Subj : Re: T.O.H. Daily Recipe -
To : Ruth Haffly
From : Sean Dennis
Date : Sat Dec 09 2023 12:18:25
-=> Ruth Haffly wrote to Sean Dennis <=-
RH> Let's hope so, at that price. I saw my retinal specialist (I have an
RH> epiretinal membrane in both eyes.) a couple of weeks ago. She said that
RH> everything was looking good and after about 6 years of monitoring it
RH> with no change, I don't need to see her any more unless it gets worse.
RH> My regular eye doctor was happy to hear that and also said my eyes
RH> looked good otherwise. She prescribed progessive bifocals (I'd worn
RH> them before my cataract surgeries.) with just an astigmatism correction
RH> on the top--said I'd not have to do the on/off thing all the time in
RH> situations where I'd need them for close up but not for distance in the
RH> same setting.
Thankfully, I don't have to bear the cost of the treatment. I had
progressive bifoicals a few years ago and while they were good glasses,
my eyes didn't like them so I went back to standard bifocals. Finding
someone outside of the VA who would make progressive bifocals with
prisms in them was nearly impossible within my budget which was another
reason why I went back to standard bifocals.
I can get my prisms in single-vision easily, however, I usually need the
bifocals while driving as I cannot see anything up close properly (like
the dashboard!) without the magnification.
RH> Are they a life long necessity or are they discontinued at a certain
RH> point?
They are needed until her eyes make a marked improvement. Mom is 72 now
(that feels really weird to say that) and I do not know if she will
have to continue them for a long while.
RH> We went to the VFW Christmas gathering last night at the local
RH> cafeteria. They catered it, most everything I'd had from regular visits
RH> there but a broccoli casserole was new--and good. If you've been to
RH> Cracker Barrel, they've started offering one and I think the one at The
RH> Forks was similar, but better. I'd had the CB one in October, on our
RH> western trip, and it was good except for the broccoli being in big
RH> pieces. Suggested to the waitress that she pass on to the cooks that it
RH> would be better cut into smaller pieces. It was in smaller pieces last
RH> night; hopefully it will be one of their regular offerings. If so, I'll
RH> try to deconstruct it (mentally) so I can reproduce it at home.
I like catered events but without teeth, it can be difficult for me. I
am now pureeing veggies to get them down with my Nutrimill immersion
blender after steaming. Cracker Barrel is always good but around here,
they're always really busy. There's a Bob Evans about a mile down the
road from CB here in Johnson City which usually isn't quite as busy and
they're good also. There's a Shoney's close to my apartment which is
good. My friend, Scott (who is a disabled vet and a former co-worker
of mine), and I go there occasionally for their breakfast bar.
I'm starting to cook more at home. A friend gave me a good used
Black+Decker tabletop convection oven which has been handy for me. I'm
considering an air fryer also. I'm trying to find creative ways to
cook things as I really need to cut out carbs as much as possible in
all forms.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Country Breakfast Sausage
Categories: Pork, Breakfast
Yield: 6 Servings
1 lb Pork, ground
1 ts Cumin, ground
1/2 ts Thyme, dried leaf
1/2 ts Sage, dried leaf
1 ts Salt
1/2 ts Pepper, freshly ground
1/8 ts Cayenne pepper (optional)
1. Combine all ingredients in medium bowl; mix well. Cover and
refrigerate overnight for flavors to blend.
2. Shape into 6 patties. Cook in lightly greased skillet over
medium heat about 15 minutes or until browned onboth sides and
centers are no longer pink, turning occasionally.
Posted to MM-Recipes Digest V4 #176 by Peg Doolin
<
[email protected]> on Jul 08, 1997
MMMMM
-- Sean
... Those who think they know it all often upset those of us who do.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
