I was considering discontinuing the stuff, and this
latter guy actually got a look of fear on his face;
so I continued using it, despite bleeding in some
interesting spots. I'm coming up on the 6 months,
which is the European guideline for this therapy.

Sounds like you are getting to the risk outweighs the benefit stage of things... and you do have precedent there to ask to discontinue the therapy... How soon do you see the doctor...?

Not until the 24th, as it turns out, and it's
going to be an inform, not ask, situation, see
previous post to Ruth.

+

It actually does seem so. It's as if the balance
is a most delicate one, which doesn't comport
with my general philosophy that we're much more
robust than the health nuts give us credit for.

Some balances are more fragile than others...? I'd say that your
ability to bounce back comports better with your philosophy of
robustness....

Must be true that some balances are fragile, but
why this one, which involves important systems that
shouldn't have to compete?

facsimile of (the better sort of) Cantonese
sweet and sour fish.

So not a total loss...

Not really, but Cantonese sweet-sour fish for
Christmas dinner wasn't my idea of super festive.

True... sometimes we just have to settle for what's available.... ;0

I once had Christmas Eve dinner at a fast-food
joint (KFC or McDonald's) trying to get to some
place in upstate Maine before Christmas dinner.

Circumstance plays into it.... ;)

Naturally - there was some modicum of option in
the sweet-sour situation; Christmas Eve that year
involved very little choice, and that being of the
"would you like fries with that" variety.

I don't recall if there's a nutritional
justification for pairing eggplant and
potatoes. Eggplant, wheat, and rice combine
to make a complete protein; what on earth
could potatoes add to that or any equation?

Maybe potatoes are somewhat equivalent to wheat and/or rice protein-wise
as well as starch-wise....?

Perhaps, but I've not heard that as a justification
and imagine no. The spud growers would no doubt
disagree with me.

That's one thing about these nonwhitebread cultures
- they make do with "inferior" cuts and either make
them into or discover they're better than what we
have come to think of as the standard ones.

Which no doubt is part of why I tend towards such, rather than what is considered standard... ;)

Fewer prejudices, I suppose, and that's why we
enjoy a greater variety of foods than most,
being in the one case nonwhitebread and in the
other nonwhitebred.

I was prepping chicken breasts for our picnic and
made cracklings out of the skins in my usual way.
Bob was suspicious of what I was doing until I
told him I was making chicken chips. Then Big Chris
came over and asked what they were, so I explained,
and presently Lilli came to me and said, is that all
the cracklings, and I looked over and found that
Chris had munched down all but a handful of them.
"Sorry about your chicken," he said.

Another convert... and rival for the "good stuff"....

And he inhaled them in the twinkling of an eye.
Too bad, as I had intended to put them out for the
curious at the event itself and maybe educate a
few of the more adventuresome.

At the Dogfish Head Alehouse with your brother,
my brother had Old Bay-coated wings. I didn't get
to taste them, he gobbled them down so quick.

Oh, well.... Old Bay isn't my favorite spice, so I'd not be that upset I missed the taste.... ;)

It's okay, but what the big deal is I don't
understand.

Each to his own, I guess... :)

It's a pretty strong set of tastes, and I don't
see that the stuff does crabmeat many favors. A
lot of recipes, see below discussion with Dale,
remind one of days when crabs were an abundant
and cheap source of protein.

True... I often grab the tasty fatty things so that he doesn't have to deal with them... and satisfied we both are... :)

Unselfishness sometimes pays dividends.

But of course.... :)

Well, I'm not sure there's that much of course
there, but then you might have a more optimistic
view of the perfectability of humanity than I do.

---------- Recipe via Meal-Master (tm) v8.04

Title: Avocado and Cream Cheese Dip
Categories: Dips, Spreads, Vegetarian
Yield: 1 Batch

1/2 lg Avocado; stoned
100 g Cooked spinach; chopped
50 g Low-fat curd cheese; mashed
1 Garlic clove; crushed
1 ts Lemon juice (or more)
2 Spring onions
-- finely chopped
Salt and pepper

Serves 2-3

The mouthwatering texture of this rich green dip is the perfect base for
its fresh, slightly garlicky flavour. A popular favourite for all times
of the year.

Scoop the flesh out of the avocado and blend it thoroughly in the
food-processor with the spinach. Add the mashed curd cheese and
liquidize again. Then mix in the garlic and lemon juice to taste, and
stir in the chopped spring onions. Season to taste with salt and
paprika. Chill for a while before serving.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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