Quoting Sean Dennis to Jim Weller <=-

I have been hospitalized three times in one month and now am
having issues with the blood thinner

You sure are going through a rough patch with one thing
complicating another.

Now that I have no teeth, I am relearning how to eat too.

When I was young I had all four wisdom teeth extracted at the same
time despite my dentist recommending doing one side, waiting a month
and then getting the other side done. It was summer and I had a good
paying job waiting for me in another province and didn't want to
wait a month. So I was on soft foods for a while and not yet much of
a cook. I survived on chocolate banana milkshakes and Campbell's
cream of whatever soups but that sure got boring fast. I'd certainly
have more variety and better nutrition if I did it again now.

I made something yesterday for myself that I could recommend: a
homemade cream of cauliflower soup.

I cooked 2 cups of chopped cauliflower in 2 cups of chicken stock
for about 6 or 8 minutes. Then blended it with an immersion blender.
In a larger pot I made a flour and butter roux added the cauliflower
slurry along with a little white pepper, onion powder, garlic
powder, ground chilies, ground thyme and mustard powder. Brought
it to a boil, stirring steadily and when it thickened up added a
cup of shredded Cheddar, half a cup of light cream and a spoonful of
yogurt. It was great. Next time I'm going to thicken it with mashed
potatoes and season it with curry powder instead.





Cheers

Jim


... Cereal is a milk soup.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hello JIM,

24 May 22 21:17, you wrote to me:

You sure are going through a rough patch with one thing
complicating another.

Things are starting to even out, thankfully. This IV antibiotic I am on (ceftaroline or Teflaro, a new broad-spectrum cephalosporin) is causing me issues but not much I can do about that. I have had MRSA for over a decade now and they are trying to purge me of this. They also cannot tell if a bone is infected or not in my right foot due to Charcot foot so that's a secondary reason for the antibiotic.

When I was young I had all four wisdom teeth extracted at the same
time despite my dentist recommending doing one side, waiting a month
and then getting the other side done. It was summer and I had a good paying job waiting for me in another province and didn't want to
wait a month. So I was on soft foods for a while and not yet much of
a cook. I survived on chocolate banana milkshakes and Campbell's
cream of whatever soups but that sure got boring fast. I'd certainly
have more variety and better nutrition if I did it again now.

I had all four wisdom teeth extracted in 1996 when I was in the US Army. Bled for a day straight but got it done. At the time, I waw a newlywed (marriage #1) and was taken care of by my wife. It's more difficult being alone right now but I am managing.

I will say that I have found it surprisingly easier than I thought to eat without any teeth. I hope this won't be for too long though.

I made something yesterday for myself that I could recommend: a
homemade cream of cauliflower soup.

That does sound good! I am not normally a huge fan of cauliflower but a soup I can handle.

I really like broccoli also though I am not sure I'd call this a dessert but an appetizer...

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

Title: Cream Of Broccoli Soup
Categories: Soups, Desserts
Yield: 10 Servings

1 ea Bunch of Broccoli
1/4 c Butter
2 ea Onions
2 c Chopped Celery
1 ea Garlic Clove
1/2 c Flour
4 c Milk
4 c Chicken Broth
1/2 ts Marjoram
1/2 ts Thyme
1 x Salt and Pepper
1 x Almond Slivers
1 x Chopped Tomato

Trim broccoli and cut into one-half inch thick slices. Steam in salted
water until tender. In large sauce pan, melt butter and saute onions,
celery and garlic until brown. Stir flour gradually into butter
mixture. Add milk slowly, then add chicken broth and herbs. Stir over
low heat until soup thickens and boils. Add broccoli, salt and
pepper. Serve hot. Top with almond slivers or chopped tomato, if
desired.

MMMMM

-- Sean

... Back up my hard disk? I can't find the reverse switch!
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Sean Dennis to Jim Weller <=-

I have had MRSA for over a decade

I can't get over how bad your medical system is when you're the
richest country in the world!

homemade cream of cauliflower soup.

I really like broccoli

I like combining cauliflower, broccoli and potatoes together in a
variety of dishes: vegetable stews, cream soups, chunky chowders,
cheesy soups and in cold salads with vinaigrette dressings. with
meat or fish or vegetarian.

I am not sure I'd call this a dessert
Title: Cream Of Broccoli Soup
Categories: Soups, Desserts

It isn't. Somebody is bad at mass labeling their database.




Cheers

Jim


... Cauliflower is just ghost broccoli

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hello JIM,

27 May 22 23:31, you wrote to me:

I can't get over how bad your medical system is when you're the
richest country in the world!

Remember that I am not dealing with the typical US medical system where I would have been treated immediately. This is the Veterans Administration, a federal HMO that is an absolute nightmare to deal with. No one talks to anyone let alone to any outside providers. I have to be my own advocate and I have to get cranky with various doctors and clinics to oversee my own healthcare.

I have discovered that because Social Security has taken so long that when I do get it, I will get Medicare which will allow me to see outside providers.

I can tell you that not all of the US healthcare system is bad. It is terrible when you get the federal government involved though.

Now that I know how to get the system to work, I am getting much better health care but I absolutely have to stay on top of everything lest it all lapse to where it once was.

I like combining cauliflower, broccoli and potatoes together in a
variety of dishes: vegetable stews, cream soups, chunky chowders,
cheesy soups and in cold salads with vinaigrette dressings. with
meat or fish or vegetarian.

I recently was given a pound of potatoes. If I had a largish stockpot, I'd make the entire thing into potato soup and freeze it!

It isn't. Somebody is bad at mass labeling their database.

I have a LOT of work ahead of me one of these days to work on my six databases.

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

Title: Ham and Chicken Chowder
Categories: Crockpot, Soups, Chicken, Potatoes
Yield: 4 Servings

6 c Chicken stock
2 c Cooked ham; diced
2 c Potatoes; cubed
8 sm Onions
1 c Corn
1 c Cut green beans
1 c Lima beans
1 c Canned tomatoes
2 Stalks celery w/leaves; chop
1 tb Parsley; minced
1 ts Salt
1/2 ts Pepper
1 Bay leaf

Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8
hours, or on HIGH for 3 to 4 hours. Serve in heated soup bowls
garnished with chopped fresh parsley.

MMMMM

-- Sean

... WinErr 001: Windows loaded: system in danger.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

JIM WELLER wrote to SEAN DENNIS <=-

I have had MRSA for over a decade

I can't get over how bad your medical system is when you're the
richest country in the world!

Without getting into politics - it's all about $$$$. Too many companies
make too much money under the present system and own too many legislators
for the system to be changed easily.

homemade cream of cauliflower soup.

I really like broccoli

I like combining cauliflower, broccoli and potatoes together in a
variety of dishes: vegetable stews, cream soups, chunky chowders,
cheesy soups and in cold salads with vinaigrette dressings. with
meat or fish or vegetarian.

I am not sure I'd call this a dessert
Title: Cream Of Broccoli Soup
Categories: Soups, Desserts

It isn't. Somebody is bad at mass labeling their database.

I correct such if, as, and when. If it's a recipe I entered myself then corrections are not needed. Bv)=

... Cauliflower is just ghost broccoli

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

Title: Cauliflower & Roquefort Soup
Categories: Soups, Cheese, Vegetables, Booze, Poultry
Yield: 5 Servings

60 g Butter
1 md Onion; chopped
1 md Cauliflower
1 lg Boiling potato
1 l Chicken broth
2 tb Snipped chives
1/2 ts Herbes de Provence
Few drops liquid pepper
- seasoning
237 ml Heavy cream
2 lg Egg yolks; room temp
30 ml Armagnac *
227 g Roquefort; crumbled
Chives; garnish

From Food and Wines of France, Inc.

Melt butter in large, heavy Dutch oven over moderately
high heat and saute onion for 1 minute; cover; sweat for
10 minutes.

Meanwhile, halve and core the cauliflower. Reserve some
flowerets and chop remainder to total about 6 cups.

Peel and dice potato. Add cauliflower and potato to Dutch
oven; cook, stirring, for 1 minute. Add chicken broth,
chives, Herbes de Provence and red pepper seasoning.

Bring to boil; cover; lower heat and simmer for 10 minutes,
or until vegetables are just tender. Cool slightly. Puree
all but 355mL mixture in food processor or blender in
batches; return to pan.

In a small bowl, blend cream, yolks and Armagnac; add 235mL
of the hot soup, beating constantly with wire whip.

Return to pan; add half of crumbled Roquefort. Heat very
slowly, stirring constantly, until cheese melts and soup
thickens slightly. Do not allow soup to boil.

Garnish soup with reserved cauliflowerets, crumbled
Roquefort and chives.

* I substituted some Laird's Applejack which I had on
hand.

Makes 4 to 6 servings.

Courtesy of Fred Peters.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... "Cauliflower is cabbage with a college education." - Mark Twain
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Jim,

Now that I have no teeth, I am relearning how to eat too.

When I was young I had all four wisdom teeth extracted at the same
time despite my dentist recommending doing one side, waiting a month
and then getting the other side done. It was summer and I had a good

I had mine done the same way, but under a general anesthetic in a
hospital setting. They were all badly impacted. It was done in early
December; it wasn't until the end of January that I felt back to
"normal".

paying job waiting for me in another province and didn't want to
wait a month. So I was on soft foods for a while and not yet much of
a cook. I survived on chocolate banana milkshakes and Campbell's
cream of whatever soups but that sure got boring fast. I'd certainly
have more variety and better nutrition if I did it again now.

Steve "cooked" for me, mostly reheating canned soups and such like. We'd
been married a bit over a year but he knew his way around the kitchen
quite well. Twenty four years later, he had jaw surgery and had to be on
a liquid diet for about a month. Lots of stuff went into a blender,
including a pizza flavored Hot Pocket. (G)

I made something yesterday for myself that I could recommend: a
homemade cream of cauliflower soup.

I cooked 2 cups of chopped cauliflower in 2 cups of chicken stock
for about 6 or 8 minutes. Then blended it with an immersion blender.

Sounds good but I'll wait to try it until the weather cools off a bit.
We're in AZ and it's in the 90s right now.

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


... Yesterday was the deadline for complaints.

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

Quoting Sean Dennis to Jim Weller <=-

I am not dealing with the typical US medical system
Veterans Administration, a federal HMO that is an absolute
nightmare to deal with.

I know. It sucks.

It's not so much the federal government but the lack of government
care. If I was in tour shoes I'd be furious. I'm quoting myself here:

You have 8.7 times as many people as us but 108 times as many vets
(23.8M vs 220K). Mind you have been in far more wars, police
actions, skirmishes and invasions than us. We have had just
two engagements of any significance since WWII: Korea and
Afghanistan.

Our Dept. of Veterans Affairs has a budget of $15,154 per veteran
and a client to staff ratio of 60 to 1, not including any medical
coverage as that is automatically universal and free for all
residents. Yours has a budget of $4207 per vet and a client to staff
ratio of 85 to 1 including medical people.

And proportionately your homeless veteran situation is 8 times worse
than ours. Virtually none of ours are due to economic challenges but individuals not taking advantage of the programs available to them.

Ob Rec:

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

Title: Pad Krapow Moo Spicy Stir-Fried Pork W/ Thai Holy Basil
Categories: Thai, Pork, Herbs, Rice
Yield: 1 Servings

6 cl Garlic
3 Thai bird-eye chillies
1/2 Bell pepper
500 g Ground pork
Oil
Fish sauce
Thick soy sauce
Onion
Bai Krapow or Holy Basil
Steamed rice
1 Egg
Lime juice

Bai Krapow is Holy Basil. Pad Krapow is basically a spicy stir-fry
with the holy basil as the star flavor of the show. You can have it
with just about any protein you want. Some people like to add cut
up onions or sweet bell peppers to add a little more interest to
the dish. But the best thing about it, besides being really
delicious, is that it's so simple to make you hardly need a
recipe.

If you can't find Bai Krapow or Holy Basil, you can even use the
regular Thai basil you can find at any Asian markets near you. In
which case you'll technically be making Pad Horapa (Stir-fry with
Thai Basil) instead of Pad Krapow (Stir-fry with Holy Basil), but
it'll be good just the same. Thai Basil is more licoricey. Krapow,
on the other hand, is spicier with a hint of citrus and mint.

I chop the garlic up with a few Thai bird-eye chill too. I
generally use about a little less than half the amount of chopped
chilli to chopped garlic, but it all depends on the spiciness of
your chilli. I say here you err on the side of too few chilli.
You can always add them later. If you put too much in the
beginning then you'd have to resort to using sugar to reduce the
spiciness. Here I used about 6 garlic cloves and 3 hot bird-eye
chilli. Chop them all up together. I also used a handful of bell
pepper cut into strips, they made the dish prettier at the end.

I used about a pound (500g) of ground pork, nice and fatty. I
don't get the point of lean ground pork. Fat is where the flavor
is, people. But, as I said, you can use just about any protein you
want. So pick whatever that'll make you happy.

So you get your well-seasoned wok nice and hot, add just a tiny bit
of oil. You won't need much now, the ground pork will release yummy
fat as it cooks. If you're using not-so-fatty protein you'll need
just a tad more oil here to keep everything properly lubricated.

Ok, in goes the chopped up garlic and chilli first. Yes, they go
first. Won't they get all burnt, you asked? Yes, they might, so be
quick. Give it a couple stirs, just to get it nice and fragrant.
Oh, don't stick your face right into it to check if it's fragrant
yet, by the way. You just add hot chilli into a hot pan. You see
where I'm going with this, right?

Now you throw in the ground pork. Give it a couple toss. A few
splashes of fish sauce. Yes, fish sauce. This is Thai food we're
cooking. Right? What, you don't have fish sauce? Well, fine,
soy sauce will do in a pinch. But I'm stretching it here, I hope
you know. Wait, actually, a splash or two of thick soy sauce
won't hurt it a bit. That's what they use everywhere in Thailand,
just to give this stir-fry a bit of color.

If you're adding onion or bell pepper or whatnot, you can do it
now. Give it a few more stir, taste and adjust the seasoning as
needed. If it's not spicy enough, take a few chilli, smash then
with the blade of a knife until they're all squished with seeds
spilling out. Toss them into the pan, they'll add a nice bite of
spiciness to the dish, plus I like the flavor of fresh, uncooked
chilli in the finished dish too so I always add one or two in
mine.

When everything is done and cooked, turn off the heat and add a
big handful of Bai Krapow or Holy Basil. Toss, then serve
immediately on top of steamed rice.

If you want to be really authentic, fry up an egg, over easy, but
do it in a pan with a lot of hot oil, so the edges get brown and
crisp while the yolk is still bright orange and liquid. Put that
baby right on top of the rice and the Pad Krapow, a squeeze of
lime (or lemon would do in a pinch) over everything and there you
have it, Pad Krapow Moo over jasmine rice. Easy, fresh, and
quick. I hope you love it as much as I do.

Pim Techamuanvivit From: Chez Pim

MMMMM


Cheers

Jim


... If the government is putting chips in our bodies. I hope I get Doritos

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

When I was young I had all four wisdom teeth extracted at the same
time

I had mine done the same way, but under a general anesthetic in a
hospital setting. They were all badly impacted. It was done in early December; it wasn't until the end of January that I felt back to
"normal".

I flew from Ontario to Alberta a week later and went to work right
away on a gas pipeline construction project. It paid so well I could
put myself through college without student loans. So I didn't want to
spend three weeks idle.

homemade cream of cauliflower soup.

Sounds good but I'll wait to try it until the weather cools off a bit. We're in AZ and it's in the 90s right now.

Take a lesson from Bill: go there after October, get out before
April!



Cheers

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)

JIM WELLER wrote to RUTH HAFFLY <=-

Take a lesson from Bill: go there after October, get out before
April!

Halloween to April Fools Day.


___ MultiMail/DOS v0.52

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

Hi Jim,

When I was young I had all four wisdom teeth extracted at the same
time

I had mine done the same way, but under a general anesthetic in a
hospital setting. They were all badly impacted. It was done in early December; it wasn't until the end of January that I felt back to
"normal".

I flew from Ontario to Alberta a week later and went to work right
away on a gas pipeline construction project. It paid so well I could
put myself through college without student loans. So I didn't want to spend three weeks idle.

I can understand that. About a month after my teeth were taken out, we
had to fly up to NY for a court case in the eastern part of the state.
It lasted a few days, then we took a bus to visit Steve's parents in the western part of the state. Flew out of Rochester a day or so before a
major blizzard closed down the area for a week or so. I was done with
college by then, Steve was taking classes at a local 2 year school (but
allowed to take the time off, as long as he made up the work).

homemade cream of cauliflower soup.

Sounds good but I'll wait to try it until the weather cools off a bit. We're in AZ and it's in the 90s right now.

Take a lesson from Bill: go there after October, get out before
April!

Trouble is, kids don't graduate in fall. We came out to UT for our
oldest grandson's high school graduation, then went down to AZ to visit
the other daughter/grandkids. Last night they had a pool party so Steve
and I went out for supper. Found a Hawaiian bbq place, a bit bigger than
a hole in the wall, but really good food. Steve had a combo of bbq
meats; I had kalua pork and katsu chicken. Both came with steamed
cabbage, mac salad and white rice. Neither of us finished the rice but
the rest of the meal was enjoyed.

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


... Our necessities are few but our wants are endless...

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