Hello All,

I am being transferred tonight to another local hospital for my bypass surgery.

I assume the surgery will be tomorrow.

Wish me luck!

-- Sean

... Don't drink and park; accidents cause people.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to All <=-

I am being transferred tonight to another local hospital for my bypass surgery.

I assume the surgery will be tomorrow.

Wish me luck!

That goes without saying - but Good Luck! anyway. Bv)=

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

Title: "Good Luck" Rice Custard
Categories: Desserts, Rice, Dairy, Fruits
Yield: 6 Servings

1 1/2 c Raw rice
10 oz Evaporated milk; (2 sm cans)
5 lg Eggs; separated
1/2 c Raisins
1/2 Box vanilla pudding; (3 oz
- size)
1 ts Vanilla extract
Cinnamon
Milk

Cook the rice in 4 cups of water, add the sugar and cook
until almost tender. Add the evaporated milk and raisins.
Mix the pudding in a cup of milk and add to the rice
mixture. Beat the egg whites until stiff. Beat the yolks
separately and then mix the whites and yolks mixture.
Then turn off the heat. Mix well.

If it seems a little thick just add some more milk.

Serves 6 or more.

FROM: The Legends of Louisisna Cookbook; Sheila Ainbinder

Posted by Fred Peters.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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Dave Drum wrote to Sean Dennis <=-

That goes without saying - but Good Luck! anyway. Bv)=

Thanks. I just found out that due to the location of the blockages in my heart, I cannot have bypass surgery. I will be in the hospital over the weekend and my heart surgeon will talk to the heart surgeon who runs the
cath lab here in the hospital to see what he can do with stents possibly.

So the onus of my recovery will be on me.

-- Sean

... Lost interest? It's so bad I've lost apathy.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

That goes without saying - but Good Luck! anyway. Bv)=

Thanks. I just found out that due to the location of the blockages in
my heart, I cannot have bypass surgery. I will be in the hospital over the weekend and my heart surgeon will talk to the heart surgeon who
runs the cath lab here in the hospital to see what he can do with
stents possibly.

As I told you in e-mail "that's a good thing" ... not having to be opened
up like a tin of anchovies.

So the onus of my recovery will be on me.

It always is. The doctor's main job is to keep you comfortable whilst
your body heals itself. I see you being on blood thinners for a while, cholesterol and diabetes meds (pills if you're lucky) forever more.

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

Title: Gigot Of Monkfish Romarin w/Anchovies
Categories: Fat ladies, Seafood, Herbs, Citrus
Yield: 6 Servings

2 1/4 lb Monkfish tail
1 Tin anchovy filets
6 tb Olive oil
Juice of 1 lemon
Salt & fresh ground pepper
1 lg Bunch fresh rosemary

MMMMM---------------------TOMATO VINAIGRETTE--------------------------
10 tb Olive oil
4 ts Wine vinegar
4 ts Fine chopped tomatoes

Using a larding needle or a sharp knife, make slits in
the fish and insert pieces of anchovy. Marinate the fish
in a mixture of oil and lemon juice, seasoned with salt
and pepper, for at least 2 hours.

Lay the fish on a large bed of rosemary in a roasting
tin. Pour more oil over the fish (It is the presence of
fat that releases the essential oils of the rosemary).
Roast in a 350┬║F/175┬║C oven for 45 minutes.

To make the tomato vinaigrette, heat the ingredients
in a small pan and season to taste.

Transfer the fish to a serving dish and pour over the
warm vinaigrette.

Prep Time: 2 hours 15 minutes

Cooking Time: 45 minutes

Recipe Courtesy of Jennifer Paterson and Clarissa
Dickson Wright (The Two Fat Ladies)

MM Format by Dave Drum - 30 April 2000

Uncle Dirty Dave's Kitchen

MMMMM

... Being born is bad for your health, as it eventually leads to death.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

As I told you in e-mail "that's a good thing" ... not having to be
opened up like a tin of anchovies.

Yeah, all they do is go to my heart through my right wrist. Not too bad.

It always is. The doctor's main job is to keep you comfortable whilst
your body heals itself. I see you being on blood thinners for a while, cholesterol and diabetes meds (pills if you're lucky) forever more.

My cholesterol isn't too bad and they just want me on insulin for now. With
no teeth, my biggest change will be my diet and it'll all start there. :)

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

Title: Clay Pot Honey-Lemon Chicken
Categories: Chicken, Main dish, Seandennis, Clay pot
Yield: 4 Servings

1 3 1/2-pound fryer chicken
1/4 c Plus 2 tablespoons fresh
Lemon juice (reserve lemon
Shell)
1 3/4 t Salt
1/2 t Freshly ground black pepper
1 T Melted butter plus 4
Tablespoons softened at room
Temperature
2/3 c Honey
1 1/2 T Soy sauce
4 T All-purpose flour

Prepare a clay roaster by soaking in cold water for 15 minutes.

Wash the chicken well inside and out under cool running water. Pat
dry with paper towels. Rub chicken all over with 2 tablespoons of the
lemon juice and season evenly on all sides with the salt and pepper.
Place the reserved lemon shell inside the chicken cavity. Place the
chicken inside the prepared clay roaster and brush with the melted
butter. Cover the roaster and transfer to a cold oven. Set the oven
temperature to 400 degrees F and cook for 45 minutes.

Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in
a small saucepan and cook over medium heat until heated through. In a
small bowl, make a paste from the remaining 4 tablespoons of butter
and the flour. Whisk the butter-flour mixture into the melted
honey-lemon-butter mixture. Continue to cook until the sauce has
thickened slightly. Remove the clay cooker from the oven and pour the
honey-butter mixture all over the chicken, making sure to evenly
cover the breast and any exposed areas.

Cover the roaster and return the chicken to the oven for 45 minutes,
or until it is cooked through and very tender. Transfer the chicken
to a platter or carving board, cut into pieces and serve immediately.
Transfer the sauce to a gravy boat for serving, or spoon some of the
sauce over each piece of chicken.

Serving suggestion: orzo, rice pilaf, or cooked white rice.

Recipe courtesy of Emeril Lagasse, 2004

From:
http://www.foodnetwork.com/recipes/emeril-lagasse/clay-pot-honey-lemon
chi cken-recipe.html

MM'd by Sean Dennis on 18 January 2017.

MMMMM

-- Sean

... Capital punishment means never having to say "You again?".
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 05-07-22 18:23, Sean Dennis <=-
spoke to Dave Drum about Re: Here we go! <=-

Yeah, all they do is go to my heart through my right wrist. Not too
bad.

Sometimes, they go up through the artery in the leg. I wonder if both
are equally good.

Do make sure that you keep us informed as things go on.

With no teeth, my biggest change will be my diet and it'll all start there. :)

When do you expect to get new set of teeth?
Until then this might be a decent recipe to try. Adjust the amounts and
spice type to your desires.

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

Title: Mexican Greco
Categories: Beef, D/g, Casserole, Boat
Yield: 6 or more

1 md Onion; chopped
1 Green pepper; chopped
3 c Mararoni, uncooked, elbow,
Or regular shells, bowties
2 cn 8 oz size tomato sauce
1 cn 15 oz can cream style corn
8 oz Cheese, sharp, or more
1 1/2 lb Beef, ground, or turkey
1 ts Cumin
1 ts Celery seed
1 tb Chili powder

MMMMM--------------------------OPTIONAL-------------------------------
4 oz Can diced chilis
(See Note)

Brown ground meat in med high fry pan, drain. Set aside. Fry onion
and green pepper in small amount of oil until glossy, add ground meat
to above and keep stirring to prevent burning. Remove from heat.
Place in large mixing bowl.

Boil macaroni until tender, drain and add to meat mixture.

Stir in tomato sauce, spices, canned corn and mix well.

Place in large flat casserole (9 x 13 inch), cover, and refrigerate
up to 12 hours.

When ready to bake, uncover, grate LOTS of sharp cheese on top
and place uncovered in 300 degree oven for 1 hour.

Serves 6 - 8

NOTE: For 1/2 recipe - place in 7 x 11 or 8 x 8 cooking pan. Use 4
oz can diced chili even in 1/2 recipe as well.

Can adjust the spices by 1/2 or leave as for whole recipe.

=== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:05:38, 08 May 2022
___ Blue Wave/DOS v2.30

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

Sean Dennis wrote to Dave Drum <=-

As I told you in e-mail "that's a good thing" ... not having to be
opened up like a tin of anchovies.

Yeah, all they do is go to my heart through my right wrist. Not too
bad.

Apparently the veins in my wrist/arm are too small for their purposes
so they've always gone through my groin.

It always is. The doctor's main job is to keep you comfortable whilst
your body heals itself. I see you being on blood thinners for a while, cholesterol and diabetes meds (pills if you're lucky) forever more.

My cholesterol isn't too bad and they just want me on insulin for now. With no teeth, my biggest change will be my diet and it'll all start there. :)

They keep lowering the "target" on me. My total cholesterol was <140.
Then came some "study" and suddenly the croakers wanted the total <100.
And something is causing the plaque that clogs the arteries and creates
the blockage(s).

You'll likely find that your jaws will ache from trying to gum your grub without the teeth to keep things aligned.

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

Title: Clay Pot Honey-Lemon Chicken
Categories: Chicken, Main dish, Seandennis, Clay pot
Yield: 4 Servings

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

Title: Bo Zai Fan (Chinese Chicken & Mushroom Clay Pot Rice)
Categories: Poultry, Vegetables, Rice, Wine, Mushrooms
Yield: 3 servings

1 (1") piece ginger; peeled,
- fine chopped
2 cl Garlic; fine chopped
2 tb Soy sauce
1 ts Dark soy sauce
2 tb Shaoxing wine or dry sherry
2 ts Cornstarch
1 ts Oyster sauce
1 ts Sugar
1/4 ts Fresh ground white pepper
1 lb Skinned, boned chicken
- thighs; in 1 1/2" pieces
8 Shiitake mushrooms; dried
- or fresh
2 ts Oil
2 Lap cheong sausages; casings
- peeled, sliced 1/4" thick
1 c Jasmine rice
1 1/2 c Chicken broth
3 sm Heads baby bok choy; leaves
- separated
1 Scallion; thin sliced on a
- diagonal

Whisk together ginger, garlic, both soy sauces, wine,
cornstarch, oyster sauce, sugar, and white pepper in a
medium bowl. Add chicken pieces and toss to coat. Cover
and chill at least 1 hour and up to 12 hours.

If using dried shiitake mushrooms, place in a small bowl
and pour in hot water to cover by a few inches (you can
use a small plate to help them stay submerged). Let
mushrooms soak until caps are tender, at least 20
minutes. Squeeze out excess water with your hands.

Trim any tough stems from dried or fresh mushrooms;
discard. Halve caps, or slice if large.

Heat oil in a medium clay pot or Dutch oven over
medium-high heat. Add Chinese sausage and cook, stirring
occasionally, until browned and crispy, about 2 minutes.
Using a slotted spoon, transfer to a plate. (Leave fat
in pot for cooking the rice.)

Pour rice into same pot and cook over medium-high heat,
stirring to coat in fat, until fragrant, about 1 minute.
Add broth and bring to a boil. Reduce heat to
medium-low, cover, and simmer, reducing heat to low if
you see a lot of steam escaping, 10 minutes.

Remove lid from pot (rice will be only partially cooked)
and top rice with marinated chicken along with any
marinade, spreading out pieces in an even layer. Add
mushrooms and cooked sausage. Cover pot, increase heat
to medium, and cook until rice is tender and beginning
to turn crispy and smells nutty, 8-10 minutes. Reduce
heat to medium-low and continue to cook, arranging bok
choy on top of rice 3 minutes before removing from heat,
5-7 minutes longer. Remove from heat and let sit (still
covered) 10 minutes.

Top chicken and rice with scallions and serve, scraping
up some of the crispy rice with each serving.

By Diana Yen

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

Uncle Dirty Dave's Archives

MMMMM


... Is Sasquatch a fruit or a vegetable?
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Dave Drum wrote to Sean Dennis <=-

That goes without saying - but Good Luck! anyway. Bv)=

Thanks. I just found out that due to the location of the blockages in
my heart, I cannot have bypass surgery. I will be in the hospital
over the weekend and my heart surgeon will talk to the heart surgeon
who runs the cath lab here in the hospital to see what he can do with stents possibly.

I've been reading your posts.......whew! Sounds like you've had quite
the time there! (G) Anyways, prayers for a successful
proceedure/recovery going your way. I had to have a heart cath once, the cardiologist thought he'd seen some blockages but the cath showed all
clear, no stents needed.

So the onus of my recovery will be on me.

Yes--get that A1C down, Mersa infection cleared up and so on. One good
thing about doing it this time of year--lots of local fresh fruits and vegetables are coming into season. Good eating at a (hopefully) more
reasonable cost.

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


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

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