Barring infections, from what I've heard/read, it's been a very beneficial surgery for most people. I understand that technology now
can > customise the fit to an indivdual more precisely than ever. We will have
That's what I've heard as well. Doesn't contradict
what I said at all.
Which bodes well--when I was in the hospital for one of my wrist jobs,
my room mate was getting a replacement for a replacement knee that had infected. This was in 1993; I think major strides (no pun intended) with
knee replacements have done away with a lot of opportunities for
infection.
The procedures are much less invasive and much shorter
than back then, which means less chance for infection.
Nonetheless, the accidents continue, and to people I
know, but at a lower rate.
a good talk with the doctor about the ins and outs beforehand--he's written (it's now on line as a reference for other ortho doctors) a
text > book on orthopedics so he will give us an honest answer to our
questions.
You've more faith in doctors than I do, but agreed that
this situation is a pretty safe one.
He's the same one that re-did my left wrist in 2012--still not perfect
but it's a lot better than the job done in 1994. Considering that the
wrist was shattered and one ortho doctor said in 93 that the best thing
would be to fuse the bones, I've done quite well. I still don't cook
things that need hours of chopping or stirring, but those never were a
major part of my cooking anyway. (G)
And there's machinery to do most of that.
problem > knee. It's buckling on me from time to time also, don't want that to
happen at a critical point in working with food.
Or doing anything else at that.
True, so I'm trying to be very careful. Also not spending a lot of time
on my feet if possible.
I knew a guy who sat on a barstool to do his prep
work. But then he had a barstool.
Most of the stuff we have isn't magnetic enough
to cause a big problem, but minimizing chances
is always a good idea.
I was surprised when I was told that I could get an MRI, about 11 years
ago. Until then, I'd thought that the metal in my body precluded
it--guess it would have, at one time but changes in technology made it possible.
Increase in awareness and better education, so
the techs know what to check for. It would strike me
sensible to have magnetometers at the entrance to
those labs just in case.
And in the end, nobody is fully satisfied.
Except the litigators. Certainly not the litigants.
The ones in the middle end up getting the most out of it.
Seems that way, doesn't it.
"We don't collect unless you win"---then they collect a huge fee.
Yep. Makes work for the lawyers, not much else.
It's not a job I'd enjoy.
Some people, you might call them bulldogs,
enjoy that kind of stimulation. I have a
friend who is like that; luckily she uses her
expertise in the defense of the helpless and
the indigent. The rest of us, we might be
thought of more as felines.
And you'd have used up most of the calories with
the effort of sawing off useful-size bits of the
chocolate.
Drop it, wrapped well, onto a firm surface and you would break off
pieces that could be sub broken easier. (G)
Still effort. Maybe a hammer?
I often choose my ontopicizers on other criteria
than edibleness. To wit:
Title: Wine Zucchini (something for you, something for me)
And in the end, nothing that either of us would actually consume.
---------- Recipe via Meal-Master (tm) v8.00
Title: Thai Spicy Noodles
Categories: Main dish, Appetizers
Yield: 4 servings
8 oz Thai rice noodles (banh pho) 4 tb Fish sauce (or soya
sauce)
4 tb Lime juice (lemon juice) 4 tb Tomoto puree
4 tb Sugar 1 tb Hot red pepper flakes
1/2 c Ground peanuts 1/2 c Vegetable oil
4 Cloves of garlic minced 1 lb Chicken cut in small
pieces
1 Large tofu cut in chunks 8 Very large tiger shrimp
4 Eggs lightly beaten 4 c Bean srouts
4 Scallions, cut 1/2 in pieces
Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
coriander. Soak rice noodles in cold water for two to three hours and
drain
just before use (or partially cook any other type of thin noodles and
allow
to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red
pepper flakes; set aside. Grind peanuts in food processor (at least
half-cup, plus some extra for garnish). Prepare and assemble all other
ingredients. In large wok over high heat, brown the garlic in oil. Add
chicken, tofu and shrimp, and saute until lightly browned. Add eggs and
continue to stir fry. Add drained rice noodles and dish sauce mixture,
continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and
scallions, and continue to stir fry for another 2 minutes. Sprinkle with
more ground peanuts. Serve immediately with lemon wedges, cucumber slices
and corriander. Source unknown
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