Yeah - both Lilli and Bonnie are heavily into
crunch, which is I suppose a powerful culinary
motivator; and there are so many types of it,
which is where both of them fall down, failing
to distinguish among them.

I like crunch well enough... but I wouldn't say I'm heavily into it.. ;)

For them crunch is very important, almost the
way fatty is for me, and sweet or salty or
custardy are for some others. The good thing is
that the taste for crunchy is easily satisfied.

Those are good things to be taken care of....

When one is in one's 70s, things come more
and more frequently.

Not that I needed to hear that.... having hit that part of the timeline myself now.... ;/

None of us needs to hear that - or anything
else for that matter. But it's not just the
elderly who suffer - an awful thing happened
Saturday night, I think, in this community.
On confirmation I'll write about it, but the
facts are few, and nobody's saying anything
about it right now.

Is she a candidate for hearing aid(s)....?

Had 'em for years. When we first spoke together, about
27 years ago, there was already a problem, and I think
she got them maybe 15-20 years ago. It was all masked
by her really good musicianship and an intelligence
that allowed her to fake it for a while, but at some
point there are too many whoopsie moments to ignore.

Maybe an update to the hearing aids, then....?

These things are late model, thousands of
dollars per ear.

I'm with your friend Hoare.... :)

I tend to believe both of them.

McCully could well be right, too... :) What I was aware of was that the whites also balance the cholesterol of the yolks....

But the whites destroy some vitamin or other,
as I recall. It would appear to me that one
shouldn't worry too much in any case, as
anything you do to benefit one thing busts
another.

I've seen the best of the best nosh during prep - I
think it's okay if there's no actual finger to
mouth contact, and that's easy to avoid.

I think he'd still probably be wiser to save it for the kitchen, rather
than when he's out at the sushi bar.... :)

Perhaps, given the irrationality of the
public - and the local health departments,
which are more a representative of the
public than of science.

It depends on the person, the need, and the way it ends out working
within that equation... ;) Actually, when it came to cinnamon, I've had more benefit with taking in pill form, since I couldn't make the
ingesting as food be regular enough.... :)

Powdered cinnamon is tough to deal with
in bulk, but how about gnawing on a stick,
which I've found pleasurable enough, plus you
can get your gram in next to no time flat.

Never tried it that way.... I'm sure it doesn't hurt to eat it that
way... :)

Good for your teeth, good for your breath. What
could be bad?

Well, I'm back in heart failure. More tests today.
I wouldn't be too worried about it, as I've been
technically in that condition for decades if not
my whole life.

Depends on how well you function despite the heart's condition, from
what I've seen.... But does that mean they'd not take the risks for the
eye surgery...?

1. Heart failure is a big deal, but not that
big a deal, and some of us have adapted if
not wonderfully at least survivably.

2. Correct.

Can be true. That's why we have to build
subcommunities, either that or lose our
insularity altogether. Or both, which might
be possible in a more advanced time.

When my neighbor Gwen was still alive, we had a thriving subcommunity,
and made lots of efforts to maintain it.... always looked out after each other.... but it's a communal project... one person can't really keep it going on his/her own....

But one person's enthusiasm might be able
to kindle similar response from others.

... A diet is a selection of food that makes other people lose weight.

Diets are mostly baloney.

Penne con Ragu di Mortadella
categories: Italianate, main, pasta, New Yorker
servings: 1

1/2 Tb unsalted butter
1/4 lb thinly sliced mortadella, rolled and thinly cut
- on the diagonal (the fancy name is chiffonade)
3/4 c heavy cream with a pinch grated nutmeg
1/4 lb dried penne rigate pasta, cooked in abundantly
- salted boiling water until almost al dente, 10 to 11 min
1 egg yolk
salt and freshly ground black pepper to taste
freshly grated Parmigiano-Reggiano to taste

Melt the butter until it begins to foam. Add the
mortadella and warm until the fat becomes translucent,
about 4 min. Add the cream and simmer for 1 to 2 min.
Remove from heat. Once the sauce cools a bit, add the
pasta and stir to combine. Make a small well on top
of the penne. Add egg yolk and a twist of pepper, and
stir rapidly with the back of a wooden spoon to
incorporate the egg into the sauce. This is called
tempering, which ensures that the egg doesn't overcook.
Season to taste with salt. Add grated cheese and toss.
Eat immediately.

Michael White, Osteria Morini, NYC, esquire.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus <=-

1. Heart failure is a big deal, but not that
big a deal, and some of us have adapted if
not wonderfully at least survivably.

The last time through Cardiac Rehab, on the last day, I pointed out to the group...
"It's not the end of the world. I had my heart attack about 3 weeks after I turned 40, since then I've had a bypass, a ICD (pacemaker with defibrillator), an ablation, and they're talking about another ablation (I had it a month or so
later). I'm 71, I'm still here 31 years later, you'll do OK."

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Nancy Backus on 02-19-19 12:33 <=-

Yeah - both Lilli and Bonnie are heavily into
crunch, which is I suppose a powerful culinary
motivator; and there are so many types of it,
which is where both of them fall down, failing
to distinguish among them.

I like crunch well enough... but I wouldn't say I'm heavily into it.. ;)

For them crunch is very important, almost the
way fatty is for me, and sweet or salty or
custardy are for some others. The good thing is
that the taste for crunchy is easily satisfied.

Indeed. :)

Those are good things to be taken care of....

When one is in one's 70s, things come more
and more frequently.

Not that I needed to hear that.... having hit that part of the timeline myself now.... ;/

None of us needs to hear that - or anything
else for that matter. But it's not just the
elderly who suffer - an awful thing happened
Saturday night, I think, in this community.
On confirmation I'll write about it, but the
facts are few, and nobody's saying anything
about it right now.

Lilli's community...?

Is she a candidate for hearing aid(s)....?

Had 'em for years. When we first spoke together, about
27 years ago, there was already a problem, and I think
she got them maybe 15-20 years ago. It was all masked
by her really good musicianship and an intelligence
that allowed her to fake it for a while, but at some
point there are too many whoopsie moments to ignore.

Maybe an update to the hearing aids, then....?

These things are late model, thousands of
dollars per ear.

And they still aren't enough... sigh... And her doctor doesn't have any thoughts on possible fixes, either...?

I'm with your friend Hoare.... :)

I tend to believe both of them.

McCully could well be right, too... :) What I was aware of was that the whites also balance the cholesterol of the yolks....

But the whites destroy some vitamin or other,
as I recall. It would appear to me that one
shouldn't worry too much in any case, as
anything you do to benefit one thing busts
another.

Or it all evens out as a wash.... ;0

I've seen the best of the best nosh during prep - I
think it's okay if there's no actual finger to
mouth contact, and that's easy to avoid.

I think he'd still probably be wiser to save it for the kitchen, rather
than when he's out at the sushi bar.... :)

Perhaps, given the irrationality of the
public - and the local health departments,
which are more a representative of the
public than of science.

Exactly....

Well, I'm back in heart failure. More tests today.
I wouldn't be too worried about it, as I've been
technically in that condition for decades if not
my whole life.

Depends on how well you function despite the heart's condition, from
what I've seen.... But does that mean they'd not take the risks for the
eye surgery...?

1. Heart failure is a big deal, but not that
big a deal, and some of us have adapted if
not wonderfully at least survivably.

Indeed. :)

2. Correct.

Sigh....

Can be true. That's why we have to build
subcommunities, either that or lose our
insularity altogether. Or both, which might
be possible in a more advanced time.

When my neighbor Gwen was still alive, we had a thriving subcommunity,
and made lots of efforts to maintain it.... always looked out after each other.... but it's a communal project... one person can't really keep it going on his/her own....

But one person's enthusiasm might be able
to kindle similar response from others.

A possibility, but it does require at least some interest from the
others....

... A diet is a selection of food that makes other people lose weight.

Diets are mostly baloney.

Agreed....

Penne con Ragu di Mortadella

Even if they be fancy baloney.... (G)

ttyl neb

... Pity the poor corpuscle, for he labors in vein.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 02-19-19 14:07, Bill Swisher <=-
spoke to Michael Loo about 981 defrosted archite <=-

1. Heart failure is a big deal, but not that
big a deal, and some of us have adapted if
not wonderfully at least survivably.

The last time through Cardiac Rehab, on the last day, I
pointed out to the group...
"It's not the end of the world. I had my heart attack about 3 weeks
after I turned 40, since then I've had a bypass, a ICD (pacemaker
with defibrillator), an ablation, and they're talking about
another ablation (I had it a month or so later). I'm 71,
I'm still here 31 years later, you'll do OK."

My father had a heart attack while serving with the navy in Australia
during WWII, in 1945. With the help of my mother, an RN, he lived to be
76, 1976. As the years went by, his congestive heart failure became
worse and worse -- but he survived for those 31 years.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Onion Casserole
Categories: Appetizer, Vegetable, Onion, Vidalia
Yield: 8 Servings

2 lg Vidalia Onions -- sliced
2 tb Butter Or Margarine --
-melted
1 cn Cream Of Chicken Soup,
-Condensed
1/2 c Milk
1 tb Soy Sauce
2 c Swiss Cheese -- shredded
(8 oz )
1/2 Loaf French Bread
2 tb Butter Or Margarine --
-melted

Saute onion in 2 T. butter in a large skillet until crisp-tender.
Spoon into an 8x12x2 inch casserole.

Combine soup, milk, and soy sauce, mix well; pour over onion.
Sprinkle cheese evenly over sauce. Cut bread into 3/4 inch slices;
arrange on top of casserole. Brush bread with butter. Bake at 350
degrees F. for 30 minutes or until bread is golden brown.

Yield: 8 servings.

Recipe By : Gerry Dodder <gdodder@OKWAY.OKSTATE.EDU>

From: "Mary Riemermann" <rieme005@tc.Um

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:19:38, 20 Feb 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)