Pain in Canada. This article was given to me, by my doctor, when she was telling me how and why I was being treated like an addict - she told me it made interesting reading. She was right, it does. My Year on Death Row This is from a woman who has worse pain trouble than I do. Suicide has been on her horizon because of such extreme pain. I am not really surprised. The situation in Canada is ridiculous. Basically if you are in pain and take pain pills, you are an addict!!! I have been given Lyrica which, at the moment is doing nothing for pain but it sends me to sleep all the time. I am being weaned off my Tylenol 3 and if at the end, I am still in pain, surprise, surprise, they will send me to a Methadone clinic!!!!!!! Sorry, but I object to being treated like an addict. There are doctors who have lost their licenses because they are not obeying the new laws properly and have actually given their patients sufficient medication for their pain. I have posted a lot of this on Facebook and am requesting those who can, to share.
Can't remember if I have mentioned this before, but I was re-reading a blog - A View from The Bench - about their installation of solar panels. My comment was surprise it has taken so long for North America to catch on to solar. I was in Greece 60 years ago and they were installing solar panels all over. The farmer at the asparagus farm I go to, has installed solar panels on his home and some farm buildings. A few years ago, he had a field which was going to lie fallow for 20 years so he applied to the local council to be allowed to install solar panels. In the end, they wouldn't let him do so. How stupid he could have provided a lot of power to the local grid.
Bon Appétit have a few Bean recipes I thought I might try. This is one of them.
Sausage, Greens and Beans Pasta
1/3 cup olive oil
2 sprigs rosemary
8 oz spicy Italian sausage, casings removed
1 15.5-ounce can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
¼ cup dry white wine
12 oz paccheri, rigatoni, or other large tubular pasta
Kosher salt
8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
¾ cup finely grated Parmesan, divided
Freshly ground black pepper
2 Tbs unsalted butter
1. Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
2. Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
3. Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
5. Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another ¼ cup pasta cooking liquid, then gradually add ½ cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
6. Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining ¼ cup cheese.
Servings: 4
Author: Claire Saffitz
Source: Bon Appétit
Have a great day
Can't remember if I have mentioned this before, but I was re-reading a blog - A View from The Bench - about their installation of solar panels. My comment was surprise it has taken so long for North America to catch on to solar. I was in Greece 60 years ago and they were installing solar panels all over. The farmer at the asparagus farm I go to, has installed solar panels on his home and some farm buildings. A few years ago, he had a field which was going to lie fallow for 20 years so he applied to the local council to be allowed to install solar panels. In the end, they wouldn't let him do so. How stupid he could have provided a lot of power to the local grid.
Bon Appétit have a few Bean recipes I thought I might try. This is one of them.
Sausage, Greens and Beans Pasta
1/3 cup olive oil
2 sprigs rosemary
8 oz spicy Italian sausage, casings removed
1 15.5-ounce can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
¼ cup dry white wine
12 oz paccheri, rigatoni, or other large tubular pasta
Kosher salt
8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
¾ cup finely grated Parmesan, divided
Freshly ground black pepper
2 Tbs unsalted butter
1. Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
2. Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
3. Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
5. Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another ¼ cup pasta cooking liquid, then gradually add ½ cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
6. Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining ¼ cup cheese.
Servings: 4
Author: Claire Saffitz
Source: Bon Appétit
Have a great day
