Ruth Haffly wrote to Sean Dennis <=-
I don't need shots but the bronchiactasis has gotten worse over the
last 4 years. When I saw my pulmonologist a couple of weeks ago, he
went back in my records to Ct scans from 2022 and 2024 to compare with
the one I had last month. He said "no bronchiactasis" in 22, just lower lobes in 24, now the right middle lobe is affected".
Mom's comes and goes it seems, from what she tells me. They need to have a bunch of ducting removed in their house as it has rockwool in it for some reason and it's causing a lot of issues for both of my parents.
We got a new building in 2008 thanks to the town taking the space the
old one was on for a new city hall. Our building was expanded in 2020, more work is to be done on it (replace HVAC, paint, etc) in the near future.
I don't know how old our building is exactly but I'd say, at a minimum 40 years
old, probably much older.
I'm waiting to hear back from the post commander on a few things then I'll move
forward with the grant writing.
Thankfully, our post is well-respected in our town and we often get the help we
need.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: English Crumpets (Bakestone Recipes)
Categories: Breads, Breakfast
Yield: 4 Servings
4 oz All-purpose flour
4 oz Bread flour
2 ts Salt
1/4 oz Fresh yeast
1 ts Sugar
1/2 pt Warm milk and water
1 tb Vegetable oil
1/2 ts Bicarbonate of soda
1/4 pt Warm water
Sift the flours and salt into a warm bowl. Cream the yeast with the
sugar. Add the warmed milk and water, then the oil. Stir into the
flour to make a batter, and beat vigorously until smooth and elastic.
Cover the bowl, put in a warm place and leave it until the mixture
rises and the surface is full of bubbles (about 1 1/2 hours). Break
it down by beating with a wooden spoon. Cover and leave in a warm
place to prove for another 30 minutes. -- To cook the crumpets, heat
and grease the bakestone lightly. Grease 5 or 6 crumpet rings (3-3
1/2 inches) (or scone cutters) and put them on the bakestone to heat.
Cook as many crumpets as possible at a time, as the batter will not
stay bubbly for long. -- Put 1/2 inch deep of batter into each ring.
Cook gently for 7 - 10 minutes, or until the surface sets and is full
of tiny bubbles. Using an oven glove for protection, lift off the
ring, and if the base of the crumpet is pale gold, flip it over and
cook for another 3 minutes until the other side is just colored. If
the crumpet batter is set but sticks slightly in the ring, push it
out gently with the back of a wooden spoon. Wipe, grease and heat
the rings for each batch of crumpets. If serving immediately, wrap
the crumpets in a cloth and keep warm between batches. Butter
generously and serve at once. If reheating, toast the crumpets under
the grill, cooking the smooth surface first and then the top so that
the butter will melt into the holes.
MMMMM
-- Sean
... Eat more doughnuts: it's the original hole food.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)