Subj : Breathing was: Intestates
To : Ruth Haffly
From : Dave Drum
Date : Thu Jun 05 2025 12:06 am
-=> Ruth Haffly wrote to Dave Drum <=-
RH> don't want to cut back now when I need the help. I'm still on O2 just
RH> at night.
DD> Be happy you don't need oxygen constantly. The medical supply picked
DD> up my portables - so now, if I want to go out and about I have to
DD> wrestle a cylinder of oxygen on a tow along cart into the car, keep it
DD> from flopping around whilst I'm drivifg - and the haul it behind me
DD> where I go.
RH> Not fun. One of our vet friends was on just the portable when he was
RH> out tanks when we first moved to WF. Now he's on the big cylinders,
RH> going thru several a day and dragging one whenever he goes out. Had to
RH> give up some of his charity photography work because he couldn't shoot
RH> pictures and juggle the cylinder at the same time.
The portables, AFAIK, only go to 6 litres per minute output. My home unit
goes to 10 LPM. When you say "big" cylinders - do you mean the welding )2
cylinders? Or the 4' tall, 6" diameter more easily portable units. The
problem with either is the finite supply of oxygen.
RH> Late 2015 we bought a 2016 Escape. Spring of 2016 we had a storm with
RH> hail, did a number on the vehicle but insurance covered a restoration
RH> job. Had a not so nice encounter with wind, snow and ice in Wyoming
RH> that December, car was repaired but we'd bought the Frontier to get us
RH> home, liked it better so the Escape was sold.
DD> Don't recall meeting your Escape. I do remember the Nissan. I'd like
RH> We had the 2009 Escape from 2009 to 2015 but it didn't have the towing
RH> "oomph" needed for the R-Pod so traded it for the 2016 model in late
RH> 2015. That's the one that had the wrong encounter with the ice, wind,
RH> etc in Wyoming, in December, 2016. We came home from that trip in the
RH> Frontier.
And probably liked it better. Nissan certainly did their ergonomics right.
The first time I drove a Frontier all of the controls and knobs were right
whre my hand expected them to be. No learning curve Bv)=
DD> to find one similar for my own use. But the price of cars and pickups
DD> as gotten obscene. I located one very similar to a unit I had priced
DD> as a "new" purchase. This on had 87K miles on it and was priced ar
DD> just $29,000 - which blew me away. The new unit I had priced was only
DD> $21,000 delicered inclusive of taxes, tile license and insurance. Go
DD> figure.
RH> Cheaper to buy the new. We needed something with more tow power when we
RH> bought the new camper in 2023 so traded the Frontier in on a 2018 F-150
RH> and have been happy with it. Had to kick it into 4 wheel drive the
RH> other day going over a mountain pass (on a dirt road) near Monument
RH> Valley the other day.
Except the current pricing has inflated right along with the size of the
truck. A Frontier or Toyota Tacoma is the size that 3/4 ton pickups used
to be just a few years ago. A current "entry level" Niswsan Frontier will
set on back U$32K (up to U$45K). Too rich for my blood.
DD> Title: Party Pick-Up Chicken Livers
DD> Categories: Appetisers, Poultry, Offal, Breads, Condiments
DD> Yield: 24 Appetisers
RH> Easy do, just make sure you label it as livers. Our girls are not fond
RH> of it and have never fixed it for their families but older daughter
RH> bought some chicken/duck pate the other day for a light buffet meal.
RH> Turned out her family didn't care for it but she liked it. My favorite
RH> way to fix liver was with onions, bell peppers and mushrooms in an
RH> Italian seasoned tomato sauce, served over rice sprinkled with parmesan
RH> cheese.
My favourite way to fix chicken livers is battered/breaded and deep-fried.
Second favourite is in a nice gravy over mashed taters.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Giblet Gravy (For Poultry)
Categories: Poultry, Offal, Sauces
Yield: 8 Servings
1 Liver
1 Gizzard
1 Heart
Water
4 tb Reserved fat
3 tb Flour
Salt & pepper
My (author's) notes: This is the way I've always made
giblet gravy, except that I add chopped celery and onion,
the neck, and some poultry seasoning, salt, and pepper
while boiling the giblets. I usually add a little Kitchen
Bouquet at the end to brown the gravy, also.
UDD's Notes: Lose the Kitchen Bouquet. If you want to add
colour to the gravy cook the roux a bit longer. The added
poultry seasoning is highly optional and if used should
be used sparingly.
Wash thoroughly the liver, gizzard and heart and cover
with water and cook until tender. Drain off the water
and save. Chop the giblets fine. Pour off most of the
fat in which the poultry has been cooked, leaving about
4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend
well. Measure the giblet water adding enough water to
make 3 cups. Pour slowly into the browned flour,
stirring constantly until mixture thickens.
Add giblets and cook for a few minutes.
Season with salt and pepper and serve.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... Aibohphobia - The real or imagined fear of palindromes
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