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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> Albuterol is my "rescue" inhaler. I do Advaier (fluticasone/salmeter)   
    DD> 2 "puffs" per usage, twice a daay. It has helped me considerably since   
    DD> I now seldom need to pick up the "rescue" guy.   
      
    RH> i started with Advair back in 2001; it was a miracle worker for me.   
    RH> Between that and a really good pulmonology doctor in HI, my once out of   
    RH> control asthma got under control. But, like all things, needs change so   
    RH> this past August I was put on Trelegy, one puff every morning. It took   
    RH> a while, but now seems to be working quite well (except for the nasty   
    RH> taste). I'll be seeing the pulmonology doctor in Raleigh on Thursday,   
    RH> get the results of the CT scan I had at the beginning of the month.   
      
   I started on the Advair Discus that required you to rinse your mouth    
   after each use Morning and evening. My housemate, Dennis, uses another   
   similar product then he gargles. When I hear him sounding like Dame   
   Nellie Melba tuning up for an operatic role I know he's taken pne of   
   his two daily doses.   
      
    DD> Memorial lets one order as much or as little as wished. Thursday   
    DD> evening I opted for a nice chicken salad in wheat bread and a bowl of   
    DD> Jewish Penecillin.   
      
    RH> Sounds good to me.   
      
    DD> This last trip I had something I've never tried before - but6, which I   
    DD> will certainly seek out in the "real world" .... cod almondine.   
      
    RH> It would probably work well with flounder too; that's our fish of   
    RH> choice for something like that. Salmon would be a bit too strongly   
    RH> flavored on its own, overpowering the other flavors, IMO.   
      
   Get no argument from me on that. I've got a good fishmonger here and use   
   their reciipes/advice and seafood for many a happy meal.   
      
    DD>      8<----- HACK ----->8   
      
    DD> Just came home from a couple of days in hospital after doing a face   
    DD> plant on the way to the loo or relieve my bladder. My brother saud I   
    DD> looked as if I had gone 10 reounds with George Foreman in boxer mode   
    DD> not grill mode.   
      
    DD> They tested me for stroke, cardiac, etc. and finally settled on having   
    DD> too much CO2 in my blood gasses. Now I have to get used to sleeping   
    DD> with a Bi-Pap machine.   
      
    RH> That's going to be fun. I use O2 only when sleeping; if I have to get   
    RH> up during the night, the canula comes off until I'm back in bed.   
      
    DD> Actually it's not nearly as much a PITA as I had feared. And I get up   
    DD> less during the night. As a guy I can make do with a 'workaround'   
    DD> urinal and don't have to make the treek across the house. My O2 hose   
    DD> is long enough to get to anywhere indoors without removing it. But   
    DD> the BiPap has me on a six-foot leash.  Bv)=   
      
    RH> Just don't toss and turn too much, getting wound up in it. (G) I've a   
    RH> long hose for the concentrator (We keep it in the hallway to cut down   
    RH> on bedroom noise.) so it is run over the top of the doorway, around the   
    RH> back of a dresser and over to the bed. Still enough tubing I could (if   
    RH> we had the space) move the machine elsewhere.   
       
   I'd go under the door as that would work better in my situation.   
      
    DD>       Title: Dave's Pork-U-Swine Sandwich - Mark II   
    DD>  Categories: Pork, Vegetables, Cheese, Breads   
    DD>       Yield: 2 Servings   
      
    RH> Looks good enough to pig out on, tho I don't know if I'd put the cheese   
    RH> on mine.   
      
    DD> I like the cheese. And it helps to glue the two pork patties together.   
      
    RH> I like cheese but not always as part of a sandwich, only with certain   
    RH> other "fillers". I'll eat a lot of it on the side--and seeing that this   
    RH> has 2 pork patties, I'd probably reduce it to one. Two would be enough   
    RH> for 2 sandwiches for me.   
      
    DD> This recipe will soon be converted from "Archives"to "Kitchen"   
      
    DD>       Title: Cod Almondine   
    DD>  Categories: Seafood, Nuts   
    DD>       Yield: 4 servings   
      
    DD>       2 c  Slivered almonds   
    DD>       3 tb Olive oil; divided   
    DD>       4    Cod filets; 6 - 8 oz ea   
    DD>       1 c  Almond flour   
    DD>       4 lg Eggs   
    DD>            Salt & pepper   
      
    RH> Easy enough, and looks yummy.   
      
   'Twas - which is why I'll start making it on my own. Life is too short   
   to eat non-tasry food.   
      
   Here's a flounder thing I learned to make at Robert's Fish Market cooking   
   demo/classes.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crab Meat Stuffed Flounder   
    Categories: Seafood, Stuffing, Breads, Citrus   
         Yield: 4 Servings   
       
       1/2 lb Lump crabmeat   
         4    Flounder fillets   
         1 c  Ritz cracker crumbs   
         1 lg Egg   
         5 tb Mayonnaise   
         1 tb Fresh parsley   
         1 ts Worcestershire sauce   
         1 ts Dry mustard   
         1    Lemon   
       1/4 lb Butter   
       
     Rinse flounder filets and pat dry.   
        
     In a bowl, mix Ritz cracker crumbs, egg, mayo, parsley,   
     Worcestershire sauce, and dry mustard till well mixed.   
        
     Gently fold in the crab meat.   
        
     Place a quarter of the stuffing in each filet,fold over   
     and place in a glass baking dish sprayed with non stick   
     cooking spray folded side down.   
        
     Place a pat of butter on each roll.   
        
     Bake at 350§F/175§C for 25-30 minutes.   
        
     Serve with lemon wedges.   
        
     UDD Notes: Freezes well, thaw in microwave. Can add a   
     bit of fine chopped celery for taste/texture.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Is that some peasant dish I'm too rich to taste?   
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