1. Heart failure is a big deal, but not that
big a deal, and some of us have adapted if
not wonderfully at least survivably.

The last time through Cardiac Rehab, on the last day, I pointed out to the group...
"It's not the end of the world. I had my heart attack about 3 weeks

after I

turned 40, since then I've had a bypass, a ICD (pacemaker with

defibrillator),

an ablation, and they're talking about another ablation (I had it a

month or so

later). I'm 71, I'm still here 31 years later, you'll do OK."

More people do ok than not ok, and your words were
perhaps a comfort to the others in the group.

We're having some issues now, though, health among
them for both Lilli and myself. Still planning
on spring training (Janet says "yay"), but someone
seems to have hacked my main bank account and my
e-mail both, which will make cash flow tough for a
while. What fun this 21st century is.

Laap (larb)
categories: Thai, meat, fish, rice, main, rew
yield: 3 to 4 servings

1 1/2 Tb long or short grain rice
4 sm dried red chilies, seeded
1 lb top round or chopped beef, finely ground
2 limes; juice of
3 stalks lemon grass, finely minced
1 lg red onion, finely chopped
1 lg bell pepper, cored, seeded and chopped
30 mint leaves
2 Tb fish sauce (nam pla)
salt to taste

In a small dry frying pan, over medium heat, roast
the rice and chilies, shaking the pan until the
grains are brown and the chilies are darkened.
Remove the rice and chilies to a mortar and pestle
or electric spice grinder and pound or grind until
you have the consistency of coarse sand.

Place the ground beef in a bowl and mix with your
hands, adding the ground rice and chilies, lime
juice, lemon grass, red onion and green pepper.

Chop half the mint leaves and stir them into the
mixture, reserving the remaining mint for garnish.

Season this mixture with the fish sauce and salt
as needed. Transfer to a platter and mound
attractively with your hands. Garnish with the
remainder of the mint leaves.

Note: If you prefer, seasoned meat can be molded
in a loaf or ringshaped pan, and then turned out
onto the platter. For a luncheon buffet, this dish
may be garnished Thai-style with florets cut from
fresh green and red chilies, a ring of cucumber
slices with serrated edges, and lime wedges.

NY Times 5/20/81 after Jennifer Brennan
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