Range of motion is a gradual thing.
Very gradual at this point. The knee gets a bit from my normal activities but not the real pushing as it would get in a therapy session.
Patience, grasshopper.
Had a good therapy session today. The knee had lost a few degrees on the range of motion but that was to be expected with a 3 week lay off; it
should come back fast. In the mean time, the medical grade honey is working--the hole on top of the knee is closing.
Sounds good so far.
Yeah, but that's none of our business and shouldn't
enter into the equation.
Unless it's someone you care about.
But even then in the last analysis it's their
issue, not anyone else's.
True, but some people you don't want to see go. Others, OTOH, soon isn't
soon enough.
Makes us realize that it's really not all up to us. We
can lay lots of groundwork and prepare for eventualities,
but they are at the helm of their own ship.
At the less-than-stellar Honey Bear barbecue last
month I had RC for the first time in decades. That's
probably the closest I'll get to Dixie Cola. It was
kind of weakly ehh.
I usually don't go for anything but Coke, sometimes the Zevia cola but
rarely Pepsi. Haven't had an RC in decades.
I was sort of surprised to see that it still existed.
2, Cola copycat recipes are very long and involved.
Q.v. opensoda.org - and also Wikipedia articles
OpenCola (drink) and Open-source cola.
Not that I intend to try making my own.
Just interesting is all.
I imagine, but I've got other interests for my time.
I'm well aware of it. There was a strong push while we were there to turn the state back over to the natives--and then defining at what %
of > Hawaiian ancestry do you say "you're not native'?
There're too many variables and twisty turns.
Quite, so expect the status to remain quo for years to come.
Anyhow, the question of what is justice gets
complicated. Statutes of limitations have a reason
for being.
We have to draw align here.
Sinews to me.
You didn't kneed to say that.
Didn't fit the vein of our conversation?
Artery-ble puns are getting a little twisted.
Have to ask next week; this week we were deciding what option to try
with the knee since just filling the gap with Betadine and wrapping it
wasn't working. Decided to go with the medical grade honey (which
appears to be working) but if it doesn't work out in the long run, I'll
have to get the incision reopened and restitched.
That question was sort of peripheral to your
care - sort of fun to know for next time,
but basically irrelevant unless the wound
keeps opening up, and they go to plan B..
Lilli's is back to normal; sadly, I'm in Boston
for meetings, where it's also back to normal.
We're back to peak pollen time but have had rain about every other day.
It's miserable with the pollen but sunny one day, dreary and wet the
next.
Is the pollen worse than before? Earlier arriving?
I was talking to a girl who did a reboot of the Wizard
of Oz called Dorothy Must Die, which became a New York
Times best-seller and engendered prequels and sequels;
interesting that something that sullies the memory of one
of the more venerated American fictional characters has
caught on with such rapidity.
I'll pass on it.
referring to the fact that the residual odor of the
detergent is so strong that it masks the smell of
even dirty dishes.
Good reason to avoid it then.
I don't understand why the consuming public tolerates it.
Advertising? Cascade seems to be one brand that does do a lot of that.
I wouldn't know.
True enough, and there are some European white
"chocolates" that taste pretty good, though of
course not so good as the real thing.
Probably not worth trying.
The white chocolate couverture on the outside of Sweet Sloops
makes one almost forget it's not real; and the molded cacao
shell at Xochi, whatever that's made out of is an ecceptable
second place finisher.
Better Than Crack Bars
Leave out the coconut and I might consider trying one, see if it
lives > up to the hype. (G)
And your point of comparison will be? [g]
Just to see if it's a bar that's really worth a lot of hype.
---------- Recipe via Meal-Master (tm) v8.01
Title: Nanaimo Bars -2
Categories: Canadian, Candies
Yield: 1 servings
--------------------------------BOTTOM
LAYER--------------------------------
1/2 c Butter 1 3/4 c Graham wafer cracker
crumbs
1/4 c Sugar, granulated 1/2 c Nuts;finely chopped
1/3 c Cocoa powder;unsweetened 1 c Coconut;shredded
1 Egg;beaten
--------------------------------MIDDLE
LAYER--------------------------------
1/2 c Butter 2 tb Custard powder;*
3 tb Light cream 2 c Icing Sugar
---------------------------------TOP LAYER---------------------------------
4 oz Semisweet chocolate 2 tb Butter
* Anne's note: Custard powder can be found in the bakinfg section of
Canadian supermarkets. I have seen the substitution of instant vanilla
pudding or instant vanilla pudding powder in American cookbooks.
"Recipes for this no-bake treasure appear in countless cookbook as
Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres and
many
other names. But the origin of Nanaimo Bars is still a hot topic of
debate.
The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included
three similar recipes (two called Chocolate Squares and one Chocolate
Slice). These recipes appeared under the name Nanaimo Bars in the
Vancouver
Sun in the early 50's and in the B.C. Women's Institute Centennial of
B.C.
Cookbook in 1958. The test kitchens of food companies developed various
versions with their own products. Since the 50s, endless variations
include
Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter
Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called
Dominoes suggested piping a little bit of the middle layer into dots on
top
to give a domino pattern when cut."
Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and
cook until thickened. Add crumbs, nuts and coconut. Press into ungreased
9
inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar;
spread over base. Chill.
Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars.
SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_
"During the 50s
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