Hello Dave,

Friday May 19 2023 05:32, you wrote to Ruth Haffly:

 DD> Well, It wassn't covid so we're going to present at Memorial Medical
 DD> Centre so they can figure it out. I'm thinks a severe U.R.I. possibly
 DD> pneumonia. Been coughing so much that all the muscles in my Thorax
 DD> are sore. Not to mention the chest pains that come and go.

I hope you figure out what's going on.  I am getting over bronchitis which came about after inhaling a good lungful of mold accidentally a few weeks ago.  I'm still on antibiotics for another week or so.  My coughing was so severe I was blacking out from the fits I was getting into.  After a few days on the antibiotics, that calmed down but I am still having short fits of coughing (having that PE in my lungs isn't helping things either).  At least it's not COVID...some small comfort in that.

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

      Title: Healthy Chicken Stock
 Categories: None
      Yield: 16 Servings

      2 lb Chicken bones, back and
           Neck
           Water -- to cover
      1    Celery stalk
      1    Onion -- quartered
      1    Bay leaf
      1    Carrot

  In a large stockpot combine chicken bones, back, and neck and the
  water. Add celery, onion, bay leaf, and carrot. Simmer over low heat
  1-1/2 hours. Strain.

  Makes 4 to 6 cups.

  Note: To remove fat, allow stock to chill for 2 hours. Fat will
  separate and rise to the top. Scoop fat off with spoon and discard.
  Remaining stock may be used in recipes calling for defatted chicken
  stock.

  Recipe By     : the California Culinary Academy

  File
  ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

MMMMM

-- Sean

... We read to say that we have read.
--- GoldED/2 3.0.1