Subj : Allergies was:Covid
To   : Ruth Hanschka
From : Dave Drum
Date : Thu Jul 21 2022 06:14:10

-=> RUTH HANSCHKA wrote to SEAN DENNIS <=-

 >  DD> still waiting.
 >
 > I didn't have much of an issue with COVID-19 but I credit the high
 > doses of Vitamin D3 I was on as well as taking an ACE inhibitor,
 > high doses of theraputic zinc and Vitamin C and azithromycin as
 > prescribed by my ER doctor (who interestingly enough also diagnosed
 > me with Charcot foot initially).

 RH> I'm on D3 for the MS and as far as I know have never caught COVID.
 RH> Can't have antibiotics; I'm allergic to them, thanks to the same
 RH> quack who triggered the MS most likely.

If true you're allergic to *ALL* sntibiotics then your are a rarity. I
know some who are allergic to * cillin" or * mycin" or ..... but not
everything of that line.

I'm fortunate that I have only two known allergies - bananas (which 
cause hives/rash) which I don't like anyway, and cannibis (severe head
aches and projectile vomiting) which got me out of the 60s and my 
Beatnik phase fairly intact.  Bv)=

 >  DD> ... "DOS for dummies"?  Isn't that what Windows is?
 >
 > Yes. LOL

 RH> These days the kids don't even know what DOS is.

You might be surprised. A fairish number *do* know about using a CLI.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Amanda Brice's Allergen-Free Pad Thai
 Categories: Pasta, Poultry, Sauces, Herbs, Chilies
      Yield: 2 servings
 
      6 oz Dried rice noodles
      1 ts Cornstarch
      1 ts Canola oil; more for
           - stir-frying
     10 oz Diced chicken
    1/2 c  Scallion; in 1/2" pieces
      3    Red chilies; chopped
      2 tb Garlic; chopped
    1/4 c  Vegetarian mushroom sauce
           - (this is the vegetarian
           - version of oyster sauce)
    1/4 c  Fresh lemon juice
      3 tb Sugar
    1/4 c  Bean sprouts
    1/2 c  Roasted, salted sunflower
           - seeds
    1/4 c  Fresh basil leaves; chopped
    1/4 c  Fresh cilantro leaves;
           - chopped
    1/2 ts Red pepper flakes
    1/2 ts Ground black pepper
 
  Soak noodles in hot water for 30 minutes. Drain, cover,
  and set aside. Mix cornstarch with 1 tsp canola oil.
  Pour over diced chicken and stir to coat. In another
  bowl, stir together mushroom sauce, lemon juice, and
  sugar. Heat 3 Tbsp. canola oil over medium-high heat.
  Add chicken, and cook until brown. Set chicken aside,
  increase heat to high, then add 3 more Tbsp canola oil.
  Add scallions, chile peppers, and garlic and stir-fry
  until garlic just browns.
  
  Add noodles and stir until they're coated. Add mushroom
  sauce mixture and stir. Add chicken back in, stir.
  
  Add remaining ingredients one at a time, stirring all
  the while: bean sprouts, sunflower seeds, basil, red
  pepper, black pepper. Serve piping hot!
  
  NOTE: This is the closest I've found to real Pad Thai
  without containing any of the common allergens found in
  the traditional recipe: shellfish, peanut, sesame, egg,
  or soy. Of course, if you don't have food allergies, you
  may prefer the taste of the original.
  
  RECIPE FROM: http://amandabrice.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

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