Hello All,

The BBS' mail system is running but the BBS is not ready for callers yet. But I'm, finally back.

-- Sean

... Hard work has a future payoff. Laziness pays off now.
--- GoldED+/BSD 1.1.5-b20220504
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

On (31 Dec 22) Sean Dennis wrote to All...

Hello All,

The BBS' mail system is running but the BBS is not ready for callers
yet. But I'm, finally back.

-- Sean

... Hard work has a future payoff. Laziness pays off now.
--- GoldED+/BSD 1.1.5-b20220504
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Good to see you back (for some reason, my F6 and F9 keys aren't working.
I've been reqading, not replying this past month, too many irons in the
fire to give Fido much attention.

We had a good, but cold (low 30sF for highs) Christmas Day, day before
was even colder. Since we had church, we baked a ham the day before &
Steve made a chocolate truffle cheese cake. Had rice and cole slaw with
the ham.

I'll try to get back to being on Fido more regularly this year, only one
trip scheduled (so far) this year. Other than that, some hand surgery is
to be scheduled (on the right hand, I'm left handed/ambidexterous) in
the not too distant future.

Happy & blessed new year to all here,






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


... Myth #1: The computer only does what you tell it to do.

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

On 01-01-23 20:19, Ruth Haffly <=-
spoke to Sean Dennis about Alive? <=-

Other than that, some hand
surgery is to be scheduled (on the right hand, I'm left handed/ambidexterous) in the not too distant future.

Let's hope that it goes as well for you as Gail's surgery went a month
ago. She has had carpel tunnel for years and it had gotten bad enough
that not only were her fingers numb, she was in constant pain. Fifteen
minutes of out patient surgery with one opening and she was pain free
even in the recovery room. Just how much sensation returns in the
fingers remains to be seen.

We had a couple of days with low temps below 10F, and now the temp is
50F at midnight. No snow to speak of yet (one small flurry that was
gone before we got up).


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

Title: Mini Wonton Quiche
Categories: Testing, Easy
Yield: 12 Servings

MMMMM-------------------------VERSION 1------------------------------
2 lg Eggs
1 tb Chopped green onion
1 tb Chopped bell pepper
1/2 tb Flour
Cooking spray
12 Wonton wrappers

MMMMM--------------------------OPTIONAL-------------------------------
Sweet and sour sauce
Hot mustard

MMMMM-------------------------VERSION 2------------------------------
1/2 tb Flour
2 lg Eggs
4 tb Shredded mexican cheese
2 tb Baco bits
Cooking spray
12 Wonton wrappers

MMMMM--------------------------OPTIONAL-------------------------------
ds Crystals hot sause

MMMMM-------------------------VERSION 3------------------------------
2 lg Eggs
2 tb Feta cheese - crumbled
2 tb Greek olives finely diced
1/2 tb Flour
ds Oregano
12 ea Wonton wrappers
This time cut with 3 inch
Cookie cutter instead of the
Square version-Worked nicely

Can easily double or triple the recipe.

In medium bowl, beat all ingredients (except wonton wrappers)
until well blended. Set aside

Evenly coat 12 minature muffin cups with spray. Gently press one
wrapper into each cup, allowing ends to extend up above edges of cup.
Spoon 1 tablespoon of egg mixture into each wrapper lined cup.

Version 1 - Preheated 350 degree oven (read 325 in convection oven)
bake 10 to 12 minutes or until knife inserted into egg mixture comes
out clean. Watch so wrappers do not burn. This took 10 minutes.

Remove and place on rack to cool. To reheat place in toaster oven at
250 degrees for about 5 minutes.

First test - this version needed salt and pepper. Added Crystals to
tops before serving. Will try again.

Easy - nice appetizer.

Version 2

Baked in toaster oven - set for 400 - read 350. Baked 12 minutes.
This blend was more tasty - still needs work. Must have sprayed the
bottoms of the pans with too much spray as they did not crisp up.
Will try again.

Version 3

Same baking directions as version one. Making wrappers round makes
the end result look like real crust. Nice Greek flavor. Will do again.

Variation of grouprecipies.com

Tested 6-28-10.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:58:12, 03 Jan 2022
___ Blue Wave/DOS v2.30

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

Ruth Haffly wrote to Sean Dennis <=-

The BBS' mail system is running but the BBS is not ready for callers
yet. But I'm, finally back.

-- Sean

Good to see you back (for some reason, my F6 and F9 keys aren't
working. I've been reqading, not replying this past month, too many
irons in the fire to give Fido much attention.

Good to see you back as well. As for the function keys - try a different keyboard. Unless you're using a leptop/netbook. Then you have a problem requiring disassembly most likely.

We had a good, but cold (low 30sF for highs) Christmas Day, day before
was even colder. Since we had church, we baked a ham the day before & Steve made a chocolate truffle cheese cake. Had rice and cole slaw with the ham.

I had thought you and Steve were R-Podding off to the wilds of the
Western US to vist chirrun and grandchirrun. Sean and I have been trying
to get Greg Mayman back into FIDO. Hopefully, if we're successful it will induce Glen Jamieson and loose cannon, Kevin to return as well

I'll try to get back to being on Fido more regularly this year, only
one trip scheduled (so far) this year. Other than that, some hand
surgery is to be scheduled (on the right hand, I'm left handed/ambidexterous) in the not too distant future.

Is that going to be to see the progeny or the Vermont thing? Just being
nosy here. Bv)=

Happy & blessed new year to all here,

Right back atcha.

This was my welcome the new year nosh on amateur night. Dennis and I
did not poke our heads outside the door from 1300 on 31 December until
the sun was up on 01 January.

At which time I delivered the leftovers to my brother and his wife who
were down with flu-like maladies - but not Covid.

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

Title: Crabby Corn Chowder
Categories: Seafood, Potatoes, Vegetables, Chilies, Dairy
Yield: 3 Servings

3 sm Red potatoes; 1/2" dice
2 md Carrots; pared, 1/4" dice
Salt & pepper
1/4 lb Butter
2 sm Jalapenos; cored, seeded,
- minced
2 sm Red onions; fine chopped
3 c Shoepeg corn; thawed
3 tb Flour or instant potatoes
2 c Chicken broth; heated
1 c Crab meat
3 c Half & Half
1 c Grated Parmesan cheese
1 ts Hot pepper sauce; more to
- taste

Combine the potatoes and carrots in a small pan. Add salt
and cover vegetables with water. Bring to a boil. Reduce
heat to low and simmer until vegetables are tender (about
10 minutes). Drain and set aside.

Meanwhile, melt butter in medium pan. Add chilies, onion
and corn and saute over medium heat 5 minutes.

Stir in flour to form a paste. Add hot chicken broth and
bring to boil. Reduce heat to low.

Stir in reserved potatoes and carrots, crab meat (or
Canadian bacon) and Half and Half. Simmer 5 minutes.

Stir in cheese, hot pepper sauce and ground black pepper
to taste. Serve immediately.

UDD NOTES: I used Krab in place of the real McCoy. And
niblets from a bag of Green Giant Corn in place of the
shoepeg corn. It was still quite successful.

By Sandy Byrd

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

Uncle Dirty Dave's Kitchen

MMMMM

... Midget fortune-teller escapes from prison. Small medium at large!
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

Good to see you back (for some reason, my F6 and F9 keys aren't
working. I've been reqading, not replying this past month, too many
irons in the fire to give Fido much attention.

I understand. My Christmas present this year was life itself.

We had a good, but cold (low 30sF for highs) Christmas Day, day before
was even colder. Since we had church, we baked a ham the day before & Steve made a chocolate truffle cheese cake. Had rice and cole slaw with the ham.

I've been cooking a lot more with my Instant Pot. It's become difficult to chew with no teeth. With the VA refusing to help me and my inability to get dental insurance (can't make any money off of me since I have no teeth), combined with the high expense of dentures, I make do the best I can. Now
the lack of teeth has caused me to get gastroparesis and I am trying in a roundabout way to force the VA to make me dentures.

I'll try to get back to being on Fido more regularly this year, only
one trip scheduled (so far) this year. Other than that, some hand
surgery is to be scheduled (on the right hand, I'm left handed/ambidexterous) in the not too distant future.

It looks like I will have my lower right leg amputated later this year so I
am starting to prepare for it. I am undergoing three treatments on my hands
to help with diabetic neuropathy (BioWave, PDC Restorer, and infrared light treatment) and they all seem to be working so far. The pain level has decreased a bit. I just started all of this very recently so I am giving everything a few months to see how well it works.

I'm looking forward to some major changes in my life this year for the
better.

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

Title: Basic Grits
Categories: Starch, American, Corby
Yield: 1 Servings

1 qt Water
2 tb Butter
Salt to taste
1 c Stone-ground whole-grain
- grits

THE BEST GRITS

Supermarket grits are processed hominy: corn that's been treated in an
alkaline solution so that the hulls and germ float to the surface.
Thus bleached, the corn is dried, enriched (some of the nutrients
lost in the processing are added back in) and ground--too fine, to my
taste. These tasteless, ashen grits are served as a matter of course
in countless restaurants and homes throughout the South. It's no
wonder outsiders don't like them.

When early colonists arrived in the South, the Native Americans made
hominy by soaking their corn in a solution of lye made from wood
ashes. Ashen grits were made to preserve the grain through the winter
and spring, when temperatures often stayed in the 70s and 80s. This
processing was of course unnecessary up north.

When I went looking for great grits, I tried more than two dozen mills
before I found one that could consistently provide coarse-ground,
whole-grain grits (see Ingredients and Sources). I now sell tons of
the best grits I've ever eaten. They taste like freshly ground corn
because they are just that; when cooked, they resemble creamed fresh
corn, but are starchier. They can be used just like pasta or rice.
Not only local home cooks and restaurateurs, but also cooks
throughout the country have added real grits to their menus, so that
old southern favorites like Lowcountry shrimp and grits have
reentered the culinary vernacular as if they had never been missing.

Some people cook their grits for a long, long time. It's true that the
longer they cook, the creamier they become. You can put them in a slow
cooker overnight, and they'll be delicious. But you can easily cook
grits in less than 30 minutes if you're willing to watch the pot and
stir occasionally. Cooked grits can then be enriched with egg, poured
into a well-seasoned cast-iron skillet or greased baking pan, and
refrigerated. The chilled grits are then unmolded, cut into portions,
dusted with flour or cornmeal, and pan-fried like polenta.

Grits invite a host of accompaniments. Any sauce or gravy that you
would put on pasta or rice is ideal. If you plan to serve the grits
plain, a little stock made from trimmings from the main course is a
welcome addition if stirred in near the end of the cooking.
PROCEDURE: Bring the water, butter, and salt to a boil in a stockpot.
Gradually add the grits, return to a boil, then reduce to a simmer.
Cook the grits, stirring occasionally so that that they do not stick
or form a skin, until creamy and done to your liking, about 25
minutes. Many people like to cook them much longer; if you do, you
may have to add more water.

When the grits are almost done, you can turn the pan down to its
lowest setting and cover it while you prepare the rest of the meal.

MM format by Manny Rothstein, 7/15/98.

Recipe-of-the-Month -- April 1995, By Corby Kummer

"From The New Southern Cook", by John Martin Taylor. Bantam, 1995.
Hardcover $27.95.

MMMMM

-- Sean

--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dale Shipp wrote to Ruth Haffly <=-

Let's hope that it goes as well for you as Gail's surgery went a month ago. She has had carpel tunnel for years and it had gotten bad enough that not only were her fingers numb, she was in constant pain. Fifteen minutes of out patient surgery with one opening and she was pain free
even in the recovery room. Just how much sensation returns in the
fingers remains to be seen.

In 2008 when my right hand was reattached to my arm, the surgeon cut the
carpal tunnel as part of my surgery and that hand has had no issues since. Still have it in my left hand as well as cubital tunnel syndrome in both
hands and arms which is much harder to fix, I'm told.

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

Title: Chicken Teriyaki
Categories: Chicken, Bbq, Japanese, American
Yield: 4 Servings

2 Whole chicken breasts, split
-in half
1/2 c Soy sauce
1/4 c Dry sherry
1 tb Sugar
1 Garlic clove, chopped
1/2 ts Ground ginger

1. Arrange chicken, skin side up, in a single layer in a shallow dish.

2. Combine soy sauce, sherry, sugar, garlic, and ginger; pour over
chicken. Marinate in refrigerator, turning once or twice, for 2 hours.

3. Preheat broiler. Remove chicken from marinade. Spray rack in
broiler pan with vegetable spray; place chicken on rack. Broil 5 to 6
inches from heat, turning once and basting with marinade, about 10
minutes.

Serves 4.

Prep: 5 mins. Marinate: 2 hrs. Cook: 10 mins.

From: Steve Herrick Source: [365 Ways to Cook Chicken - by Cheryl
Sedaker]

MMMMM

-- Sean

--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Sean,

The BBS' mail system is running but the BBS is not ready for callers yet. But I'm, finally back.

Welcome back to the Cooking Echo. Hope you are in good health and
can stick around longer this time.

Lee Lofaso
Moderator
Cooking Echo

--
We! Reject! The president-nonelect!

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Sean Dennis wrote to Ruth Haffly <=-

I've been cooking a lot more with my Instant Pot. It's become
difficult to chew with no teeth. With the VA refusing to help me and
my inability to get dental insurance (can't make any money off of me
since I have no teeth), combined with the high expense of dentures, I
make do the best I can. Now the lack of teeth has caused me to get gastroparesis and I am trying in a roundabout way to force the VA to
make me dentures.

I dunno what china clippers are going for in your area - but, just 20
miles to the west of me the sits "One Day Dentures" where I bought my
set several years ago. Current pricing is U$498 for a full set - about
20% more than I paid several years ago. Nothing ever goes down any more
except the left front tyre on your automobile.

I'll try to get back to being on Fido more regularly this year, only
one trip scheduled (so far) this year. Other than that, some hand
surgery is to be scheduled (on the right hand, I'm left handed/ambidexterous) in the not too distant future.

It looks like I will have my lower right leg amputated later this year
so I am starting to prepare for it. I am undergoing three treatments
on my hands to help with diabetic neuropathy (BioWave, PDC Restorer,
and infrared light treatment) and they all seem to be working so far.
The pain level has decreased a bit. I just started all of this very recently so I am giving everything a few months to see how well it
works.

I've been very fortunate to not have experienced neuropathy, nor ulcers
on my feet/legs. Looks like I may exit to the next level with just the prosthetic teeth. Bv)=

I'm looking forward to some major changes in my life this year for
the better.

Change is inevitable. Except from a vending machine. Bv)=

Look for a series of Instant Pot recipes (that I recently got from the
New York Times) to be posted along with my recipes of the day.

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

Title: Instant Pot Chicken Bacon Ranch Pasta
Categories: Poultry, Pasta, Cheese, Pork, Potatoes
Yield: 8 Servings

1 1/2 lb Boned, skinned chicken
1 lb Uncooked trottole, cavatappi
- cellentani or rotini pasta
4 c Broth
1 ts Garlic powder
3 tb Dry ranch dressing mix
14 1/2 oz Can petite diced tomatoes
8 oz Cream cheese
1/2 c Milk
1/2 c Parmesan cheese
6 sl Crispy bacon; crumbled
3 lg Handfuls of baby spinach
+=OR=+
10 oz Broccoli florets
Salt & pepper

There are two methods of making this pasta. The first
way you cook the chicken pieces whole and then slice
them. This method is nice if you have frozen chicken
pieces and you don't want to thaw them. I believe that
this method lends itself to juicier chicken. With this
method you'll need to cook your pasta using the pot-in-
pot method.

The second way takes less cooking time because you cut
up the chicken first and it cooks quickly.

METHOD 1 Good for frozen chicken and if you want juicy,
sliceable chicken.

Add a half cup of water or chicken broth to the bottom
of your Instant Pot. Add in the chicken. Lightly salt
and pepper the chicken. Pour the pasta into a pan* that
fits inside your Instant Pot and then add 4 cups of
chicken broth into the pan. Cover the pan with foil.
Lower the pan on top of the chicken using a sling or a
trivet** with long handles.

* https://tinyurl.com/yxyw4yx7
** https://tinyurl.com/qoqazpd

Cover the pot and secure the lid. Make sure valve is set
to sealing. Set the manual/pressure cook button to 10
minutes (for thawed chicken) or 12 minutes (for frozen
chicken). When the time is up let the pot sit there for
5 minutes (display will say L0:05) and then move the
valve to venting. Open the pot.

Use hot pads to carefully remove the pasta pan. Set it
aside. Remove the chicken and slice it up on a cutting
board. Discard the cooking liquid in the Instant Pot.
Pour the pasta back into the empty Instant Pot and turn
the Instant Pot to the saute setting. Add in the garlic
powder, ranch dressing mix, diced tomatoes, cream cheese
and milk. Stir and let the cream cheese melt. Once the
cream cheese is melted and incorporated add in the
chicken, bacon, spinach or broccoli (see note) and
parmesan cheese. Stir until spinach is wilted down.

Taste test and add salt and pepper to taste. You may
also want to add in additional milk to make it a looser
consistency.

METHOD 2: Cut your chicken into bite size pieces. In the
order listed add chicken, pasta, 3 1/2 cups broth,
garlic powder, ranch dressing mix and diced tomatoes
into the Instant Pot. Don’t stir.

Cover the pot and secure the lid. Make sure valve is set
to sealing. Set the manual/pressure cook button to 3
minutes for pasta with more bite and 4 minutes for
softer pasta. When the time is up let the pot sit there
for 5 minutes (display with say L0:05) and then move the
valve to venting. Open the pot.

Turn Instant Pot to the saute setting. Add in the cream
cheese and milk. Let the cream cheese melt, stirring
often. If the sauce is too runny you can make a
cornstarch slurry (stir 2 Tbsp water with 2 Tbsp
cornstarch until smooth and then add mixture to the
pot). Once the cream cheese is melted and incorporated
add in the bacon, spinach or broccoli (see note) and
parmesan cheese. Stir until spinach is wilted down.

Taste test and add salt and pepper to taste. You may
also want to add in additional milk to make it a looser
consistency.

Yield: 8 servings

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Archives

MMMMM

... USER ERROR: Please replace user and hit enter to continue
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dale,

Other than that, some hand
surgery is to be scheduled (on the right hand, I'm left handed/ambidexterous) in the not too distant future.

Let's hope that it goes as well for you as Gail's surgery went a month ago. She has had carpel tunnel for years and it had gotten bad enough that not only were her fingers numb, she was in constant pain.
Fifteen minutes of out patient surgery with one opening and she was
pain free
even in the recovery room. Just how much sensation returns in the
fingers remains to be seen.

I had that with my left hand in conjunction with some other surgery on
the wrist in 2012. I'd not realised how bad it had gotten until I had to
do a simple hand stitching mending job a few days before the surgery.
The hand started hurting like (all get out), much improved a few days
later by a simple surgery. No problems since.

The right hand will get one, maybe 2 new knuckles (middle for sure,
maybe ring fingers) on Jan. 10. After I heal from that, the tendon on
the middle finger will be put back in place. Dr. can't do both at the
same time because I need immediate therapy for the knuckles but have to
have the hand immobilised for 4 weeks after the tendon work.

We had a couple of days with low temps below 10F, and now the temp is
50F at midnight. No snow to speak of yet (one small flurry that was
gone before we got up).

We've not had so much as a flurry. Got cold enough over Christmas eve
day, Christmas day & Boxing day but not enough moisture in the air for
snow.

Title: Mini Wonton Quiche
Categories: Testing, Easy
Yield: 12 Servings

That looks like something to try for a pot luck. We have a pot luck with
the American Legion/Auxillary 2 days after the surgery; told Steve we
might just pick up a commercial fruit or veggie tray.

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


... I hit my CTRL key, but I'm STILL not in control

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

Hi Dave,

-- Sean

Good to see you back (for some reason, my F6 and F9 keys aren't
working. I've been reqading, not replying this past month, too many
irons in the fire to give Fido much attention.

Good to see you back as well. As for the function keys - try a
different keyboard. Unless you're using a leptop/netbook. Then you
have a problem requiring disassembly most likely.

I'm using a net book. Steve tried it, said to use the Function key as
well as the F6 or F9. It'll work that way until he can better trouble
shoot it. Had to get a new battery for the net book, first 2 he ordered
came in dead so 3rd was (successfully) ordered from a different source.
It's about 4 or 5 years old so beginning to get a bit cantankerous. (G)

We had a good, but cold (low 30sF for highs) Christmas Day, day before
was even colder. Since we had church, we baked a ham the day before & Steve made a chocolate truffle cheese cake. Had rice and cole slaw with the ham.

I had thought you and Steve were R-Podding off to the wilds of the
Western US to vist chirrun and grandchirrun. Sean and I have been
trying to get Greg Mayman back into FIDO. Hopefully, if we're
successful it will induce Glen Jamieson and loose cannon, Kevin to
return as well

The R-Pod isn't a 4 seasons camper so we parked it for the winter. Not
sure now, with my hand surgeries coming up (see message to Dale) when
we'll be able to take it out again. We'd like to go up to NY to see
Steve's family this spring, also have a 10 or 12 (forget exact dates)
trip to Alaska planned for late May. It would be nice to have the
Austrailian guys back with us; its been a while since we've seen them.

I'll try to get back to being on Fido more regularly this year, only
one trip scheduled (so far) this year. Other than that, some hand
surgery is to be scheduled (on the right hand, I'm left handed/ambidexterous) in the not too distant future.

Is that going to be to see the progeny or the Vermont thing? Just
being nosy here. Bv)=

No, trip to Alaska, a combination cruise and inland tour by train/bus.
late May, get back to NC in wee small hours of June 1. Don't know about
a VT trip this year, have to see what happens this spring.

Happy & blessed new year to all here,

Right back atcha.

This was my welcome the new year nosh on amateur night. Dennis and I
did not poke our heads outside the door from 1300 on 31 December until
the sun was up on 01 January.

We stayed in too, didn't go out until about 10:30 for church & lunch
after at the Hibachi Grill. First time there, a hole in the wall place,
decent food. We split a seafood plate and each had a spring roll, with
drinks and tip, just a bit over $20.

At which time I delivered the leftovers to my brother and his wife who were down with flu-like maladies - but not Covid.

Hopefully on the mend by now. So far we've avoided all of those nasties.

Title: Crabby Corn Chowder
Categories: Seafood, Potatoes, Vegetables, Chilies, Dairy
Yield: 3 Servings

Looks good but sadly, one we can't do because of Steve's corn allergy.

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


... If you focus only on the thorns you will miss the beauty of the rose.

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

Hi Sean,

Good to see you back (for some reason, my F6 and F9 keys aren't
working. I've been reqading, not replying this past month, too many
irons in the fire to give Fido much attention.

I understand. My Christmas present this year was life itself.

That's a good gift to yourself. Beats the alternative. (G)

We had a good, but cold (low 30sF for highs) Christmas Day, day

before RH> was even colder. Since we had church, we baked a ham the day
before & RH> Steve made a chocolate truffle cheese cake. Had rice and
cole slaw with RH> the ham.

I've been cooking a lot more with my Instant Pot. It's become

We got one (not the name brand) a few years ago, have played around with
it a bit but not up to its full potential. The cheese cake Steve made
was done in it, a slight adaptation from one in "The Big Pressure Cooker
Cook Book". He made it by accident some years ago when he didn't have a
scale to weight the chocolate; I finally talked him into repeating it.
It's quite rich so a sliver is quite satisfying, even for chocolate
lovers.

difficult to chew with no teeth. With the VA refusing to help me

and SD> my inability to get dental insurance (can't make any money off
of me SD> since I have no teeth), combined with the high expense of
dentures, I SD> make do the best I can. Now the lack of teeth has
caused me to get SD> gastroparesis and I am trying in a roundabout way
to force the VA to SD> make me dentures.

Hopefully you'll win the fight. Steve has no quibbles with VA doctors;
it's the administration that can be frustrating. Sounds like you'ld
agree there.

I'll try to get back to being on Fido more regularly this year, only
one trip scheduled (so far) this year. Other than that, some hand
surgery is to be scheduled (on the right hand, I'm left handed/ambidexterous) in the not too distant future.

It looks like I will have my lower right leg amputated later this year
so I am starting to prepare for it. I am undergoing three treatments
on my hands to help with diabetic neuropathy (BioWave, PDC Restorer,
and infrared light treatment) and they all seem to be working so far.

Good to hear the hand treatments are working...............nothing like
that can be done for the leg? Did the accident you were in some years
ago contribute to the leg issues? I've got a bit of neuropathy in my
left foot but that's due to the 2 breaks that never did heal propery.
I'd not quite healed from one when the dr. took me out of the boot and
the lack of support caused it to break again. The hand surgery I'll be
having next week (and a date TBD) is as a result of not catching on the
X-rays the joint fractures in the fingers in the fall I took at the end
of August.

The pain level has SD> decreased a bit. I just started all of this

very recently so I am SD> giving everything a few months to see how
well it works.

I'm looking forward to some major changes in my life this year for the better.

Let's hope/pray that it works out that way.

BTW, we were in the bakery section of Wegman's yesterday; Steve noticed
they had kimmelweck rolls. Bought a couple, went to the deli and got
some sliced London Broil. He heated the meat in a bit of beef broth, the
rolls in the microwave, to go with broccoli for supper tonight. Every
bit as good, maybe even better, than some of the beef on 'weck we've had
in western NY. Now that we know Wegman's has the rolls, we'll make a
meal like that more often. Had some banana puddin' he brought home from
the place where one of his radio club meets for dessert.

Title: Basic Grits
Categories: Starch, American, Corby
Yield: 1 Servings

I usually have grits if we're out somewhere for breakfast. Since Stave
can't have the corn, I try not to keep anything with it in the house.
Corn meal is ok in very, very small quantities but I try to use work
arounds if possible. Corn starch is not a problem because of how it is proccessed but grits, corn bread, hush puppies, etc are a no go.

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


... It works! Now, if only I could remember what I did.

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