• Re: Greasy Spoons

    From Dave Drum@1:18/200 to Ruth Haffly on Mon Apr 7 09:57:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    I was having trouble breathing even with the portable O2 pump and
    didn't have enough energy to suck soda thru a straw.

    That is some serious breathing issue! Good thing you were already at
    the doctor's office.

    Especially since it was a follow-up visit for a hospital stay. I'm
    back to see him a week from Thursday as a follow up from this past
    visit.0

    Follow up to the follow up? After I had an overnight in the hospital
    about 10 years ago, I had a follow up with my fairly new (I'd had him
    as my primary care doctor about a year.) doctor. Steve went in with me
    as he had some questions, ended up changing to him as his other than VA primary care. Great guy, he took the time to talk with you and draw pictures of what was going on. Fall of 2022 he resigned the practice
    and is now a campus doctor/instructor at UNC-CH. Hated to see him go
    but hopefully others have benefitted from his care.

    Not exactly a follow up to a follow up. Different hospital stay. The first
    part of the follow-up was, as usual, with an intern/resident/newmy minted physician. SIU Family Practice is part of Souther Illinois University
    School of Medicine. So there are lots of baby/beginner docs around. The doctor I'm seeing Thursday is also a professor of Internal Medicine.

    After the round of antibiotics (six hypos in 6 minutes) they fired
    into me I was breathjing much easier.

    Any steroids mixed in with the antibiotics? After having trouble with
    them about 25 years ago, I avoid them as much as possible, usually no longer than a 10 day burst, tapering down each day.

    They didn't say. There was no prednisone though. They gave me that
    after I was admitted which I learned after my blood sugar read 326 at
    the mid- afternoon stick. Prednisone really messes with my BP and
    glucose readings.

    That's another reason why I avoid it as much as possible.

    At 82 I don't make long-range plans. Bv)=

    But sometimes plans for even a week out can raise conflicts. I've got
    to call and reschedule an appointment for me in June as Steve has one
    an hour earlier--both local but don't know if he would be done before
    mine was to start.

    Need your hand held? Or some other reason like different locationss?

    Different locations, cross town. I was able to move mine to the same
    day, just a couple of hours later. We've been trying to schedule appointments around our planned travel time so it was inevitable we'd
    end up with a conflict eventually. Easily resolved tho.

    You have your priorities, they have theirs. When the mesh it's known as serendipity. Bv)=

    8<----- CLIP ----->8

    Depends on what poochy-pup had been eating for the most part.

    For the most part his diet was Purina One, dry dog food. He liked
    popcorn and a lot of "people foods" but didn't get much of those. One thing he didn't like was green peas but he did go for most everything else. He had those big brown eyes that would look so appealing--"feed
    me, please" that Steve and the girls often snuck him bits of table
    food.

    The three living here get a can of Gravy Train every evening and can eat
    from the well-stocked kibble otherwise. And Jasper and Isobel are AK "Super Mooches" which Dennis encourages. Izzy also licks my plate/bowl if I set it down for her - cleanere than had I washed it in the sink for the most part. Unless I've had General Tso's Chicken. Something in that she turns up her
    nose at.

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

    Title: Sauce for Fireside's General Tso
    Categories: Sauces, Oriental, Chilies
    Yield: 3 Ounce

    1 tb Hosin sauce
    1 tb Siracha sauce
    1 ts Soy sauce
    1/4 ts Chili garlic sauce
    1/8 ts Ginger paste
    1/8 ts Garlic paste

    This is a sauce we made by experiment to spice up the
    Riderwood's Fireside Restaurant's General Tso. It could
    be used on other Chinese dishes as well.

    It is sweet and hot spicy.

    Recipe by Dale Shipp

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... How do you tell when you're out of invisible ink?
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue Apr 8 11:47:04 2025
    Hi Dave,


    Follow up to the follow up? After I had an overnight in the hospital

    Not exactly a follow up to a follow up. Different hospital stay. The
    first part of the follow-up was, as usual, with an
    intern/resident/newmy minted physician. SIU Family Practice is part of Souther Illinois University
    School of Medicine. So there are lots of baby/beginner docs around.
    The doctor I'm seeing Thursday is also a professor of Internal
    Medicine.

    Sounds like you're in an area with lots of good care. We've debated
    moving out west when my MIL is no longer with us but haven't fully
    decided yet. One reason for staying in this area is that we're well
    established with good medical care and a lot of specialised care
    available in the area if needed.


    At 82 I don't make long-range plans. Bv)=

    But sometimes plans for even a week out can raise conflicts. I've got
    to call and reschedule an appointment for me in June as Steve has one
    an hour earlier--both local but don't know if he would be done before
    mine was to start.

    Need your hand held? Or some other reason like different locationss?

    Different locations, cross town. I was able to move mine to the same
    day, just a couple of hours later. We've been trying to schedule appointments around our planned travel time so it was inevitable we'd
    end up with a conflict eventually. Easily resolved tho.

    You have your priorities, they have theirs. When the mesh it's known
    as serendipity. Bv)=

    Yes, quite nice. It's not that major a trip but I'd still be
    significantly late for my appointment had I kept the original one.

    8<----- CLIP ----->8

    Depends on what poochy-pup had been eating for the most part.

    For the most part his diet was Purina One, dry dog food. He liked
    popcorn and a lot of "people foods" but didn't get much of those. One thing he didn't like was green peas but he did go for most everything else. He had those big brown eyes that would look so appealing--"feed
    me, please" that Steve and the girls often snuck him bits of table
    food.

    The three living here get a can of Gravy Train every evening and can
    eat from the well-stocked kibble otherwise. And Jasper and Isobel are
    AK "Super Mooches" which Dennis encourages. Izzy also licks my
    plate/bowl if I set it down for her - cleanere than had I washed it in
    the sink for the most part. Unless I've had General Tso's Chicken. Something in that she turns up her nose at.

    Does she push the dish away? The last cat we had did that when the vet
    put her on a lamb and rice diet. Out of curiosity I bought a bag of
    Purina Lamb and Rice kibble for Sam; he didn't care for it--ate it reluctantly--so I went back to his usual kibble. As he got older, he
    liked it with a bit of liquid (gravy, if we had it on hand, water if
    not) added. We gave him a small scoop of canned dog food as well; that
    dog ate quite well.


    Title: Sauce for Fireside's General Tso
    Categories: Sauces, Oriental, Chilies
    Yield: 3 Ounce

    I've never ordered General Tso's chicken, prefer other dishes. Steve
    has, from time to time, but thinking back, don't think he has in the
    past few years. Maybe losing his heat tolerance?


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


    ... *Everyone is weird. Some of us are proud of it*

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:2320/105 to Ruth Haffly on Thu Apr 10 05:41:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    Follow up to the follow up? After I had an overnight in the hospital

    Not exactly a follow up to a follow up. Different hospital stay. The
    first part of the follow-up was, as usual, with an intern/resident/
    newmy minted physician. SIU Family Practice is part of Souther
    Illinois University School of Medicine. So, there are lots of baby/ beginner docs around. The doctor I'm seeing Thursday is also a
    professor of Internal Medicine.

    Sounds like you're in an area with lots of good care. We've debated
    moving out west when my MIL is no longer with us but haven't fully
    decided yet. One reason for staying in this area is that we're well established with good medical care and a lot of specialised care
    available in the area if needed.

    At 82 I don't make long-range plans. Bv)=

    Quite so. We even have the Simmons Cancer Institute.

    8<----- CLIP ----->8

    Depends on what poochy-pup had been eating for the most part.

    For the most part his diet was Purina One, dry dog food. He liked
    popcorn and a lot of "people foods" but didn't get much of those. One thing he didn't like was green peas but he did go for most everything else. He had those big brown eyes that would look so appealing--"feed
    me, please" that Steve and the girls often snuck him bits of table
    food.

    The three living here get a can of Gravy Train every evening and can
    eat from the well-stocked kibble otherwise. And Jasper and Isobel are
    AK "Super Mooches" which Dennis encourages. Izzy also licks my
    plate/bowl if I set it down for her - cleanere than had I washed it in
    the sink for the most part. Unless I've had General Tso's Chicken. Something in that she turns up her nose at.

    Does she push the dish away? The last cat we had did that when the vet

    No, she just sniffs it and goes into another room. Jasper does the same.
    He doesn't get the dishes as clean as Izzy. But, he's 15 years old and
    that's pretty ancient for a mutt.

    put her on a lamb and rice diet. Out of curiosity I bought a bag of
    Purina Lamb and Rice kibble for Sam; he didn't care for it--ate it reluctantly--so I went back to his usual kibble. As he got older, he
    liked it with a bit of liquid (gravy, if we had it on hand, water if
    not) added. We gave him a small scoop of canned dog food as well; that
    dog ate quite well.

    Cats are a different class of moocher. I had a cat once that followed me around like a dog and demonstrated several dog-like traits. So much so
    that I named her "Spot". One time I shared some leftover on the plate
    spaghetti w/meat sauce. Spot licked the sauce from the hamburger and the noodles and left them behind. I really hated it when she contracted feline
    aids and I had to tell the vet to do the obvious.

    Title: Sauce for Fireside's General Tso
    Categories: Sauces, Oriental, Chilies
    Yield: 3 Ounce

    I've never ordered General Tso's chicken, prefer other dishes. Steve
    has, from time to time, but thinking back, don't think he has in the
    past few years. Maybe losing his heat tolerance?

    Regular spicy stays with you .... which is all that Tso usually has. But
    really spicy/hot/incendiary requires training/maintenance. I don't go for
    stuff as hot as I used to - for that very reason. But I still put a glug
    of Frank's in my tomato juice.

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

    Title: Chile Crisp
    Categories: Chilies, Herbs, Vegetables
    Yield: 1 1/4 cups

    1/2 c Oil
    1/4 c Dried, minced onion
    1 ts Granulated sugar
    1 1/2 ts Kosher salt
    1/3 c Fine crushed dried small red
    - chilies
    3 tb Sesame seeds
    1 ts Coarse ground Sichuan
    - peppercorns

    Combine the oil, onion, 1/2 teaspoon sugar and 1/2
    teaspoon salt in a small saucepan. Cook over medium
    heat, stirring occasionally, until the onion becomes
    evenly golden brown, 3 to 5 minutes.

    Add the chilies, sesame seeds and Sichuan peppercorns,
    if using, and sizzle, stirring, for 1 minute, then stir
    in the remaining 1/2 teaspoon sugar and 1 teaspoon salt.
    Use immediately or refrigerate in an airtight container
    for up to 2 weeks.

    Spoon over everything. It adds big flavor to milder
    bases, such as eggs, tofu, noodles, rice, vegetables,
    white fish, lean pork and chicken breast.

    By: Genevieve Ko

    Yield: About 1 1/4 cups

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Chicken is the only animal we eat before it's born and after it's dead.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Apr 11 14:45:10 2025
    Hi Dave,

    beginner docs around. The doctor I'm seeing Thursday is also a
    professor of Internal Medicine.

    Sounds like you're in an area with lots of good care. We've debated
    moving out west when my MIL is no longer with us but haven't fully
    decided yet. One reason for staying in this area is that we're well established with good medical care and a lot of specialised care
    available in the area if needed.

    At 82 I don't make long-range plans. Bv)=

    Quite so. We even have the Simmons Cancer Institute.

    Not heard of that one but I presume a top tier one.

    8<----- CLIP ----->8

    plate/bowl if I set it down for her - cleanere than had I washed it in
    the sink for the most part. Unless I've had General Tso's Chicken. Something in that she turns up her nose at.

    Does she push the dish away? The last cat we had did that when the vet

    No, she just sniffs it and goes into another room. Jasper does the
    same. He doesn't get the dishes as clean as Izzy. But, he's 15 years
    old and
    that's pretty ancient for a mutt.

    I know, the last dog my folks had was well up in his years. Problem was,
    my parents were also, so he didn't get the care he needed. At the end,
    Dad was going to load him in the car (with help from Deborah when she
    came up) to take to the vet; dog pased away before she got there. A
    neighbor with a back hoe dug the grave and laid the dog in it, dad
    wasn't able to do even that.


    put her on a lamb and rice diet. Out of curiosity I bought a bag of
    Purina Lamb and Rice kibble for Sam; he didn't care for it--ate it reluctantly--so I went back to his usual kibble. As he got older, he
    liked it with a bit of liquid (gravy, if we had it on hand, water if
    not) added. We gave him a small scoop of canned dog food as well; that
    dog ate quite well.

    Cats are a different class of moocher. I had a cat once that followed
    me around like a dog and demonstrated several dog-like traits. So much
    so
    that I named her "Spot". One time I shared some leftover on the plate

    Wasn't that the name of Data's (from Star Trek, The Next Generation) cat
    also? My youngest sister just adopted a rescue kitten, part Bengal name
    Larry.


    spaghetti w/meat sauce. Spot licked the sauce from the hamburger and
    the noodles and left them behind. I really hated it when she
    contracted feline aids and I had to tell the vet to do the obvious.

    It's never easy; we had to give up our last cat because of health
    issues. Folks that adopted her specialised in taking cats with health challenges so I hope she lived to a ripe old age. Never knew how old she
    was; she was abused as a kitten and adopted out of a German animal
    shelter.

    Title: Sauce for Fireside's General Tso
    Categories: Sauces, Oriental, Chilies
    Yield: 3 Ounce

    I've never ordered General Tso's chicken, prefer other dishes. Steve
    has, from time to time, but thinking back, don't think he has in the
    past few years. Maybe losing his heat tolerance?

    Regular spicy stays with you .... which is all that Tso usually has.
    But really spicy/hot/incendiary requires training/maintenance. I don't
    go for stuff as hot as I used to - for that very reason. But I still
    put a glug of Frank's in my tomato juice.

    I've come way down on my heat tolerance level. It was a high medium in
    AZ and first part of HI, now down to mild with a bit of a kick.

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


    ... 90% of being smart is knowing what you're dumb at.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sat Apr 12 23:55:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    Sounds like you're in an area with lots of good care. We've debated
    moving out west when my MIL is no longer with us but haven't fully
    decided yet. One reason for staying in this area is that we're well established with good medical care and a lot of specialised care
    available in the area if needed.

    At 82 I don't make long-range plans. Bv)=

    Quite so. We even have the Simmons Cancer Institute.

    Not heard of that one but I presume a top tier one.

    Accordig to their on-line blurb: "Simmons Cancer Institute offers comprehensive cancer care, research and education at SIU School of
    Medicine." The doctor who did my gall bladder surgery is based there.

    8<----- CLIP ----->8

    Cats are a different class of moocher. I had a cat once that followed
    me around like a dog and demonstrated several dog-like traits. So much
    so that I named her "Spot". One time I shared some leftover on the plate

    Wasn't that the name of Data's (from Star Trek, The Next Generation)
    cat also? My youngest sister just adopted a rescue kitten, part Bengal name Larry.

    Yes, it was. A fact I learned post naming. I really don't waqtch much
    Babble Box .... except when I managed the satellite shop,

    spaghetti w/meat sauce. Spot licked the sauce from the hamburger and
    the noodles and left them behind. I really hated it when she
    contracted feline aids and I had to tell the vet to do the obvious.

    It's never easy; we had to give up our last cat because of health
    issues. Folks that adopted her specialised in taking cats with health challenges so I hope she lived to a ripe old age. Never knew how old
    she was; she was abused as a kitten and adopted out of a German animal shelter.

    Title: Sauce for Fireside's General Tso
    Categories: Sauces, Oriental, Chilies
    Yield: 3 Ounce

    I've never ordered General Tso's chicken, prefer other dishes. Steve
    has, from time to time, but thinking back, don't think he has in the
    past few years. Maybe losing his heat tolerance?

    Regular spicy stays with you .... which is all that Tso usually has.
    But really spicy/hot/incendiary requires training/maintenance. I don't
    go for stuff as hot as I used to - for that very reason. But I still
    put a glug of Frank's in my tomato juice.

    I've come way down on my heat tolerance level. It was a high medium in
    AZ and first part of HI, now down to mild with a bit of a kick.

    Popeyes spicy chicken is fairly mild. But if I want to get stupid they
    offer a Ghost Pepper spiced sandwich or wings.

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

    Title: DIY Popeyes Chicken Sandwich
    Categories: Poultry, Dairy, Herbs, Chilies
    Yield: 4 Servings

    MMMMM----------------------CHICKEN MARINADE---------------------------
    2 Boned, skinned chicken
    - breasts
    1 c Buttermilk
    1 ts (EA) paprika, garlic powder
    - black pepper, salt

    MMMMM--------------------------BREADING-------------------------------
    1 c Flour
    1/2 c Corn starch
    1 tb (EA) paprika, garlic powder
    - onion powder, ground
    - cayenne pepper
    1 ts (EA) salt & pepper

    MMMMM-------------------------SPICY MAYO------------------------------
    1/2 c Mayo
    1 ts Hot sauce
    1 ts Paprika or cajun seasoning
    1/2 ts Garlic powder

    MMMMM--------------------------ASSEMBLY-------------------------------
    4 md Brioche buns
    Mayonnaise
    Sliced dill pickles
    4 c Oil; for frying

    TO MARINATE CHICKEN: Pound chicken breasts in between
    two pieces of parchment paper or plastic wrap. Cut each
    chicken breast in half crosswise to make 2 small pieces
    of chicken about the same size as the bun.

    In a large bowl, buttermilk, paprika, garlic powder,
    salt & black pepper. Add the chicken to the mix and
    place in the fridge to marinate up to 24 hours or use
    right away.

    TO COOK CHICKEN: Heat oil in a large heavy-duty skillet
    or pot on medium temperature or until the temperature
    reaches 350ºF/175ºC.

    In a medium shallow bowl, whisk the flour, cornstarch,
    and spices. Drizzle 2-3 tablespoons of the buttermilk
    batter into the flour mixture and mix it through with a
    fork.

    Working with 1 piece at a time, dredge chicken the flour
    mixture and press flour on the top chicken to form a
    thick crust. Transfer chicken to hot oil and fry for 3-5
    minutes per side or until the outside is crispy and
    golden and the internal temperature reaches 165F.

    TO ASSEMBLE: Melt 1 tablespoon butter in a large
    saucepan and toast buns face down until golden and
    crisp. Whisk all the ingredients for the mayo in a small
    bowl and spread a generous layer of mayo on each bun.
    Top with pickles and chicken. Enjoy hot!

    Serves: 4 sandwiches

    RECIPE FROM: https://gimmedelicious.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... If God wanted mr to touch my toes She would have put them on my knees.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun Apr 13 16:17:42 2025
    Hi Dave,


    Quite so. We even have the Simmons Cancer Institute.

    Not heard of that one but I presume a top tier one.

    Accordig to their on-line blurb: "Simmons Cancer Institute offers comprehensive cancer care, research and education at SIU School of Medicine." The doctor who did my gall bladder surgery is based there.

    Still, doesn't have a name I recognise.

    8<----- CLIP ----->8

    Cats are a different class of moocher. I had a cat once that followed
    me around like a dog and demonstrated several dog-like traits. So much
    so that I named her "Spot". One time I shared some leftover on the plate

    Wasn't that the name of Data's (from Star Trek, The Next Generation)
    cat also? My youngest sister just adopted a rescue kitten, part Bengal name Larry.

    Yes, it was. A fact I learned post naming. I really don't waqtch much Babble Box .... except when I managed the satellite shop,

    It was one of Steve's favorite shows when it ran. Since we only had the
    one tv and it was in the living room, I was pretty much a captive
    audience (tho I didn't watch, just heard) and picked up quite a bit
    about it.

    spaghetti w/meat sauce. Spot licked the sauce from the hamburger and
    the noodles and left them behind. I really hated it when she
    contracted feline aids and I had to tell the vet to do the obvious.

    It's never easy; we had to give up our last cat because of health
    issues. Folks that adopted her specialised in taking cats with health challenges so I hope she lived to a ripe old age. Never knew how old
    she was; she was abused as a kitten and adopted out of a German animal shelter.

    go for stuff as hot as I used to - for that very reason. But I still
    put a glug of Frank's in my tomato juice.

    I've come way down on my heat tolerance level. It was a high medium in
    AZ and first part of HI, now down to mild with a bit of a kick.

    Popeyes spicy chicken is fairly mild. But if I want to get stupid they offer a Ghost Pepper spiced sandwich or wings.

    I go for the mild white; I like the taste of it better than spicy, dark.
    It's a few pennies more but worth it, IMO.


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


    ... Mind... Mind... Let's see, I had one of those around here someplace.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu Apr 17 17:13:12 2025
    Hi Dave,

    Accordig to their on-line blurb: "Simmons Cancer Institute offers comprehensive cancer care, research and education at SIU School of Medicine." The doctor who did my gall bladder surgery is based there.

    Still, doesn't have a name I recognise.

    Itsa regional facility, unlike the Mayo Clinic or Cancer Centers of America.

    Which is why I never heard of it. My sister that lived in Champaign for
    several years probably knew the name, even tho she had no dealings (that
    I know of) with them.

    8<----- CLIP ----->8

    Popeyes spicy chicken is fairly mild. But if I want to get stupid they offer a Ghost Pepper spiced sandwich or wings.

    I go for the mild white; I like the taste of it better than spicy,
    dark. It's a few pennies more but worth it, IMO.

    Other than the "Tuesday Special" which is dark meat there is no price difference between the fron to the bird and back of the bird
    pieces...3

    I've noticed some franchises do have a price differential between white
    and dark. Probably a regional directive or something of that sort.



    They (Popeyes) have come up with another new "special" flavour for
    their chicken sandwiches .... according to their e-mail solicitation
    "Make it tangy too with our NEW Pickle Glaze." I'll give it a shot

    Sweet pickle or dill? Neither one sounds appealing to me, tho I do like
    the B&B pickles Chick-Fil-A puts on their sandwiches. Sometimes when I
    order the tenders, I'll ask for a side of pickles for them. Some places
    charge a (minimal) amount, other places, they're free. Those and a bit
    of mayo give me a meal without the extra carbs of the bun.

    today or
    tomorrow. Doing two doctor appointments today - regular croaker in the morning then the pulmonologist this afternoon for a pro-op check
    before they remove something from my right lung.

    I saw my primary care doctor today, had some blood work done last week
    that she looked at. Saw some improvement in some numbers, always a good
    thing.


    So, if I miss lunch today I'll do it tomorrow. Plus Popeyes is
    offering their chicken sandwiches for U$4.20 through April 20.

    Sounds good, might be worth a trip to Raleigh.


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


    ... Multitask: make twice the mistakes in 1/2 the time.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:396/45 to Ruth Haffly on Sat Apr 19 05:28:30 2025
    Ruth Haffly wrote to Dave Drum <=-

    Accordig to their on-line blurb: "Simmons Cancer Institute offers comprehensive cancer care, research and education at SIU School of Medicine." The doctor who did my gall bladder surgery is based there.

    Still, doesn't have a name I recognise.

    It's a regional facility, unlike the Mayo Clinic or Cancer Centers of America.

    Which is why I never heard of it. My sister that lived in Champaign for several years probably knew the name, even tho she had no dealings
    (that I know of) with them.

    She was in the base of operations of the University of Illinois. It's
    odd, though. U of I's medical school is affiliated/located with their
    Chicago campus/school. And S.I.U. whose main campus is in Carbondale a
    long way from their medical campus in Springfield.

    According to U.S. News & World Report to rank SIU in the top 10 medical schools in the country for primary care.[

    8<----- CLIP ----->8

    Popeyes spicy chicken is fairly mild. But if I want to get stupid they offer a Ghost Pepper spiced sandwich or wings.

    I go for the mild white; I like the taste of it better than spicy,
    dark. It's a few pennies more but worth it, IMO.

    Other than the "Tuesday Special" which is dark meat there is no price difference between the fron to the bird and back of the bird
    pieces...3

    I've noticed some franchises do have a price differential between white and dark. Probably a regional directive or something of that sort.

    As their e-mail "specials" say at the bottom - "prices may vary". I've
    been taking advantage of the Eaqster/4-20 special of a #1 in the US
    rated chicken sandwich for U$4.20. Monday the price goes back to U$5.

    They (Popeyes) have come up with another new "special" flavour for
    their chicken sandwiches .... according to their e-mail solicitation
    "Make it tangy too with our NEW Pickle Glaze." I'll give it a shot

    Sweet pickle or dill? Neither one sounds appealing to me, tho I do like the B&B pickles Chick-Fil-A puts on their sandwiches. Sometimes when I order the tenders, I'll ask for a side of pickles for them. Some places charge a (minimal) amount, other places, they're free. Those and a bit
    of mayo give me a meal without the extra carbs of the bun.

    I tried it yesterday at the currently discounted price. Along with a side
    of fried pickles (think fried tomatoes). I'll order the fried pickles in
    the future - but not the pickle glazed chicken sandwich. The dill pickle slicesd and the zippy mayo are all I need/want/desire on my chicken
    sandwich .... unless there is a slice of tomato laying about.

    tomorrow. Doing two doctor appointments today - regular croaker in the morning then the pulmonologist this afternoon for a pro-op check
    before they remove something from my right lung.

    I saw my primary care doctor today, had some blood work done last week that she looked at. Saw some improvement in some numbers, always a good thing.

    And I learned that this next deal is not removal but a biopsy. Dr. Taylor described the procedure and the possible outcomes. And what the oprions
    are if the biopsy comes back with the Big C. I present myself to Special Procedures at 05:15 next Wednesday for what shoud be an out-patient deal.

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

    Title: Fried Tomatoes
    Categories: Five, Vegetables, Breads
    Yield: 8 Servings

    2 c A-P flour
    1 1/2 c Water
    1 tb Seasoned salt
    6 md Firm tomatoes; in 1/4"
    - slices
    2 1/2 c Saltine crackers; crushed
    - to fine crumbs
    Oil to fry

    In a shallow bowl, whisk together the flour, water,
    and salt until smooth. In a separate shallow bowl,
    place the cracker crumbs. Dip tomato slices first
    into the flour mixture and then into the crumbs,
    coating evenly.

    In a large skillet, heat about 1/8" of oil. Add the
    tomatoes. Cook the tomatoes for 2 minutes on each
    side or until golden brown, turning once.

    Makes 8 servings.

    Uncle Dirty Dave's Kitchen

    MMMMM


    ... "Never deprive someone of hope. It might be all they have." H. J. Brown, Jr ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sat Apr 19 15:36:56 2025
    Hi Dave,


    It's a regional facility, unlike the Mayo Clinic or Cancer Centers of America.

    Which is why I never heard of it. My sister that lived in Champaign for several years probably knew the name, even tho she had no dealings
    (that I know of) with them.

    She was in the base of operations of the University of Illinois. It's
    odd, though. U of I's medical school is affiliated/located with their Chicago campus/school. And S.I.U. whose main campus is in Carbondale a long way from their medical campus in Springfield.

    And I've never had need of any of them. Passed thru the state a number
    of times but only stopped for longer than a few minutes was when we
    stopped on our way to AZ in 1993 to visit my sister. Came thru south of
    Chicago a few years ago with the camper--roads were horrible!

    8<----- CLIP ----->8

    Other than the "Tuesday Special" which is dark meat there is no price difference between the fron to the bird and back of the bird
    pieces...3

    I've noticed some franchises do have a price differential between white and dark. Probably a regional directive or something of that sort.

    As their e-mail "specials" say at the bottom - "prices may vary". I've been taking advantage of the Eaqster/4-20 special of a #1 in the US
    rated chicken sandwich for U$4.20. Monday the price goes back to U$5.

    Too bad they can't be (at least the chicken part) frozen to enjoy later.
    Or is it something easily copu-able?

    They (Popeyes) have come up with another new "special" flavour for
    their chicken sandwiches .... according to their e-mail solicitation
    "Make it tangy too with our NEW Pickle Glaze." I'll give it a shot

    Sweet pickle or dill? Neither one sounds appealing to me, tho I do like the B&B pickles Chick-Fil-A puts on their sandwiches. Sometimes when I

    I tried it yesterday at the currently discounted price. Along with a
    side of fried pickles (think fried tomatoes). I'll order the fried
    pickles in the future - but not the pickle glazed chicken sandwich.
    The dill pickle slicesd and the zippy mayo are all I need/want/desire
    on my chicken
    sandwich .... unless there is a slice of tomato laying about.

    On the side sounds much better than glazing the chicken with pickle
    juice.

    tomorrow. Doing two doctor appointments today - regular croaker in the morning then the pulmonologist this afternoon for a pro-op check
    before they remove something from my right lung.

    I saw my primary care doctor today, had some blood work done last week that she looked at. Saw some improvement in some numbers, always a good thing.

    And I learned that this next deal is not removal but a biopsy. Dr.
    Taylor described the procedure and the possible outcomes. And what the oprions are if the biopsy comes back with the Big C. I present myself
    to Special Procedures at 05:15 next Wednesday for what shoud be an out-patient deal.

    OK, please keep us posted. Hopefully nothing serious but they just want
    to make sure........

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


    ... Whatever awaits you around the corner, God is already there.

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

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