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?
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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!

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