Subj : Re: measurements
To   : Ruth Haffly
From : Sean Dennis
Date : Fri Jul 22 2022 16:47:10

-=> Ruth Haffly wrote to Sean Dennis <=-

 RH> I've carried albuterol with me for the past 30+ years; it's my
 RH> "American Express". (G) Made the mistake of not having it on me once
 RH> when we were in Berlin; I'd made arraingements with our younger
 RH> daughter to meet me at the PX after she got out of school. We were in
 RH> the shoe section; I think something in the tissue paper in the shoe box
 RH> set me off for probably 15, maybe 20 minutes before it settled down.
 RH> After that I started carrying an inhaler with me every time I went
 RH> out--and still do.

For me, it's my severe allergies that cause me to literally "lock up":
ragweed is a great example.  Another one that is much less common for me but
still dangerous is mulberry trees in bloom.  Grass is more of a skin
reaction but freshly-mowed grass or hay will lock up my lungs like a sucker
punch to the diaphragm (and yes, I -do- know what that feels like).

 RH> The electric grill is better than no grill. We have no restrictions and
 RH> have several grills. The little table top size gas grill gets used a
 RH> lot as it's so convenient to set up, grill, then tear down.

The once UDD mentioned a short while back from Amazon looks rather nice and
I'd not mind having it hiding in a cupboard.  The winters here are mild
enough to where I could "grill" outside without issue.

 RH> Interesting, how we, out of habit (long term indoctrination?) call some
 RH> fruits vegetables. It'll probably never change most people but there
 RH> will be some who will start using the correct terminology.

One of my favorite saying is "Knowledge is knowing that a tomato is a fruit;
wisdom is knowing not to add tomato to a fruit salad".  I'm quantifying that
with the varying ways that "fruit" is defined (for those that don't know:
https://tinyurl.com/2ttfehkw [sciencealert.com).

This looks good:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Chili Rellenos with Shrimp/low Fat
 Categories: Barbecue, Shrimp, Main dish, Tex-mex
      Yield: 4 Servings
 
           Tomato salsa:
      1 lg Tomato -- coarse chop
    1/4 c  Onions -- chopped
  1 1/2 tb Jalapenos -- * see note
      1 tb Cilantro -- chopped
      1 tb White wine vinegar
      1    Garlic clove -- minced
           Rellenos:
      8    Chilies -- * see note
      1 lb Shrimp -- cooked/small
    1/4 c  Green onions -- thin slice
           Sour cream
 
  Recipe by: Jo Merrill * for jalapenos in the salsa, use fresh or
  canned, seeded and finely chopped. Or use drained, seeded chipotle
  chiles in adobo sauce. * Use 8-12 large fresh mild green chiles such
  as Anaheim--6 or so inches long. or 8-12 fresh poblano chiles--3 to 5
  inches long. Salsa: in a bowl stir together the ingredients and
  refrigerate for at least 2 hours or overnight.
  
  Using a barbecue with a lid, place chiles on lightly greased grill 4-6
  inches above a solid bed of hot coals. Cook, uncovered, without
  turning, until chiles are blistered and slightly charred on one side.
  (2 or 3 minutes)  Remove and peel off any blistered skin that will
  come off easily. Slit each chili lengthwise down cooked side. Scrape
  out seeds but leave chiles whole. In a bowl, mix shrimp and onions;
  fill chiles with this mixture.  Place chilies, slit side up, on grill
  4-6 inches above a solid bed of coals. Cover barbecue and adjust
  vents as needed to maintain an even heat.  Cook until shrimp mixture
  is hot to the touch (5-7 minutes). Serve chilies with salsa and sour
  cream. 4 main dish servings. Recipe from The Sunset All-Time Favorite
  Recipes book.
  
  Recipe By     :
  
  From:                                 Date:
  
  File
  ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
 
MMMMM
 
-- Sean

.... I pulled a muscle digging for gold.  Just a miner injury.
___ MultiMail/Linux v0.52

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