>  ML> How thick? Mine seems to be about the thickness
>  ML> of the width of my thumb, so a bit less than an
>  ML> inch. It has the shocker (that's for me the main
>  ML> reason for its being there). I was told I'd learn
>  ML> to ignore its presence, the claim being that many 
>  ML> people forget there's an intruder inside. That 
>  ML> seems to be hard to believe.
> That sounds about the right size.  About the only time I think about it
is when
> looking in the mirror, it's one of the scars on my torso.  No apparent

I tend not to look in the mirror, and when I
do, details like Frankenstein scars don't get
noticed anyway. Speaking of which, my eyesight
has taken yet another dive, to the point that
I can hardly read a laptop screen even when
it's right three inches from my nose. Sense of 
touch, though, remains important, and a 
cookie-size blob of metal isn't going to be 
ignored in the shower.

> limitations to movement that I've noticed.  Well when it goes off, and it
> hasn't done that since 2013 that I recall, I remembered it was there. 
When it
> was going to be installed they woke me enough to ask which was my choice of
> shoulders (right or left handed shooter).

As I've noted, the cardiac guy is an amateur
musician and was quite careful to position
the device where it would not interfere with
a violin. Shooting - it's been decades, but
oddly enough I dreamed about using a rifle -
possibly the vast proliferation of rabbits,
chipmunks, squirrels, and other vermin on
Lilli's property might have been a reminder:
the snakes seem to have given up.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: White Chocolate Lasagna with Peanut Ice Cream & Hot Fudge
 Categories: Chocolate, Desserts, Ice cream
   Servings:  4

  3 1/2 c  Half & half
      8    Egg yolks
  1 3/4 c  Sugar
      2 ts Vanilla
    1/2 c  Smooth peanut butter
    1/2 c  Heavy cream
      1 c  Unsalted dry-roasted
           -peanuts, coarsely chopped
           -(about 5 oz)
      3 oz Bars white chocolate, broken
           -in half widthwise
     16 oz Bittersweet chocolate
      8 oz Unsalted butter
      1 c  Evaporated milk

  Servings:  4

  Mint sprigs for garnish

  In medium saucepan, scald the half & half over medium heat, set aside. In
  medium bowl, whisk together the egg yolks, 3/4 cup sugar, a pinch of
salt,
  and 1 tsp of the vanilla.  Gradually whisk in the half & half and
transfer
  to the saucepan.  Cook this mixture over moderate heat, stirring
  constantly, until just thick enough to coat the back of a spoon (165 on a
  candy thermometer).  This will take 10-15 minutes.  DO NOT bring to a
boil
  or you'll have a curdled mess on your hands.  Remove from heat and whisk
in
  the peanut butter, then add the cream.  Strain this custard into a bowl
and
  refrigerate, stirring occasionally, until well chilled. In the meantime,
  line a 10-by-15 inch jelly roll pan with wax paper. Transfer custard to a
  Donvier or other ice cream freezer and freeze until thickened but still
  pourable.  Add peanuts.  Pour mixture into the jelly roll pan, spread
  evenly, cover, and freeze overnight.

  Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of
  water.  Bring to a boil to dissolve the sugar, then remove from heat and
  set aside 'til later.

  Preheat oven on lowest setting for 5 minutes, then turn it off.  Place
the
  6 pieces of white chocolate on a large baking sheet lined with wax paper.
  Place in the warm oven until soft enough to yield when pressed by a
finger,
  about 6 minutes.  Using a metal spatula, transfer a piece of softened
  chocolate to an individual piece of wax paper (at least 12 inches long)
and
  cover with a second sheet of paper.  Using a large heavy rolling pin,
  gently roll the chocolate between the paper to form a thin sheet of
  chocolate, about 11 by 4 inches.  Set each sheet of chocolate aside while
  you repeat this with the rest of the chocolate. Line 3 baking sheets with
  wax paper.  When the white chocolate is cooled and firm, remove the top
  piece of paper from each chocolate sheet. Using a pizza wheel or long
sharp
  knife, trim the edges of each sheet to make a neat 3-by-10-inch
rectangle,
  then cut each rectangle crosswise to form two 3-by-5-inch pieces.
Transfer
  4 rectangles to each of the prepared baking sheets. Keep cool.

  In a double boiler, melt the bittersweet chocolate with the butter,
  stirring until smooth.  Transfer to a bowl.  Whisk in 1 cup of the
reserved
  sugar syrup.  Stir in the evaporated milk and 1 tsp. vanilla. Set aside,
  covered.  Note:  this sauce can be made up to 1 week in advance and kept,
  covered, in the fridge.

  With a pizza cutter or thin sharp knife, cut the ice cream into ten 3
  by-5-inch rectangles.  There will be a little left over; do what you will
  with it. ;-)  With a spatula, place a piece of the ice cream on each of
the
  4 pieces of white chocolate.  Top each with another piece of chocolate,
  then another layer of ice cream, then another piece of chocolate. Freeze
  for 3 to 4 hours.

  To serve, remove the assembled lasagnas from the freezer and allow to
  soften slightly at room temperature for a few minutes.  Gently reheat the
  fudge sauce in the top of a double boiler or in the microwave. Place each
  of the portions to serving plates, spoon fudge sauce over, garnish with
  mint, and serve immediately.

  From Food & Drink Magazine, March 1990 (special CHOCOLATE issue), recipe
  originally from The Rattlesnake Club, Detroit.  ^^^^^^^^^

MMMMM
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