Hi Dave,

When I was first diagnosed with hypertension, we tried a low/no sodium diet, found out it didn't affect the b/p at all. Switched back to our usual low sodium diet. We think the high b/p was brought on by round
the clock use of albuterol (on doctor's orders) during one nasty case
of bronchitis/atalectasis. Even cutting back on the albuterol didn't
lower it so I've been on meds for it ever since.

Albuterol is my "rescue" inhaler. I do Advaier (fluticasone/salmeter)
2 "puffs" per usage, twice a daay. It has helped me considerably since
I now seldom need to pick up the "rescue" guy.

i started with Advair back in 2001; it was a miracle worker for me.
Between that and a really good pulmonology doctor in HI, my once out of
control asthma got under control. But, like all things, needs change so
this past August I was put on Trelegy, one puff every morning. It took a
while, but now seems to be working quite well (except for the nasty
taste). I'll be seeing the pulmonology doctor in Raleigh on Thursday,
get the results of the CT scan I had at the beginning of the month.

Memorial lets one order as much or as little as wished. Thursday
evening I opted for a nice chicken salad in wheat bread and a bowl of Jewish Penecillin.

Sounds good to me.

This last trip I had something I've never tried before - but6, which I will certainly seek out in the "real world" .... cod almondine.

It would probably work well with flounder too; that's our fish of choice
for something like that. Salmon would be a bit too strongly flavored on
its own, overpowering the other flavors, IMO.

8<----- HACK ----->8

Just came home from a couple of days in hospital after doing a face
plant on the way to the loo or relieve my bladder. My brother saud I looked as if I had gone 10 reounds with George Foreman in boxer mode
not grill mode.

They tested me for stroke, cardiac, etc. and finally settled on having
too much CO2 in my blood gasses. Now I have to get used to sleeping
with a Bi-Pap machine.

That's going to be fun. I use O2 only when sleeping; if I have to get
up during the night, the canula comes off until I'm back in bed.

Actually it's not nearly as much a PITA as I had feared. And I get up
less during the night. As a guy I can make do with a 'workaround'
urinal and don't have to make the treek across the house. My O2 hose
is long enough to get to anywhaere indoors without removing it. But
the BiPap has me on a six-foot leash. Bv)=

Just don't toss and turn too much, getting wound up in it. (G) I've a
long hose for the concentrator (We keep it in the hallway to cut down on bedroom noise.) so it is run over the top of the doorway, around the
back of a dresser and over to the bed. Still enough tubing I could (if
we had the space) move the machine elsewhere.

Title: Dave's Pork-U-Swine Sandwich - Mark II
Categories: Pork, Vegetables, Cheese, Breads
Yield: 2 Servings

Looks good enough to pig out on, tho I don't know if I'd put the cheese
on mine.

I like the cheese. And it helps to glue the two pork patties together.

I like cheese but not always as part of a sandwich, only with certain
other "fillers". I'll eat a lot of it on the side--and seeing that this
has 2 pork patties, I'd probably reduce it to one. Two would be enough
for 2 sandwiches for me.

This recipe will soon be converted from "Archives"to "Kitchen"

Title: Cod Almondine
Categories: Seafood, Nuts
Yield: 4 servings

2 c Slivered almonds
3 tb Olive oil; divided
4 Cod filets; 6 - 8 oz ea
1 c Almond flour
4 lg Eggs
Salt & pepper

Easy enough, and looks yummy.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Back up my hard drive? Is this a stick shift?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
In a message to Dave Drum you wrote:

This recipe will soon be converted from "Archives"to "Kitchen"
Title: Cod Almondine

I meant to tell Dave. I have some code in the fridge thawing now and when
I get home from work I'm making this. Simple enough to make on a work
night and looks good.

Shawn

... A desk is a wastebasket with drawers


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

Albuterol is my "rescue" inhaler. I do Advaier (fluticasone/salmeter)
2 "puffs" per usage, twice a daay. It has helped me considerably since
I now seldom need to pick up the "rescue" guy.

i started with Advair back in 2001; it was a miracle worker for me. Between that and a really good pulmonology doctor in HI, my once out of control asthma got under control. But, like all things, needs change so this past August I was put on Trelegy, one puff every morning. It took
a while, but now seems to be working quite well (except for the nasty taste). I'll be seeing the pulmonology doctor in Raleigh on Thursday,
get the results of the CT scan I had at the beginning of the month.

I started on the Advair Discus that required you to rinse your mouth
after each use Morning and evening. My housemate, Dennis, uses another
similar product then he gargles. When I hear him sounding like Dame
Nellie Melba tuning up for an operatic role I know he's taken pne of
his two daily doses.

Memorial lets one order as much or as little as wished. Thursday
evening I opted for a nice chicken salad in wheat bread and a bowl of Jewish Penecillin.

Sounds good to me.

This last trip I had something I've never tried before - but6, which I will certainly seek out in the "real world" .... cod almondine.

It would probably work well with flounder too; that's our fish of
choice for something like that. Salmon would be a bit too strongly flavored on its own, overpowering the other flavors, IMO.

Get no argument from me on that. I've got a good fishmonger here and use
their reciipes/advice and seafood for many a happy meal.

8<----- HACK ----->8

Just came home from a couple of days in hospital after doing a face
plant on the way to the loo or relieve my bladder. My brother saud I looked as if I had gone 10 reounds with George Foreman in boxer mode
not grill mode.

They tested me for stroke, cardiac, etc. and finally settled on having
too much CO2 in my blood gasses. Now I have to get used to sleeping
with a Bi-Pap machine.

That's going to be fun. I use O2 only when sleeping; if I have to get
up during the night, the canula comes off until I'm back in bed.

Actually it's not nearly as much a PITA as I had feared. And I get up
less during the night. As a guy I can make do with a 'workaround'
urinal and don't have to make the treek across the house. My O2 hose
is long enough to get to anywhere indoors without removing it. But
the BiPap has me on a six-foot leash. Bv)=

Just don't toss and turn too much, getting wound up in it. (G) I've a
long hose for the concentrator (We keep it in the hallway to cut down
on bedroom noise.) so it is run over the top of the doorway, around the back of a dresser and over to the bed. Still enough tubing I could (if
we had the space) move the machine elsewhere.

I'd go under the door as that would work better in my situation.

Title: Dave's Pork-U-Swine Sandwich - Mark II
Categories: Pork, Vegetables, Cheese, Breads
Yield: 2 Servings

Looks good enough to pig out on, tho I don't know if I'd put the cheese
on mine.

I like the cheese. And it helps to glue the two pork patties together.

I like cheese but not always as part of a sandwich, only with certain other "fillers". I'll eat a lot of it on the side--and seeing that this has 2 pork patties, I'd probably reduce it to one. Two would be enough
for 2 sandwiches for me.

This recipe will soon be converted from "Archives"to "Kitchen"

Title: Cod Almondine
Categories: Seafood, Nuts
Yield: 4 servings

2 c Slivered almonds
3 tb Olive oil; divided
4 Cod filets; 6 - 8 oz ea
1 c Almond flour
4 lg Eggs
Salt & pepper

Easy enough, and looks yummy.

'Twas - which is why I'll start making it on my own. Life is too short
to eat non-tasry food.

Here's a flounder thing I learned to make at Robert's Fish Market cooking demo/classes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab Meat Stuffed Flounder
Categories: Seafood, Stuffing, Breads, Citrus
Yield: 4 Servings

1/2 lb Lump crabmeat
4 Flounder fillets
1 c Ritz cracker crumbs
1 lg Egg
5 tb Mayonnaise
1 tb Fresh parsley
1 ts Worcestershire sauce
1 ts Dry mustard
1 Lemon
1/4 lb Butter

Rinse flounder filets and pat dry.

In a bowl, mix Ritz cracker crumbs, egg, mayo, parsley,
Worcestershire sauce, and dry mustard till well mixed.

Gently fold in the crab meat.

Place a quarter of the stuffing in each filet,fold over
and place in a glass baking dish sprayed with non stick
cooking spray folded side down.

Place a pat of butter on each roll.

Bake at 350§F/175§C for 25-30 minutes.

Serve with lemon wedges.

UDD Notes: Freezes well, thaw in microwave. Can add a
bit of fine chopped celery for taste/texture.

Uncle Dirty Dave's Kitchen

MMMMM

... Is that some peasant dish I'm too rich to taste?
=== MultiMail/Win v0.52
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Shawn,

This recipe will soon be converted from "Archives"to "Kitchen"
Title: Cod Almondine

I meant to tell Dave. I have some code in the fridge thawing now and
when I get home from work I'm making this. Simple enough to make on a work
night and looks good.

Sounds good to me. I think we have some flounder in the big freezer,
might try the recipe with it if we do.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

HiDave,

I now seldom need to pick up the "rescue" guy.

i started with Advair back in 2001; it was a miracle worker for me. Between that and a really good pulmonology doctor in HI, my once out of control asthma got under control. But, like all things, needs change so this past August I was put on Trelegy, one puff every morning. It took
a while, but now seems to be working quite well (except for the nasty taste). I'll be seeing the pulmonology doctor in Raleigh on Thursday,

I started on the Advair Discus that required you to rinse your mouth
after each use Morning and evening. My housemate, Dennis, uses another similar product then he gargles. When I hear him sounding like Dame
Nellie Melba tuning up for an operatic role I know he's taken pne of
his two daily doses.

But you know he's using it. When I had that stomach flu virus earlier
this month, I didn't take any of my usual meds for a couple of days.
Didn't really eat much either, just pushed liquids.

It would probably work well with flounder too; that's our fish of
choice for something like that. Salmon would be a bit too strongly flavored on its own, overpowering the other flavors, IMO.

Get no argument from me on that. I've got a good fishmonger here and
use their reciipes/advice and seafood for many a happy meal.

We did, when we lived down on the coast. Don't have one here so we're
just going on prior knowledge.

8<----- HACK ----->8

Actually it's not nearly as much a PITA as I had feared. And I get up
less during the night. As a guy I can make do with a 'workaround'
the BiPap has me on a six-foot leash. Bv)=

Just don't toss and turn too much, getting wound up in it. (G) I've a
long hose for the concentrator (We keep it in the hallway to cut down
on bedroom noise.) so it is run over the top of the doorway, around the back of a dresser and over to the bed. Still enough tubing I could (if
we had the space) move the machine elsewhere.

I'd go under the door as that would work better in my situation.

Each set up is unique to the situation. I'd really have some adjusting
to do if I were tethered to it 24/7--today I cut out another shirt for
Santa. That would have been a lot more difficult on a full time tether.

This recipe will soon be converted from "Archives"to "Kitchen"

Title: Cod Almondine
Categories: Seafood, Nuts
Yield: 4 servings

2 c Slivered almonds
3 tb Olive oil; divided
4 Cod filets; 6 - 8 oz ea
1 c Almond flour
4 lg Eggs
Salt & pepper

Easy enough, and looks yummy.

'Twas - which is why I'll start making it on my own. Life is too short
to eat non-tasry food.

Here's a flounder thing I learned to make at Robert's Fish Market
cooking demo/classes.

Title: Crab Meat Stuffed Flounder
Categories: Seafood, Stuffing, Breads, Citrus
Yield: 4 Servings

It does look good. Back when we were first married, one of the local (Swansboro, NC) seafood restaurants did a crab stuffed shrimp. It was
one of their pricier menu items so we didn't get it very often--but it
was good--and well worth the price. That restaurant, as well as several
others in the area, no longer exist, sad because they were so good.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The Titanic was built by professionals... the Ark was built by an amateur!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Thu, 26 Feb 25>, you wrote me:

Sounds good to me. I think we have some flounder in the big freezer,
might try the recipe with it if we do.

I was very careful not to flip the fish too soon, but I still lost a lot
of the coating. I think I needed to add a bit more oil. My cast iron
pan is seasoned perfectly, I can fry an egg in it without adding anything.

Anyway, it sure did taste good. I used the food processor to "sliver" the almonds.

It's been added to my private website with the tag for "we liked it, and I
will make again with a few tweaks to try to keep breading on" (Yes I use
long detailed tags as my memory is not very good.)

Shawn

... Feeling lucky?? Update your software!


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

Sounds good to me. I think we have some flounder in the big freezer,
might try the recipe with it if we do.

I was very careful not to flip the fish too soon, but I still lost a
lot of the coating. I think I needed to add a bit more oil. My cast
iron
pan is seasoned perfectly, I can fry an egg in it without adding
anything.

The coating probably soaked up just enough of the oil so that the fish
stuck. I've seen similar, different times with our well seasoned cast
iron cookware.

Anyway, it sure did taste good. I used the food processor to "sliver"
the almonds.

I'd probably just buy the slivered almonds. (G)

It's been added to my private website with the tag for "we liked it,
and I will make again with a few tweaks to try to keep breading on"
(Yes I use long detailed tags as my memory is not very good.)

Whatever works for you. I've got a number of cook books with either a
note written right in the book or on a Post It note stuck to the recipe reminding me of tweaks. Got one recipe for a quick bread that I have
penciled in quadruple volume increases--made it for Christmas gifts some
years ago. (Yes, I had a bowl big enough to mix it; years ago when we
were fairly newly married, I bought a 16 qt stainless steel bowl. That
has been one of the best kitchen items I've ever bought as it is so
versatile.)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Mon, 02 Mar 25>, you wrote me:

in the middle which would have introduced extra water.

Sounds logical. That'll give you an excuse to try it again. (G)

Yes! I will try it again as well, I liked the texture and flavour
combo.

We've got raw almonds on hand. I think it's the raw form that Steve
uses for making almond milk--that's one of his kitchen projects that

Yes, the raw are used for almond juice. :) I can't see it being cost
effective to make it from scratch though? May be one of those things
that are just cheaper there.

Every so often Steve will toast up a pan full to chop up to use on
cream and such like. I don't care for nuts in a lot of things so he
adds them to taste in a number of things.

We all like nuts here so I do that quite often for that reason. :)

making (I could mix up 8 loaves worth of dough at a time in it.) to

Amazing.

to Germany with the Army (weight allowance had to be met) but I made
sure that bowl was part of the kitchen stuff that went over.

You knew how often you used it and make it work! ;)

Shawn

... Honesty is the best policy, but insanity is a better defence.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Shawn,

We've got raw almonds on hand. I think it's the raw form that Steve
uses for making almond milk--that's one of his kitchen projects that

Yes, the raw are used for almond juice. :) I can't see it being cost effective to make it from scratch though? May be one of those things
that are just cheaper there.

It may be a few cents cheaper but he likes doing things like that. At
one time in our lives we were trying to be as self sufficient as
possible, partly because our income was quite low. We still like to "do
it yourself" for a lot of things but others we've turned over to outside sources. I used to bake all our bread (the 8 loaves at a time, putting
the extras in the freezer) but haven't done so in probably about a year
or two.

Every so often Steve will toast up a pan full to chop up to use on
cream and such like. I don't care for nuts in a lot of things so he
adds them to taste in a number of things.

We all like nuts here so I do that quite often for that reason. :)

making (I could mix up 8 loaves worth of dough at a time in it.) to

Amazing.

When you don't have a lot of income, it's a money saver. We belonged to
a co-op and I was able to get a 50 pound bag of whole wheat flour at a
decent price.

to Germany with the Army (weight allowance had to be met) but I made
sure that bowl was part of the kitchen stuff that went over.

You knew how often you used it and make it work! ;)

Exactly!

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Wed, 04 Mar 25>, you wrote me:

It may be a few cents cheaper but he likes doing things like that. At

Say no more. :) If it's something he enjoys it's not about money.

the extras in the freezer) but haven't done so in probably about a
year or two.

I made our bread daily back when Andrea was first diagnosed with
celiac. Now we wait for the discount stores to have a good sale on the
GF bread and buy as many as we can store in the freezer. :)

I still make it on occasion but she's just as happy with the store bought
so I don't bother as GF flour is not cheap.

Shawn

... DUCT TAPE has a Dark Side, a Light Side, & binds the universe together.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Shawn,

It may be a few cents cheaper but he likes doing things like that. At

Say no more. :) If it's something he enjoys it's not about money.

And he's now cleaning up the kitchen afterwards. Used to be, he'd do
something but leave the clean up to me. (Also, unless I was so sick I
couldn't do anything, I'd have to do the clean up.) All of that changed
when we moved into housing with a dishwasher. He'd put as much as he
could into the dishwasher, then do the (usually) few hand wash dishes.

Last night there were manybe 4 hand wash dishes after supper; I said
that I would do them after "Jeopardy". Next thing I know, he's washing
them up for me--sweet!

the extras in the freezer) but haven't done so in probably about a
year or two.

I made our bread daily back when Andrea was first diagnosed with
celiac. Now we wait for the discount stores to have a good sale on
the GF bread and buy as many as we can store in the freezer. :)

I still make it on occasion but she's just as happy with the store
bought so I don't bother as GF flour is not cheap.

We're not 100% happy with the store bread but it does save some time and energy, not sure how much money is saved, if any. The taste of the home
made is so much better, but the time and effort (especially the latter)
are important as well.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you're trying to drive me crazy, you're too late.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello Ruth!

06 Mar 25 13:15, you wrote to me:

Last night there were manybe 4 hand wash dishes after supper; I said
that I would do them after "Jeopardy". Next thing I know, he's washing them up for me--sweet!

Awww that's very nice. We take turns here whoever feels like doing them
after supper does them. It's about even to be honest, as Friday and Sat
is my weekend, so I normally do them 3 times each day then, and during
the week she would do 3 or 4 of the 5 days.

We're not 100% happy with the store bread but it does save some time
and energy, not sure how much money is saved, if any. The taste of the home made is so much better, but the time and effort (especially the latter) are important as well.

So true.

Shawn


... Save fuel. Get cremated with a friend.
--- GoldED+/W32-MSVC 1.1.5-b20151130
* Origin: Deep in the Dirty Shwa (1:229/452)

Hi Shawn,

I'm the one that usually does them, and, for the most part, it's not
a problem.

That's one good thing when the kids move out, dishes become a chore
that doesn't take as long. :)

Unless I cook up a really fancy meal. I can put a lot of the prep stuff
into the dishwasher but not knives, pots & pans, my glass measuring cup
and other oddiments.

and other such stuff. Steve always washes up the cast iron.

I do the cast iron but it's getting to the point I won't be able to
much longer as my hands are no longer working well enough to do much.
I had a hard time playing cards Saturday when we had company over.

Not fun--arthritis? Back in 1992 I broke (shattered the left) radius
bone in both wrists. I broke my left elbow in 2001, right hand middle
finger a couple of years ago. They all have hardware in them; I can
still use them but not as good as they once were. If I'm doing something
that needs constant stirring, I'll switch off hands from time to time
until it is done. Other little things here & there help also.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Myth #1: The computer only does what you tell it to do.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,
On <Tue, 10 Mar 25>, you wrote me:

Not fun--arthritis? Back in 1992 I broke (shattered the left) radius

That plus carpal tunnel or RSI something like that. As a guitar player
and wood carver and computer nerd my hands have taken a beating over the
years. I can't play guitar or carve much anymore, but I still think I
am normal. :)

still use them but not as good as they once were. If I'm doing
something that needs constant stirring, I'll switch off hands from
time to time until it is done. Other little things here & there help
also.

Yes that sounds painful for sure. I just plug along and hope for the best.

Shawn

... A city is a large community where people are lonesome together


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

Not fun--arthritis? Back in 1992 I broke (shattered the left) radius

That plus carpal tunnel or RSI something like that. As a guitar
player and wood carver and computer nerd my hands have taken a beating over the years. I can't play guitar or carve much anymore, but I
still think I am normal. :)

I gave up the guitar after college--had other things on my plate at the
time. It was always a stretch for some of the chords anyway, as my hands
are small.

still use them but not as good as they once were. If I'm doing
something that needs constant stirring, I'll switch off hands from
time to time until it is done. Other little things here & there help
also.

Yes that sounds painful for sure. I just plug along and hope for the best.

Same here. If I'm going to be doing something that uses the left wrist a
lot (hand sewing in particular) I'll put on a soft brace. Mixed up a
quadruple batch of cornbread (2 13x9 pans) this morning for Steve to
take over for the American Legion group supper tomorrow night. So far no problem but I may slip on the brace before sitting down at the sewing
machine in a bit.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)