Subj : Re: Tomatoes
To   : Shawn Highfield
From : Sean Dennis
Date : Sat Jul 16 2022 14:44:12

-=> Shawn Highfield wrote to Ruth Haffly <=-

 SH> Makes sense.  Covid is hitting it's 7th wave according to my gubment,
 SH> it's not over yet that's for sure.  Most people don't wear masks now.
 SH> I only do at work as I'm in a close small space with lots of people
 SH> every day. I don't care what anyone says, but I have only had one cold
 SH> in almost 3 years.

COVID is now endemic and won't be going away anytime soon.

I have always had a compromised immune system so I have always tried to wash
my hands often and avoid sick people if possible.  My dad came home from
being hospitalized with a raging case of COVID and since I lived with them,
I caught the katy,

So far so good though: I have not been sick from a viral or a bacterial
disease since.  Just chronic illnesses.

Good news: my diabetic pharmacist put me on a super-concentrated form of
insulin glargine (long-acting insulin) called Toujeo Max and my A1C dropped
from 12% to 8.3%.  I feel much better and have had energy to do things I
haven't had in a while.  I also have a continuous glucose monitor (a
Freestyle Libre 2) and that is a huge help.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Good Old Chilli Con Carne
 Categories: Loo, Stews, Main dish, Beef
      Yield: 8 Servings
 
      2 md Onions
      2    Cloves garlic
      2 md Carrots
      2    Sticks celery
      2    Red peppers
           Olive oil
      1    Heaped ts chilli powder
      1    Heaped ts ground cumin
      1    Heaped ts ground cinnamon
           Sea salt
           Freshly ground black pepper
    400 g  Tinned chickpeas
    400 g  Tinned red kidney beans
      2 x  400 g tinned chopped
           Tomatoes
    500 g  Quality minced beef
      1 sm Bunch fresh coriander
      2 tb Balsamic vinegar
    400 g  Basmati rice
    500 g  Natural yoghurt
    230 g  Guacamole
      1    Lime
 
  Peel and finely chop the onions, garlic, carrots and celery u donAt
  worry about the technique, just chop away until fine. Halve the red
  peppers, remove the stalks and seeds and roughly chop. Place your
  largest casserole-type pan on a medium high heat. Add 2 lugs of olive
  oil and all your chopped vegetables. Add the chilli powder, cumin and
  cinnamon with a good pinch of salt and pepper. Stir every 30 sec for
  around 7 min until softened and lightly coloured.
  
  Add the drained chickpeas, drained kidney beans and the tinned
  tomatoes. Add the minced beef, breaking any larger chunks up with a
  wooden spoon. Fill one of the empty tomato tins with water and pour
  this into the pan. Pick the coriander leaves and place them in the
  fridge. Finely chop the washed stalks and stir in. Add the balsamic
  vinegar and season with a good pinch of salt and pepper. Bring to the
  boil and turn the heat down to a simmer with a lid slightly askew for
  about an hour, stirring every now and again to stop it catching.
  
  This is fantastic served with fluffy rice. Just divide the rice and
  chilli into big bowls or serve in the middle of the table and let
  everyone help themselves. If you donAt fancy rice itAs equally good
  with a nice hunk of fresh crusty bread, over a jacket potato or with
  couscous. Put a small bowl of natural yoghurt, some guacamole and a
  few wedges of lime on the table, and sprinkle the chilli with the
  coriander leaves. I love to add a nice green salad to round it off.
  
  www.jamieoliver.com
  
  M's note: I had a facsimile of this for dinner last night. It was ...
  ok ... but it warn't chili.
  
  From: Michael Loo                     Date: 05-29-16
 
MMMMM
 
-- Sean

.... "What the hell ... it works on Star Trek."
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