Subj : Re: Travelling To : Ruth Haffly From : Dave Drum Date : Mon Jun 05 2023 06:25:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Hi Dave, DD> hospital. My oxygen levels are typically between 88 and 92 because of DD> the COPD and emphysema. I'm not convinced of the need for supplemental DD> O2 so long as I stay abouve 88. But, my croakers prescribed the DD> dratted thing. RH> I have the fingertip device, don't use it as much as I should. My RH> pulminology dr had me do an overnight O2 test that showed my levels RH> going very low at night. Tried a CPAP with bad side effects; the RH> concentrator is a lot easier for home use (OTOH, a beast to fly with). My home concentrator would be difficult/impossible to fly with. Ir is two feet tall, ten (oe so) inches thick and almost three fet wide. The portable, OTOH weighs about 10 pounds and is about the size of a small ladies purse .... 11 inches by 3 inches by 7 inches. At 2 litres per minute the battery is good (they claim in the instructions) for 8 hours. That would not be especially onerous to travel with. I got mine because the alternative was going to be taking along an oxygen cylinder. DD> I have a fingertip Oximeter at home and I see no difference between DD> the readings with and without the concentrator. Just put the gadget DD> on and it tells me my O2 is at 96 (excellent) and my pulse is 50. DD> And the little blood pressure cuff I bought gives me 137/57. I'm so DD> healthy that it's sickening. Bv)= RH> We finally got to experience rail car dining on the way up to Denali RH> from Whittier. The menu was very limited; I got a turkey (with other RH> stuff--lettuce, tomato, cheese) sandwich but gave half of it to Steve. RH> Forget what he got but he finished it all. The ride was really nice RH> once we broke out of the coastal fog down in Whittier--had a really RH> good view of Denali for a good bit of the ride. DD> Railroad dining has fallen a long way. It used to be the equivalent of DD> a fine restaurant - only on wheels. I remember my first dining car DD> meal when I was 14 (1956). The tables had heavy white tablecloths, DD> the chairs were well padded .... it just looked elegant. And I DD> picked a dish not well suited to a moving train that tends to sway DD> from side to side and otherwise be a bit unsteady. Roast duckling DD> a l'orange. Bv)= RH> So I've heard. We had cream colored tablecloth/napkins and (padded) RH> bench (with back) seating. I'm left handed and Steve (right handed) sat RH> on my left, another couple across the table from us. I had to keep my RH> elbow tucked in tight so as not to bump Steve but it was an experience RH> I'll probably never have again. Apparently that was not an Amtrak train. Their "dining" facilities/food is an obscene joke .... IMO. Like airline snacks on a short flight. I'm a lefty as well. When I pick my seat I make sure the left is on the "outside". Then the righty seated next and I do not elbow each other. Bv)= DD> This recipe is for 6 servings. What I had was a single serving RH> sized DD> individual duckling. You could probably substitute orange RH> extract for DD> the Garnd Marnier/Curacao liquer if you ever go nuts RH> and make this. RH> Some time when I've nothing else to do and happen to have everything RH> needed in the pantry & fridge, I might give it a try. Did do Alton RH> Brown's "Mighty Duck" from his "Good Eats" show once--duck and swiss RH> chard were ok but rice dressing was really bad. I looked up the recipe - and did not see rice mentioned anywhere. Must have had to watch the actual TVFN show for that. Bv)= Chard and kale are not high on my list of preferred greenery to cook with. Like Popeye, I likes me spinach. Even the canned stuff. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tomato Florentine Soup Categories: Soups, Herbs, Greens, Cheese Yield: 4 Servings 48 oz Can tomato juice * 13 1/2 oz Can spinach (323 g) 1/2 ts Oregano; crumbled 1/2 ts Basil; crumbled 1/4 ts Thyme; crumbled 1/4 ts Marjoram; crumbled 1/4 ts Fresh ground pepper 1 cl Garlic; crushed 2 c Med. pasta shells Parmesan cheese * Couple things here - if you use regular (salted) juice you will not need to add salt to the soup. The other and more important thing is to use a good quality tomato juice like Red Gold (just the best tomato products I have found). Pour tomato juice into cooking vessel. Add spinach and the herbs/spices. Cover and cook over medium heat for 15 minutes. Add pasta and cook until pasta is tender about 10 mins. Serve hot; sprinkled with Parmesan cheese. Another Uncle Dirty Dave Special; suggested by Kathy Pitts Uncle Dirty Dave's Kitchen MMMMM .... Logic is the beginning of wisdom, not the end. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .