I'm not at all suggesting that you shouldn't
do the surgery or that it's particularly risky,
just that the dangers do exist. Considering that

I know, there are risks involved in any surgery. This doctor specialises
in knee/hip replacements and has written a (now on line) orthopedics
text book. He did a wrist job for me several years ago.

(although in a sedated condition and unduly
influenced by Lilli and an old girlfriend in the
room at the same time) I consented to a course
of treatment with a less than 50% chance of my
surviving at all, I'm not the risk avoidant one
if the potential benefits are substantial.

Had you not consented to the course of treatment, there's a good chance
we wouldn't be having this discussion. The knee replacement isn't

Not sure whether the procedures improved the
odds - the more hyperbolic doc guaranteed to
Lilli and Bonnie that my survival would have
been on the order of days to weeks, but he
was hyperbolic. Later he explained himself
away by saying he'd spent most of his practice
explainig things to jarheads in words of "a
maximum of one syllable."

probably as great a risk, tho it has its own risks, but the benefits
greatly outweigh leaving it as it is.

One certainly hopes so.

I've seen a battery operated pot stirring gizmo but don't want one.

It > only does the outer edge; I usually stir a pot in more of a swirl or
We made whipped potatoes the other day but
used cream cheese for the dairy component, as
Lilli didn't have milk or cream or yogurt or
sour cream. It ended up delicious, but you

I've heard of that. Was the cream cheese room soft or straight out of
the fridge? If the latter, warm it up a bit in the microwave (or let it
sit out for a bit) to make it easier to work with.

It was normal whipped stuff, at room temp.

could smell the mixer motor smoking; there's no
way anyone could have beaten the mess by hand.

Straight cream cheese or a spreadable, flavored one? The latter would
have worked quite well, and tasted good also.

Ordinary but spreadable (as, let's face it, all
cream cheese, even unwhipped, is). Extraneous flavors
are not my thing, nor Lilli's.

figure 8 to get the inner parts of the sauce or whatever.

Variations on the figure 8 are what the
French tell you to do.

Don't know where I picked it up from but never had any French cooking lessons. (G)

One needn't have taken formal lessons. I have my
doubts about people who actually pay for lessons.

lot of > ML> time > on my feet if possible.

I knew a guy who sat on a barstool to do his prep
work. But then he had a barstool.

I've got one, but can't always get the angle I need for chopping

while > sitting on it. When I do use it, I sort of semi sit/stand.
I guess one can have a barstool and no bar the
same way one can have a pipe cleaner and no pipe.

I've also got pipe cleaners, but no pipe. (G)

I'd hope so, and I don't tend to wander around
places where the medical personnel areh't
adequately trained. But there are such places
(the news reports can't be missed when incidents
happen).

You always hear the sensational, never the routine.

My friends and acquaintances are amonj those
sensations, so that doesn't explain that.

Title: Thai Spicy Noodles

But would go for this. I'd not grind the peanuts too finely; don't

want > peanut butter. Chopped might be better.
I was wondering - are other nut butters palatable
to you? I became fond of almond butter in a way
that beat peanut butter cold (but my cheapness
means that peanut is usually the thing).

No, I don't eat other nut butters. I like the nuts themselves, but not
ground up into butters. We usually have both peanut butter and almond
butter on hand.

---------- Recipe via Meal-Master (tm) v8.01

Title: Almond Butter Cookies
Categories: Cookies, Vegetarian
Yield: 30 servings

1/4 c Canola oil 1 c Whole wheat pastry
flour
1 c Almond butter -(Sifted before
measuring)
1/4 c Maple syrup 1/4 ts Salt
1/2 ts Pure vanilla extract

Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick
one).

Mix together almond butter and oil; beat until smooth. Mix in maple syrup
and vanilla extract.

Stir together flour and salt. Add to almond butter mixture and mix until
just combined. Cover and refrigerate for 10 minutes.

Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a
fork.

Bake in preheated oven for 25 minutes, until bottoms are lightly browned.
Cool a couple of minutes on the baking sheet, then transfer to a cooling
rack.

Variation: try with other nut butters.

From: Breadtime Stories: A Cookbook for Bakers and Browsers, by Susan
Jane
Cheney

Shari Dawson @Newsgroups: rec.food.veg

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

(although in a sedated condition and unduly
influenced by Lilli and an old girlfriend in the
room at the same time) I consented to a course
of treatment with a less than 50% chance of my
surviving at all, I'm not the risk avoidant one
if the potential benefits are substantial.

Had you not consented to the course of treatment, there's a good

chance > we wouldn't be having this discussion. The knee replacement
isn't

Not sure whether the procedures improved the
odds - the more hyperbolic doc guaranteed to
Lilli and Bonnie that my survival would have
been on the order of days to weeks, but he
was hyperbolic. Later he explained himself

Maybe he thought he saw something that warranted the hype he was giving.

away by saying he'd spent most of his practice
explainig things to jarheads in words of "a
maximum of one syllable."

Considring that a lot of medical terms are multi syllabled, that must
have been a challenge. Was he in the military medical system and dealing
with a lot of young people who didn't have the comprehension for longer
words?

probably as great a risk, tho it has its own risks, but the benefits greatly outweigh leaving it as it is.

One certainly hopes so.

I'd rather be able to be more active than I am now.

We made whipped potatoes the other day but
used cream cheese for the dairy component, as
Lilli didn't have milk or cream or yogurt or
sour cream. It ended up delicious, but you

I've heard of that. Was the cream cheese room soft or straight out

of > the fridge? If the latter, warm it up a bit in the microwave (or
let it > sit out for a bit) to make it easier to work with.

It was normal whipped stuff, at room temp.

Hmmmmmmmm, no reason for it to have been that hard on the mixer, unless
the mixer wasn't that powerful to begin with.

could smell the mixer motor smoking; there's no
way anyone could have beaten the mess by hand.

Straight cream cheese or a spreadable, flavored one? The latter

would > have worked quite well, and tasted good also.

Ordinary but spreadable (as, let's face it, all
cream cheese, even unwhipped, is). Extraneous flavors
are not my thing, nor Lilli's.

OK, I buy the garden veggie flavor for bagels. Haven't tried it in
mashed potatoes but I was thinking the chive flavor would be good.

figure 8 to get the inner parts of the sauce or whatever.

Variations on the figure 8 are what the
French tell you to do.

Don't know where I picked it up from but never had any French

cooking > lessons. (G)

One needn't have taken formal lessons. I have my
doubts about people who actually pay for lessons.

Money to burn, don't know how to cook, want to learn a "fancy" dish so
others will overlook the mediocre sides,.................

work. But then he had a barstool.

I've got one, but can't always get the angle I need for

chopping > ML> while > sitting on it. When I do use it, I sort of
semi sit/stand. > ML> I guess one can have a barstool and no bar the

same way one can have a pipe cleaner and no pipe.

I've also got pipe cleaners, but no pipe. (G)

I'd hope so, and I don't tend to wander around
places where the medical personnel areh't
adequately trained. But there are such places
(the news reports can't be missed when incidents
happen).

You always hear the sensational, never the routine.

My friends and acquaintances are amonj those
sensations, so that doesn't explain that.

I'm not going to try guessing, then.

Title: Thai Spicy Noodles

But would go for this. I'd not grind the peanuts too finely;

don't > ML> want > peanut butter. Chopped might be better.

I was wondering - are other nut butters palatable
to you? I became fond of almond butter in a way
that beat peanut butter cold (but my cheapness
means that peanut is usually the thing).

No, I don't eat other nut butters. I like the nuts themselves, but

not > ground up into butters. We usually have both peanut butter and almond > butter on hand.

Title: Almond Butter Cookies
Categories: Cookies, Vegetarian
Yield: 30 servings

Steve might like these but I'll take a pass. I've not cared for any of
the nut butters I've tried in any form, even in sweets.

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


... Even I don't understand what I just said...

--- PPoint 3.01
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