gungho

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Buckhorn

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This

I remained a physician but switched specialties at age 47 and had to do another residency/ fellowship for 5 years at about a 70% paycut. . Hardest part was coming up to speed with medical knowledge amidst people half my age or less. But one of best decisions i ever made

Had heard of it but never experienced until I had groin pull in the spring. Had it couple times a week. Strange but interesting experience. Ultimately, don't think it made a difference just as the rest of PT did not, i.e. I would have reached the same end point eventually with/ without the modalities. Did PT/needling speed recovery? Maybe, maybe not. I think it did help with pain and mobility on the road to recovery and would do it again

Anyone been to this museum in Cody, WY? Worth a day or two?

I have driver, 3 wood, and 4- hybrid and love them. I think shaft is as important as head, but mine are matched well. Would recommend fitting unless u know what u want/ need. Can't speak for irons but very impressed with the company as a whole and their mission to offer quality with reasonable pricing without all the marketing

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The two siblings had full control over parents and subsequent deaths. I found out my mother died on Facebook when my nephew posted it.

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Man, that is tough, Tigress. I just don't get some people other than your assessment seems to be accurate.

My MIL is the last of my wife's and my parents- others died with spousal care and relatively short
terminal courses. She's 90+ and extremely frail with several comorbidities. Short term memory is shot but she's still pretty alert. Lives at her home but with our (mainly wife and SIL) care 24/7. I just retired and this is not the retirement I envisioned.
I haven't seen this in any posts yet, but "honor your father and mother" keep coming to mind and while that may look different for different people, it's a controlling maxim for us. I don't see how she can live much longer, I certainly wouldn't want to in her state, but this is what we've been dealt. I can't help but think there are lessons to be learned in going thru these processes that are otherwise short-circuited by artificial means. I don't advocate for delaying the inevitable but hurrying someone out of this life for convenience or money is wrong.

Any former runners here take up Nordic Walking due to hip replacement and no longer able to run?

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mine and my neighbors’ are both six acres and I think his remaining are smaller. He cuts every lawn 2x a month. We pay him 175 per cut.

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After 40 years of home ownership and maybe twice paying someone to mow my grass in yards up to one acre, a year ago moved to a place with about 2 acres to cut. Had a guy charge $135 including blowing off the driveway and "edging" a bit of sidewalk. Seemed high to me but figured that was the market. Decided to go back to doing it myself with lawn tractor and recently bought a ZTR, cutting my time in half and no longer dread mowing. Figure I can sell the ZTR when/if I move to smaller place for reasonable resale. $175 for six acres seems like a bargain.

Interesting to read the different methods to promote easy peeling. Similar threads on crawfish and crabs. I rarely boil shrimp and crawfish (access issues) but have had variable results. It dawned on me that shellfish meat is protein and shells are protein-the problem is bonding between proteins. So, how do you prevent proteins from binding to one another? Heat is one way, e.g. heating steak or chicken enough to break the bond between the meat and the part that's stuck to the grill metal. Found this for shrimp- (sorry for length):

The Science of Shrimp Meat and ShellsThe Barrier: In raw shrimp, the muscular flesh (myofibrillar proteins) and the shell (composed of chitin and shell proteins) are kept separated by natural tissue fluid.The Normal Cooking Process: When shrimp is gently heated, the proteins denature (unravel) and coagulate, firming the meat. Steam forms between the meat and shell, creating a natural gap and allowing easy peeling.Why Sticking Happens: Overcooking boils off the natural moisture and steam barrier. Without it, the denatured proteins of the shrimp flesh and the shell proteins meld together, cross-linking through chemical bonds.How to Prevent the Meat from StickingTo keep shrimp meat from fusing to the shell, you can manage your cooking time and techniques:Remove from heat quickly: Shrimp only take about 2 to 3 minutes to cook. Pull them from the heat immediately when they turn opaque.Shock the shrimp: Dropping cooked shrimp into an ice bath stops the cooking process instantly, shrinking the meat slightly to create a gap between it and the shell.Pre-peel: If sticking is a chronic problem, peel the shrimp before you cook them.

Yard was treated by pro but even so, not sure why so many still viable on the inside just relatively few hrs after application and no one had been in the house.
Considered the bomb but wondering if that would be that more effective- maybe so

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Imogene Pass. A wee bit hair raising.

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That's one way of putting it.