>  ML> It's a bit of a shame when the dictates of the insurance
>  ML> 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.

>  ML> 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.

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)