Kjeldorn |
1 person marked this as a favorite. |
No Father's Day here. My father's been in his grave over 30 years. My brother did get to enjoy dinner with my nieces however. Unfortunately, tomorrow morning we're laying out mother to rest. Bad enough my workplace doesn't really do holidays (as in, we work them all). Now, there won't be Mother's Day or Father's Day for me again *sigh*
I don't really know what to say other then, I sorry for your loss, and you have my sympathy.
*Offers shoulder and pat on the back*
John Napier 698 |
John Napier 698 wrote:Hi, everyone. Sorry I couldn't post on Monday, but my hotspot ran out of time, and I couldn't buy more until today. Monday night, I was released from the Hospital. All in all, it was a pleasant experience, save for one incident. Some blood work needed done, and the nurses assigned to get them couldn't find the proper vein. So, they went digging for it.
The pain was excruciating. I was nearly in tears. It was the closest thing to actual torture that I ever experienced. But, I'm home now. The head Neurosurgeon has decided that I'm not currently fit to resume my duties. Having a Security Guard with near-constant double-vision is an OSHA incident waiting to happen.
Lathiira, I'm sorry for your loss. ;_;
I am glad that you are back home and I wish yoi completely recover soon.
About what they did to you when extracting blood, that is sign of a very inexperienced practicioner. If you cannot find a proper vein you don't dig until you find it. You remove the device and make another puncture. Or you make the extraction at the wrist or the back of the hand. This makes me angry because it's not only torture for the patient, it also causes analytic alterations that makes the results of determinations made on blood extracted with excessive pain dubious. It also raises the probability of the blood sample having a clot making the analysis impossible and making the patient be though the pain of having to have their blood extracted again.
I am a difficult extraction too, because my veins are thin and weak, and I am a blood donor anyway. I have never had a difficulty having my blood extracted by the blood donation foundation because they have excelent and experienced professionals. But each time I have to do a regular analysis I have a different experience: once I had an artery punctured! How in the hell can you puncture an artery with a Vacutainer system? (The needle is very short) And I had an hematoma on my elbow of the size of one and a half hands for...
It's okay, Kile. Water under the bridge. I'm home now, and that's all that matters.
John Napier 698 |
John Napier 698 wrote:Hi, everyone. Sorry I couldn't post on Monday, but my hotspot ran out of time, and I couldn't buy more until today. Monday night, I was released from the Hospital. All in all, it was a pleasant experience, save for one incident. Some blood work needed done, and the nurses assigned to get them couldn't find the proper vein. So, they went digging for it.
The pain was excruciating. I was nearly in tears. It was the closest thing to actual torture that I ever experienced. But, I'm home now. The head Neurosurgeon has decided that I'm not currently fit to resume my duties. Having a Security Guard with near-constant double-vision is an OSHA incident waiting to happen.
Lathiira, I'm sorry for your loss. ;_;
Hey hey again everyone.
You been through a lot haven't you John, you have my sympathy and I really hope you heal up nicely and get over your rough patch.
I'm kind of sorry for not being here and being more supportlive, so I hope I can be around here again to help prop you gals/guys up, if you have a difficult time.
*Tenderly manly-hug as to not hurt John*
Thanks, Kjel. Working on it.
Patrick Curtin |
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I did some food-oriented shopping with a friend yesterday. We discovered that there is a fantastic tea and spice shop right in town. I was amazed at their selection, everything from powdered espresso to ghost peppers. I bought a panoply of spices: A tikka masala mix (naturally), an Italian mix for my chicken bog, a meatball mix for my next sauce batch, and a tandoori mix for another Indian experiment.
Then we went to a nearby kitchen supply store, which was underwhelming due to their insane prices (but I bought a bottle of liquid burnt sugar and a bottle of cola syrup there because, cocktails)
Then I introduced my friend to the commercial kitchen supply store (which is very hidden in the back of an industrial park). I got a nice 16" pizza screen, so now I can fast bake pizzas. The prices there are fantastic, about 25% what the touristy kitchen supply store wanted, and the quality was commercial-grade and built to last.
Finally we popped into Williams Sonoma for a lark. Anyone who knows that store knows it is brutally expensive, but they were having a clearance sale and I was able to pick up a few bags of gourmet pasta for about 80% off original price and a bottle of key lime margarita mix.
CrystalSeas |
Good morning everyone.
I need some help finding a really good coleslaw dressing. I'm not looking for a mayonnaise base; what I really want is oil/vinegar/spices, with maybe some sugar. The online dressings I've found have overwhelming amounts of sugar.
Anyone got a go-to recipe for coleslaw dressing?
Kileanna |
1 person marked this as a favorite. |
What about something like this?
I never tried a coleslaw salad, but it seems tasty.
Another one:
3 spoons of cider vinegar
1 spoon of water
1,5 of sugar
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
1/4 teaspoon of basil
1/4 teaspoon of ground black pepper
1/8 teaspoon of garlic salt.
This one seems really good.
You could also go for a yoghourt sauce in replacement of mayo.
CrystalSeas |
1 person marked this as a favorite. |
The recipe I'm currently tweaking is a creamy vinaigrette:
Oil, vinegar, dry mustard whipped until it emulsifies
then flavored with celery seed, salt, pepper, and a bit of sugar. The original recipe has equal volumes of sugar and oil, which makes a sticky sweet dressing. I'm more on the balanced sweet/sour road.
Kileanna |
The recipe I'm currently tweaking is a creamy vinaigrette:
Oil, vinegar, dry mustard whipped until it emulsifies
then flavored with celery seed, salt, pepper, and a bit of sugar. The original recipe has equal volumes of sugar and oil, which makes a sticky sweet dressing. I'm more on the balanced sweet/sour road.
Have you thought of replacing part of the sugar by honey?
Lathiira |