Subj : Re: Getting Tired
To : Ruth Haffly
From : Dave Drum
Date : Sun Jul 13 2025 11:19:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Other than that one instance - which may - or mat not 0 have been a
DD> side effect I've escaped pretty cleanly. We'll see what the scanner
DD> says when they check their work. Good advice for if, as and when.
RH> Always good to get some input from someone who has gone thru the same
RH> thing. It's not an identical experience but will give you a first hand
RH> idea of what to expect. You had radiation light; I had the big guns.
RH> (G)
I dunno. That machine I was subjected to was pretty big and had lots of
moveable arms and attachments. Rather like being in the midst of a ballet
as it twirled and the devices on the ends of the arms retreated or came
near.
RH> I just don't want to read somewhere that you got done in by something
RH> that was easily remidiable by a bit of advance thinking. Knives make
RH> prep work easy but if you're slicing something up when tired, it's too
RH> easy to slice fresh meat at the same time.
DD> 8<----- XXXXX ----->8
RH> Steve was rolling my portable (somewhat smaller than the home unit but
RH> still fair sized) oxygen concentrator and his roller bag with the CPAP
RH> bag on top of the latter. I had my roller bag, purse and (a couple of
RH> times,) the lap top. Normally my load would have been lighter but I'm
RH> still regaining strength in the left arm. BTW, Southwest has different
RH> snacks now, an oat and strawberry mini muffin, Ritz crackers & cheese,
RH> Oreo cookies, Maui onion pretzel twists and almonds.
My portable O2 unit is in an over-the-shoulder carrier aboutn the size of
a mid-sized ladies purse. Guessing at the weight I'd say 8 to 10 pounds.
DD> I'd bet that Wegman's has a pick-up/delivery service similar to
DD> Hy-Vee's. I note that all but the "discount" grocers like Ruler Foods
DD> and Sav-A-Lot have begun offering the pick-up and/or delivery.
RH> I'm not 100% sure as we've not had the need to check it out. The store
RH> was being built in 2020-21 (the height of covid) so we were shopping
RH> elsewhere.
DD> And, as convenient as that is I still go, live and in-person to hand
DD> pick my fresh produce and/or meats.
DD> Now days, though, I use the "driveable" shopping carts. A great
DD> convenience especially in a Big Box store.
RH> I used them when I had my knee replacement and when I broke my left
RH> foot. Handy, but my dad never let my mom use it--didn't trust her
RH> driving. (G)
He wasn't spry enough toduck out of the way? Bv)=
8<----- EDIT ----->8
RH> Sounds good. We stopped for supper at a chain seafood place in Raleigh
RH> (first choice, non chain, was closed) last night; I brought about half
RH> of my mustard potato salad and 4 (of 8) broiled shrimp home. Potato
RH> salad was the best part of the meal as the shrimp were overdone and the
RH> cole slaw was a finely chopped cabbage and who knows what tasteless
RH> mix.
DD> I've not been to a Dead Lobster in years. If I'm doing "serious"
DD> seafood out - I generally hit up Chesapeake Seafood House.
DD> chesapeakeseafoodhouse.com
RH> This was not RL; it was called The Mayflower. We'd been there before, a
RH> few times, but found much better seafood elsewhere. Even RL is better.
Eeeeeewwwwww ... the Lob is sorta the McDonalds of chain seafood. If they
can't match or better that how do they stay in business. Our most popular
seafood place is in an old gas station with a "cook shack" out front. If
you want to "dine-in" there is a picnic table between the shack and street.
Locally caught fish from Lake Springfield, Sangamon and Illnois Rivers are
offered for sale .... dressed and ready for you to take home and cook. Or
cooked (deep-fry) out front.
www.cartersfishmarket.com
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smoked Asian Carp
Categories: Five, Seafood, Bbq
Yield: 20 Servings
5 lb Skin-on Asian carp steaks
- or filets
1 c Kosher or pickling salt
1 c Brown sugar
Charcoal for smoker
Wood chips; cherry or apple
Mix salt and sugar in a bowl. Roll filets in salt/sugar
mixture until coated. Seal filets in a re-sealable plastic
bag and place in the refrigerator for 2 hours. Flip bag
over and refrigerate for an additional 2 hours.
Remove filets and rinse under cold water. Place filets on
a cooling rack until water dries.
Soak wood chips in water one hour before smoking. Light
charcoal and let it burn until covered with a light ash.
Fill smoker's water pan to create steam in smoker and keep
fish from drying out.
Lightly oil the grill and position brined fish skin-side
down on the rack. Add a handful of wood chips to charcoal
and close smoker. Replenish chips every 20-30 minutes.
Most fish will be cooked in 1-2 hours, but times will vary
with the outside temperature and the number of coals.
Finished filets will have a golden honey to mahogany
color, depending on the type of wood chips used.
Cooked fish will flake easily and be opaque on the inside.
Allow fish to cool and serve "as is" or use in recipes
that traditionally call for smoked salmon.
Makes 20 servings, so enjoy with friends!
This recipe was shared with us by Illinois-Indiana Sea
Grant and Steve Robillard, Illinois Department of Natural
Resources (recipe adapted from recipe in Outdoor Illinois,
Illinois Department of Natural Resources, May 2002).
RECIPE FROM:
http://invasivore.org
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