My joy has been a sinus infection. I went to Las Cruces 3 weeks ago and had it cultured, and it came back MRSA. Fortunately it was only resistant to two antibiotics, I’ll be finishing up a 3 week course of cipro tomorrow and getting recultured Monday. My wife is doing a nasal swab antibiotic as she was cultured with a MRSA colony in her nose, and this should take care of it. Our house guest, Dave, was probably the source as he’s had this itchy arm for ages, he’s been on antibiotics and it has stopped, but they never cultured it as he’s on bargain basement health insurance because he’s unemployed.
Wife and I celebrated our 15th anniversary a bit over a month ago, I made an Alton Brown City Ham, which is always amazing, also his Glazed Carrots, some green beans, but the biggie was my chocolate mousse cake. The core was a 6” flourless chocolate cake, then in an 8” PushPan(tm) I buried it in chocolate mousse. You have to start making it two days before you want to eat it, so timing is important. It all came together perfectly, albeit very late in the evening, but we weren’t back to work at that point so it didn’t matter.
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timeasmymeasure
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Date: 2020-07-17 06:49 am (UTC)My joy has been a sinus infection. I went to Las Cruces 3 weeks ago and had it cultured, and it came back MRSA. Fortunately it was only resistant to two antibiotics, I’ll be finishing up a 3 week course of cipro tomorrow and getting recultured Monday. My wife is doing a nasal swab antibiotic as she was cultured with a MRSA colony in her nose, and this should take care of it. Our house guest, Dave, was probably the source as he’s had this itchy arm for ages, he’s been on antibiotics and it has stopped, but they never cultured it as he’s on bargain basement health insurance because he’s unemployed.
Wife and I celebrated our 15th anniversary a bit over a month ago, I made an Alton Brown City Ham, which is always amazing, also his Glazed Carrots, some green beans, but the biggie was my chocolate mousse cake. The core was a 6” flourless chocolate cake, then in an 8” PushPan(tm) I buried it in chocolate mousse. You have to start making it two days before you want to eat it, so timing is important. It all came together perfectly, albeit very late in the evening, but we weren’t back to work at that point so it didn’t matter.