Subj : Interstates
To : Ruth Haffly
From : Dave Drum
Date : Tue May 13 2025 08:23:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Errrrrrmmmmm ... Baconater is a Wendy's trademark.
RH> Whatever the name was, he had it and I had the tomatoes. He did so
RH> again on Friday, as we stopped at BK again, heading out of town.
DD> I go Tuesday afternoon for a "hips to throat" body scan - so they'll
DD> have the latest data to work from. Then present myself at 0515
DD> Wednesday morning for what is *supposed* to be an out-patient
DD> procedure.
DD> Toughest part of the whole mthing is having to hold my arms above my
DD> head while the slide me back and for through the machine and they tell
DD> to breathe or hold my breath. Holding my arms in that position for
DD> more that 30 seconds always gives me cramps.
RH> Saw a comic today, patient going down a slide, arms up, into a CT
RH> machine and one tech saying to another about it being more enjoyable
RH> for the patient that way. Thought of you, knew you didn't have a slide
RH> but hope it wasn't too bad.
The procedure wasn't too horrid. The results told them where to look
during the broncoscopy. Turns out I have a cancer in my right lung.
DD> The croakers on Wednesday warned me that it might take longer to get
DD> back to normal after the procedure. I still wasn't up to full speed
DD> when I took my car in for repairs. When I picked it up Thursday
DD> afternoon I remember gettingin the car and starting arund the shop
DD> building ... then waking up in a Meat Wagon on the way to hospital.
DD> Just got sprung from there late in the afternoon yesterday. I'm gonna
DD> try picking up the car today - a week later. Bv)=
RH> That doesn't sound good; did you just pass out?
Yup. Just keeled over. I don't remember much of it but I scared my broter
when he couldn't find a pulse. Turns out it waqs caused by too high level
of potassium in my blood.
So, there I was in a place known to have good hospital food - and I was
not able to eat much of it since I was on a both a renal and cardiac
restriction.
2 c Slivered almonds
3 tb Olive oil; divided
4 Cod filets; 6 - 8 oz ea
1 c Almond flour
4 lg Eggs
Salt & pepper
In a small cast iron pan, heat 1 TB olive oil over
medium-high. Add almonds. Saute 6-7 minutes until golden
brown. Then set aside.
Meanwhile, heat 1 TB olive oil in a large skillet over
medium-high (depending on the size of your fish, you may
need two pans)
Place flour on a large plate. In a separate shallow
dish, whisk eggs lightly. Pat both sides of a piece of
fish in the flour. Then dip in the egg mixture. Place
fish in the pan. Repeat with other pieces of fish.
Allow fish to cook until browned on one side (about 4
minutes). NOTE: It is key to err on the side of
overcooking. Nothing kills this recipe like flipping the
fish too soon and losing your coating in the pan!!
Add additional oil to the pan and flip fish, cooking for
another 4-5 minutes.
Season with salt and pepper, to taste. Serve immediately
topped with almonds.
Recipe from: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester + The Cape Ann League of Women Voters
Uncle Dirty Dave's Archives
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