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It was so good to hear from you over the internet! And we are all so glad you are back out of the hospital! Hope you will be feeling better now that you have antibiotics and fluids. Don't push yourself too hard and listen to your body.  (I am sure you know all this stuff) Try to keep up with your fluids, protein, vitamins and calcium. Everything else can go by the wayside for a very little while. Anyhow, welcome home and back to your house where everything is comfortable and you can rest. Regards. Zella

and feeling like "c***p.  turns out I wasn't being a wimpy baby, but ended up back in the hospital Wednesday with an abscess the size of an orange encapsulated in my abdomen under the muscle?? .  Needless to say new J-P drain administered during cat-scan , anitbioitic iv's and saline and home to drain some more.  Hands and feet are swollen and I wouldn't giv e you two cents for me at the moment.   Dr. Schumacher wanted to know exactly who I talked to on Monday who wouldn't give me an appointment until Friday.  As it turns out it couldn't wait and I was in the emergency room with 102.2 fever on Wednesday.   He and Jarod jumped on it immedieately but I wonder if it might not have gotten as bad if I could have seen him on Monday.  Well I have to have another appt next week and I want to see how that goes when I demand to see him and not Melissa or Jarod.  It will be interesting to find out.   How the hell does an internal abscess like this start to begin with.   Miss talking to you all and hopefull by the next kettering meeting I will be there.   
Hugs to all.
Janet

Just a good egg recipe for those who love eggs, are on a soft diet, or don't want to eat meat the week before Easter. 

Makes: 8 main-dish servings

16 lg. eggs
4 Tbsp. margarine or butter
Salt and pepper
1 Tbsp Dijon mustard
1/4 c. packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1/4 c. finely chopped fresh chives, plus additional whole chives for garnish

1.  In a 12 inch skillet, combine beaten eggs, margarine, 1/4 teaspoon salt and 1/4 teaspon freshly ground black pepper.  turn heat to medium-low. With wire whisk, gently and constantly whisk 5 to 7 minutes or until soft curds form but eggs are still wet.
2.  Whisk in Dijon mustard, then chopped parsley and chives.   continue whisking 1 to 2 minutes or until eggs are almost set and very creamy.  Immediately remove skillet from heat and spoon eggs into warmed large serving bowl.  Garnish with additional herbs.

Each Serving: about 205 calories 3 g. protein, 2 g carbohydrate, 16 g totalfat (4 g saturated) 425 mg. cholesterol, 285 mg. sodium

For smaller portions just use the idea of adding Dijon mustard and herbs.  Spray a non-stick pan instead of using butter or margarine.  Reduces the fat.