Subj : Re: Surgery
To   : Dale Shipp
From : Dave Drum
Date : Mon Mar 13 2023 06:39:00

-=> Dale Shipp wrote to Dave Drum <=-

 -=> On 03-12-23  05:41,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Cookware <=-

 DD> I'm going to have to make an appointment with an orthopedis. I'm
 DD> having trouble with the trapezium or capitate bone in my left wrist. As
 DD> I am left-handed and it's my left wrist it is becoming a problem. Ah,
 DD> well, the joys of living this long ...........

 DS> Which bones are those?  Do you have any idea what they might do?

The "capitate" is the bone next to the radius bone and the capitate is
between that and the base (metacarpal) of the thumb. There is a constant
(mild) discomfort to the area and sometime a sharp pain on bending the 
wrist or picking up something heavy unless it's a straight pull.

Sometimes it even gives me a twinge when picking up my coffee cup.

Here's a link to a pixture: http://medicinebtg.com/anatomy-of-the-wrist-bones/

 DS> Gail had increasingly painful carpel tunnel that started years ago.
 DS> After being told "it will go away in six months or so"  more than three
 DS> years ago, she finally went to a neurologist and then a hand surgeon.
 DS> He did a procedure and after a 15 minute surgery, the pain was gone.
 DS> She still is lacking some feeling, but wishes she'd done the surgery
 DS> two years ago.  So don't dally, and if they say nothing can be done,
 DS> get a second (or more) opinion.

This getting old lark isn't for wusses.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Puss in Boots Seafood Paella
 Categories: Seafood, Rice, Vegetables, Herbs
      Yield: 4 servings

      2 cl Garlic; crushed
    750 g  (26 oz) ling cod fillet; in
           - 5cm (2")  pieces
     40 g  (1 1/2 tb) butter
    500 g  (18 oz) green prawns; peeled 
           - deveined
      1 lg Brown onion; fine chopped
      1    Sprig of parsley; to serve
    400 g  (14 oz) can diced tomatoes
      2 ts Smokey paprika
  2 1/2 c  Chicken stock
      4 c  Baby leaf salad mix; to
           - serve
      1 c  Arborio rice
      2 tb Oil
    1/2 ts Saffron threads
          
  Heat butter and oil in a frying pan over medium-high
  heat. Add fish and cook for 1 minute until browned.
  Transfer to a plate. Add prawns to pan. Cook for 2
  minutes until just cooked. Transfer to plate with fish.
  Cover and set aside.

  Add onion to pan and cook for 3 minutes or until soft.
  Add garlic and cook for 1 minute. Sprinkle paprika and
  saffron over onion. Cook for 1 minute or until aromatic.

  Stir rice into onion mixture until combined. Pour over
  tomato and stock and bring to the boil. Reduce heat to
  medium-low and simmer, partially covered, for 20 minutes
  or until rice is tender.

  Return seafood to pan and gently stir to combine. Cook
  for 2 minutes until seafood is heated through. Sprinkle
  over parsley. Serve with salad. Note: To devein a prawn,
  use a small sharp knife to make a slit along the middle
  of the back to expose the dark vein, use your fingers to
  carefully pull the vein through the opening at the head
  end to remove.

  RECIPE FROM: https://www.woolworths.com.au

  Uncle Dirty Dave's Archives

MMMMM

.... With great power comes great electric bills.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.