The business where I worked before now, Alliance for Better Health, did an article for our newsletter and onions and garlic make the top 10 foods. They are so wonderful for you! They did loads of tests including a CT scan. The infection is deep inside, not frontal in any way (ethmoid and sphenoid sinuses). Phooey! I wish I did have a stuffy nose. Totally inside my head. Not my chest or nose. They had to do something. And if antibiotics didn't get it fixed after the couple of weeks I got under my belt, it may be time for surgery. I tried staving it off and treating myself well, but I'd had it a couple of months before I finally gave up and went to get seen. I knew antibiotics would be in the picture and I didn't relish getting to where I figured I would be now. The fight had to go on to be sure before any other steps can be taken. Who knows why. But I trust them. And now we know. Thanks a million for your suggestions. Echinacea is on it's way to me. That one I already knew and trust. It's another Alliance for Better Health deal. Thanks Meldy! :)

Rob promptly responded to my email. I'm going to go visit him, he's only 2 hours from me. Gesila

It has the coloration and shape of the Packers' logo. How about "Green Bay Gold?"

Choose your favorite BBQ sauce, slather it on and then grill it. I do cut down the bacon to it's a small sliver so that it gets cooked enough. Nothing hard here. I make several different kinds of sauce, so whatever is leftover gets put on it. Not much help, am I? Here's one I use for chicken where you just plop it all in a bowl, smear over chicken and broil it. I bet it'd work great for this (even the broiling part). :) See the link for the whole chicken recipe. Paula Deen's Easy BBQ Sauce 3/4 cup ketchup 1/4 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons white wine vinegar 2 tablespoons minced onion 2 tablespoons Dijon mustard 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco) 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped scallions (white and light green parts) 1 1/2 teaspoons freshly grated lime zest 1 1/2 teaspoons freshly squeezed lime juice Lime wedges, for serving In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week. Yield: 2 cups Here is a link that might be useful: easy after work BBQ chicken recipe