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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> similar product then he gargles. When I hear him sounding like Dame   
    DD> Nellie Melba tuning up for an operatic role I know he's taken pne of   
    DD> his two daily doses.   
      
    RH> But you know he's using it. When I had that stomach flu virus earlier   
    RH> this month, I didn't take any of my usual meds for a couple of days.   
    RH> Didn't really eat much either, just pushed liquids.   
      
    DD> When I went for my hospital stay follow-up doctor visit I got a peek   
    DD> at my actual record - not just the part I see on the "Follow My   
    DD> Healty" web site. I thought I had COPD and emphysema. According to my   
    DD> records I have to change that tune to COPD and chronic brinchitis.   
    DD> Neither of which I'd wish on anyone - not even Donald Trump.   
      
    RH> Bronchiactasis?  Been there, have that. Yesterday the doctor put me on   
    RH> albuterol thru the nebulizer twice a day with a saline chaser. Also got   
    RH> some antibiotics to clear up some lingering crud.   
      
   Dunno. It says chronic Bronchitis - noting about widening of the airways.   
      
    DD>      8<----- HACK ----->8   
      
    DD> the BiPap has me on a six-foot leash.  Bv)=   
    DD> Here's a flounder thing I learned to make at Robert's Fish Market   
    DD> cooking demo/classes.   
      
    DD>       Title: Crab Meat Stuffed Flounder   
    DD>  Categories: Seafood, Stuffing, Breads, Citrus   
    DD>       Yield: 4 Servings   
      
    RH> It does look good. Back when we were first married, one of the local   
    RH> (Swansboro, NC) seafood restaurants did a crab stuffed shrimp. It was   
    RH> one of their pricier menu items so we didn't get it very often--but it   
    RH> was good--and well worth the price. That restaurant, as well as several   
    RH> others in the area, no longer exist, sad because they were so good.   
      
    DD> Done in by Covid? We lost several places to the "no inside dining"   
    DD> part of preventing spread of Covid. One, the best pizza joing anywhere   
    DD> around here went to drive-up/delivery only. And never came back from   
    DD> that. The owner of Charlie Parker's (which I have mentioed here a few   
      
    RH> No, it was gone long before Covid hit. We visited the area in 2007   
    RH> (while stationed in Savannah) and it was gone then. Probably one of the   
    RH> hurricanes in the late 80s or 90s took it out or did enough damage that   
    RH> it wasn't worth the bother to get it up and running again.   
      
   Or the owner wanted to retire and could find no buyers. Running a restaurant,   
   even a lower end (budget priced) version is hard work. Been there, done that.   
   And don't care to repeat the experience.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tongue For Sandwiches   
    Categories: Beef, Offal, Herbs   
         Yield: 12 Servings   
       
         3 lb (to 4 lb) calf/beef tongue   
         2 md Yellow onions; peeled,   
              - quartered   
         2 cl Garlic; peeled, bruised   
         1    California bay leaf   
        12    Black peppercorns; cracked   
         1 ts Dried thyme   
         1 ts Dried basil   
              Water to cover   
         2 tb Table salt   
       
     Choose a tongue of about 3-4 lbs; beef tongues can weigh   
     up to 9 lbs but the larger ones can be difficult to cook.   
     Tongues are readily available in most Latino markets. If   
     one is not available, you should be able to order one from   
     your butcher. Soak the tongue in cold water to remove any   
     traces of blood, then drain and discard the water.   
        
     Place the tongue in an 8 quart pot and cover with salted   
     water. Peel and cut the onions into quarters and add to   
     the pot. Bring the water to a boil, then reduce the heat   
     to a slow simmer. Add the garlic and herbs Cover the pot   
     and cook the tongue for 3 hours (if your tongue is not 3   
     pounds, plan on cooking 50 to 60 minutes per pound.) When   
     done, the tongue will be tender, easily pierced with a   
     knife.   
        
     To peel the skin from the tongue, should you wish to do   
     that to serve squeamish people: Remove the tongue from the   
     pot and allow it to cool just enough to handle. Slide a   
     knife under the skin to loosen it; the skin should peel   
     off easily while the tongue is warm, although it is more   
     difficult if the tongue has fully cooled.   
        
     Otherwise, remove the tongue from the water and let it   
     drain and cool until it is cool enough to handle. The   
     tongue is now ready to slice for sandwiches. I like to   
     make 1/8" to 1/4" slices. It can be served warm or cold.   
        
     Makes enough for 12 (or more) hearty sandwiches.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
      
      
      
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