Shawn Highfield wrote to Dave Drum <=-

Would one of those old-folks walking frames help? I've got one that I
use when I'm unsteady on my pins. Don't know if it would he'p with
the sciatica pain or mot

I'm using a cane now which gives me the suppor tI need so I don't fall, but the big issue is I can't stand or walk almost at all. Even lieing down the pain radiats down my right leg I don't get a break from it.
It's never been this bad.

Get thee to a neurologist, post haste! That sort of thing can be/is debititating. And you guys, unlike the US have universal health care.
Or so I am told.

Sure wish I still drank, maybe a bottle or two would give me a break
from the pain. LOL

Then you'd trade the pan in the lower regions for an upset stomach and a thumping head. Not a choice I'd care to be saddled with.

I like BlueWave but have quit using it as Outpost is the only board I
call which offers it.

I'm using sempoit which also imports / exports bluewave so I've always used that packet format. Since Talisman, ezycom, etc all had it built
in as well.

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

Title: Bernie's Pain Rapide Au Chocolat
Categories: Breads, Chocolate, Citrus, Booze
Yield: 1 Servings

4 oz Unsweetened chocolate
+=OR=+
12 tb Unsweetened cocoa powder
1/2 c Butter
4 lg Eggs
2/3 c Honey
2 c Mashed potatoes
1/2 c Brandy or rum
2 ts Vanilla extract
2 ts Orange zest
2 1/4 c All-purpose flour
4 ts Baking powder
1 ts Salt

Melt the chocolate and butter in the microwave and mix
together.

In another bowl, beat the eggs until they start to get
frothy. Add honey, mashed potatoes, the alcohol and/or
juice, vanilla extra, and orange zest. Stir in the
chocolate-butter mixture.

In a separate bowl mix together flour, baking powder,
and salt. Stir 2 cups of it into the wet mixture. The
mixture should be a heavy batter. If it is still fairly
thin, add the rest of the flour mixture to it and stir
until everything is moistened.

Pour the batter into greased baking pans (I baked it in
three small 7" x 3" loaf pans).

Bake at 350ºF/175ºC on the middle shelf of the oven
until a toothpick inserted in the center comes out
clean. In my small loaf pans it took about 40 minutes.
In a full-sized pan it will take closer to 1 hour.

That's it. It is very good, not too sweet, quite moist
and rich (but not too rich). Very much the type of thing
to munch with a strong cup of coffee. It tastes much
more adult than a kid's chocolate cupcake, particularly
if you use good chocolate.

That won't keep your kids from trying to eat it though.

Bernard Clayton's New Complete Book of Breads

RECIPE FROM: http://www.thefreshloaf.com

Uncle Dirty Dave's Archives

MMMMM



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