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.
But, since that can't be predicted you just have to go on faith that it
may not happen, or, if it does, it's treatable. I'll see the doctor on Wednesday, hopefully set a date and time.
I'm not at all suggesting that you shouldn't
do the surgery or that it's particularly risky,
just that the dangers do exist. Considering that
(although in a sedated condition and unduly
influenced by Lilli and an old girlfriend in the
room at the same time) I consented to a course
of treatment with a less than 50% chance of my
surviving at all, I'm not the risk avoidant one
if the potential benefits are substantial.
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.
I've seen a battery operated pot stirring gizmo but don't want one. It
only does the outer edge; I usually stir a pot in more of a swirl or
We made whipped potatoes the other day but
used cream cheese for the dairy component, as
Lilli didn't have milk or cream or yogurt or
sour cream. It ended up delicious, but you
could smell the mixer motor smoking; there's no
way anyone could have beaten the mess by hand.
figure 8 to get the inner parts of the sauce or whatever.
Variations on the figure 8 are what the
French tell you to do.
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.
I've got one, but can't always get the angle I need for chopping while sitting on it. When I do use it, I sort of semi sit/stand.
I guess one can have a barstool and no bar the
same way one can have a pipe cleaner and no pipe.
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.
I would think that most people in a situation where an MRI was needed (barring emergencies where the person couldn't respond) would be able,
if asked, to remove watches, rings, etc.
I'd hope so, and I don't tend to wander around
places where the medical personnel areh't
adequately trained. But there are such places
(the news reports can't be missed when incidents
happen).
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?
That's also effort. (G)
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.
Title: Thai Spicy Noodles
But would go for this. I'd not grind the peanuts too finely; don't want peanut butter. Chopped might be better.
I was wondering - are other nut butters palatable
to you? I became fond of almond butter in a way
that beat peanut butter cold (but my cheapness
means that peanut is usually the thing).
---------- Recipe via Meal-Master (tm) v8.00
Title: Chocolate raspberry almond torte
Categories: Desserts, Chocolate
Yield: 1 servings
1/2 c Blanched almonds, toasted li 1 c Raspberries
-htly Glaze:
2 oz Unsweetened chocolate 1/3 c Raspberry jam
2 tb Unsalted butter 1 tb Sugar
2 lg Eggs Ganache:
1 c Sugar 1/4 c Heavy cream
1 tb Framboise (or other raspberr 6 oz Bittersweet
chocolate, chopp
- brandy) -d
3/4 c Flour Lemon leaves for
garnish
1 ts Baking powder Raspberries for
garnish and
1/2 ts Salt -ccompaniment
In a food processor, grind the almonds, scraping down the sides of the
bowl
occasionally, for 5 minutes or until they are the consistency of nut
butter. Reserve.
In a bowl set over simmering water, melt the chocolate and the butter,
stirring occasionally. Remove from heat.
In a large bowl with an electric mixer, beat eggs until they are pale,
add
sugar gradually, beating, and beat until mixture is very thick and pale.
Beat in chocolate mixture, framboise, and the almond butter, and beat
until
well combined. Sift the flour, baking powder, and salt into the bowl.
Beat
until well combined. Fold in 1 cup of raspberries gently. Turn the
mixture
into a well-buttered 8-1/2-inch springform pan, spreading it evenly and
smoothing the top.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until
pick
comes out clean. Let torte cool in the pan on a rack, and then remove
sides of pan.
In a small heavy saucepan, combine the jam and sugar, bring mixture to a
boil, stirring, and boil it, stirring, for 3 minutes. Force glaze
through
a fine sieve into a small bowl.
Invert the torte onto the rack, set over wax paper, remove bottom of the
pan, and spread the glaze on top and sides of the torte. Let the torte
stand at room temperature for 2 hours, or until the glaze is set.
In a small heavy saucepan, bring cream to a boil and remove pan from
heat.
Stir in chocolate, stirring until mixture is smooth, and then let the
ganache cool for about 3 minutes.
Pour ganache over the torte, smoothing it with a spatula and letting the
excess drip down the side, and let the torte stand for 1 hour, or until
the
ganache is set. Transfer the torte, carefully, to a serving plate.
Garnish
with additional raspberries and lemon leaves. Serve with additional
raspberries and lemon leaves alongside.
a 1989 Gourmet Mag. favorite
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