giving me the strengthening and range of motion exercises needed to

get
Yes, we've been kept abreast of events.

So I saw, as I caught up with the messages.

He was a good correspondent and kept up the
family obligations!

Was it iodine-based? It turns out Lilli, who
has a list of sensitivities as long as your
arm, is allergic to mercury and iodine, which
she claims gives a belated justification for her
avoidance of seafood.

We think it's the cholhexidine they used. My mom was allergic to Dial

Halogenated things are among the most effective
antiseptics. They are also pretty residually
dangerous unless carefully used and carefully
disposed of.

soap that had hexichlorophene in it. Also, our daughter Deborah was born
with beautiful skin but the hospital nursery used something like

Physoderm to wash her off. She came out of that looking like she had a chemical burn. So, it seems to be an allergy that runs in the family. I
had a similar reaction (but not quite as bad) when I had my last wrist surgery in 2012, same doctor. So, we'll make sure it's documented in my records now.

But did Phisoderm have hexachlorophene?
I thought it was formulated to accommodate
people who couldn't take Phisohex (which did).

As far as I know, I've never had a reaction with seafood. Haven't had a
whole lot of it since we moved away from the coast but even then, I
didn't react to it. Hopefully I won't develop an allergy to it; I don't
want to have to give it up.

That would be quite a bummer.

I could have it every day if I wanted to:
I can cook. [g]

But you don't always have access to a kitchen for cooking. (G)

But I'm not in such straits that I couldn't find
a kitchen if I had to.

True, there seems to be one available to you on a recurring basis.

And if not, I could search one out.

Indeed, that would be something well worth the money and

calories/carbs.

Just give me the chocolate, and the darker the better..............

My tastes have changed a bit, with preferences
apparently stabilized at 60-70%, though 80-90
still have occasional appeal. Part of it may be
the scanty availability of the higher percentages.

I think 85% is about the upper end of what I would go for on a regular
basis, anything above that as an occaisional treat. We find some of our

85 is bitterer than most people can take, but
I enjoy it. I discovered that Lindt is putting
out a 78, a nifty step-down product.

In his last year or two Nicholas had us
smuggle in 99 to his nursing facility.

dark chocolate at Aldi, like what we got at the picninc in 2017 at
Shipps. Otherwise, finding it is happenstance--we see a lot of the
60-70% range but not so much anything above that.

The professionals are called rabbis; they are
not too scarce.

None in WF that I'm aware of, but there are some in Raleigh.

I'm sure there must be some in Raleigh.

I know there are; I've seen a couple on tv in various news stories.

A friend who is very Jewish retired there
recently, and he wouldn't have gone anyplace
where there weren't two temples at least.

Hopefully you will stick around for a few more years yet.

But seldom waiting!

Time will tell.

Nope, waiting isn't my style.

Just going with the flow, along for the ride?

Or swimming upstream, as the situation requires.

We had 9 days straight of rain, sun finally came out on Sunday afternoon. Back to off and on rain again today but at least it's not snow.

It's snowing here now - the plows woke me up
enough times so I gave up and started doing
the echo at oh dark hundred.

We've had more rain than snow this winter. Temps are going to be cold
(low 20s at night, low to mid 40s daytime) for a few days next week but
no snow in the forecast. Normally we're in the upper 50s to low 60s this
time of year.

And here, it's 20 below average now. Meanwhile, our
Antipodean friends are enjoying a return to normality.

True, but it's hard to get to that level of excitement over food.

It's a > rare dish that hits that high a mark.
My standards are perhaps not so stringent,
though my expressions don't generally
include stuff like OMG.

I don't use it either, and never found an occaision (food tasting or otherwise) that has warranted use of the phrase.

Homemade OMG Candy Copycats
Categories: dessert, Canadian, American, don't see what's so OMG about these

Somebody has very low standards if they think this candy is worthy of
that phrase.

The term is more charged for you than it would be
for me. The following might qualify in my view.

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

Title: Walnut glory cake
categories: cake, perfect
yield: 1

3/4 c all-purpose flour
2 ts cinnamon
1 ts salt
9 egg whites (1 1/4 c)
3/4 c sugar
9 egg yolks
2 ts vanilla
3/4 c sugar
2 c walnuts, chopped as fine as possible

Mix flour, cinnamon, and salt.

Beat egg whites to soft peaks. Gradually add 3/4 c sugar and
beat until very stiff and glossy. Do not underbeat.

Combine egg yolks, vanilla, and 3/4 c sugar. Beat until light and
lemon-colored.

Fold yolk mixture into whites. Fold in walnuts.

Pour into ungreased 10" tube pan.

Bake at 350 for 55 to 65 min or until done when tested. Invert
immediately. Cool completely before removing from pan. Frost
with a vanilla glaze, or sprinkle with 10x sugar, or serve
with whipped cream. Or do as I do and don't frost it at all,
M's note.

This may be the single most perfect cake I've ever had (M's note),
when my sister makes it. The second most perfect cake I've ever had
is when I make it and use hazelnuts for the walnuts.

senior best of class winner by Mr. Umejiro Frank Kuritsubo,
Oakland CA - 1964 Pillsbury Bakeoff
Posted to NCE 5 May 98

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

Hi Michael,

giving me the strengthening and range of motion exercises

needed to > ML> get

Yes, we've been kept abreast of events.

So I saw, as I caught up with the messages.

He was a good correspondent and kept up the
family obligations!

Very much so. He also left phone messages for my siblings but none of
them answered back.

Was it iodine-based? It turns out Lilli, who
has a list of sensitivities as long as your
arm, is allergic to mercury and iodine, which
she claims gives a belated justification for her
avoidance of seafood.

We think it's the cholhexidine they used. My mom was allergic to

Dial

Halogenated things are among the most effective
antiseptics. They are also pretty residually
dangerous unless carefully used and carefully
disposed of.

And for supposedly allergy free, they aren't always so.

soap that had hexichlorophene in it. Also, our daughter Deborah was

born > with beautiful skin but the hospital nursery used something
like

Physoderm to wash her off. She came out of that looking like she had

a > chemical burn. So, it seems to be an allergy that runs in the
family. I > had a similar reaction (but not quite as bad) when I had
my last wrist > surgery in 2012, same doctor. So, we'll make sure it's documented in my > records now.

But did Phisoderm have hexachlorophene?
I thought it was formulated to accommodate
people who couldn't take Phisohex (which did).

It had something in that family, not sure exactly what it was at this
point.

As far as I know, I've never had a reaction with seafood. Haven't

had a > whole lot of it since we moved away from the coast but even
then, I

didn't react to it. Hopefully I won't develop an allergy to it; I

don't > want to have to give it up.

That would be quite a bummer.

Quite so.

I could have it every day if I wanted to:
I can cook. [g]

But you don't always have access to a kitchen for cooking.

(G) > ML> But I'm not in such straits that I couldn't find

a kitchen if I had to.

True, there seems to be one available to you on a recurring basis.

And if not, I could search one out.

Sniff it out? (G)

Indeed, that would be something well worth the money

and > ML> > ML> calories/carbs.

Just give me the chocolate, and the darker the

better.............. > ML> My tastes have changed a bit, with
preferences

apparently stabilized at 60-70%, though 80-90
still have occasional appeal. Part of it may be
the scanty availability of the higher percentages.

I think 85% is about the upper end of what I would go for on a

regular > basis, anything above that as an occaisional treat. We find
some of our

85 is bitterer than most people can take, but
I enjoy it. I discovered that Lindt is putting
out a 78, a nifty step-down product.

I don't think I've seen that one yet, OTOH, I've not really looked.

In his last year or two Nicholas had us
smuggle in 99 to his nursing facility.

Where did you find that?

Shipps. Otherwise, finding it is happenstance--we see a lot of the 60-70% range but not so much anything above that.

The professionals are called rabbis; they are
not too scarce.

None in WF that I'm aware of, but there are some in Raleigh.

I'm sure there must be some in Raleigh.

I know there are; I've seen a couple on tv in various news stories.

A friend who is very Jewish retired there
recently, and he wouldn't have gone anyplace
where there weren't two temples at least.

He must be happy to be in this area then.

Hopefully you will stick around for a few more years

yet. > ML> > ML> But seldom waiting!

Time will tell.

Nope, waiting isn't my style.

Just going with the flow, along for the ride?

Or swimming upstream, as the situation requires.

Sometimes that's the best we can do.

We've had more rain than snow this winter. Temps are going to be

cold > (low 20s at night, low to mid 40s daytime) for a few days next
week but > no snow in the forecast. Normally we're in the upper 50s to
low 60s this > time of year.

And here, it's 20 below average now. Meanwhile, our
Antipodean friends are enjoying a return to normality.

We will probably get more seasonal temps next week. Yesterday and today
didn't even get out of the 40s, yesterday barely made it into them. Jacksonville (NC) got a couple of inches of snow on Tuesday.

True, but it's hard to get to that level of excitement over

food. > ML> It's a > rare dish that hits that high a mark.

My standards are perhaps not so stringent,
though my expressions don't generally
include stuff like OMG.

I don't use it either, and never found an occaision (food tasting or otherwise) that has warranted use of the phrase.

Homemade OMG Candy Copycats
Categories: dessert, Canadian, American, don't see what's so

OMG about > ML> these

Somebody has very low standards if they think this candy is worthy

of > that phrase.

The term is more charged for you than it would be
for me. The following might qualify in my view.

Title: Walnut glory cake
categories: cake, perfect
yield: 1

No, still not worthy of the phrase.

---
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)