Sean Dennis wrote to Dave Drum <=-
Jim sometimes exhibits an inflated opinion of his own self-worth and
seems to think his opinions should be chiseled in tablets of stone.
Sort of like he's balancing the problems of the world on the tip of his nose. Other times he's a decent sort. Don't imagine for a minute that
his non participation is your fault. It's almost as if he has male PMS.
Don't get me wrong, I like Jim. He's always supported me in here and
even sent me a CD of his entire MM database. It was just off-putting
to me when he said there were no more "engaging" conversations in the echo. Sometimes you have to start conversation to enjoy it...in any
case, I'm here and not planning on leaving unless something terrible happens.
I just feel bad since the echo has lost so many people recently due to death and other unavoidable circumstances that someone would up and
leave. I guess my having nearly died three times last year has made me acutely aware of some things.
I've had a couple "near death" experiences. Once with bleeding ulcers
caused by a medicine I was taking. When my S-I-L got me to the ER my
blood pressure's big number was 42 which the ER doc said was "As close
to dead as you never want to be again." And once when my blood sugar
hit 39 mg/dl before the paramedics plugged a bag of glucose into my
arm. When the ambulance got me to the hospital the sugars were all the
way up to 72 mg/dl. Phew! Beat the reaper again.
Makes one appreciate life, it does.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Oven-Roasted Apricot-Stuffed Turkey Breast
Categories: Poultry, Fruits, Breads, Nuts, Stuffing
Yield: 8 Servings
2 1/2 lb Bone-in turkey breast half
1 1/2 c Soft bread crumbs
1/2 c Snipped dried apricots
1/4 c Chopped pecans; toasted
2 tb Apple juice
1 tb Cooking oil
1/4 ts Dried rosemary; crushed
1/4 ts Garlic salt
1 tb Dijon-style mustard
1 tb Water
Remove bone from turkey breast. Cut a horizontal slit into
thickest part of turkey breast to form a 5x4-inch pocket.
Set aside.
In a mixing bowl, combine bread crumbs, apricots, pecans,
apple juice or water, oil, rosemary, and garlic salt.
Spoon stuffing mixture into pocket. Securely fasten the
opening with water-soaked wooden toothpicks or tie with
heavy cotton string. Stir together mustard and water; set
aside.
Place turkey, skin side up, on a rack in a shallow
roasting pan. 4. Roast turkey, uncovered, in a 325-|F/160-|C
oven for 1-1/4 to 1-1/2 hours or until meat thermometer
registers 170 degrees F and the stuffing registers
165-|F/73-|C, brushing with mustard mixture during the last
30 minutes of roasting. Let stand for 15 minutes before
slicing.
Makes 8 servings.
rCo Calories 237 rCo Total Fat 11 g (2 g saturated) rCo
Cholesterol 59 mg rCo Sodium 205 mg rCo Carbohydrate 10 g
rCo Fiber 1g rCo Protein 24 g
From:
http://www.diabeticconnect.com
Uncle Dirty Dave's Archives
MMMMM
... Enlightenment must come little by little otherwise it would overwhelm.
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