Subj : Surgery
To : Dave Drum
From : Dale Shipp
Date : Mon Mar 13 2023 01:18:00
-=> On 03-12-23 05:41, Dave Drum <=-
-=> spoke to Ruth Haffly about Cookware <=-
DD> I'm going to have to make an appointment with an orthopedis. I'm
DD> having trouble with the trapezium or capitate bone in my left wrist. As
DD> I am left-handed and it's my left wrist it is becoming a problem. Ah,
DD> well, the joys of living this long ...........
Which bones are those? Do you have any idea what they might do?
Gail had increasingly painful carpel tunnel that started years ago.
After being told "it will go away in six months or so" more than three
years ago, she finally went to a neurologist and then a hand surgeon. He
did a procedure and after a 15 minute surgery, the pain was gone. She
still is lacking some feeling, but wishes she'd done the surgery two
years ago. So don't dally, and if they say nothing can be done, get a
second (or more) opinion.
1/3 lb Leftover turkey, torn into
Shreds about 2 inches long
12 Medium-size raw shrimp with
Shells
8 (12-inch) round rice papers
1 sm Head red leaf lettuce,
Leaves separated and washed
1/4 lb Rice vermicelli, cooked in
Boiling water 4 to 5 minutes
Rinsed, and drained
1 c Bean sprouts
1/2 c Fresh mint leaves
Accompaniments:
1 c Hoisin-peanut sauce or
Vietnamese dipping sauce
1/4 c Chopped roasted peanuts for
Garnish
2 tb Ground chili paste for
Garnish
Cook the shrimp in boiling salted water until just done, about 3
minutes. Shell, devein, and cut in half lengthwise, and set aside.
Just before making the rolls, set up a salad roll "station". Fill a
large mixing bowl with hot water. Choose an open area on the counter
and arrange the following items in the order used: the rice paper,
the hot water, a clean cutting board, and a platter holding all the
stuffing ingredients.
Working with only 2 rice paper sheets at a time, dip 1 sheet, edge
first, in the hot water and rotate it to wet completely, about 10
seconds. Lay the sheet down on the cutting board and stretch the sheet
slightly to remove any wrinkles. Wet the other rice paper the same way
and place it alongside the first.
Line the bottom third of the wet, pliable rice sheet with 3 shrimp
halves, cut side up, and top with two shreds of turkey. Make sure the
ingredients are neatly placed in a straight row. Fold a piece of
lettuce into a thin rectangle about 5 inches long and place it on
top. (You may need to use only half of a leaf.) Next, top with about
1 tablespoon of vermicelli, 1 tablespoon bean sprouts, and 4 to 5
mint leaves. Make sure the ingredients are not clumped together in
the center, but evenly distributed from one end to the other. Using
your second, third, and fourth fingers, press down on the ingredients
while you use the other hand to fold over both sides of the rice
paper. (Pressing down on the ingredients is particularly important
because it tightens the roll.) With fingers still pressing down, use
two thumbs to fold the bottom edge over the filling and roll into a
cylinder about 1-1/2 inches wide by 5 inches long. Finish making all
the remaining rolls.
Serve the rolls whole, or cut the rolls into two to four equal pieces
and place the cut rolls upright on an appetizer plate. Serve with
hoisin-peanut sauce or Vietnamese dipping sauce on the side. Top sauce
of choice with chopped peanuts and chili paste. If you like, garnish
the rolls with mint or cilantro sprigs.
(Adapted from The Best of Vietnamese and Thai Cooking, by Mai Pham)
From: Simon Bao
MMMMM
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