-=> Bill Swisher wrote to Dave Drum <=-

 DD> Except I am informed by my Cardio doc and the tech who does the on
 DD> site  testing that my pacemaker "paces" almost constantly.

 BS> I'm 100% paced.

 DD> Certainly when it is shut
 DD> down I notice a decline in mu pulse rate - from 72 down into the 40s.

 BS> I'd always assumed that when it shutdown for some reason, I did too.
 BS> Nay they said, I guess I actually do have a pulse.  I'd just feel
 BS> really, really bad.

I know the wrods to that song. Everything sloooooooows down.

 DD> Which I  am told by Brian (the Cardio doc) is why I got the thing in
 DD> the first place.

 BS> I was running at about 250 beats per minute sitting in a chair.  They
 BS> got really excited. I was feeling much better than earlier.

 ML> more) new and improved and more expensive
 ML> models have come out, plus there's a

 BS> A guy from Boston Scientific, a couple of years ago, told me there
 BS> were doing testing for a device implanted directly into the heart.
 BS> I got the impression it wasn't going well and a lot of pigs had
 BS> given their all.

We can always use the pork chops.   Bv)=

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

      Title: Smothered Pork Chops
 Categories: Cajun, Pork, Beef, Herbs, Vegetables
      Yield: 6 Servings

      2 tb Butter
      2 tb Flour
  1 1/2 c  Rich beef broth
        pn Sage leaves; crumbled
      6    Thick loin pork chops
      1 c  Flour for dredging
           Salt & pepper
    1/2 c  Lard
      3 lg Onions; peeled, sliced
      3 cl Garlic; minced
    1/4 c  Celery; minced

  We get recipes for Seoul food here but not many for soul
  food. A big lack, I think as I love the stuff. The
  following recipe is from the California Culinary Academy
  over in the city.

  No matter where they're served, smothered meat dishes are
  extremely popular (and remarkably similar) throughout the
  South: chops heaped high with sauteed onions and a spicy
  brown gravy. This Mississippi/Louisiana recipe borrows
  several New Orleans Creole techniques.

  In a small saucepan melt butter over medium-high heat,
  stir in the 2 tablespoons flour, and cook, stirring
  constantly with a wire whisk, until lightly browned. Stir
  in broth and sage, mix well, remove from heat, and set
  aside. This mixture will be the sauce.

  Add salt and pepper to the 1 cup flour; dredge chops in
  the mixture. In a large, heavy skillet heat 1/4 cup of the
  lard over medium- high heat. Add chops and cook until they
  are browned. Move browned chops to a large, oven proof
  casserole with a cover. Preheat oven to 350+.F/175+.C.

  Melt the remaining lard in skillet over high heat. Add
  onions, garlic, and celery; lower heat to medium, and
  cook, stirring frequently to avoid burning, until onions
  are golden (about 8 to 10 minutes). Remove vegetables with
  a slotted spoon and place over chops in the casserole.

  Pour off all lard from the skillet. Add reserved sauce,
  raise heat to high, bring to a boil, and cook for 1
  minute, stirring vigorously and scraping the bottom of the
  skillet. Pour sauce over chops in casserole, cover, and
  bake for 30 minutes. Serve with mashed potatoes.

  Serves 6.

  From "Regional American Classics", California Culinary
  Academy, Chevron Chemical Company, 1987.

  Posted by Stephen Ceideberg; November 3 1992.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "There's nothing better than cake but more cake." -- Harry S. Truman

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