Pandemic preps #1
6 years ago
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Is anyone taking the H1N1 Pandemic seriously?
Comments (18)Yeah, unfortunately after i took him to the doc's today, my son does have some form of flu, but i don't know if it's swine. They tested with a swab (quick test) but not the blood test. The reason i took him was yesterday he ran a fever suddenly in the afternoon and said his stomach was hurting. Then is morn he complained about sore throat, so i figured it could be a) strep, b) a secondary infection getting going and causing the fever (he was coughing a lot again), or c) flu. The doc wasn't very helpful as to whether he'd had flu all along and it had gotten worse or he'd managed to pick up a flu on top of a cold. Frankly, the doc had terrible bedside manner overall and i hope we don't have to see him again. He just recommended tamiflu, which i'd read really hasn't helped that much, and when i called around, found out was $100. No way we can afford that right now. So he'll have to let it run its course. He was feverish again in afternoon, but by eve it was gone again. So we'll just wait and see how he's doing. He definitely felt better today with the extra rest until the fever kicked in again, and even then was better than yest. I hate him missing school- because of the block schedule he's on every day he misses is like missing 2 days. Real good way to get behind very fast. To make matters worse, he has some poison ivy from when he felt better the other day & was out weed whacking. Part of it's on his neck because he was scratching skeeter bites. So he looks a fright, poor kid. And tomorrow's our anniversary, which we had planned to spend together, alone, but looks like that's not happening. Oh well. I just want him to get better. So far (KNOCK ON WOOD) nobody else has shown any signs/symptoms at all. Dottie- i would love to see them do some research on those adenoviruses. i remember reading about that but for some reason no one else did. I was beginning to think i'd made it up. people look at you like you're crazy when you tell them they discovered that a virus can make you fat....See MoreBed Prep 1
Comments (4)Deep as that little Honda will go, 8 or 9 inches. The soil is nice and friable, and I jut till to get the fertilizer and compost mixed in well....See MoreWhat Are You Going To Do After The Pandemic
Comments (45)Re John’s comment about not being bothered by tourists in SF, unfortunately we’re retired, so we are visiting the same areas outside The City that tourists are! Namely, Napa, Sonoma, Solano, and Monterey counties. We normally do not travel in the summer due to high temps in the Wine Country as well as endless lines of tour buses, but we’ll see how it goes. We usually go on driving trips in a regular route through the above-mentioned counties. I’m an excellent cook, but I’ve been doing it for 57 yrs. Going out is my hobby, and I’m anxious to support the many excellent restaurants that have suffered under the lockdown. I fear that a large number of them will never reopen. Predictions are for 30% of restaurants nationally to shut down for good. I think that number will be higher in the San Francisco Bay Area. There are too many seat-of-the-pants eateries financed by personal credit cards and savings; they will not be able to recover from the limited reopening guidelines that will come out to prevent that dreaded “second wave”. We have some remodeling projects that our contractor will fit in as she can. We will also probably refinance the house to get some larger projects done, such as foundation work and repaving. All of these, unfortunately, are things we need to do, not that we want to do, LOL! FYI, the only hard part about making sushi is having the rice vinegar in your pantry and already owning the plastic molds. Prepping the fillings takes the most time, but once you've got that done you can turn out dozens in an hour. Now if you're talking sashimi, that's a different story. Easy if you have access to a good quality fish market or vendor, who can get you the frozen sushi-grade ahi, salmon, seabass, etc. It will always be frozen or frozen/defrosted, due to the danger of parasitic infection: "....All living organisms, including fish, can have parasites...the fish must be frozen to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers are usually between 0°F and 10°F and are not be cold enough to kill the parasites." (from www.seafoodhealthfacts.org) BTW, sushi-grade fish, whether farmed or wild-caught, is extremely expensive retail. You won't save any money over going to a restaurant, although you'll have a lot more sashimi to enjoy! Best pieces have already been trimmed of skin and any white tendons or silverskin. Use a sharp knife (NOT serrated, preferably) and slice thick or thin, as you prefer....See MoreCustomer Service during a pandemic or anytime? AJMadison disaster.
Comments (2)With all due respect to the current situation going on, It is mind boggling that anyone would order from AJ Madison given the hundreds of negative reviews that company has. They have had delivery issues pre-covid and a HUGE history of lying to their customers. I would never think of ordering from them....See More- 6 years ago
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