Subj : Sick Call was:Berrying wa
To   : Ben Collver
From : Dave Drum
Date : Mon Apr 24 2023 08:18:00

-=> Ben Collver wrote to Dave Drum <=-

 DD> Good to be back. The recovery seems like it's going to be a long slog.
 DD> But, then, I tell myself "You're 80 years old. You won't heal up like
 DD> a teenager."

 BC> I hope i get to be 80 years old some day.  I am curious about your
 BC> medical experience, if you don't mind talking about it in public.

Naaaaah ... nothing shameful (except a couple glaring errors made by
me). 

 BC> What's involved in the recovery?  Were you conscious when you went
 BC> to the hospital?

Time, mostly, and paying attention to my croakers. Right now I'm awaiting
a return from the Telehealth nurse clarifying "did they really cut my
cholesterol medication (statin) in half? Or did I mis-hear?" As well as
what nasal drip medication can I take without screwing up my recovery?

I was definitely conscious when I started the oddessy at Urgent Care 
(thinking to skip a trip to the ER). Drove myself to the ER where they
parked my arse in a wheel chair and off we went.. Didn't lose 
consciousness until I managed to start nap-time on my own.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Cake from Napoli (Gatto)
 Categories: Potatoes, Dairy, Herbs, Sausage, Cheese
      Yield: 8 Servings
 
      4 lb Baking potatoes; about 16
      4 lg Eggs
    1/4 c  Fresh ricotta *
  1 1/2 c  Fresh grated Parmigiano-
           - Reggiano *
      1 c  Fresh grated Pecorino
    1/2 lb Soppressata; in 1" batons *
    1/2 c  Milk
      1 bn Italian parsley; fine chop'd
           - to yield 1/4 cup
      2 tb + 2 tb butter; in small dots
    1/2 c  Fresh bread crumbs
      1 lb Fresh mozzarella; in tiny
           - cubes, less than a 1/4" *
 
  Recipe courtesy of Mario Batali
  
  Preheat oven to 450ºF/218ºC.
  
  Fill a pasta pot with water and add the whole potatoes.
  Bring the water to a boil and cook until tender, about 45
  minutes. Drain and peel the potatoes and pass them through
  a food mill. While the potatoes are still warm, place them
  in a mixing bowl and combine the eggs, ricotta, cheeses,
  soppressata, milk and parsley. Stir just enough to evenly
  mix.
  
  Butter a 12" springform pan with 2 tablespoons of butter
  and dust with breadcrumbs. Place half of the potato
  mixture into the pan and gently smooth it to the edges.
  Sprinkle the mozzarella over the potato mixture, to within
  1/2" of the outer edge, but not over. Smear the remaining
  potato mixture over carefully, and smooth with a wet
  spatula. Sprinkle with remaining bread crumbs and dot with
  remaining butter.
  
  Place the gatto in the oven and cook 25 to 30 minutes,
  until light golden brown on top. Remove from oven, let
  stand 15 minutes, unmold and serve in slices.
  
  EPISODE: Poverty is Delicious *
  
  * UDD sez: some of these ingredients don't sound very
  impoverished to me.
  
  RECIPE FROM: http://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Interrupting this story of a mass shooting to report there has been
nother.
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