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  • Breathing

    From Dave Drum@1:396/45 to Ruth Haffly on Fri Feb 28 08:13:34 2025
    Ruth Haffly wrote to Dave Drum <=-

    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.

    When I went for my hospital stay follow-up doctor visit I got a peek at
    my actual record - not just the part I see on the "Follow My Healty" web
    site. I thought I had COPD and emphysema. According to my records I have
    to change that tune to COPD and chronic brinchitis. Neither of which I'd
    wish on anyone - not even Donald Trump.

    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 pretty much stay planted when I sleep. If I'm flopping around like a
    catfish on the bank I'm not asleep ... just hoping.

    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.

    My concentrator sits in the center of the place between my bedroom and
    my confuser room. And with enough scope of hose to reach anywhere in
    the house.

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

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

    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.

    Done in by Covid? We lost several places to the "no inside dining" part
    of preventing spread of Covid. One, the best pizza joing anywhere around
    here went to drive-up/delivery only. And never came back from that. The
    owner of Charlie Parker's (which I have mentioed here a few times) bought
    it from the last surviving owner and has remodeled/reopened it. Rosalie
    is taking her much deserved retirement and I'm waiting for a report on the quality of the pizza. Bill has the recipes - now if he can get the product
    to its former level it will, once again, be the best in town.

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

    Title: Pepperoni Pizza Casserole
    Categories: Pasta, Beef, Vegetables, Cheese, Sauces
    Yield: 2 Casseroles

    2 lb Coarse ground beef
    1 lg Onion; chopped
    3 1/2 c Spaghetti sauce; 28 oz jar
    16 oz Spiral or cavatappi pasta;
    - cooked, drained
    4 c Shredded mozzarella cheese
    8 oz Thick sliced pepperoni;
    - chopped
    Grated or shredded Parmesan
    - to pass at table

    Set oven @ 350ºF/175ºC.

    In a large skillet, cook beef and onion over medium heat
    until meat is no longer pink; drain. Stir in spaghetti
    sauce and pasta.

    Transfer to 2 greased 13" X 9" baking dishes. Sprinkle
    with cheese. Arrange pepperoni over the top.

    Bake, uncovered, 25-30 minutes or until heated through.
    And cheewse is beginning to brown.

    UDD NOTES: Some diced bell pepper goes well in this.
    When I make this I plan to freeze one of the dishes
    for later. When using - thaw first, then into a 350ºF/
    175ºC oven until heated through as per directions.

    Nancy Scarlett, Graham, North Carolina

    Makes: 2 casseroles (10 servings each)

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Where there's smoke there's pollution." -- Neekha
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Feb 28 14:24:41 2025
    Hi Dave,

    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.

    When I went for my hospital stay follow-up doctor visit I got a peek
    at my actual record - not just the part I see on the "Follow My
    Healty" web site. I thought I had COPD and emphysema. According to my records I have to change that tune to COPD and chronic brinchitis.
    Neither of which I'd wish on anyone - not even Donald Trump.

    Bronchiactasis? Been there, have that. Yesterday the doctor put me on albuterol thru the nebulizer twice a day with a saline chaser. Also got
    some antibiotics to clear up some lingering crud.

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

    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 pretty much stay planted when I sleep. If I'm flopping around like a catfish on the bank I'm not asleep ... just hoping.

    I've noticed that I don't always stay in place--and yes, I'm tossing and turning until I get to sleep. Some nights worse than others.

    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.

    My concentrator sits in the center of the place between my bedroom and
    my confuser room. And with enough scope of hose to reach anywhere in
    the house.

    I think our house is a bit bigger and probably a different layout. Got
    to work with what you have. (G)


    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.

    Done in by Covid? We lost several places to the "no inside dining"
    part of preventing spread of Covid. One, the best pizza joing anywhere around here went to drive-up/delivery only. And never came back from
    that. The owner of Charlie Parker's (which I have mentioed here a few

    No, it was gone long before Covid hit. We visited the area in 2007
    (while stationed in Savannah) and it was gone then. Probably one of the hurricanes in the late 80s or 90s took it out or did enough damage that
    it wasn't worth the bother to get it up and running again.

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


    ... Growing old is mandatory... growing up is optional.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:124/5016 to Ruth Haffly on Sun Mar 2 06:59:20 2025
    Ruth Haffly wrote to Dave Drum <=-

    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.

    When I went for my hospital stay follow-up doctor visit I got a peek
    at my actual record - not just the part I see on the "Follow My
    Healty" web site. I thought I had COPD and emphysema. According to my records I have to change that tune to COPD and chronic brinchitis.
    Neither of which I'd wish on anyone - not even Donald Trump.

    Bronchiactasis? Been there, have that. Yesterday the doctor put me on albuterol thru the nebulizer twice a day with a saline chaser. Also got some antibiotics to clear up some lingering crud.

    Dunno. It says chronic Bronchitis - noting about widening of the airways.

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

    the BiPap has me on a six-foot leash. Bv)=
    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.

    Done in by Covid? We lost several places to the "no inside dining"
    part of preventing spread of Covid. One, the best pizza joing anywhere around here went to drive-up/delivery only. And never came back from
    that. The owner of Charlie Parker's (which I have mentioed here a few

    No, it was gone long before Covid hit. We visited the area in 2007
    (while stationed in Savannah) and it was gone then. Probably one of the hurricanes in the late 80s or 90s took it out or did enough damage that
    it wasn't worth the bother to get it up and running again.

    Or the owner wanted to retire and could find no buyers. Running a restaurant, even a lower end (budget priced) version is hard work. Been there, done that. And don't care to repeat the experience.

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

    Title: Tongue For Sandwiches
    Categories: Beef, Offal, Herbs
    Yield: 12 Servings

    3 lb (to 4 lb) calf/beef tongue
    2 md Yellow onions; peeled,
    - quartered
    2 cl Garlic; peeled, bruised
    1 California bay leaf
    12 Black peppercorns; cracked
    1 ts Dried thyme
    1 ts Dried basil
    Water to cover
    2 tb Table salt

    Choose a tongue of about 3-4 lbs; beef tongues can weigh
    up to 9 lbs but the larger ones can be difficult to cook.
    Tongues are readily available in most Latino markets. If
    one is not available, you should be able to order one from
    your butcher. Soak the tongue in cold water to remove any
    traces of blood, then drain and discard the water.

    Place the tongue in an 8 quart pot and cover with salted
    water. Peel and cut the onions into quarters and add to
    the pot. Bring the water to a boil, then reduce the heat
    to a slow simmer. Add the garlic and herbs Cover the pot
    and cook the tongue for 3 hours (if your tongue is not 3
    pounds, plan on cooking 50 to 60 minutes per pound.) When
    done, the tongue will be tender, easily pierced with a
    knife.

    To peel the skin from the tongue, should you wish to do
    that to serve squeamish people: Remove the tongue from the
    pot and allow it to cool just enough to handle. Slide a
    knife under the skin to loosen it; the skin should peel
    off easily while the tongue is warm, although it is more
    difficult if the tongue has fully cooled.

    Otherwise, remove the tongue from the water and let it
    drain and cool until it is cool enough to handle. The
    tongue is now ready to slice for sandwiches. I like to
    make 1/8" to 1/4" slices. It can be served warm or cold.

    Makes enough for 12 (or more) hearty sandwiches.

    Uncle Dirty Dave's Kitchen

    MMMMM




    ... Cats are intended to teach us that not everything in nature has a function. === MultiMail/Win v0.52
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    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Mon Mar 3 14:46:11 2025
    Hi Dave,


    When I went for my hospital stay follow-up doctor visit I got a peek
    at my actual record - not just the part I see on the "Follow My
    Healty" web site. I thought I had COPD and emphysema. According to my records I have to change that tune to COPD and chronic brinchitis.
    Neither of which I'd wish on anyone - not even Donald Trump.

    Bronchiectasis? Been there, have that. Yesterday the doctor put me
    on RH> albuterol thru the nebulizer twice a day with a saline chaser.
    Also got RH> some antibiotics to clear up some lingering crud.

    Dunno. It says chronic Bronchitis - noting about widening of the
    airways.

    OK, maybe it's a precurser. At any rate, not fun.

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

    the BiPap has me on a six-foot leash. Bv)=
    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.

    Done in by Covid? We lost several places to the "no inside dining"
    part of preventing spread of Covid. One, the best pizza joing anywhere around here went to drive-up/delivery only. And never came back from
    that. The owner of Charlie Parker's (which I have mentioed here a few

    No, it was gone long before Covid hit. We visited the area in 2007
    (while stationed in Savannah) and it was gone then. Probably one of the hurricanes in the late 80s or 90s took it out or did enough damage that
    it wasn't worth the bother to get it up and running again.

    Or the owner wanted to retire and could find no buyers. Running a restaurant, even a lower end (budget priced) version is hard work.
    Been there, done that. And don't care to repeat the experience.

    I've no idea. It was a small, family owned/operated place. Always good
    food, a place we usually took family to when visiting. One of the
    organisations we belonged to at that time had their monthly meetings
    there so we usually had supper before the meeting.


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


    ... I'm clinging to sanity by a thread. Hand me those scissors.

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