Posts by the-boy-nurse

Quote: Originally Posted by KYHeirloomer  SVBs are, knock wood, the one pest I haven't had to deal with. But I'm told that if you monitor them, you can carefully split the vines where they've taken up residence and...

Squash vine borers got our squash last year. Been watching the underside of leaves closely and got a few. Anybody got suggestions on preventing this years crop from meeting a similar fate?

A1C of 6% is great. 2hr postprandial (after meal) blood glucose should be under 145. Glucose level15 min after a big ol breakfast doesn't really give you much info. Congrats on the good report!

Little late based on the post dates but here's my 2 cents. Fasting glucose of 100 is pushing toward the high range but would be acceptable norm by many standards. Diabetes is a killer, literally. If you're husband's doctor is really...

Plan on smoking a picnic ham, 8.5 lbs. Good 1/2 inch fat on it plus skin (on one side). Gonna give it a good rub and definitely leave the fat, but should I remove the skin to get the rub onto the fat or no?

Quote: Originally Posted by KYHeirloomer  Didn't we have a similar discussion a year or two back? I'm sure we did.   We did indeed (it's what turned me on to this forum) here's the link. I found...

I could be way off my rocker but I read somewhere that "hypnotizing" a lobster by holding it's head down is the result of blood shifting out of it's open circulatory system. Lobsters are cold blooded and like any cold blooded animal...

Quote: Originally Posted by PrairieChef   having a patient die is most likely terrible, though I imagine the pain get easier to handle after it happens a dozen times This may sound weird but very often death...

At 22 I'm guessing you haven't been working long in the field. Just want to throw out some economics- Nursing low entry barrier, (even lower since you already have the degree) relatively high starting pay, limitless options. Don't get...

I second jazzcooks method. Pizza stone is the way to go, make sure you pre-heat it long enough. If you have a gas oven the oven will reach 500 degrees long before the stone does. Heat the stone to 500. As to flavoring the dough, I...