Guest guest Posted October 28, 2003 Report Share Posted October 28, 2003 Hi Schrives, Sounds to me like your dad my benefit from a small dose of levodopa for his parkinson's symptoms. Please keep in mind that the meds our LO's take for the AD and PD negatively affect each other so tweaking the meds to get the right combination is work in itself. Please feel free to fax a letter with your concerns to your dad's doctor's - they are usually too busy for the phone call. My sister and I are constantly faxing letters to mom's doctors to discuss possible meds, etc. Glad to hear that your husband was helped when reading the emails and I wish you both all the best in dealing with this disease. Courage More questions >I'm back again. Thank you to everyone who replied. Actually, thanks >to everyone on the site. The information has been sobering but >extremely helpful. Once my husband read some of the e-mails, he >realized he needed to get more proactive. I think my MIL is >struggling with the reality of the incontinence. She thought it was >correctable. I can tell that she is pretty overwhelmed right now. > >I have some more questions. Is there any kind of standard >progression of LBD? We're trying to figure out where my father-in- >law is in the process. He seems not to have the hallucinations but >has had several bad falls. He is on Aricept and can be fairly alert >and clear at times, but also will simply go to sleep sitting up, and >sleep for 3-4 hours. He has actually fallen asleep like this for >several years now, but also has sleep apnea so how much is that? I >don't know. He gets confused pretty easily-like calling his grandson > when there isn't even a in the family. He also got >confused over whether 75 was younger or older than 77-things like >that. He walks with a stiff, shuffling gait. He has weakness in his >arms and is having incontinence problems 2-3 times a day on some >days. He is getting pretty ornery with my MIL and blames her when >anything goes wrong. I know these are all pretty common but does it >sound like early LBD or further along? We're so far away, so we only >see glimpses and my husband is the only son. He has a half-sister >who is local but my FIL isn't her dad and she can't say too much to >my MIL. My MIL is not at all aggressive about finding out about the >disease and doesn't ask questions, so most of our information has >come from the internet. > >It is a blessing to be able to hear from the voices of experience. >Thanks. Schrives > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2008 Report Share Posted March 2, 2008 If your butter gets too warm it will not make. Toss in some ice cubes to cool it down. Mine is best when it feels cool to the touch. Have never measured the temps but have a hard time in the summer heat and do add some ice. You might contact that cow share anyhow and see if any of the shareholders could help you out. Only two weeks, who knows you might find that one of them is going on vacation! Belinda > > Well, it has taken me awhile to get back and answer all of the > welcoming replies to my intro. Long story, but 3 of us are sharing > one `puter, and by the time I get my turn I don't feel like typing. > > I really appreciate all the advice about how to keep my milk from > getting old tasting in a week. I have to start buying 3 gallons for > my family now! We used to go through about 2 gallons a week, but we > all drink so much more milk now that it tastes so good. Hubby and > 14yo son are starting to enjoy the milk, although when I go to MI in > a week, I know they won't bother to go to the farm to get milk, > they'll just get some at the store. > > I now bring a cooler and blue ice thingys to carry the milk home, > turned the fridge down, and although we still keep the milk in the > door shelf, I put only a bit there and store the rest in the back. > Thank you all for the help. > > I told ya I would have questions, so here they come! Next week, I am > going to MI to help out a sister who is going through chemo and has > little ones. (I wish I had more than 2 weeks to give her). I would > like to continue with the raw milk while I am there. I can bring > some in the form of kefir, but I would like some fresh, too. What I > found on the Weston Price site was a place near enough to her, but > they do the cow share arrangement, and I don't think I want to buy a > partial cow in order to get a gallon of milk while I am there. Does > anyone know of someone near Grand Rapids, MI where I can buy a gallon > of milk ``for my pets " ? > > My second question is about making butter. The first time I made it, > I only skimmed a tiny bit of cream the first morning, (after I let > the cream rise overnight) and shook it in a jar right away—didn't let > it sit and even get to room temp—I squished out the buttermilk and > rinsed it and added some salt. It was a bit bland, but it still > tasted better than storebought—it had a better texture. > > Next time, I skimmed off more cream, let it get to room temp, and > threw it in the blender. It made up quite a bit more, and we all > liked it. But that must have been beginner's luck with the blender, > because the last two times I have made it, I have gotten about 1 ½ > qts of cream, let it sit for about 6 hours, then run it through the > blender. It makes maybe 1/3 lb of butter, and the amount of > buttermilk left in the jar hasn't gone down much in the jar. The > butter isn't as bland, and the buttermilk is much more like the > buttermilk I remember from my childhood on the farm—thicker and a bit > sour. But I thought I would get more butter than I get. > > The blender spins and spins a loooonnnggg time, and the butter never > really globs up—in fact the whole mixture gets really warm, and in > order to get the butter globs into one glob, I ended up throwing a > couple ice cubes into the mix. > > What am I doing wrong? > > Thanks—I better go, I've written a short novel here! > Carol > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2008 Report Share Posted March 2, 2008 why don't you take a gallon or 2 of milk with you? freeze it first. you can take a cooler with you and check it in if you are flying. > > Well, it has taken me awhile to get back and answer all of the > welcoming replies to my intro. Long story, but 3 of us are sharing > one `puter, and by the time I get my turn I don't feel like typing. > > I really appreciate all the advice about how to keep my milk from > getting old tasting in a week. I have to start buying 3 gallons for > my family now! We used to go through about 2 gallons a week, but we > all drink so much more milk now that it tastes so good. Hubby and > 14yo son are starting to enjoy the milk, although when I go to MI in > a week, I know they won't bother to go to the farm to get milk, > they'll just get some at the store. > > I now bring a cooler and blue ice thingys to carry the milk home, > turned the fridge down, and although we still keep the milk in the > door shelf, I put only a bit there and store the rest in the back. > Thank you all for the help. > > I told ya I would have questions, so here they come! Next week, I am > going to MI to help out a sister who is going through chemo and has > little ones. (I wish I had more than 2 weeks to give her). I would > like to continue with the raw milk while I am there. I can bring > some in the form of kefir, but I would like some fresh, too. What I > found on the Weston Price site was a place near enough to her, but > they do the cow share arrangement, and I don't think I want to buy a > partial cow in order to get a gallon of milk while I am there. Does > anyone know of someone near Grand Rapids, MI where I can buy a gallon > of milk ``for my pets " ? > > My second question is about making butter. The first time I made it, > I only skimmed a tiny bit of cream the first morning, (after I let > the cream rise overnight) and shook it in a jar right away—didn't let > it sit and even get to room temp—I squished out the buttermilk and > rinsed it and added some salt. It was a bit bland, but it still > tasted better than storebought—it had a better texture. > > Next time, I skimmed off more cream, let it get to room temp, and > threw it in the blender. It made up quite a bit more, and we all > liked it. But that must have been beginner's luck with the blender, > because the last two times I have made it, I have gotten about 1 ½ > qts of cream, let it sit for about 6 hours, then run it through the > blender. It makes maybe 1/3 lb of butter, and the amount of > buttermilk left in the jar hasn't gone down much in the jar. The > butter isn't as bland, and the buttermilk is much more like the > buttermilk I remember from my childhood on the farm—thicker and a bit > sour. But I thought I would get more butter than I get. > > The blender spins and spins a loooonnnggg time, and the butter never > really globs up—in fact the whole mixture gets really warm, and in > order to get the butter globs into one glob, I ended up throwing a > couple ice cubes into the mix. > > What am I doing wrong? > > Thanks—I better go, I've written a short novel here! > Carol > Quote Link to comment Share on other sites More sharing options...
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