-=> Bill Swisher wrote to Jim Weller <=-

 JW> my whooping cough one too (they last 10 years) as there's been an
 JW> outbreak among the stupid anti-vaxxers' kids.

 BS> Ahh...the TDAP shot.  I used to end up getting one about every 3 to 5
 BS> years because I couldn't remember and they just breakout the old needle
 BS> and jab.  Now I keep track of it, as a backup I carry around a small
 BS> piece of paper in my wallet listing my drug regime, health scares
 BS> (stuff like bypass surgery), and vaccinations.  It's all the stuff they
 BS> ask, seemingly everytime you walk in, at the doctors office.  I
 BS> normally print out a larger version and hand it to them.

I've not had a whooping cough or diptheria vaccination since I was a 
child in grade school. We had a regimen - smallpox, measles, whooping
cough, diptheria and tetanus vaccines. I missed the Salk vaccine for
polio - and polio as well. But it was a thing in the late 40s - early
50s and I was in school with some survivors of the disease - as well
as knowing some school mates who died or were sentenced to an "iron
lung". When the Salk vaccine came out in '56 we were on the move - and
I was above the target age. I did get the Sabin oral vaccine whilst in
high school.

I no longer do flu shots. Every time I got a flu shot I got a screaming
case of the flu. Since I quit the shots I've not had the flu. Go figger.

Like you I have a text file of my meds and OTC stuff - separated AM and
PM, my preferred pharmacy, known conditions, surgeries, etc. Primary
croaker and cardiologit. And a url for the "Follow My Health" history
for me. Saves writer's cramp in the waiting room.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Heart Attack on a Plate *
 Categories: Beef, Pork, Vegetables, Wine, Rice
      Yield: 4 Servings
 
           Toothpicks
  1 1/2 lb Beef; thin cut
      1 lg Onion; chopped
    1/2 lb Bacon; chopped (easier to do
           - when still half-frozen)
      1 tb Olive oil
      1 c  Red wine
    1/2 ts Minced garlic
      4 c  Beef broth
      1 ts Liquid smoke
           Salt & pepper
      2 c  Cooked rice
 
  * NOT, by any means UDD
  
  Pound the beef as thin as possible without creating
  holes. Cut into 3" x 3" pieces. Season with salt and
  pepper.
  
  Place a spoonful of onions and bacon on each piece of
  meat. Wrap each piece into a tight ball and secure
  with toothpicks.
  
  Heat olive oil in a medium sized sauce pan. Brown the
  meat in batches and set aside.
  
  Deglaze the sauce pan with the wine. Scrape all the
  brown bits off the bottom of the pan to get all the
  flavour.
  
  Add the garlic, beef broth, and liquid smoke to the
  sauce pan. Salt and pepper to taste.
  
  Return meat to the sauce pan and allow to simmer for
  at least 2 hours. The longer the better!
  
  Serve the meat over rice with some of the cooking
  juices.
  
  Servings: 4
  
  RECIPE FROM: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Rat PR never succeeded until Ratatouillle in 2007.
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