No not at the same practice. The current doctor part of a giant mill. The mew one is an independent practioner. One thing about medicaid. About 95% of doctors do not take it. So very limited pool to select Howver those who do take it are about evenly divided between quacks who make in profitable by giving inadquate care to huge numbers of people and really good doctors who are willing to take a loss to help people. If you are on medicaid and can avoid the former and get the latter you are golden.
Spike's Bitches 48: I Say, We Go Out There, and Kick a Little Demon Ass.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Joe and I are basically coming to the conclusion that there are a lot of people in that group that Suck.
Yeah, well.... Thinking about it, I can't disagree with you there.
Sign of excessive computer usage: while editing a paper manuscript, you glance down at the bottom of the page to determine the time.
And Yah Trudy for being back in hotmail!
Holy shitballs, I still hate this time of year.
Contact between reporter and lawyer has been achieved. Thanks
Cooks among us, please advise.
I made a big pot of turkey chili in the slow cooker and went whoaverboard with the chili powder.
It is still eatable, but is there anything I can do to tone down the hot?
It is still eatable, but is there anything I can do to tone down the hot?
Make more chili. Add more beans or can of tomato or whatever you've got. You can't boil it off. There's no flavor that's going to take that edge. In other recipes I'd try adding some kind of hard cheese grated into it, but I don't think that would work with the chili. Maybe. But the flavor would change a lot.
Eat it with lots of cheese, sour cream, and/or cornbread?
Eat it with lots of cheese, sour cream, and/or cornbread?
Yeah, that's a good idea too. Just use this for topping.