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.
Which is why I try diligently to find and cultivate doctors that do try
to see from the patient's standpoint (at the very least to listen to the patient's input and take it into consideration)... and hope for minimal
being in the pocket of drug companies... I figure that we need the
doctor's training and the patient's input to be able to get the best
medical care.... :)
I'm still blundering around the health care
system but may get things more or less right
before I keel over. Or die trying.
Yeah... dunno where the "haggis" word went... (G) Brain got ahead of
the fingers... ;)
Scots thriftiness with the words went a bit
overboard.
Or something like that... (G)
As it didn't hurt the meaning when you left out
the word, the may not have been necessary at all.
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.
The market often is shortsighted....
Hate it.
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.
Indeed, and indeed regrettable....
Hate it.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cauliflower and Roquefort Soup
Categories: Soups, Cheese, Vegetables, hate it, what were they thinking
Yield: 4 servings
4 tb (1/2 stick) butter
1 md Onion, chopped
1 md Cauliflower
1 lg Boiling potato
1 qt Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
-seasoning
1 c Heavy cream
2 Egg yolks, room temperature
2 tb Armagnac
1/2 lb Roquefort, crumbled
From Food and Wines of France, Inc.
Chives for garnish
Melt butter in large, heavy Dutch oven over moderately high heat and
saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile,
halve and core the cauliflower. Reserve some flowerets and chop
remainder to total about 6 cups. Peel and dice potato. Add
cauliflower and potato to Dutch oven; cook, stirring, for 1 minute.
Add chicken broth, chives, Herbes de Provence and red pepper
seasoning. Bring to boil; cover; lower heat and simmer for 10
minutes, or until vegetables are just tender. Cool slightly. Puree
all but 1 1/2 cups mixture in food processor or blender in batches;
return to pan. In a small bowl, blend cream, yolks and Armagnac; add
1 cup of the hot soup, beating constantly with wire whip. Return to
pan; add half of crumbled Roquefort. Heat very slowly, stirring
constantly, until cheese melts and soup thickens slightly. Do not
allow soup to boil. Garnish soup with reserved cauliflowerets,
crumbled Roquefort and chives.
Makes 4 to 6 servings.
Posted by Alison Meyer. Courtesy of Fred Peters.
MMMMM
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