Got a hankering for some, so I'm into the kitchen to make them.

Funnily enough, I can't eat bread as in a sandwich, but I can eat it when
it's been deep fried with prawns on top!!


Going to do the Neil Perry recipe this time.........

http://gourmettraveller.com.au/neil_...rawn_toast.htm

I usually do this one.........

http://www.taste.com.au/recipes/408/prawn+toast



Peter
Tasmania
Australia

Peter wrote from Brisbane:

> Funnily enough, I can't eat bread as in a sandwich, but I can eat it when
> it's been deep fried with prawns on top!!

I find this odd, and somewhat akin to a child claiming he or she "can't" eat
spinach unless it is smothered with cheese.

--
"A bludger is the worst thing you can be in Australia"
-- John O'Grady

Spurtz wrote:

> Peter wrote from Brisbane:
>
>> Funnily enough, I can't eat bread as in a sandwich, but I can eat it when
>> it's been deep fried with prawns on top!!
>
> I find this odd, and somewhat akin to a child claiming he or she "can't"
> eat spinach unless it is smothered with cheese.
>
> --
> "A bludger is the worst thing you can be in Australia"
> -- John O'Grady


ROFL!!!! Looks like Spurtz has been caught again!!!



A sockpuppet is the worst thing you can be on Usenet. Anybody who would
morph to avoid killfiles is scum, absolute gutter scum.



Get ready for it....here it comes....aaaaaand...... PLONK!!!!



Peter Lucas Hughes
Brisbane
Australia

"I'm back on the laptop" > wrote in
:



From: "I'm back on the laptop" >
Message-ID: >
Injection-Info: mx04.eternal-september.org; posting-host="MeBZdJ9qsvgDps+
467fybQ"; logging-data="17553"; mail-complaints-to="abuse@eternal-
september.org"; posting-
account="U2FsdGVkX19im/8ZlDs/vqzTHHPrCAHhP6F6t/35Wj0="
X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.6157
X-Newsreader: Microsoft Outlook Express 6.00.2900.5931


From: "Julana Benaroon" >
Message-ID: >
Injection-Info: mx04.eternal-september.org; posting-host="MeBZdJ9qsvgDps+
467fybQ"; logging-data="15020"; mail-complaints-to="abuse@eternal-
september.org"; posting-
account="U2FsdGVkX1+uolwKyEdf/VHNTBRfygpQXRl6zvJMCfE="
X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.6157
X-Newsreader: Microsoft Outlook Express 6.00.2900.5931


Do **** off and die, Heyzoos..... you just continue to show everyone what a
pathetic little "man" you really are by your childish antics.



"




Peter
Tasmania
Australia

"I'm back on the laptop" > wrote in
:

> Got a hankering for some, so I'm into the kitchen to make them.
>
> Funnily enough, I can't eat bread as in a sandwich, but I can eat it
> when it's been deep fried with prawns on top!!
>
>
> Going to do the Neil Perry recipe this time.........
>
> http://gourmettraveller.com.au/neil_...rawn_toast.htm
>
> I usually do this one.........
>
> http://www.taste.com.au/recipes/408/prawn+toast
>
>

The prawn mix........


http://tinypic.com/m/f9l09d/3


On the bread......


http://tinypic.com/m/f9l09e/3


In the seeds..........


http://tinypic.com/m/f9l09f/3


And in the peanut oil..........


http://tinypic.com/m/f9l09g/3


The verdict from the SO..... she likes the taste.com recipe
better........ Oh well.......!!



--
Peter Lucas
Brisbane
Australia

Skydiving: Where immortality is touched through danger,
where life meets death on equal plane;
where man is more than man, and existence both supreme and valueless at
the
same instant.

--- Charles A. Lindbergh ---

On Jan 6, 7:23*pm, "I'm back on the laptop" >
wrote:
> Got a hankering for some, so I'm into the kitchen to make them.
>
> Funnily enough, I can't eat bread as in a sandwich, but I can eat it when
> it's been deep fried with prawns on top!!
>
> Going to do the Neil Perry recipe this time.........
>
> http://gourmettraveller.com.au/neil_...rawn_toast.htm
>
> I usually do this one.........
>
> http://www.taste.com.au/recipes/408/prawn+toast
>
> Peter
> Tasmania
> Australia

I saw shrimp toast demonstrated on the Today show recently, and was
surprised at the method of cooking! I thought it would be a sloppy
mess, but actually looked pretty damn good!

merryb > wrote:

>I saw shrimp toast demonstrated on the Today show recently, and was
>surprised at the method of cooking! I thought it would be a sloppy
>mess, but actually looked pretty damn good!


I saw that, too. Tried it just as shown and wasn't all that
impressed. Luckily I ran out of 'toast' before I ran out of the
shrimp mixture. Made balls out of the rest, and bingo! That's
the way we'll do them next time.

The jicama adds the perfect amount of crunch for my tastes, without
interfering with the shrimp flavor or overall texture.

Jim

On Jan 7, 11:31*am, Jim Elbrecht > wrote:
> merryb > wrote:
> >I saw shrimp toast demonstrated on the Today show recently, and was
> >surprised at the method of cooking! I thought it would be a sloppy
> >mess, but actually looked pretty damn good!
>
> I saw that, too. * *Tried it just as shown and wasn't all that
> impressed. * *Luckily I ran out of 'toast' before I ran out of the
> shrimp mixture. * * Made balls out of the rest, and bingo! * * That's
> the way we'll do them next time.
>
> The jicama adds the perfect amount of crunch for my tastes, without
> interfering with the shrimp flavor or overall texture.
>
> Jim

Hey- thanks for your response! I'm glad to hear you tried it and to
hear of your brilliant solution to resolve the issue- saves me some
work

merryb > wrote in
:

> On Jan 6, 7:23*pm, "I'm back on the laptop" >
> wrote:
>> Got a hankering for some, so I'm into the kitchen to make them.
>>
>> Funnily enough, I can't eat bread as in a sandwich, but I can eat it
>> when it's been deep fried with prawns on top!!
>>
>> Going to do the Neil Perry recipe this time.........
>>
>> http://gourmettraveller.com.au/neil_...rawn_toast.htm
>>
>> I usually do this one.........
>>
>> http://www.taste.com.au/recipes/408/prawn+toast
>>
>> Peter
>> Tasmania
>> Australia
>
> I saw shrimp toast demonstrated on the Today show recently, and was
> surprised at the method of cooking! I thought it would be a sloppy
> mess, but actually looked pretty damn good!
>


They taste *very* good :-)

Even better cold from the fridge.


Peter
Tasmania
Australia

Jim Elbrecht > wrote in
:

> merryb > wrote:
>
>>I saw shrimp toast demonstrated on the Today show recently, and was
>>surprised at the method of cooking! I thought it would be a sloppy
>>mess, but actually looked pretty damn good!
>
>
> I saw that, too. Tried it just as shown and wasn't all that
> impressed. Luckily I ran out of 'toast' before I ran out of the
> shrimp mixture. Made balls out of the rest, and bingo! That's
> the way we'll do them next time.


Yep, I've cooked up leftover prawn mix in various ways as well.

What was wrong with the recipe?
Do you have it to hand?


>
> The jicama adds the perfect amount of crunch for my tastes, without
> interfering with the shrimp flavor or overall texture.
>
> Jim


Jicama????? For the second batch I'm going to cook, I've added finely
chopped water chestnuts for a bit of crunch. Chinese prawn toast--- water
chestnuts, a match made in heaven :-)


Peter
Tasmania
Australia

I'm back on the laptop wrote:
> Got a hankering for some, so I'm into the kitchen to make them.
>
> Funnily enough, I can't eat bread as in a sandwich, but I can eat it when
> it's been deep fried with prawns on top!!
>
>
> Going to do the Neil Perry recipe this time.........
>
> http://gourmettraveller.com.au/neil_...rawn_toast.htm
>
> I usually do this one.........
>
> http://www.taste.com.au/recipes/408/prawn+toast
>
>
>
> Peter
> Tasmania
> Australia


I was wondering whether you could eat what you are cooking and am
glad to hear you can eat at least some of it.

--
Jean B.

"Jean B." > wrote in
:

> I'm back on the laptop wrote:
>> Got a hankering for some, so I'm into the kitchen to make them.
>>
>> Funnily enough, I can't eat bread as in a sandwich, but I can eat it
>> when it's been deep fried with prawns on top!!
>>
>>
>> Going to do the Neil Perry recipe this time.........
>>
>> http://gourmettraveller.com.au/neil_...rawn_toast.htm
>>
>> I usually do this one.........
>>
>> http://www.taste.com.au/recipes/408/prawn+toast
>>
>>
>>
>> Peter
>> Tasmania
>> Australia
>
>
> I was wondering whether you could eat what you are cooking and am
> glad to hear you can eat at least some of it.
>



Thanks Jean. I've been eating a *lot* of Chinese Dim Sum, mainly the
steamed stuff, dumplings and wontons etc. Also Prawn Gyoza, steamed then
pan fried.

But I still long to wrap my laughing gear around a nice tender steak..
Maybe one day this year.


Peter
Tasmania
Australia

On 7 Gen, 04:23, "I'm back on the laptop" >
wrote:

> I usually do this one.........
>
> http://www.taste.com.au/recipes/408/prawn+toast

I think is a very tasty recipe and good for appetizer. I wonder if it
is possible cook them in the oven instead of frying. What do you
think? Have you tried?
cheers
Pandora

"Pandora" > ha scritto nel messaggio
, "I'm back on the laptop" >
> wrote:
>
>> I usually do this one.........
>>
>> http://www.taste.com.au/recipes/408/prawn+toast
>
> I think is a very tasty recipe and good for appetizer. I wonder if it
> is possible cook them in the oven instead of frying. What do you
> think? Have you tried?
> cheers

Yes. It doesn't work because instead of being a crispy packet it all falls
apart in a soggy fashion.

On 7 Gen, 10:19, "I'm Back!!" > wrote:
> "I'm back on the laptop" > wrote :

> > I usually do this one.........
>
> >http://www.taste.com.au/recipes/408/prawn+toast
>
> The prawn mix........
>
> http://tinypic.com/m/f9l09d/3

Only some question because I like this recipe (saved): if recipe ask
for corn flour, why the prawn mix is almost white instead of yellow?

> On the bread......
>
> http://tinypic.com/m/f9l09e/3
>
> In the seeds..........
>
> http://tinypic.com/m/f9l09f/3
Why sesam seeds are like powder? It seams to me like brown sugar, but
I know that in pictures you can't see very well.
I ask you all these things because I would like to do (I have some
shrimps in the freezer) and I want to be sure.
BTW you have made a good work!
cheers
Pandora

On Jan 7, 5:06*pm, "I'm back on the laptop" >
wrote:
> Jim Elbrecht > wrote :
>
> > merryb > wrote:
>
> >>I saw shrimp toast demonstrated on the Today show recently, and was
> >>surprised at the method of cooking! I thought it would be a sloppy
> >>mess, but actually looked pretty damn good!
>
> > I saw that, too. * *Tried it just as shown and wasn't all that
> > impressed. * *Luckily I ran out of 'toast' before I ran out of the
> > shrimp mixture. * * Made balls out of the rest, and bingo! * * That's
> > the way we'll do them next time.
>
> Yep, I've cooked up leftover prawn mix in various ways as well.
>
> What was wrong with the recipe?
> Do you have it to hand?
>
>
>
> > The jicama adds the perfect amount of crunch for my tastes, without
> > interfering with the shrimp flavor or overall texture.
>
> > Jim
>
> Jicama????? For the second batch I'm going to cook, I've added finely
> chopped water chestnuts for a bit of crunch. Chinese prawn toast--- water
> chestnuts, a match made in heaven :-)
>
> Peter
> Tasmania
> Australia

Yes, the guy on the Today show used jicama as he said he thought water
chestnuts were too much work!

I'm back on the laptop wrote in rec.food.cooking:

> "Jean B." > wrote in
> :
>
> > I'm back on the laptop wrote:
> >> Got a hankering for some, so I'm into the kitchen to make them.
> >>
> >> Funnily enough, I can't eat bread as in a sandwich, but I can eat
> it >> when it's been deep fried with prawns on top!!
> >>
> >>
> >> Going to do the Neil Perry recipe this time.........
> >>
> >> http://gourmettraveller.com.au/neil_...rawn_toast.htm
> >>
> >> I usually do this one.........
> >>
> >> http://www.taste.com.au/recipes/408/prawn+toast
> >>
> >>
> >>
> >> Peter
> >> Tasmania
> >> Australia
> >
> >
> > I was wondering whether you could eat what you are cooking and am
> > glad to hear you can eat at least some of it.
> >
>
>
>
> Thanks Jean. I've been eating a lot of Chinese Dim Sum, mainly the
> steamed stuff, dumplings and wontons etc. Also Prawn Gyoza, steamed
> then pan fried.
>
> But I still long to wrap my laughing gear around a nice tender
> steak.. Maybe one day this year.
>
>
> Peter
> Tasmania
> Australia

Remember your veggies too my friend!

--

I'm back on the laptop wrote:
> "Jean B." > wrote in
> :
>
>> I'm back on the laptop wrote:
>>> Got a hankering for some, so I'm into the kitchen to make them.
>>>
>>> Funnily enough, I can't eat bread as in a sandwich, but I can eat it
>>> when it's been deep fried with prawns on top!!
>>>
>>>
>>> Going to do the Neil Perry recipe this time.........
>>>
>>> http://gourmettraveller.com.au/neil_...rawn_toast.htm
>>>
>>> I usually do this one.........
>>>
>>> http://www.taste.com.au/recipes/408/prawn+toast
>>>
>>>
>>>
>>> Peter
>>> Tasmania
>>> Australia
>>
>> I was wondering whether you could eat what you are cooking and am
>> glad to hear you can eat at least some of it.
>>
>
>
>
> Thanks Jean. I've been eating a *lot* of Chinese Dim Sum, mainly the
> steamed stuff, dumplings and wontons etc. Also Prawn Gyoza, steamed then
> pan fried.
>
> But I still long to wrap my laughing gear around a nice tender steak..
> Maybe one day this year.
>
>
> Peter
> Tasmania
> Australia

That is progress, even if you haven't worked up to steak yet. Yay!

--
Jean B.

On 8 Gen, 15:28, "Giusi" > wrote:
> "Pandora" > ha scritto nel messaggio
> , "I'm back on the laptop" >
>
> > wrote:
>
> >> I usually do this one.........
>
> >>http://www.taste.com.au/recipes/408/prawn+toast
>
> > I think is a very tasty recipe and good for appetizer. I wonder if it
> > is possible cook them in the oven instead of frying. What do you
> > think? Have you tried?
> > cheers
>
> Yes. *It doesn't work because instead of being a crispy packet it all falls
> apart in a soggy fashion.

If you have tried I trust you and I don't try!!

"Jean B." > wrote in :

> I'm back on the laptop wrote:
>> "Jean B." > wrote in
>> :
>>
>>> I'm back on the laptop wrote:
>>>> Got a hankering for some, so I'm into the kitchen to make them.
>>>>
>>>> Funnily enough, I can't eat bread as in a sandwich, but I can eat
>>>> it when it's been deep fried with prawns on top!!
>>>>
>>>>
>>>> Going to do the Neil Perry recipe this time.........
>>>>
>>>> http://gourmettraveller.com.au/neil_...rawn_toast.htm
>>>>
>>>> I usually do this one.........
>>>>
>>>> http://www.taste.com.au/recipes/408/prawn+toast
>>>>

>>>
>>> I was wondering whether you could eat what you are cooking and am
>>> glad to hear you can eat at least some of it.
>>>
>>
>>
>>
>> Thanks Jean. I've been eating a *lot* of Chinese Dim Sum, mainly the
>> steamed stuff, dumplings and wontons etc. Also Prawn Gyoza, steamed
>> then pan fried.
>>
>> But I still long to wrap my laughing gear around a nice tender
>> steak.. Maybe one day this year.
>>

>
> That is progress, even if you haven't worked up to steak yet. Yay!
>



Thanks Jean :-)

I'm doing some eye fillet (tenderloin) steak for the SO's dinner
tonight, I'm starting to think it might be worth the 1 hour of pain and
discomfort just to chew on a nice tender piece of red meat again!! :-)

Peter
Tasmania
Australia

"cshenk" > wrote in
:

> I'm back on the laptop wrote in rec.food.cooking:
>
>> "Jean B." > wrote in
>> :
>>
>> > I'm back on the laptop wrote:
>> >> Got a hankering for some, so I'm into the kitchen to make them.
>> >>
>> >> Funnily enough, I can't eat bread as in a sandwich, but I can eat
>> it >> when it's been deep fried with prawns on top!!
>> >>
>> >>
>> >> Going to do the Neil Perry recipe this time.........
>> >>
>> >> http://gourmettraveller.com.au/neil_...rawn_toast.htm
>> >>
>> >> I usually do this one.........
>> >>
>> >> http://www.taste.com.au/recipes/408/prawn+toast
>> >>

>> >
>> > I was wondering whether you could eat what you are cooking and am
>> > glad to hear you can eat at least some of it.
>> >
>>
>>
>>
>> Thanks Jean. I've been eating a lot of Chinese Dim Sum, mainly the
>> steamed stuff, dumplings and wontons etc. Also Prawn Gyoza, steamed
>> then pan fried.
>>
>> But I still long to wrap my laughing gear around a nice tender
>> steak.. Maybe one day this year.
>>

>
> Remember your veggies too my friend!
>


If I have too many veges (2-3 spoonsfull) I won't be able to eat
anything else!! Well, not for another couple of hours anyway.

Peter
Tasmania
Australia

merryb > wrote in
:

> On Jan 7, 5:06*pm, "I'm back on the laptop" >
> wrote:
>> Jim Elbrecht > wrote
>> innews:i57hg712pauiqqogcc2k2gqbai
> :
>>
>> > merryb > wrote:
>>
>> >>I saw shrimp toast demonstrated on the Today show recently, and was
>> >>surprised at the method of cooking! I thought it would be a sloppy
>> >>mess, but actually looked pretty damn good!
>>
>> > I saw that, too. * *Tried it just as shown and wasn't all that
>> > impressed. * *Luckily I ran out of 'toast' before I ran out of the
>> > shrimp mixture. * * Made balls out of the rest, and bingo! * *
> That's
>> > the way we'll do them next time.
>>
>> Yep, I've cooked up leftover prawn mix in various ways as well.
>>
>> What was wrong with the recipe?
>> Do you have it to hand?
>>
>>
>>
>> > The jicama adds the perfect amount of crunch for my tastes, without
>> > interfering with the shrimp flavor or overall texture.
>>
>> > Jim
>>
>> Jicama????? For the second batch I'm going to cook, I've added finely
>> chopped water chestnuts for a bit of crunch. Chinese prawn toast---
>> water chestnuts, a match made in heaven :-)

>
> Yes, the guy on the Today show used jicama as he said he thought water
> chestnuts were too much work!


I did some with the water chestnuts, and they were good.

I looked up jicama too.........

http://www.rawfoodtalk.com/showthrea...tralians-only-
substitute-for-jicama


Anyways, for the water chestnuts (and for a lot of other things) I use
Tupperwares Turbo Chef, who I have nicknamed "Oscar".

http://www.tupperware.com.au/wps/wcm...roductgallery/
productcollections/prepessentials/turbo+chef


Peter
Tasmania
Australia

Bryan > wrote in
:

> On Jan 18, 8:08*pm, "I'm back on the laptop" >
> wrote:

>>
>> I did some with the water chestnuts, and they were good.
>>
> I had fresh water chestnuts for the first time a few months ago.
> They're not only worth the trouble of cutting up, but even worth the
> carbs, as they can be used sparingly and sliced thinly.
>>
>> Peter
>
> --Bryan
>


I used to use them all the time in stirfrys and laksas as well.



--
Peter
Tasmania
Australia

Captain Peter Swallows missed the point:

>> Yes, the guy on the Today show used jicama as he said he thought water
>> chestnuts were too much work!
>
> Anyways, for the water chestnuts (and for a lot of other things) I use
> Tupperwares Turbo Chef, who I have nicknamed "Oscar".

You missed the point completely: The "work" involved with water chestnuts is
PEELING them, not CHOPPING them. If you just use crappy canned water
chestnuts as you did, the amount of work involved is paltry.

Bob

I'm back on the laptop wrote:
> "Jean B." > wrote in :
>
>> I'm back on the laptop wrote:
>>> "Jean B." > wrote in
>>> :
>>>
>>>> I'm back on the laptop wrote:
>>>>> Got a hankering for some, so I'm into the kitchen to make them.
>>>>>
>>>>> Funnily enough, I can't eat bread as in a sandwich, but I can eat
>>>>> it when it's been deep fried with prawns on top!!
>>>>>
>>>>>
>>>>> Going to do the Neil Perry recipe this time.........
>>>>>
>>>>> http://gourmettraveller.com.au/neil_...rawn_toast.htm
>>>>>
>>>>> I usually do this one.........
>>>>>
>>>>> http://www.taste.com.au/recipes/408/prawn+toast
>>>>>
>
>>>> I was wondering whether you could eat what you are cooking and am
>>>> glad to hear you can eat at least some of it.
>>>>
>>>
>>>
>>> Thanks Jean. I've been eating a *lot* of Chinese Dim Sum, mainly the
>>> steamed stuff, dumplings and wontons etc. Also Prawn Gyoza, steamed
>>> then pan fried.
>>>
>>> But I still long to wrap my laughing gear around a nice tender
>>> steak.. Maybe one day this year.
>>>
>
>> That is progress, even if you haven't worked up to steak yet. Yay!
>>
>
>
>
> Thanks Jean :-)
>
> I'm doing some eye fillet (tenderloin) steak for the SO's dinner
> tonight, I'm starting to think it might be worth the 1 hour of pain and
> discomfort just to chew on a nice tender piece of red meat again!! :-)
>
> Peter
> Tasmania
> Australia

I hope that went well, Peter.

--
Jean B.

"Jean B." > wrote in :

> I'm back on the laptop wrote:

>>
>>> That is progress, even if you haven't worked up to steak yet. Yay!
>>>
>>
>>
>>
>> Thanks Jean :-)
>>
>> I'm doing some eye fillet (tenderloin) steak for the SO's dinner
>> tonight, I'm starting to think it might be worth the 1 hour of pain
and
>> discomfort just to chew on a nice tender piece of red meat again!!
:-)

>
> I hope that went well, Peter.
>


It was the first piece of steak (or even chicken) I have eaten and
swallowed in 18 months..... and *damn* it was good!! Worth the pain and
discomfort afterwards.

It was only about 1 & 1/2 tablespoons of tenderloin, but moist, tender,
tasty and ohhhhhhhhhhhh so melt in the mouth!!
I'm salivating just thinking about it!!


The SO enjoyed her glass(es) of red with her steak, I just waited for
an hour and a bit and had another G&T :-)

--
Peter
Tasmania
Australia

I'm back on the laptop wrote:
> "Jean B." > wrote in :
>
>> I'm back on the laptop wrote:
>
>>>> That is progress, even if you haven't worked up to steak yet. Yay!
>>>>
>>>
>>>
>>> Thanks Jean :-)
>>>
>>> I'm doing some eye fillet (tenderloin) steak for the SO's dinner
>>> tonight, I'm starting to think it might be worth the 1 hour of pain
> and
>>> discomfort just to chew on a nice tender piece of red meat again!!
> :-)
>
>> I hope that went well, Peter.
>>
>
>
> It was the first piece of steak (or even chicken) I have eaten and
> swallowed in 18 months..... and *damn* it was good!! Worth the pain and
> discomfort afterwards.
>
> It was only about 1 & 1/2 tablespoons of tenderloin, but moist, tender,
> tasty and ohhhhhhhhhhhh so melt in the mouth!!
> I'm salivating just thinking about it!!
>
>
> The SO enjoyed her glass(es) of red with her steak, I just waited for
> an hour and a bit and had another G&T :-)
>

Are you ever going to be able to eat steak without pain and
discomfort? I hope so, and it does seem like you have been making
progress.

--
Jean B.

"Jean B." > wrote in news:9o6nitFhsdU22
@mid.individual.net:

> I'm back on the laptop wrote:
>> "Jean B." > wrote in news:9o6l3pFhsdU7
>>
>>
>> The SO enjoyed her glass(es) of red with her steak, I just waited
for
>> an hour and a bit and had another G&T :-)
>>
>
> Are you ever going to be able to eat steak without pain and
> discomfort? I hope so, and it does seem like you have been making
> progress.
>


I have to have another operation to correct some 'anomolies' caused by
the first one.
When my small bowel was sewn back onto what's left of my stomach sac,
the join healed ok, with no leaks etc, but apparently healed at
different rates, and therefore caused the normal 'round' tube to become
distorted and twisted. Hence, anything with any sort of solidity to it
becomes lodged and stuck till it manages to work its way through. Which
isn't fun sitting there feeling it happening and waiting, waiting,
waiting...!!

So I have to go back, be "gutted like a pig" so that the gastric surgeon
can sew some flaps (front, sides, and back) into the join to make it
open up and allow food through without blockages. Unfortunately, it's
going to mean at least 1 - 2 months off with no driving, lifting etc....
which I can't afford to do at the moment as we are short of people, and
there's no-one trained to take over my position for that length of time.

So I'm madly training people at the moment to take over my position with
the hopes that I can get the op done in about 6 months time, when things
get reasonably quiet, so the new 'boss' won't be stressed too much by a
high workload :-)

So, for the moment, I just live with it, cope as best as possible, and
keep on enjoying my 'second chance' :-)

--
Peter
Tasmania
Australia

I'm back on the laptop wrote:
> "Jean B." > wrote in news:9o6nitFhsdU22
> @mid.individual.net:
>
>> I'm back on the laptop wrote:
>>> "Jean B." > wrote in news:9o6l3pFhsdU7
>>>
>>>
>>> The SO enjoyed her glass(es) of red with her steak, I just waited
> for
>>> an hour and a bit and had another G&T :-)
>>>
>> Are you ever going to be able to eat steak without pain and
>> discomfort? I hope so, and it does seem like you have been making
>> progress.
>>
>
>
> I have to have another operation to correct some 'anomolies' caused by
> the first one.
> When my small bowel was sewn back onto what's left of my stomach sac,
> the join healed ok, with no leaks etc, but apparently healed at
> different rates, and therefore caused the normal 'round' tube to become
> distorted and twisted. Hence, anything with any sort of solidity to it
> becomes lodged and stuck till it manages to work its way through. Which
> isn't fun sitting there feeling it happening and waiting, waiting,
> waiting...!!
>
> So I have to go back, be "gutted like a pig" so that the gastric surgeon
> can sew some flaps (front, sides, and back) into the join to make it
> open up and allow food through without blockages. Unfortunately, it's
> going to mean at least 1 - 2 months off with no driving, lifting etc....
> which I can't afford to do at the moment as we are short of people, and
> there's no-one trained to take over my position for that length of time.
>
> So I'm madly training people at the moment to take over my position with
> the hopes that I can get the op done in about 6 months time, when things
> get reasonably quiet, so the new 'boss' won't be stressed too much by a
> high workload :-)
>
> So, for the moment, I just live with it, cope as best as possible, and
> keep on enjoying my 'second chance' :-)
>
Oh dear. That's not something to look forward to at all. But
yes, you do have another useful perspective.

--
Jean B.