Hello All,

Thursday night, I was admitted to the hospital as I had a small but significant
heart attack. It didn't show up on an EKG but one particular enzyme level was inflated (an enzyme the heart produces during a heart attack) which is worrysome. My cardiologist told me at this rate, I may not live until June.

So we are working on trying to mitigate as many risk factors as possible so I can get my triple bypass surger done as soon as possible. I may get my six remaining teeth pulled by the VA early next week. There are other things that have to be looked at, such as my high A1C.

I may be in the hospital for weeks at this point. Everything is still a bit up
in the air but things will not be returning to normal for me for quite a while.

I did bring my laptop with me so I have access to my BBS (and there's great WiFi).

I may go for days without contact but I am still around. Wish me luck as I am going to need it.

-- Sean

... Double negatives are a no-no in English.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to All <=-

Hello All,

Thursday night, I was admitted to the hospital as I had a small but significant heart attack. It didn't show up on an EKG but one
particular enzyme level was inflated (an enzyme the heart produces
during a heart attack) which is worrysome.

My cardiologist told me at this rate, I may not live until June.

Don't be dying on us. We have a Scrabble game to finish. Bv)=

So we are working on trying to mitigate as many risk factors as
possible so I can get my triple bypass surger done as soon as possible.
I may get my six remaining teeth pulled by the VA early next week.
There are other things that have to be looked at, such as my high A1C.

I may be in the hospital for weeks at this point. Everything is
still a bit up in the air but things will not be returning to normal
for me for quite a while.

I think I'll sit on the confuser I am sending you until you let us know
that you're "hame and dry". Don't want to tempt any porch pirates.

I did bring my laptop with me so I have access to my BBS (and there's great WiFi).

I may go for days without contact but I am still around. Wish me
luck as I am going to need it.

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

Title: Black Angus Beef w/Lucky Sauce (bo luc lac)
Categories: Beef, Vegetables, Herbs, Sauces, Rice
Yield: 4 Servings

500 g Black Angus beef rump or
- eye fillet, in 1.5 cm pcs
3 Cherry tomatoes; quartered
1/2 Carrot; shredded
1 c Watercress sprigs
1/2 c Mixed herbs; such as perilla
- (shiso)*, coriander, mint
- and Vietnamese mint *
2 tb To 3 tb nuoc cham
1 tb Oil
1 cl Garlic; crushed
1/2 sm Onion; chopped
50 g Butter
Steamed jasmine rice; to
- serve

MMMMM------------------------LUCKY SAUCE-----------------------------
125 ml (1/2 cup) oyster sauce
2 ts Sesame oil
2 ts Caster sugar

* Perilla and Vietnamese mint are available from Asian
food shops.

TO MAKE LUCKY SAUCE, combine all the ingredients and 60
ml (1/4 cup) hot water in a large bowl. Makes 180 ml (3/4
cup).

Place beef and 60 ml (1/4 cup) lucky sauce in a bowl and,
using your hands, massage sauce into beef. Marinate for 5
minutes. Remaining sauce will keep in an airtight
container in the fridge for up to 1 week.

Meanwhile, place tomatoes, carrot, watercress and herbs
in a bowl. Add nuoc cham to taste and toss gently to
combine.

Heat a wok over high heat until smoking. Working quickly,
add oil and swirl to coat wok. Drain marinade from beef
and cook in batches, shaking the wok to seal the meat on
all sides; the beef should be charred and the wok
flaming. Return all the beef to the wok with garlic,
onion and butter, and stir-fry for a further 3 minutes
for medium-rare or until cooked to your liking.

Season beef with salt and freshly ground black pepper.
Serve immediately with rice and watercress salad.

COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20ºC.

We use Australian tablespoons and cups: 1 tsp equals 5
ml; 1 tbs equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are
lightly packed.

All vegetables are medium size and peeled, unless
specified.

All eggs are 55-60 g, unless specified.

As seen in Feast magazine, Sept 2011, Issue 1.

By Luke Nguyen

RECIPE FROM: http://www.sbs.com.au

Uncle Dirty Dave's Archives

MMMMM

... Two positive statements do not make a negative statement. Yeah, right!
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Don't be dying on us. We have a Scrabble game to finish. Bv)=

I have no intention of dying on anyone. <G> I will find out today what the plan is. They may decide to put stents in temporarily for me to get my last six teeth pulled by the VA (I am going to push to get them to pay for
dentures also), get my 12% A1C down, and let this open foot ulcer finish healing to minimize my risk factors with getting my chest cracked like a walnut.

I think I'll sit on the confuser I am sending you until you let us know that you're "hame and dry". Don't want to tempt any porch pirates.

I don't thankfully have porch pirates but if need be, you can ship it to my best friend who lives two miles from me. He has a key to my apartment and
is checking on it as well as all the plants my mom and I planted last
Thursday before my heart attack. I finally planted the Dusty Millers I was nursing along all winter in a planter and several Stella D'Oro daylilies my
mom gave me. When I first moved into my apartment, there was a lovely
seedum that the idiot lawn care guys mowed into oblivion because they
thought it was a weed. Lo and behold, the seedum started to come back and
my mom replanted it for me.

I haven't forgotten about our Scabble game either. <G>

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

Title: Hospitality Pork Chops
Categories: Pork
Yield: 6 Servings

2 c Cider vinegar
2 1/2 T Worcestershire sauce
1 T Lemon juice
1 T Orange juice
1 T Steak sauce
2 ds Hot pepper sauce
1 1/2 t Sugar
1 t Salt
1/4 t Paprika
1/4 t White pepper
Sweet basil to taste
2 T Celery leaves
6 ea Pork loin chops, cut 1 1/2
-inches thick
Lemon Slices
Orange Slices

In glass dish, combine vinegar, Worcestershire, lemon and orange
juices, steak sauce, hot pepper sauce, sugar, salt, paprika, pepper,
basil, and celery leaves. Add chops. Cover and marinate at least 3
hours. Remove chops from marinade; place on grill 4 to 6 inches above
glowing coals. Cook 12 to 15 minute per side, or until done, turning
and brushing frequently with marinade. Garnish with orange and lemon
slices. Serves 6 to 8 By: Maurice E. Lewis, 1978 Arkansas Pork
Cookout King Cookout Kings' prize winning Pork Recipes National Pork
Producers Council

MMMMM

-- Sean

... I hear the word "icy" is easy to spell. Looking at it, now I see why.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Sean Dennis to All <=-

heart attack ...

Again! That is brutal. Best of luck getting through this.

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Sean Dennis wrote to Dave Drum <=-

Don't be dying on us. We have a Scrabble game to finish. Bv)=

I have no intention of dying on anyone. <G> I will find out today what the plan is. They may decide to put stents in temporarily for me to
get my last six teeth pulled by the VA (I am going to push to get them
to pay for dentures also), get my 12% A1C down, and let this open foot ulcer finish healing to minimize my risk factors with getting my chest cracked like a walnut.

12% A1C? Yikes!!!! Does your pancreas work at all? Getting that
controlled will help your foot heal. And pray they don't crack your
chest "like a walnut". Walnuts tend to shatter when the shell is cracked.

Hope for more like a pistachio - which separates cleanly.

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

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

MMMMM---------------------------PESTO--------------------------------
1/2 c Shelled, peeled, unsalted
- pistachios; + a handful,
- rough chopped, reserved
- for scattering over each
- portion *
3 tb Lightly toasted, blanched
- almonds
1 c (packed) fresh basil leaves
1/2 c (packed) fresh flat-leaf
- parsley leaves
1/2 c Good quality extra-virgin
- olive oil
1/2 ts Sea salt
Fresh ground pepper; white
- or black

MMMMM---------------------------PASTA--------------------------------
1 lb Fusilli, penne or gemelli
2 tb Salt
3 tb Fresh grated Parmigiano
- Reggiano or grana padano;
- plus additional for table

In a food processor, combine the pistachios, almonds,
basil, parsley, olive oil, salt and pepper. Process,
pulsing every few seconds until the mixture is blended but
still has a slightly grainy consistency. Take care not to
over-grind to avoid a paste-like result. Use a rubber
spatula to transfer the pesto to a small mixing bowl.
Press plastic wrap directly on the surface of the pesto
and chill until you are ready to use it. For best results,
use it within several hours of preparing.

If you need to make it far in advance, proceed as above,
transfer the pesto to a freezer container and cover with a
thin film of olive oil; press plastic wrap directly on the
surface and seal the container. When ready to use, thaw
and continue with the recipe as below.

Bring 5 quarts water to a rolling boil. Add the salt and
the pasta at the same time. Cook precisely as indicated on
the package directions. Just before draining, set aside
1/2 cup of the pasta cooking water. Drain the pasta; while
it is still dripping wet, return it to the pan. Add the
pesto and the 3 tablespoons grated cheese, blending well
with a wooden spoon and working in a few tablespoons of
the reserved cooking water or more, if needed, to loosen
up the sauce and coat the pasta evenly. Transfer to
individual plates and scatter the chopped pistachios over
each. Pass additional grated cheese at the table.

* If the membrane of the pistachios don't peel off easily
after rubbing them with your fingers, blanch them in
boiling water for about 1 minute. Drain, shock in cold
water, and dry the nuts in a paper towel. Toast them
lightly, and when they cool, peel off any skins that
haven't come off.

Recipe by: Julia della Croce

Serves 4 to 6

From: http://www.npr.org

Uncle Dirty Dave's Kitchen

MMMMM

... "I hate the outdoors. To me the outdoors is where the car is." - Will Durst --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

JIM WELLER wrote to SEAN DENNIS <=-

Again! That is brutal. Best of luck getting through this.

Thank you. The good thing is that due to my current hospitalization, I have started two processes that I have been trying to start for over a decade
now: I am being treated to get rid of the systeming MRSA infection that I acquired when I was hospitalized several years ago here (unrelated to my
heart) and getting all of my teeth removed. I may even get a new set of dentures as part of all of this also.

So while this is a minor setback, this caused some major advancement
towards getting the open heart surgery I need.

On a side note, the food ain't too bad here even on a "heart-healthy" diet.

To show that I still have a sense of humor:

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

Title: Heart Attack Cake
Categories: Cakes
Yield: 1 Servings

20 oz Bittersweet dark chocolate
1 1/4 c Superfine sugar
1 lb Unsalted butter
2 oz Grand Marnier
10 Egg yolks, room temperature
10 Egg whites, room
Temperature
1/4 c Superfine sugar
Powdered sugar

Melt chocolate in top of double boiler over very low heat. When
chocolate has melted, whisk in 1.25 cups of sugar, mixing well until
sugar has dissolved. Whisk in butter and melt, stirring often. When
butter is completely incorporated, remove mixture from fire and whisk
in Grand Marnier.

Whip egg yolks in mixing bowl until light and fluffy. Slowly add
chocolate mixture to egg yolks, whipping constantly until fully
incorporated. Set aside. Whip egg whites in another mixing bowl until
foamy and add remaining .25 cup sugar. Continue whipping until stiff.

Place egg whites in bowl with chocolate and fold together. When
mixture is smooth and all lumps are gone, pour into buttered and
floured 12-inch spring form pan. Bake at 275 for 3 hours.

Remove from oven, let rest 20 minutes. Invert onto plate and remove
form. Dust with powdered sugar and serve with vanilla sauce and/or
raspberry puree, if desired.

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

MMMMM

-- Sean

... Nothing's impossible to those that don't have to do it.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Dave,

03 May 22 05:51, you wrote to me:

12% A1C? Yikes!!!! Does your pancreas work at all? Getting that controlled will help your foot heal. And pray they don't crack your
chest "like a walnut". Walnuts tend to shatter when the shell is
cracked.

Yeah, not proud of that fact but they showed me how to control my diabetes with just insulin in the hospital. So I know I can put that into practice for myself.

I was watching a video of an open heart surgery on YouTube and the surgeon lifted the ribcage with something that looked like a bumper jack...

Hope for more like a pistachio - which separates cleanly.

They'll cut the sternum open hopefully.

More SPAM:

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

Title: Spam and Sausage Casserole
Categories: Casseroles
Yield: 1 Servings

6 md Potatoes; peel, chunk
16 oz Pk cooked mild sausage
12 oz Can spam; slice
1/3 c Milk
1/2 Stick margarine
3 c Cheese; shred
Salt

Fry Spam. Brown sausage and drain. Boil potatoes. After potatoes are
done, add milk, margarine and salt to potatoes and mash. In a shallow
casserole dish place a layer of mashed potatoes. Chop up the sausage
and Spam into small chunks and cover the layer of mashed potatoes.
Cover Spam and sausage with remaining potatoes. Sprinkle with the
cheese. Place in oven at 200~ for 10 minutes or until cheeses is
melted. Serve immediately. Source: Hormel. Tallahassee Democrat. MM
Waldine Van Geffen vghc42a@prodigy.com.

Source:MSN cooking forum-MasterCook formatted using MC_Buster by
Martha Hicks

Posted to MC-Recipe Digest V1 #1046 by "M. Hicks"
<nitro_ii@email.msn.com> on Jan 27, 1998

MMMMM

-- Sean

... If at first you don't succeed, try something else.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)