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

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

 BS> ... Bill, the blue guy.

 DD> Can't still be that cold .....

 BS> Not that bad, 30-50 range, most of the snow (on the southside of the
 BS> house) is gone.

We didn't get much snow this winter as it was fairly warm (for winter) and
much fell as rain. Don't have to shovel rain. Get cold enough a couple
times so that the plants which need a hard freeze in their life cycles can
get on with their green little reproductive cycles.

 BS> The blue has to do with the Amiodorone that I take.  I'd noticed a
 BS> blueish tint on my shins, which caused me some concern.  Finally the
 BS> cardiologist told me it's a reaction between the drug and sun, just

My shins, calves, ankles and feet are a mottled purplish blue/red/brown
which my croaker tells me comes from capillaries that were forced out near
the surface when my kidleys more-or-less quit and I ballooned up to near a
quarter ton. They wrung the water out but the little vessels stayed where
they had moved to. Ugly - but I still wear shorts.

 BS> wear lots of sunscreen.  Then he said, the same as your nose.  How many
 BS> guys actually look at their own nose?  I looked, sure enough...I have a

Dunno. I have several mirrors in my house. And I get a pretty good look
when I trim my 'tache.

 BS> call in to find out if this can be fatal, otherwise who cares.  Worst
 BS> case I'll move to Las Vegas and get a job with those guys who spend a
 BS> lot of time screwing around with makeup.

Gonna have a movie made around your condition - like the Elephant Man?

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

      Title: Horsemeat Roast w/Bleu Cheese-Horseradish Sauce
 Categories: Game, Cheese, Herbs, Dairy
      Yield: 4 Servings

      2 tb (30mL) ex virgin olive oil
  2 1/4 lb (1 kg) horsemeat roast
           Dijon mustard; as needed
           Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
      3 tb (45mL) bleu cheese; crumbled
      3 tb (45mL) sour cream
      5 ts (25mL) minced chives
      5 ts (25mL) prepared horseradish
           +=OR=+
      5 ts (25mL) wasabi (Japanese
           - horseradish) powder
      5 ts (25mL) mayonnaise
           Fresh ground peppercorns

  Preheat oven to 425oF/220oC.

  Heat oil in a skillet over medium-high heat.

  Sear roast all sides.

  Rub with mustard and season.

  Roast 10 minutes.

  Reduce temperature to 350oF/175oC and continue to cook to
  desired degree of doneness.

  Take meat out, cover loosely with foil and let stand.

  In a bowl, mix sauce ingredients together.

  In a skillet, bring sauce to a boil.

  Lay sliced meat on a bed of sauce.

  Cooking time: the best way to check doneness is with a
  meat thermometer, which shows the meat's internal
  temperature.

  Rare -- 125oF/55oC.
  Medium -- 150oF/65oC.
  Well-done -- 170oF/77oC.

  It is important to take the roast out of the oven 5 to 10
  minutes before it's done as its internal temperature will
  continue to rise a little.

  From: www.metro.ca/recette

  MM Format by Dave Drum - 22 February 2010

  Uncle Dirty Dave's Archives

MMMMM

... I think the foundation of everything in my life is wonder. -- Alice Walker

--- BBBS/Li6 v4.10 Toy-3