OTOH, there are cousins I do stay in contact with on a regular
basis.
It's good to have someone at all. Myself, I quit
bothering (with) my cousins.
As with foods, it's a matter of personal choice.
Not so much as with foods in our society.
Often, you have to choose to avoid relatives,
especially if they've chosen to pursue you.
It's claimed that there are 32 diagnosed cases.
I forget whether that's in the US or worldwide,
but it's tiny enough a population not to merit
investigation except for pure humanitarian and/or
pure curiosity reasons.
Not something that most people even consider to be a spot on the radar.
Nup, but enough to gainsay the "it can't happen."
who is a nurse--she said that chlorhexidine is now in some alcohol
wipes > so now I know to check those out before use.
Oh, terrific, another thing to worry about.
I know, bummer, isn't it?
Yeuch.
It's in my ortho records, will be in my primary care doctor's
records in > a couple of weeks. I'll also have it added to my Medic Alert profile.
It's perhaps time I got me one of those, but so
far I hate jewelry enough that I'd be willing
to risk death rather than wear any.
Now that you have the pacemaker, it is probably something to consider. I originally started with them when I was having a lot of trouble with my asthma, have kept up with them as other issues developed.
Not that anyone with any first aid training
wouldn't notice it. Mine is much smaller than
previous versions, but it's still a bit of a lump.
so he was taking a stroll, and he heard 76/4, and the rest
is history. Oddly, this story was verified by another e-mail
correspondent who played with Utah and had asked Stern about
that incident some three or four decades before, which Stern
remembered perfectly.
Interesting, and that it was corroborated makes it more so.
He was in town to play for a movie.
And got in some other playing time he'd not anticipated.
He no doubt had had his 10000 hours long previous.
I just ingested a bar of the scarce 78, and it is indeed
a little more pleasing to me than the 70.
Just that slightly less sweet taste........
Mostly; there are aroma note differences
as well, though not pronounced enough for
me to recall offhand.
Mostly not really noticed for most people.
I propose that anyone should be able to note
the difference between 70 and 78, given the
opportunity to taste side by side.
Never heard of the 2nd name, don't see 99% Ghiradelli around
here. > ML> It's a prestigious French brand that is getting known
in the US.
OK, something to start looking for.
When the greenbacks aren't too lonely.
Or just feeling like a splurge.
a few nights' slipperiness coming up no doubt, and
then I'm off to 80-degree land. I need to find a hat.
Spring Training games?
Yeah. Swisher has scheduled us for I think 7 of them.
Fun--various teams or one specific?
Seven games, 6 stadiums, 9 teams in various matchups.
Anything memorable, like an unassisted triple play?
No triple plays; in fact an average of half a double
play per game. We did see a homer on the first pitch of
one game; another game the Cubs scored 24 runs.
---------- Recipe via Meal-Master [Recipe Buster]
Title: Wastels Yfarced (Or Toasted Stuffed Brown Rolls)
Categories: None
Yield: 1
3 wholemeal or wholewheat
-brown rolls; halved and
-with their crumb removed
50 g butter
100 g mushrooms; chopped roughly
100 g cooked and very well drained
-leaf spinach; chopped
-roughly
50 g raisins
salt
pepper
ground cinnamon; cloves to
-taste
1 lg or 2 small eggs
Ms. Berriedale Johnson explains that wastels were good quality loaves
served to the gentry at a late medieval feast.
Put halved rolls in moderately hot oven for approx. 10 minutes or till they
are lightly browned and crisps
Melt the butter in a pan and cook the mushrooms for a couple of minutes.
Add the spinach and the raisins and continue to cook gently for several minutes, or till the butter has been almost absorbed by the veggies.
Season to taste with the slat, pepper, and spices. Beat the egg in a
bowl, add to the veggie mixture and cook it gently just long enough for
the egg to slightly bind to the other ingredients. Pile the filling into
the halved rolls and serve at once.
from _The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987, British Museum Publications Ltd.)
Converted by MM_Buster v2.0n.
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