall if there's a nutritional
justification for pairing eggplant and
potatoes. Eggplant, wheat, and rice combine
to make a complete protein; what on earth
could potatoes add to that or any equation?

Maybe potatoes are somewhat equivalent to wheat and/or rice protein-wise
as well as starch-wise....?

Perhaps, but I've not heard that as a justification
and imagine no. The spud growers would no doubt
disagree with me.

Spuds are good for potassium, especially the skins... but I'd have to do
some research on the protein aspect... Proteins show up in strange
places... (G)

That's one thing about these nonwhitebread cultures
- they make do with "inferior" cuts and either make
them into or discover they're better than what we
have come to think of as the standard ones.

Which no doubt is part of why I tend towards such, rather than what is considered standard... ;)

Fewer prejudices, I suppose, and that's why we
enjoy a greater variety of foods than most,
being in the one case nonwhitebread and in the
other nonwhitebred.

Probably... :)

I was prepping chicken breasts for our picnic and
made cracklings out of the skins in my usual way.
Bob was suspicious of what I was doing until I
told him I was making chicken chips. Then Big Chris
came over and asked what they were, so I explained,
and presently Lilli came to me and said, is that all
the cracklings, and I looked over and found that
Chris had munched down all but a handful of them.
"Sorry about your chicken," he said.

Another convert... and rival for the "good stuff"....

And he inhaled them in the twinkling of an eye.
Too bad, as I had intended to put them out for the
curious at the event itself and maybe educate a
few of the more adventuresome.

Oh, well.... next time maybe you can get him to hold off at least until
others have a chance to be educated.... ;)

At the Dogfish Head Alehouse with your brother,
my brother had Old Bay-coated wings. I didn't get
to taste them, he gobbled them down so quick.

Oh, well.... Old Bay isn't my favorite spice, so I'd not be that
upset I missed the taste.... ;)

It's okay, but what the big deal is I don't
understand.

Each to his own, I guess... :)

It's a pretty strong set of tastes, and I don't
see that the stuff does crabmeat many favors.

At my (Maryland) nephew's wedding, one of the choices was shrimp cooked
in Old Bay (his father had the cooking of them, in our hotel suite... it
stunk the place up royally)... they were tasty enough, but I quickly get
enough of the taste of Old Bay... It was one indication to me that a
particular asian buffet locally was going downhill, when they hired a
cook that thought that Old Bay was wonderful and added it to lots of the entrees on the buffet... including coating the salmon with it...

A lot of recipes, see below discussion with Dale,
remind one of days when crabs were an abundant
and cheap source of protein.

When things are too cheap and abundant, people feel the need to overdo
things to make it different, I guess... ;)

ttyl neb

... "I resent overly expensive shellfish", he said crabbedly.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)