It's supposedly too risky for me to do flu shots. (I managed to make out okay for years, but last winter I got the flu big time! You DID just remind me that I MEANT to call the doctor's office today. Of course, it's closed now. LOL)
I have trouble with lots of meds because of my chemical sensitivities. Problems supposedly caused by the preservatives they use in them. Last I checked, there's only one pharmacy in TX that distributes some preservative-free meds; I've never checked to see exactly which ones they carry. Another thing for my To Do List. ;)
Now for good news (FINALLY): Last night I breaded a tenderized pork tenderloin in a mixture of cornmeal and freshly grated Parmesan-Reggiano cheese. It was delicious! (On FoodTV I'd seen somebody use that mixture to bread halibut, and thought it'd work for tenderloin, It did. Very well!)
You just discovered that? You poor deprived darling!
We've been using bread crumbs, grated cheese, garlic, etc. to coat meats for what seems like forever! Helps to have an Italian family!! We're a bit plebian, though, we usually use freshly ground parmesan and romano cheeses. I've skinned my knuckles plenty grating a hard block of parmesan!
Do you have a decent recipe for baking a potato? (Is potatoe spelled with or without an "E?" J/K!)
Is wrapping a potato in tinfoil a good idea?