I'm long overdue to make more comments on my disease.... COPD.  The disease has progressed immensely since my first post (September 2007).  I'm now at "End Stage COPD".  What that means is that there is nothing more that my Pulmonary Doc can do for me, other than maintaining me on my regimen of medications and oxygen. 

Four years ago, I went to the Lung Transplant Center at the University Health Center in Charlottesville, Virginia, to be tested and interviewed for a lung transplant.  The first thing they told me was that I needed to lose 40 pounds before I could be considered for a transplant.

I lost 10 pounds within a couple of months, but nothing more.  Then two years ago, I attended Pulmonary Therapy (exercise) for 16 weeks, at the Martha Jefferson Hospital (Charlottesville, Virginia).  I lost another 10 pounds during that time.  After the 16 weeks were up, I was again without exercise in my life.

Then, on the 24th and 25th of May, I returned to the Lung Transplant Center at UVa, as I had lost the final 20 pounds between Christmas and March of 2012.  Once again I went through the interviews (Lung Transplant Coordinator, Social Worker, and the Surgeon), then on to the CT Scans, Blood work, Ultrasound, more Scans using dyes and Radioactive material, Pulmonary Function Tests and Nutritionist.  Everyone was very kind and thorough.  There are more interviews and medical tests to go through, but not until July.  So far, things look good for me.  When I am finished with all of the medical tests and interviews, the Coordinator takes all of the information to the Lung Transplant Board, to present my case, for them to make a decision on whether or not I am qualified for a transplant. 

I have a lot to think about during the wait.  I have prayed about this, and I feel that the ultimate decision is in God's hands.  My Mom is also praying for me, and has asked for prayer in Church.

More later....

Juice Lucy Burger

Ju[i]cy Lucy Burgers


On a recent episode of “Man v. Food“, Adam headed to Minneapolis, MN to take on some monster brat. Along the way he sampled the two famed Jucy Lucy and Juicy Lucy (note the spelling differences) at Matt’s Bar and 5-8 Club, respectively.
Inside the Burger



A Jucy Lucy is a cheeseburger that has the cheese inside the beef, rather than on top. They looked delicious! So we decided to assemble our version. One with the classic American Cheese filling, and another with Fontina, a delicious Italian cheese that melts so well. Because these burgers are supposed to cook farther (to medium or medium-well) than we prefer our burgers (medium-rare), we added spinach to the beef, to help keep it moist. They were delicious!

FoodMayhem Jucy Lucy Burgers
~makes 4 burgers

Ingredients

2 pounds Ground Beef (80% preferred), chilled
3 oz Frozen Spinach, frozen and crumbled
1 tbsp. Worcestershire Sauce
2 tsp. Garlic Powder
4 oz. Cheese (American or Fontina, or whatever you like), cut to roughly 1″ squares.
Kosher Salt
Ground Black Pepper

Instructions

1. Pre-heat grill to high.



Measure 1oz Amounts of Beef Mixture

2. Thoroughly combine beef, spinach, Worcestershire, salt and pepper. If the meat starts to warm up (from your hands) put it back in the fridge, you need to keep it chilled. Measure out 4 oz balls of beef mixture.
Preparing Patties

3. Roll into a ball then flatten into a thin patty on top of wax paper, about 1/4″ high and roughly 5″ in diameter. On half of the patties place 1 oz of cheese.
Flip on Patty on to the Other Sandwiched Patties

4. On to each cheese-topped patty, flip a second patty to cover the cheese. Pinch the edges together forming a swell in the middle. Re-cover with wax paper and refrigerate at least 10 minutes.
Grilling our Jucy Lucy Burgers

5. Grill chilled patties five minutes on first side, then flip, grill another two minutes. Serve on your favorite bun with sauteed onions.
Served with Sauteed Red Onions