interventions. Everyone I've talked to has had
one or has recently had one in the family. A
lot of "what model is your pacemaker" talk.
I guess it goes with the territory, aging-wise.... 10 years ago, I'd had
no experience... since then, Gwen got a pacemaker, and Richard's had
multiple interventions (no pacemaker, though)... Maybe my other Gwen
had had her stents put in a little before that 10 years, though... I was
more involved with the after effects of that one, meds and followup
testings, than the original intervention....
This morning we were talking about heart attacks, and
it turns out that one of the prominent people at camp,
Big Tom, had actually had a heart attack on the premises
a few years back and had asked to go to the clinic in
town, where he was immediately ambulanced to the heart
center in Wasau, saving his ass if not even more of him.
We had a few laughs together about cardiac care. Even the
youngsters (50s to 60s) have been having concerns of this
sort and avidly participated in the discussion.
Yup... the reason I doubt ours had any tea in it is that I don't recall my parents drinking tea... only coffee.. but maybe I just don't remember the tea... ;)
Maybe what you had was cambric coffee!
I doubt it. :)
Could be cambric anything.
Interesting, the associations one makes... ;) I always liked all sorts
of chocolate... but my sister Lesesne always thought any chocolate was nasty... she'd always give hers away... :)
Could she at least sometimes negotiate a trade?
She did in fact often negotiate trades, particularly at Christmas when
we were opening stockings.... I don't remember now what, if anything, I traded with her for the chocolate, though... ;)
Something she prized, like celery sticks?
He turned out to be a very thoughtful roommate,
leaving the lights on (though this was not strictly
necessary) and being perfectly quiet, except during
the involuntary act of snoring; and there was a plan B
anyhow - I always had earplugs in my violin case from
having to play decades' worth of the 1812 overture.
If they'd work for the 1812, they'd muffle the snoring well enough... :)
They'd do okay, but the professional function of earplugs
generally is to take out the harmful high frequencies.
Ah, true...
Last night I was happy to have my jet-engine-quality
earplugs, as we had numerous lightning strikes on the
property. Adam, staying in the Blatchford cabin, said
he had a strike right by the building. The deep bass
doesn't get filtered out, but that's as much felt as
heard anyway. It's the highs that hurt, and these
plugs took pretty good care of them.
Yup, Throgmorton. It's a catchy sort of name.... I think it was my
nephew Alex that named him... cat's about 16... so Alex would have been about 16 when he named the cat.... dunno where he'd come across the name... ;)
As popular culture is way outside my field of
expertise, I must defer to anyone who has a
plausible hypothesis.
If we think of it, we can ask at the house... Lydia, or Bonnie (next
older sibling to Alex), might remember details.... ;)
It would be interesting to know the origin of
the name (as applied to pet animals).
Today at the cap mess we had, among other things,
"Asian noodle" soup that had galanga, rice sticks,
rice vermicelli, and ground pork. About as authentic
an Asian soup as my Penn Dutch breakfast casserole
or tamale pie is likely to be.
But was it tasty....?
It was okay, but the chef has weird flights of
fancy that don't quite work, such as mushroom-
tarragon soup and mushroom-tarragon ravioli.
This one was a little acrid and didn't taste
Asian, just strange, and two different
thicknesses of noodle meant dueling textures,
in this case mushy vs. extremely mushy. Last
night's prime rib with twice-baked potatoes,
the kind of thing he would make on his regular
gig, cooking for the Antarctic research station,
was much more successful.
Mushroom tarragon soup
categories: starter
servings: 6
1 Tb butter
4 shallots, minced
1 garlic clove, smashed and chopped
6 c minced cremini mushrooms
1 1/4 c vegetable stock
1 1/4 c 2% low-fat milk
1-2 Tb fresh tarragon, chopped
2 Tb dry sherry
1/2 salt
1/2 ts black pepper
1 sprig fresh tarragon, to garnish
parmesan cheese (optional)
Melt the butter in a large saucepan. Add the
shallots and garlic and cook over medium low
heat for 5 min, stirring occasionally. Add
the mushrooms and cook gently for 4 min,
stirring. Add the stock and milk and bring
to a boil. Lower the heat, cover and simmer
for about 20 min or until the mushrooms are
soft. Stir in the chopped tarragon, salt and
black pepper. Season to taste. Leave the soup
to cool slightly, then puree in a blender or
food processor until smooth. I usually only
puree half of the soup, to retain some of the
texture. Return to the saucepan and reheat
slowly on medium low heat. Stir in sherry.
Ladle the soup into warm soup bowls. Very
lightly sprinkle with Parmesan if desired
and serve garnished with springs of tarragon.
epicurious.com
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