>  ML> As I say whenever I see some particularly
>  ML> horrible building, even the D students at
>  ML> architecture school have to make a living.
> Can you say "Sky Harbor"? 

A nasty, low-ceilinged (even in the new part),
inefficient airport. And there's no Terminal 1,
which would tell you something. The good thing
about the place is it's air conditioned.

+

>  > And I would add, "and if I get too much, I don't recover well... I have
>  > a hard time coming up out of it..."  I have a still vivid memory of
>  > being in recovery and coming out of it long enough to hear the nurses
>  > panicking over my low blood pressure that wasn't stabilizing...  that
>  > was from my first anesthesia....

On a couple occasions I've heard through my delirium
"it's not looking good." Not that there was a lot I 
could do about it, of course.

> Yep, I recall waking up in the OR, I was supposed to be awake for the
> procedure.  Having the cardiologist ask "How do you feel?"  When I
replied my
> chest burned, the nurse standing at my head said "Maybe I had it turned
up to
> high."  Later my wife informed me they do say "Code Blue".  :-)

Sometimes too high is because of abundance of caution.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Nasturtium Salad
 Categories: Salads, Vegan
      Yield: 2 servings

     10    Nasturtium flowers
    1/2    Radiocchio lettuce
           -- shredded
      1    Small crisp lettuce
           -- washed
     10    Sprigs of parsley
      6    Black olives, stoned
      3    Tomatoes; cut into wedges
      4    Spring onions; slivered
    1/2    Ripe avocado; diced
      5 Tb Vinaigrette

  Serves 2-3

  Put the prepared ingredients into a large salad bowl, reserving four of
  the flowers. Toss in the vinaigrette, then decorate the salad with the
  remaining flowers.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----