-=> Dave Drum wrote to Sean Dennis <=-

 DD> Apparently I am breathing better. My oxi-meter is showing mid-90s
 DD> without having the concentrator turned on and the cannulae up my snoot.
 DD> That's a good thing. Initial set-up setting on the concentrator was 6
 DD> L/M. If I can maintain the mid-90s without help the O2 bottles and the
 DD> concentrator can go back to the home-hralth store for womeone who
 DD> really needs them.

6 l/m is a pretty strong concentration.  Your lungs must've been congested
like New York City traffic.  I'm glad you're doing better.  Even with my
heart issues, my oxygen blood levels are around 97-98.  Just had a pre-op
appointment with a nurse at the VA concerning an endoscopy/colonoscopy
procedure I am due to have on June 2.  She listened to my heart and said it
sounded really good for someone who had two heart attacks.

I see my cardiologist tomorrow.  They may still delay that procedure because
of that saddle PE I had last November.

I realized today that I never put a "Lunch" category in my MM.  Oops.  Fixed
now.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Four-Cheese Pizza Pockets - Country Living
 Categories: Italy, Lunch
      Yield: 8 Pockets
 
           Basic Pizza Dough
      2 t  Chopped fresh parsley leaves
      1 t  Chopped fresh rosemary
           -leaves
      1 T  Cornmeal
    1/2 lb Fontina, cut into 1/2-inch
           -chunks
    1/4 lb Gorgonzola cheese, crumbled
    1/4 lb Brie, cut into 8 slices
     16    1/4-inch-thick slices plum
           -tomato (about 3 medium-size
           -tomatoes)
      1 oz Piece Parmesan cheese
           Fresh rosemary sprigs (opt.)
 
  1. Prepare Basic Pizza Dough, but add parsley and chopped rosemary to
  the 2 C  flour. Set aside to rise.
  
  2. Heat oven to 450'F. Lightly dust 2 baking sheets with cornmeal.
  Divide herbed pizza dough into 8 pieces. Form each piece into a
  6-inch round. Fill center of each round with 1 oz Fontina, 1/2 oz
  Gorgonzola, and 1 slice Brie. Fold dough over cheese to form pocket.
  Using tines of fork, crimp open edges to seal tightly. Place pockets
  on baking sheets.
  
  3. Top each pocket with 2 tomato slices. Bake 10 to 12 minutes or
  until golden brown. While pockets are baking, with peeler, scrape
  Parmesan cheese into shavings. Top pockets with Parmesan shavings and
  rosemary sprigs, if desired. Serve immediately or at room temperature.
  
  Country Living/October/90  Scanned & fixed by DP & GG
 
MMMMM
 
-- Sean

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