Subj : Breathing was: Toofies To : Ruth Haffly From : Dave Drum Date : Wed Feb 26 2025 06:47:44 -=> Ruth Haffly wrote to Dave Drum <=- DD> Albuterol is my "rescue" inhaler. I do Advaier (fluticasone/salmeter) DD> 2 "puffs" per usage, twice a daay. It has helped me considerably since DD> I now seldom need to pick up the "rescue" guy. RH> i started with Advair back in 2001; it was a miracle worker for me. RH> Between that and a really good pulmonology doctor in HI, my once out of RH> control asthma got under control. But, like all things, needs change so RH> this past August I was put on Trelegy, one puff every morning. It took RH> a while, but now seems to be working quite well (except for the nasty RH> taste). I'll be seeing the pulmonology doctor in Raleigh on Thursday, RH> get the results of the CT scan I had at the beginning of the month. I started on the Advair Discus that required you to rinse your mouth after each use Morning and evening. My housemate, Dennis, uses another similar product then he gargles. When I hear him sounding like Dame Nellie Melba tuning up for an operatic role I know he's taken pne of his two daily doses. DD> Memorial lets one order as much or as little as wished. Thursday DD> evening I opted for a nice chicken salad in wheat bread and a bowl of DD> Jewish Penecillin. RH> Sounds good to me. DD> This last trip I had something I've never tried before - but6, which I DD> will certainly seek out in the "real world" .... cod almondine. RH> It would probably work well with flounder too; that's our fish of RH> choice for something like that. Salmon would be a bit too strongly RH> flavored on its own, overpowering the other flavors, IMO. Get no argument from me on that. I've got a good fishmonger here and use their reciipes/advice and seafood for many a happy meal. DD> 8<----- HACK ----->8 DD> Just came home from a couple of days in hospital after doing a face DD> plant on the way to the loo or relieve my bladder. My brother saud I DD> looked as if I had gone 10 reounds with George Foreman in boxer mode DD> not grill mode. DD> They tested me for stroke, cardiac, etc. and finally settled on having DD> too much CO2 in my blood gasses. Now I have to get used to sleeping DD> with a Bi-Pap machine. RH> That's going to be fun. I use O2 only when sleeping; if I have to get RH> up during the night, the canula comes off until I'm back in bed. DD> Actually it's not nearly as much a PITA as I had feared. And I get up DD> less during the night. As a guy I can make do with a 'workaround' DD> urinal and don't have to make the treek across the house. My O2 hose DD> is long enough to get to anywhere indoors without removing it. But DD> the BiPap has me on a six-foot leash. Bv)= RH> Just don't toss and turn too much, getting wound up in it. (G) I've a RH> long hose for the concentrator (We keep it in the hallway to cut down RH> on bedroom noise.) so it is run over the top of the doorway, around the RH> back of a dresser and over to the bed. Still enough tubing I could (if RH> we had the space) move the machine elsewhere. I'd go under the door as that would work better in my situation. DD> Title: Dave's Pork-U-Swine Sandwich - Mark II DD> Categories: Pork, Vegetables, Cheese, Breads DD> Yield: 2 Servings RH> Looks good enough to pig out on, tho I don't know if I'd put the cheese RH> on mine. DD> I like the cheese. And it helps to glue the two pork patties together. RH> I like cheese but not always as part of a sandwich, only with certain RH> other "fillers". I'll eat a lot of it on the side--and seeing that this RH> has 2 pork patties, I'd probably reduce it to one. Two would be enough RH> for 2 sandwiches for me. DD> This recipe will soon be converted from "Archives"to "Kitchen" DD> Title: Cod Almondine DD> Categories: Seafood, Nuts DD> Yield: 4 servings DD> 2 c Slivered almonds DD> 3 tb Olive oil; divided DD> 4 Cod filets; 6 - 8 oz ea DD> 1 c Almond flour DD> 4 lg Eggs DD> Salt & pepper RH> Easy enough, and looks yummy. 'Twas - which is why I'll start making it on my own. Life is too short to eat non-tasry food. Here's a flounder thing I learned to make at Robert's Fish Market cooking demo/classes. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crab Meat Stuffed Flounder Categories: Seafood, Stuffing, Breads, Citrus Yield: 4 Servings 1/2 lb Lump crabmeat 4 Flounder fillets 1 c Ritz cracker crumbs 1 lg Egg 5 tb Mayonnaise 1 tb Fresh parsley 1 ts Worcestershire sauce 1 ts Dry mustard 1 Lemon 1/4 lb Butter Rinse flounder filets and pat dry. In a bowl, mix Ritz cracker crumbs, egg, mayo, parsley, Worcestershire sauce, and dry mustard till well mixed. Gently fold in the crab meat. Place a quarter of the stuffing in each filet,fold over and place in a glass baking dish sprayed with non stick cooking spray folded side down. Place a pat of butter on each roll. Bake at 350§F/175§C for 25-30 minutes. Serve with lemon wedges. UDD Notes: Freezes well, thaw in microwave. Can add a bit of fine chopped celery for taste/texture. Uncle Dirty Dave's Kitchen MMMMM .... Is that some peasant dish I'm too rich to taste? --- MultiMail/Win v0.52 .