IF YOU START GOING DOWN HILL QUICK??.
GO TO THE E.R....
DONT TOUGH IT OUT ..
YOU PAY BIG BUCKS FOR HEALTH INSURANCE SO GET SOME OF THE BENEFITS...IT COULD BE NOTHING?
It could be Covid? It could be absolutely nothing you have heard of before? That is why you may need to get tested...
Those ER doctors are very smart...they have seen almost everything and if they can't figure it out??
They have great resources and experts on everything in the same bldg...
Blood tests, urine tests and cat scans can find out a lot...
Shhhhh!!! You'll jinx it
Sunoverbeach wrote:
I thought about that... 🤦
otoh, if you test negative again, that would be a stress reducer...
What "treatment"? Anything mentioned other than the fauci ouchie and a ventilator gets poo-poohed.
I'm not stressed. I've had colds and sinus infections that were worse.
MACS wrote:
Monoclonal antibodies.
Not familiar with Bartolini's but Lou Malnati's kicks Giordano's azz
I ordered a few. Have a pan from Lou Malnati and now working on my own recipe. You can find Giordanos on their blog but I didn’t care for the sauce. Love the real thing though.
Apparently there is also a thin Chicago pizza as opposed to the casserole pizza.
WI redneck SUV departs Waupun in the AM enroute to the lush frozen tundra of GB tomorrow. Can't wait to catch a a few whiffs of the lovely paper mill air as we drive past Kaukauna. If you've never had the pleasure of smelling Kaukauna, be sure to add it to your bucket list. It's an olfactory experience that you'll never forget (although it's much more pungent on a warm summer's day).
rfenst wrote:
He's too far in to qualify.
He's too far gone to qualify.
danmdevries wrote:
RIP.
HockeyDad wrote:
This is the real Chicago pizza.
We don't eat that cheese casserole every time we have a pie. The deep dish stuff is for visitors and tourists. I lived in Chicago proper for a few years, never got a deep dish pizza, nobody even talked about it. We did get a lot of thin crust pub style pizzas and pizzas by the slice.
Cut into squares, not triangles. Bottom has to have some charred bits stuck to it, and the edges are firm and crisp, but the inner crust is soft and chewy.
Aurelios is king of this style in the south suburbs.
I do love me some deep dish pizza, but if someone says they want the best local pizza, I'm not ordering that. I've got Giordanos, Lou Malnatis, and Edwardos within 30 minutes. Go to an hour and I can get Gino's, Connie's, and others.
Trayed and wrapped both of them. One in orange juice and canned pineapple slices and poured the pineapple syrup over the top when I did, the other got beef broth and worcestershire sauce poured over. I'm hoping to have a rich meaty batch and a sweet savory batch.
Edit: 30 minutes later with 3 dampers at 1/8" still holding 280 but the meat probes dropped to 158 and 160 with the addition of cold liquids. Snowing now so smoker surface is getting some cooling, I think I'm safe to take a nap for a few hours even though I'm running hot.
I want to find a 250g propane tank to cut up and build an offset smoker. I have loads of walnut and oak wood on my firewood pile and would love to use it for cooking. No camper so haven't been burning any of it on trips so it's just building up as the trees fall. Need a proper smoker or a camper to work through this pile.
Happy Saturday fellas.
50/65 in LA today. Rain starting around noon with tunderstorms to follow.
There will not be much yard work today.
Still not dead! Whoooooooo!
#winningbitches
You’re in denial.
Which is not uncommon for someone who has passed so recently.
RIP MACS
Merry weekend to all and to all a good morning
Ya gots one in that book about funerals? Cuz MACS ya know.
