Thursday, March 30, 2006

I found a site on yahoo that has a map and you can click on the states that you've visited and they show up in red. If you would like to fill out a map like this of the states you've visited just click on the word states that is underlined. STATES I was shocked how many states I have visited. Looks like I need to take a trip to New England states (yummy seafood!!) and the pacific northwest.

I was really tired all day today. I could hardly stay awake. I really think it's due to my blood pressure and high heart rate. Since the doctor's at my physician's office didn't seem willing to help me this week I kind of experimented with the high blood pressure medicines. I doubled the original medicine I had been taking and took 1/2 of the new pill instead of 2. What happened is the top number on the blood pressure went way down and the bottom number barely went down. The numbers are now getting pretty close together. Tonight it was 116/93. I wonder what would happen if they were the same?? The heart rate hasn't gone down's staying about 110 beats a minute. I'm so glad my doctor will be back on Monday. He has told me in the past that my medical case is so complicated that another doctor may be scared to try anything different. That may be why they didn't seem willing to try to help.

Wayne and I watched a good movie tonight that I would recommend. It is called "Walk the Line" and is the story of Johnny Cash and June Carter Cash. It is now available on DVD for purchase...we were lucky that Katie and Steve let us borrow theirs!!

I fixed a good spaghetti a couple of nights ago. It was really easy to make (except for a lot of dirty pans) and tasted real good. It is also something that could be made in advance.

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves ( I usually use the flat leaf parsley)

1 1/2 teaspoons italian seasoning
1 1/2 teaspoons house seasoning, recipe follows
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta (it took just under 16 ounces for me)
1 cup grated cheddar
1 cup grated monterey jack

Preheat oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 x 9 x 2 inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese and then a layer of the sauce. Repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

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