It's a bit of a shame when the dictates of the insurance
company override medical best practice.

Oh I can't blame them on it, I would have perfectly within my rights to

head

straight there and they couldn't have argued. But I figured I could

survive

until the whole insurance thing was worked out and it streamlined

things. So I

Your personal choice was involved, so that's good.
I had been under the impression that you were pushed
downstream by the evil beancounters.

arranged for the wait and it gave me a chance to talk to my primary

cardiac guy

about it after he had a chance to see me. I went in for an angioplasty

and per

normal exceeded everyones expectations (although we'd discussed the

possibility

of a bypass).

They're doing fewer angioplasties these days. I guess
the fashion is for stenting followed by aggressive
drug therapy.

Ever get snagged or almost snagged by the hardware? In

Nope, carefully emulating a crocagator (although I probably more closely resembled a seal/sea lion) I raised my eyes above the water level to

determine

where the fishing persons were and calculated how far out they were tossing things. Back down below I could see that the fishies were congregating

just

outside of the danger zone themselves. They're not as dumb as reported.

I never could have done that - I have gone snorkeling,
but the strongest available prescription goggles weren't
strong enough, and I did stupid things like bumping into
coral reefs and such.

------------- Recipe Extracted from Meal-Master (tm) v6.30
------------------

Title: Chicken in Black Bean Sauce
Categories: Main dish Poultry Foreign
Servings: 4

1 lb Boneless chicken breasts 2 T Dry sherry
1 T Soy sauce 2 t Sesame oil
1 x -----------sauce------------ 1/2 c Chicken stock
2 t Cornstarch 1/2 t Sugar
1 t Soy sauce 1 t Hot chili paste
1 T Vegetable oil 2 ea Cloves garlic
2 t Minced fresh ginger 2 T Fermented black beans

Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil
in a 4-cup microwaveable casserole. Toss chicken in mixture, cover
and marinate while preparing other ingredients. In a small boil
combine stock, cornstarch, soy sauce, sugar, chili paste; set aside.
Prepare garlic, ginger and black beans; set aside. Microwave chicken
and marinade, covered at high for 4 to 6 minutes or until chicken is
opaque and tender. Stir twice during cooking. Stand, covered, while
making sauce. In a 2 cup glass measure, microwave vegetable oil at
high for 1 minute or until hot. Stir in garlic, ginger and black
beans and microwave, uncovered high for 1 minute or until fragrant.
Stir in stock mixture until smooth and microwave at high for 1 1/2 to
3 minutes or until sauce comes to a boil and thickens. Stir once.
Drain liquid off chicken, pour black bean sauce over, stir and serve
immediately. Source unknown. M might use other chicken parts and fewer
beans.

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