• Update

    From Sean Dennis@1:18/200 to All on Saturday, April 30, 2022 09:14:36
    Hello All,

    Thursday night, I was admitted to the hospital as I had a small but significant
    heart attack. It didn't show up on an EKG but one particular enzyme level was inflated (an enzyme the heart produces during a heart attack) which is worrysome. My cardiologist told me at this rate, I may not live until June.

    So we are working on trying to mitigate as many risk factors as possible so I can get my triple bypass surger done as soon as possible. I may get my six remaining teeth pulled by the VA early next week. There are other things that have to be looked at, such as my high A1C.

    I may be in the hospital for weeks at this point. Everything is still a bit up
    in the air but things will not be returning to normal for me for quite a while.

    I did bring my laptop with me so I have access to my BBS (and there's great WiFi).

    I may go for days without contact but I am still around. Wish me luck as I am going to need it.

    -- Sean

    ... Double negatives are a no-no in English.
    --- GoldED+/LNX 1.1.5-b20180707
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Sunday, May 01, 2022 06:30:35
    Sean Dennis wrote to All <=-

    Hello All,

    Thursday night, I was admitted to the hospital as I had a small but significant heart attack. It didn't show up on an EKG but one
    particular enzyme level was inflated (an enzyme the heart produces
    during a heart attack) which is worrysome.

    My cardiologist told me at this rate, I may not live until June.

    Don't be dying on us. We have a Scrabble game to finish. Bv)=

    So we are working on trying to mitigate as many risk factors as
    possible so I can get my triple bypass surger done as soon as possible.
    I may get my six remaining teeth pulled by the VA early next week.
    There are other things that have to be looked at, such as my high A1C.

    I may be in the hospital for weeks at this point. Everything is
    still a bit up in the air but things will not be returning to normal
    for me for quite a while.

    I think I'll sit on the confuser I am sending you until you let us know
    that you're "hame and dry". Don't want to tempt any porch pirates.

    I did bring my laptop with me so I have access to my BBS (and there's great WiFi).

    I may go for days without contact but I am still around. Wish me
    luck as I am going to need it.

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

    Title: Black Angus Beef w/Lucky Sauce (bo luc lac)
    Categories: Beef, Vegetables, Herbs, Sauces, Rice
    Yield: 4 Servings

    500 g Black Angus beef rump or
    - eye fillet, in 1.5 cm pcs
    3 Cherry tomatoes; quartered
    1/2 Carrot; shredded
    1 c Watercress sprigs
    1/2 c Mixed herbs; such as perilla
    - (shiso)*, coriander, mint
    - and Vietnamese mint *
    2 tb To 3 tb nuoc cham
    1 tb Oil
    1 cl Garlic; crushed
    1/2 sm Onion; chopped
    50 g Butter
    Steamed jasmine rice; to
    - serve

    MMMMM------------------------LUCKY SAUCE-----------------------------
    125 ml (1/2 cup) oyster sauce
    2 ts Sesame oil
    2 ts Caster sugar

    * Perilla and Vietnamese mint are available from Asian
    food shops.

    TO MAKE LUCKY SAUCE, combine all the ingredients and 60
    ml (1/4 cup) hot water in a large bowl. Makes 180 ml (3/4
    cup).

    Place beef and 60 ml (1/4 cup) lucky sauce in a bowl and,
    using your hands, massage sauce into beef. Marinate for 5
    minutes. Remaining sauce will keep in an airtight
    container in the fridge for up to 1 week.

    Meanwhile, place tomatoes, carrot, watercress and herbs
    in a bowl. Add nuoc cham to taste and toss gently to
    combine.

    Heat a wok over high heat until smoking. Working quickly,
    add oil and swirl to coat wok. Drain marinade from beef
    and cook in batches, shaking the wok to seal the meat on
    all sides; the beef should be charred and the wok
    flaming. Return all the beef to the wok with garlic,
    onion and butter, and stir-fry for a further 3 minutes
    for medium-rare or until cooked to your liking.

    Season beef with salt and freshly ground black pepper.
    Serve immediately with rice and watercress salad.

    COOK'S NOTES: Oven temperatures are for conventional; if
    using fan-forced (convection), reduce the temperature by
    20┬║C.

    We use Australian tablespoons and cups: 1 tsp equals 5
    ml; 1 tbs equals 20 ml; 1 cup equals 250 ml.

    All herbs are fresh (unless specified) and cups are
    lightly packed.

    All vegetables are medium size and peeled, unless
    specified.

    All eggs are 55-60 g, unless specified.

    As seen in Feast magazine, Sept 2011, Issue 1.

    By Luke Nguyen

    RECIPE FROM: http://www.sbs.com.au

    Uncle Dirty Dave's Archives

    MMMMM

    ... Two positive statements do not make a negative statement. Yeah, right!
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Monday, May 02, 2022 10:12:11
    Dave Drum wrote to Sean Dennis <=-

    Don't be dying on us. We have a Scrabble game to finish. Bv)=

    I have no intention of dying on anyone. <G> I will find out today what the plan is. They may decide to put stents in temporarily for me to get my last six teeth pulled by the VA (I am going to push to get them to pay for
    dentures also), get my 12% A1C down, and let this open foot ulcer finish healing to minimize my risk factors with getting my chest cracked like a walnut.

    I think I'll sit on the confuser I am sending you until you let us know that you're "hame and dry". Don't want to tempt any porch pirates.

    I don't thankfully have porch pirates but if need be, you can ship it to my best friend who lives two miles from me. He has a key to my apartment and
    is checking on it as well as all the plants my mom and I planted last
    Thursday before my heart attack. I finally planted the Dusty Millers I was nursing along all winter in a planter and several Stella D'Oro daylilies my
    mom gave me. When I first moved into my apartment, there was a lovely
    seedum that the idiot lawn care guys mowed into oblivion because they
    thought it was a weed. Lo and behold, the seedum started to come back and
    my mom replanted it for me.

    I haven't forgotten about our Scabble game either. <G>

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

    Title: Hospitality Pork Chops
    Categories: Pork
    Yield: 6 Servings

    2 c Cider vinegar
    2 1/2 T Worcestershire sauce
    1 T Lemon juice
    1 T Orange juice
    1 T Steak sauce
    2 ds Hot pepper sauce
    1 1/2 t Sugar
    1 t Salt
    1/4 t Paprika
    1/4 t White pepper
    Sweet basil to taste
    2 T Celery leaves
    6 ea Pork loin chops, cut 1 1/2
    -inches thick
    Lemon Slices
    Orange Slices

    In glass dish, combine vinegar, Worcestershire, lemon and orange
    juices, steak sauce, hot pepper sauce, sugar, salt, paprika, pepper,
    basil, and celery leaves. Add chops. Cover and marinate at least 3
    hours. Remove chops from marinade; place on grill 4 to 6 inches above
    glowing coals. Cook 12 to 15 minute per side, or until done, turning
    and brushing frequently with marinade. Garnish with orange and lemon
    slices. Serves 6 to 8 By: Maurice E. Lewis, 1978 Arkansas Pork
    Cookout King Cookout Kings' prize winning Pork Recipes National Pork
    Producers Council

    MMMMM

    -- Sean

    ... I hear the word "icy" is easy to spell. Looking at it, now I see why.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From JIM WELLER@1:135/392 to SEAN DENNIS on Sunday, May 01, 2022 17:27:00
    Quoting Sean Dennis to All <=-

    heart attack ...

    Again! That is brutal. Best of luck getting through this.

    Jim


    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:3634/12 to Sean Dennis on Tuesday, May 03, 2022 05:51:00
    Sean Dennis wrote to Dave Drum <=-

    Don't be dying on us. We have a Scrabble game to finish. Bv)=

    I have no intention of dying on anyone. <G> I will find out today what the plan is. They may decide to put stents in temporarily for me to
    get my last six teeth pulled by the VA (I am going to push to get them
    to pay for dentures also), get my 12% A1C down, and let this open foot ulcer finish healing to minimize my risk factors with getting my chest cracked like a walnut.

    12% A1C? Yikes!!!! Does your pancreas work at all? Getting that
    controlled will help your foot heal. And pray they don't crack your
    chest "like a walnut". Walnuts tend to shatter when the shell is cracked.

    Hope for more like a pistachio - which separates cleanly.

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

    Title: Fusilli w/Pistachio Pesto
    Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
    Yield: 5 Servings

    MMMMM---------------------------PESTO--------------------------------
    1/2 c Shelled, peeled, unsalted
    - pistachios; + a handful,
    - rough chopped, reserved
    - for scattering over each
    - portion *
    3 tb Lightly toasted, blanched
    - almonds
    1 c (packed) fresh basil leaves
    1/2 c (packed) fresh flat-leaf
    - parsley leaves
    1/2 c Good quality extra-virgin
    - olive oil
    1/2 ts Sea salt
    Fresh ground pepper; white
    - or black

    MMMMM---------------------------PASTA--------------------------------
    1 lb Fusilli, penne or gemelli
    2 tb Salt
    3 tb Fresh grated Parmigiano
    - Reggiano or grana padano;
    - plus additional for table

    In a food processor, combine the pistachios, almonds,
    basil, parsley, olive oil, salt and pepper. Process,
    pulsing every few seconds until the mixture is blended but
    still has a slightly grainy consistency. Take care not to
    over-grind to avoid a paste-like result. Use a rubber
    spatula to transfer the pesto to a small mixing bowl.
    Press plastic wrap directly on the surface of the pesto
    and chill until you are ready to use it. For best results,
    use it within several hours of preparing.

    If you need to make it far in advance, proceed as above,
    transfer the pesto to a freezer container and cover with a
    thin film of olive oil; press plastic wrap directly on the
    surface and seal the container. When ready to use, thaw
    and continue with the recipe as below.

    Bring 5 quarts water to a rolling boil. Add the salt and
    the pasta at the same time. Cook precisely as indicated on
    the package directions. Just before draining, set aside
    1/2 cup of the pasta cooking water. Drain the pasta; while
    it is still dripping wet, return it to the pan. Add the
    pesto and the 3 tablespoons grated cheese, blending well
    with a wooden spoon and working in a few tablespoons of
    the reserved cooking water or more, if needed, to loosen
    up the sauce and coat the pasta evenly. Transfer to
    individual plates and scatter the chopped pistachios over
    each. Pass additional grated cheese at the table.

    * If the membrane of the pistachios don't peel off easily
    after rubbing them with your fingers, blanch them in
    boiling water for about 1 minute. Drain, shock in cold
    water, and dry the nuts in a paper towel. Toast them
    lightly, and when they cool, peel off any skins that
    haven't come off.

    Recipe by: Julia della Croce

    Serves 4 to 6

    From: http://www.npr.org

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "I hate the outdoors. To me the outdoors is where the car is." - Will Durst --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to JIM WELLER on Tuesday, May 03, 2022 08:04:26
    JIM WELLER wrote to SEAN DENNIS <=-

    Again! That is brutal. Best of luck getting through this.

    Thank you. The good thing is that due to my current hospitalization, I have started two processes that I have been trying to start for over a decade
    now: I am being treated to get rid of the systeming MRSA infection that I acquired when I was hospitalized several years ago here (unrelated to my
    heart) and getting all of my teeth removed. I may even get a new set of dentures as part of all of this also.

    So while this is a minor setback, this caused some major advancement
    towards getting the open heart surgery I need.

    On a side note, the food ain't too bad here even on a "heart-healthy" diet.

    To show that I still have a sense of humor:

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

    Title: Heart Attack Cake
    Categories: Cakes
    Yield: 1 Servings

    20 oz Bittersweet dark chocolate
    1 1/4 c Superfine sugar
    1 lb Unsalted butter
    2 oz Grand Marnier
    10 Egg yolks, room temperature
    10 Egg whites, room
    Temperature
    1/4 c Superfine sugar
    Powdered sugar

    Melt chocolate in top of double boiler over very low heat. When
    chocolate has melted, whisk in 1.25 cups of sugar, mixing well until
    sugar has dissolved. Whisk in butter and melt, stirring often. When
    butter is completely incorporated, remove mixture from fire and whisk
    in Grand Marnier.

    Whip egg yolks in mixing bowl until light and fluffy. Slowly add
    chocolate mixture to egg yolks, whipping constantly until fully
    incorporated. Set aside. Whip egg whites in another mixing bowl until
    foamy and add remaining .25 cup sugar. Continue whipping until stiff.

    Place egg whites in bowl with chocolate and fold together. When
    mixture is smooth and all lumps are gone, pour into buttered and
    floured 12-inch spring form pan. Bake at 275 for 3 hours.

    Remove from oven, let rest 20 minutes. Invert onto plate and remove
    form. Dust with powdered sugar and serve with vanilla sauce and/or
    raspberry puree, if desired.

    File
    ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

    MMMMM

    -- Sean

    ... Nothing's impossible to those that don't have to do it.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Tuesday, May 03, 2022 13:31:09
    Hello Dave,

    03 May 22 05:51, you wrote to me:

    12% A1C? Yikes!!!! Does your pancreas work at all? Getting that controlled will help your foot heal. And pray they don't crack your
    chest "like a walnut". Walnuts tend to shatter when the shell is
    cracked.

    Yeah, not proud of that fact but they showed me how to control my diabetes with just insulin in the hospital. So I know I can put that into practice for myself.

    I was watching a video of an open heart surgery on YouTube and the surgeon lifted the ribcage with something that looked like a bumper jack...

    Hope for more like a pistachio - which separates cleanly.

    They'll cut the sternum open hopefully.

    More SPAM:

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

    Title: Spam and Sausage Casserole
    Categories: Casseroles
    Yield: 1 Servings

    6 md Potatoes; peel, chunk
    16 oz Pk cooked mild sausage
    12 oz Can spam; slice
    1/3 c Milk
    1/2 Stick margarine
    3 c Cheese; shred
    Salt

    Fry Spam. Brown sausage and drain. Boil potatoes. After potatoes are
    done, add milk, margarine and salt to potatoes and mash. In a shallow
    casserole dish place a layer of mashed potatoes. Chop up the sausage
    and Spam into small chunks and cover the layer of mashed potatoes.
    Cover Spam and sausage with remaining potatoes. Sprinkle with the
    cheese. Place in oven at 200~ for 10 minutes or until cheeses is
    melted. Serve immediately. Source: Hormel. Tallahassee Democrat. MM
    Waldine Van Geffen vghc42a@prodigy.com.

    Source:MSN cooking forum-MasterCook formatted using MC_Buster by
    Martha Hicks

    Posted to MC-Recipe Digest V1 #1046 by "M. Hicks"
    <nitro_ii@email.msn.com> on Jan 27, 1998

    MMMMM

    -- Sean

    ... If at first you don't succeed, try something else.
    --- GoldED+/LNX 1.1.5-b20180707
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)