Thursday, September 30, 2010
I got the results of the CAT scan today - and I'm glad that it turned out this way. The painful lump is a free end of the wire used to hold my sternum back together after the bypass operation. I have one totally blocked coronary artery, which no one worried about, and two bypassed arteries that were 90 per cent blocked. I got along fine up to 90 per cent of maximum heart rate, but then they saw "something." I think I would have been fine if I had never bother to take the test in the first place, but one thing led to another until I was pretty beat up. So now I have one kidney, a pacemaker, and a stray wire that stabs me at night if I sleep wrong, and is starting to stab me in the daytime if I take a deep breath.
I think I'll go over tomorrow and ask for a copy of the CAT scan while it's still fresh, because my internist says I should go back to the original surgeon if it bothers me too much, and I don't feel like any more stray tests.
For a while I thought this might be news that I shouldn't plan on another 20 years, but I'm still in the running. Our trip north is still on, too.
Wednesday, September 29, 2010
I had another CAT scan this morning to picture a lump on a rib that sometimes hurts at night, but usually is just fine. When I think of all the CAT scans I have had, I sometimes think I should glow at night. The voltage indicated is 120,000 volts and 100 ma, which would be 12 KW, or 16.1 horsepower. No wonder it makes a light bright enough to shine right through you. People are starting to think about the chance that the CAT scan will cause cancer if you didn't already have it.
Tuesday, September 28, 2010
I still have a 28 inch TV, VCR, and DVD player next to the computer, but no exercise machine. I gave away the Airdyne because I couldn't use it without trashing my left knee, and it just sat there for a couple of years. I like walking, because I get to see what goes on in the neighborhood and watch some things develop. One vacant house had grass that was ankle high, then knee high, and then nearly three feet high. Then it collapsed, and it's too late to make hay of it.
But I went to a Kiwanis meeting this morning, then had banking and bookkeeping to do, and then it started to rain. I'm not sure jumping rope inside is a good idea, so I'm thinking of a treadmill. I remember one I had many years ago that I could set to various inclines, and which had no indicators to tell me speed, distance, calories, or anything else. But I could walk uphill. Outside, for every hill I walk up, there's another I walk down, and none of them are very steep. I could at least work up a decent sweat without being out in the heat in the summer, and probably do more work in an hour than I do walking.
But then I lose more space in my room, and there's more stuff in the house. I can't make up my mind, but today it would be nice to have the treadmill.
Monday, September 27, 2010
Because of yesterdayís comments, this is to answer them.
Unfortunately I neglected to weigh the meat when I pulled off the skin and fished all the little and big bones out. You have to let the soup simmer until the turkey meat is easy to get off the bones with your bare hands. I used my best estimate for the meat weight based on the chicken carcasses I have stripped when I made chicken soup.
I used the Handbook of Chemistry and Physics, 40th Edition, 1958-1958 for some of the calorie counts (accurate to several decimal places) and the conversion factors. I used the conversion factor of 1 oz = 28.349527 grams, which makes 100 Gms equal to 3.5273957 oz.
I measured the total volume of soup, which was 16 cups (two two-quart freezer containers, one cup as a test last night, and about 17 cups in a 21 cup storage container (6.5 inches/ 8 inch total depth). Then I divided the total calories by 21 to get the amount of each ingredient for a single cup. I used that for a ďfood combinationĒ to set the amount of each ingredient in a cup of soup, so that the Spark People list of ingredients would include all of the components, including potassium.
The result was 123.32 calories/cup. I would have gotten that the old way, without entering it in Spark People, but I only worried about the calories. The amount of water will make it necessary to measure the yield for each batch, even if you donít change the recipe. I deleted my ďBean, Turkey, and Barley SoupĒ Because I had it with barley (a big calorie contributor) and every batch will be a little different. This one is fine as a soup, but after sitting for a long time I get about an inch (out of seven) of liquid over the solids. Thatís the way the BW likes it, but I like it a little denser.
Iím not going to throw away the broth. It is rich and has a wonderful flavor, and the BW just adds water when itís the way I like it. Itís fantastically good when you use a salt shaker and add a little salt to the bowl, but without it itís low sodium, really low fat.
This is one of the foods I made when I was eating strictly Pritikin, as well as stir fries (with a non-stick wok) and other things. It really hits the spot, and isnít too high in calories. Since you donítí count calories I had never worried about it in the old days.
The soup is in two freezer containers in the freezer, and one bigger container in the refrigerator. I can easily eat a two cup serving, and if nothing else is added, four cups at a sitting. It wonít last more than a few days. When I buy chicken breasts (skinless, boneless) I put each one in a sandwich bag, and then several of them in a gallon freezer bag. I do bag up broth in sandwich bags, one cup to a bag or two cups to a bag, but when I defrost them I put the bags in a large bowl because the sandwich bags get small tears from the stretching, and they leak. The freezer bag lets them stay frozen indefinitely, but the small bags get porous no matter what. I always bag cooked beans in two cup lots because that matches the size of the cans (except theyíre cheating on them now),
Sunday, September 26, 2010
I walked the dogs this morning, but the grass wasnít long enough to need cutting. I dug a grocery bag of sand burrs instead. Itís about the time of year to start digging a bag every day until I canít find any more.
I make meatloaf for supper, and the BW took care of the rest, and I started a big pot of bean soup. I used a pound of navy beans, a pound of black beans, two and a half pounds of smoked turkey drumsticks, three pounds of onions and three pounds of carrots, and half a head of garlic. For seasoning I used two bay leaves, a good lot of parsley, and a healthy shake of crushed red pepper. Thereís no salt, but it comes out tasting pretty good anyhow. I put too much water in this time Ė filling the pot until I could see the liquid, and now there are a couple of inches of broth above the solids. I prefer to have it be nearly like baked beans, but Iím not willing to try to boil off all that water.
I just checked at the two and a half hour point, and the turkey drumsticks are still hard, so Iíll let it go for another hour or so. I like to make big batches and freeze in bags so I donít have to cook so often.
In another 20 minutes Mystery on Masterpiece Theater comes on at one of the PBS stations here, and the BW has her favorite TV of the week. We watch an hour Saturday night and an hour and a half on Sundays, unless the shows arenít on.
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