Does Anyone Here Have MS or Extreme RLS?
4 years ago
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- 4 years agolast modified: 4 years ago
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Does anyone here use a greenhouse? Does the sun bake yours?
Comments (3)Howdy, I too have an 8x12 green house. Wish it was larger, or better yet, a solarium built to the house. Inside are larger plants that no longer fit in the house. Citrus, Agaves, a few Aloes, Olive tree, variegated Ginger, and a few other odds and ends. Plants are kept in the gh during winter months..once temps warm up, plants are set outdoors. With utility prices, why pay extra when plants do well outside, not to mention easier to manage...? The first year it was erected, 'December, Christmas present,) on the coldest night of the year, the heater went out. In the process, I lost either 32 or 37 plants which froze. I cried, literally cried. After that dreadful night, we figured the problem and made sure the gas heater was working. We added an electric heater in case something went wrong with the gas again. We also purchased a temp/guage/alarm. The guage displays indoor, outdoor and gh temps and humidity. If temp drops to 45F, the alarm beeps. The guage is kept in the house. Mike, although Feb is cold, 'usually the coldest month of the year,' the sun is stronger and will burn certain plants. I hesitate adding shading since most plants are sun lovers, and eventually adapt to strong rays. During summer, gh temps reaches 117F+. This last summer, especially July, temps rose 140 and higher. Even with two opened vents and the storm/screen door ajar. Although my gh is on the small side, it's great having extra space. Don't know what I'd do without the extra room. It's a great investment, especially for those of us who have, more than a few, plants. lol. Toni...See MoreAnyone here been diagnosed with RLS?
Comments (8)Proudgm - I'm late to reply because I don't usually watch this forum but I agree with Linda. It CAN be caused by a vitamin deficiency. I had trouble with it when I was pregnant. It's hard to get enough vitamins when you're eating for two and in my case, I was eating for three since I was pregnant with twins. It makes it hard to sleep since it seems like when you try to relax, that's when it bothers you the most. My leg muscles would crawl and then jerk just as I was starting to go to drift off. I was thinking it was vitamin E that helped me but it's possible that they use other vitamins to help it also. Try putting "RLS vitamins" in the google search box and see what you find. Some people use magnesium as a natural muscle relaxer and years ago, when I worked at a pharmacy, I was surprised how many people swore by it for migraine headaches. I can't find it now but I'm sure that I've read that Missouri's ground water has a low amount of magnesium in relation to the amount of calcium that it has. A high amount of calcium makes you need more magnesium. It might be something that you would want to research. Here is a link that might be useful: Get a good night's sleep Missouri...See Morelooking for: does anyone have an exceptional recipe for ms twin
Comments (11)Here are a few favourites that I've served many times at dinner parties. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Breasts With Mushroon Duxelles ====================================== Source: Lucy Waverman This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking. 6 Dried mushrooms 1/2 cup boiling chicken broth 2 tablespoons butter 4 shallots 8 ounce fresh mushrooms finely chopped 1 teaspoon dried tarragon or basil 3 tablespoons fresh bread crumbs 1/3 cup whipping cream 3 Tablespoons finely chopped fresh parsley Salt and freshly ground pepper to taste 6 single boned chicken breasts, with skin on. Sauce 1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid 3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1 tablespoon cold water salt and fresh ground pepper to taste. . 1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms. 2. Preheat the oven to 375°F 3. Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has reduced and the filling is thick. Season with salt and pepper. 4. Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer. 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run clear. 6. To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid. 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored. 8. Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts. Home Cookin Chapter: Recipes From Thibeault's Table ================================== Note: A Boned out Three pound chicken will feed 6 nicely. 1 3 pound chicken or 4 Whole Chicken Breasts (not singles 3 cups Fresh Bread - Crumbled 1 small onion 1 clove garlic 1/4 pound of Sausage (I usually use one Italian Sausage) 1/4 pound of mushrooms 1 teaspoon dried thyme or 2 teaspoons of fresh 1 egg Butter Chicken Broth Salt and pepper to taste Sauce 1/2 cup White Wine 1 cup Chicken Broth 1 onion 2 small tomatoes 1 garlic clove . Bone out whole chicken or if using just the breasts bone the breasts but leave them whole. DO NOT REMOVE SKIN Save bones. Saute onion, and garlic in butter. Add sausage, (if using link take meat out of casing), add sliced mushrooms and saute. Season with thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken broth to moisten. Add egg. Stuff chicken,(or breasts) and sew up with unwaxed dental floss. Preheat oven to 375°. Place bones in shallow roasting pan and place chicken on bones. Roast for 30 minutes and then add one coarsely chopped onion, and two coarsely chopped tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should sit above liquid resting on the bones. Continue roasting for another 30 to 45 minutes or until chicken is cooked. (note: Breasts take the less time) When cooked remove chicken to board to rest and remove bones from pan. Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth and pour contents into blender. Puree to make sauce. To serve, Remove dental floss (comes out easy with one little pull). Slice breasts into nice rounds and place 3 or 4 slices on each plate. If using the whole chicken, also slice in to 1/2 inch slices and place one to two on each plate. Drizzle with sauce. Home Cookin Chapter: Recipes From Thibeault's Table ===================== Roast Duck Copyright Ina Garten, All rights reserved 2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed 6 quarts chicken broth Kosher salt 1 teaspoon freshly ground black pepper Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry. Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm. Home Cookin Chapter: Recipes From Thibeault's Table ================================================ Source: Creative Chicken Cookbook, 1978 The classic recipe is served with Sauce Perigourdine, a rich brown Madeira Sauce with truffles. It is most complementary to the chicken. However, if you do not wish to use truffles, the Madeira sauce alone is worth savoring. 2 packages frozen patty shells (10 oz each) 1 cup chicken broth 2 chicken livers 2 tablespoons sweet butter 1 small onion, very finely chopped (about 1/4 cup) 1/4 pound mushrooms, very finely chopped 1 small minced garlic clove pinch of sage or thyme 1/4 teaspoon salt dash pepper 1 egg yolk, slightly beaten 2 whole chicken breasts (4 halves) 1 egg yolk Sauce Perigourdine 1/4 cup butter 1/4 cup all purpose flour 1 cup beef broth 1/2 cup Madeira Sliced Truffles (optional) . Remove 2 of the patty shells from one package, reseal package, return to freezer. Remove all 6 shells from other package. Let the 8 shells thaw slightly. (This should take only about 20 minutes, but if the kitchen is warm, check after 10 minutes.) Bring chicken broth to boiling in a small saucepan. Drop in chicken livers; lower heat. Simmer about 3 minutes, or just until pink colour is gone. Remove chicken livers with a slotted spoon; mash with a fork; reserve broth. Melt butter in a small skillet. Sautee onion, garlic and mushrooms, stirring constantly, until they yield their moisture, then thicken to a pastelike consistency. Stir in mashed livers, salt, pepper, sage or thyme and beaten egg yolk. (This is the duxelles mixture for stuffing.) Cut whole chicken breasts in half. Remove rib and breast bones carefuly with short strokes of a small paring knife. Put bones in bottom of a buttered baking dish. Shape chicken breasts around bones, cupping hands around chicken breasts to form a compact shape. (When they cook they will keep this rounded shape.). Pour 1/2 cup of the reserved chicken broth around the chicken. Butter a square of aluminum foil. Place buttered side down, over chicken breasts. Poach in very hot oven 450°F 20 minutes; remove from oven. Reset oven to 375°F. Lift chicken from bones; cool. Roll each of the patty shells to a 5 inch round on a lightly floured pastry board. Place Cooled chicken breasts on four of the pastry rounds. Spread the duxelles mixture over the chicken with a spatula. Brush the edges of the pastry with a mixture of egg yolk and water; place remaining pastry rounds on top. Press edges to seal; flute edges, or tuck under chicken. Brush remaining egg yolk mixture over pastry. Place a jelly-roll pan. Bake in moderate 375°F oven for 20 minutes or until golden brown. Serve with Sauce Perigourdine. Sauce Perigourdine Melt butter in a medium size skillet; add 1/4 cup all-purpose flour. Cook over medium heat, stirring constantly, until misture turns a light brown, about 5 minutes. Slowly add 1 cup beef broth; continue stirrring until thickened. Add 1/2 cup Madeira. Cook, stirring occasionally, 30 minutes or until sauce is reduced to about 1 cup. If using truffles add to sauce and simmer for 1 minute....See MoreDoes Ann Romney have MS????
Comments (12)There are others who didn't know that she has MS. The Romney's have been very open and upfront about the fact that she does have it. Mrs. Romney hasn't been out and about much lately and so maybe is suffering from some tiredness issues which are a big part of MS. There are as many ways of exhibiting the signs of MS as there are sufferers of MS. My cousin who is now 48 was diagnosed when she was 28 but still doesn't use a cane or wheelchair. While a neighbour of mine who is now 60 was diagnosed when she was in her early 50's is almost wheelchair dependent....See More- 4 years ago
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