>  ML> Chances are dimming for my visiting you in
>  ML> the land of green and warmth; if I'm 
>  ML> ambulatory I might try to catch a week at
>  ML> he tail end of your stay, but don't count
>  ML> on it from either Lilli or me.
> I just got back into town from a week in Denver for Christmas.  For
most of the
> week I was there it was warmer in Anchorage.  I brought back a cold,
the first
> in many years.  I have a minor cough...I was in seeing the NP for the
quarterly
> device check (good news I've got 3 years on the battery and no arrythmias
> recorded) and she said "How long have you had that cough?"  Maybe not
so minor.

My cough was so severe that I feared for my
traveling future, but it seems to have subsided
a bit. Now there are other goings on, complicated
by that my Medicare prescription benefit and
hospital supplement (part C or D or something) 
don't become effective until 2/1, and I was due
to be checked in on 1/24. Love them bureaucracies,
but my own cautiousness had something going there
as well.

> Looking forward to Kauai.  If you guys can swing it drop on by,
sunshine's on
> the house and I'll get something other than swill to drink.  Plus I can
pick
> your brains about next years trek.

Still hoping to visit you, but we've got some
issues.

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

      Title: Sweet and Sour Meatballs
 Categories: Beef, Appetizers
   Servings:  6

      1    Bread - slice
      2 lb Ground beef
      1    Egg
      2 ts Salt
      1 ds Pepper
      1 ds Garlic Salt
 10 3/4 oz Beef bouillon
     20 oz Pineapple chunks
      2    Green Peppers, chopped
    1/4 c  Vinegar
  1 1/4 c  Sugar
      2 tb Soy sauce
    1/2 ts Salt
      2 tb Cornstarch
    1/2 c  Milk

  Tear bread into crumbs.  Mix bread, milk and meat together.  Add egg,
salt,
  pepper and garlic salt.  Mix and form into tiny balls.  Brown lightly.
Heat
  bouillon, pineapple, green peppers, vinegar, sugar, soy sauce and
  cornstarch.  Cook until it thickens.  Add meatballs. Serve in chafing
dish.
  May be made earlier; refrigerate and rewarm.

  Source: Pink Parsley - a cookbook comprised of recipes from local folks,
  compiled by the Rockford Memorial Hospital Auxiliary.

MMMMM