Broke a toe some years back. Didn't bother going to the dr. (although subsequent foot X-rays for something else confirmed that I'd had a broken toe). It was just a toe, and I just taped it to the toe next to it. But I can tell you this--it hurt quite a bit for the first 3 weeks or so, and ached for a while after that. As I recall, it was a good 6 weeks before I felt really back to normal. However, in your situation, I'd strongly recommend that you give your orthopedic dr. a call today. Tell him what's going on, and see what he recommends. It could be something in the cast isn't quite right and can be fixed for you. No point in being more uncomfortable than you need to. Please--ask the expert for help. Hope you feel much better soon.

I always dice a fresh skinless boneless chicken breast and brown in a frypan. (with butter) then start with this Olive Garden recipe. When its done I add the chicken again into the sauce. Believe me it is fantastic! Everyone I've gave it to loves and and needs the recipe. Its the best!! 1/2 cup (1 stick) butter 2 cloves garlic, minced (I always buy the little jar minced garlic in the refridgerater section and then i have it) 2 cups heavy cream 1/8 tsp pepper pinch salt 1/2 cup grated parmesan cheese ( i used shredded i am sure and probably a little more than 1/2 cup! LOL) 1-12 oz box fettuccine pasta First I cut my chicken breasts into chunks and browned good with a little marg, not alot. 1. Melt butter in a medium pan over med/low heat. 2. Add garlic cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or til thick. Then I added my cooked chicken. 3. While sauce cooks, bring water to a boil and add pasta. Cook pasta for about 12 minutes (?) or until done, then drain and spoon pasta onto serving plates with Alfeado sauce poured over the top. 2 -3 large servings Be sure not to crank the heat up too high when simmering the sauce or it will curdle.

Last year I got rid of a couple of hundred cook books, but still have that many more left and then some. The past couple of weeks I've been going through and copying recipes from all my Gooseberry Patch cookbooks. I didn't think I would ever part with them, but I am ready to and my dd and dgd will be getting those. I've been copying the recipes onto 4 x 6 index cards. I keep those in one of those photo storage boxes. I used to keep copied recipes in a three ring binder, but for some reason I quit doing that. I have a plastic thing that sticks to the inside of my cabinet door. It is for storing recipes I use fairly regularly and also for information that I rarely use, but want on hand when I need it. That would be at which temperature to bake potatoes. I never can remember that and also how much sugar to put into a gallon of iced tea. I use Splenda, but I have some relatives who want sugar, so when they visit I make it that way. One of the regular recipes I keep stored in the plastic thingie is one you posted Connie. You said at the time that you had never tried it. It is one of Bob's favorites. I really no longer need the recipe, but keep it handy just in case my little bitty memory fails me. I have the yearly Southern Living Cookbooks and I plan to keep those and a lot that have recipes from individuals in them. Those are my favorites. I also have tons of magazines that I will purge one day, but not now. I don't have time. Here is the plastic thing on the inside of the cabinet door. I wish I could find another one. Here it is empty. Here's the recipe you shared that I use often. Gravy Baked Pork Chops 4 lean pork chops ¼tsp. salt 1/8 tsp. pepper 1/3 cup water 2/3 cup evaporated milk 1 can cr. of chicken or cr. of mushroom soup ( I use the cr. of mushroom ) Sprinkle the chops with salt and pepper; brown in hot grease. Pour off drippings. Pour mixture of water, milk and soup around chops and bake at 350° for 45 minutes or til chops are tender. Stir gravy well. Serves 4 I cook mine in a Nesco Roaster and I usually bake at 275° for a couple of hours. I do that because I can put it in the roaster before taking Anna to her Martial Arts class and it will be ready when we get home. I always tell Bob if he smells something burning to add more water, but to the best of my knowledge he has never had to do that.

Here's what you want, something like Bird's Custard. Some smaller stores might not carry it (pudding aisle, or ask a clerk), but the big stores should have it, certainly gourmet markets. Cost Plus World Market carries it, too. Here is a link that might be useful: Bird's Custard