I'm not sure if the fluid problem is a cause or a
symptom or a result, but it's quite clear that
there's a connection.
Probably some of each, depending....
Likely. I imagine that the profession is mostly
getting it backward and treating the fluid as a
result exclusively.
I wouldn't be surprised...
Another recurring theme revisited: our current
situation is not the be-all and end-all of wisdom
on the planet, and medicine is always in a state
of flux and (one hopes) self-improvement. The
experts in all fields are to be viewed in the
context of current knowledge in their professions.
I don't think there are any exceptions to this
(i.e., timeless truths). Modern medicine is a
product of the last couple centuries only and has
a long way to go.
For sure. The complicating factor for me is
a possible house sale in which I may want
to be involved. Or not, there now being a
perfectly good lawyer dealing with it.
What's the timeframe on that...?
Don't know. The guy said 60-90 days post-contract,
and who knows about how the property is being priced
relative to the market.
My May board meeting has settled on the 26th... I should have a better
idea about my September/October after that...
Let us know; I hope your date is compatible with
those I suggested.
Never know... Tandoor of India only puts tandoori legs out on the buffet... I think they used to also put out thighs, maybe sometimes
breast pieces.... but that was quite a while ago... :)
Is this a symptom of the public tumbling to the
fact that the thighs are the best part of the
animal? Good for the public, bad for MEEE!
I suspect that only using legs is a cost-cutting measure on their part,
but they are quite tasty, too... :)
Undoubtedly - I wonder what premium dish they
put the thighs into, if they buy them at all.
Speaking of bad for, you could substitute something
for the apples in this recipe. I'd recommend
peaches or apricots, possibly plums, rather than
pears.
Pan-grilled duck with spinach and poached apples
I can see where they might be better subs than pears for that... more
robust a flavor to balance the duck... :)
A little balancing acid as well.
Grandma˙s Italian Almond Macaroons
categories: cookies, Italian, nuts, crunchy
yield: 1 batch
3 egg whites
1 lb almond paste
1 c granulated sugar
1 1/2 c sliced almonds
Whip egg whites in the bowl of a mixer for
5 min or until stiff peaks form. Add sugar
and whip together with the eggs.
Stir in almond paste (after you break it up/
cut it into chunks to make it easier to blend).
Roll into ball and chill overnight or for
several hours.
Take 1 Tb dough and roll into 1 1/2" roll
(oblong shape). Roll in sliced almonds. You
may have to press the almonds a little bit
into the cookie so the dough is covered with
almonds on all sides.
Bake at 300F for 30 to 35 min, one sheet on
bottom rack one on middle rack (if using 2
sheets), switch positions halfway through.
You want to bake them long enough so the
almonds are getting a little toasted and
crunchy but not too dark. You don't want
these cookies to be super light in color
because they won't have the right
crunchiness and the almond flavor won't be
as strong. Mine took 35 min in my oven and
I did them all on one large cookie sheet
in the center of the oven. Enjoy!
wishesndishes.com
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