In reality, I actually had only 10% liver function left and my liver was pretty much destroyed with cirrhosis from an autoimmune problem. What a shocker! My only choice was to get a transplant if I wanted to stay alive.

I would cut out all alcohol use, stick to a low fat diet and see what happens after about 3 months. Get the blood work done again and see if there is any improvement. If there is no improvement, then something else could be going on that needs checked out.

Let me tell you, take care of yourself because you do not want this to happen to you. It has been the hardest thing I have ever been through. In Spring, I will have the reversal. Six months has never gone by so slowly!

Food: Doctors have also told me that seeds/nuts are not the cause. I am on a normal diet like you. However, I have discovered that my body cannot properly digest a number of things. Basically, I stay away from anything that is hard to digest, anything spicy, and anything deep fried. In general, I try to eat lean meats and vegetables and stay away from processed foods. The biggest advice that I can give you is to drink LOTS of water. Your colon’s job is to absorb the water from your stool. Without enough water, you will become constipated, the pressure will increase in the colon, the pockets will become inflamed and you will get sick.

Diarrhea: This is a result of insufficient fiber, which many doctors believe is the real cause of diverticulitis. You should begin to slowly increase your fiber intake. Remember, gradually! Talk to your doctor about taking Metamucil or another supplement. You can also find foods that are high in fiber but it will be tougher to “measure” how much you are ingesting.

Finally, if you feel like a bout of diverticulitis is coming on, immediately switch to a liquid diet (low fiber diet). Just lke in the hospital, this will let your intestines rest.

This is a serious condition and you must be diligent in making good decisions regarding your diet. Lots of water, high fiber diet, and exercise!

hope i helped

i dont know..but i looked into a question here earlier..the person who asked told me who gg is…

starts with the letter J
its not jenny.

omfgg!!!!! must see episode…

i hope blair and chuck finally get together.

They also introduce Scott, who is Rufus and Lily’s son.

Here are some great websites:

http://www.welovefish.com/kingcrab.htm

http://www.fishex.com/recipes/crab/crab-recipes.html

Rig up a steamer (or have your store do it for you) and just steam them to warm them up. Then serve w/ melted butter, maybe a squeeze or two of lemon. We find kitchen shears do a better job of getting into the shells than “crackers” do…

Bert

Or maybe you could make a carpaccio out of it. I’m not sure how that would be, but that’s a meat appetizer.

Preparation:
1. Combine crab, egg, mayo, crumbs, parsley, Worcestershire sauce, Old Bay and pepper.
2. Mix to combine and refrigerate 4 hours.
3. Form into balls using a 1/3-cup measure.
4. Gently roll the balls in cracker crumbs and refrigerate at least 30 minutes.
5. Gently deep-fry about 45 seconds or until golden.
6. Transfer to a 350-degree oven for 5 minutes to finish cooking.

In a medium bowl, hand pick crabmeat and discard any shell particles. Add salt and pepper (you can alter the salt to taste but NOT the black pepper!)

In another bowl, mix all wet ingredients. Gently fold mixture into crabmeat. Add baking powder, parsley, and about 1/4 cup of crushed Saltines to the crabmeat; again fold in very gently.

On a plate, place the crushed Saltines and scoop a medium sized crab cake from your mixture in your hands. Coat with cracker again just enough to cover your cake.

In a skillet heat oil for frying (preferably a cast iron pan) gently place crabcakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should never be smoking!! Crabcakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.

Yields about six crab cakes.
________________________________________
best Crab Cakes
2 slices bread (crusts pulled off)
2 TBS milk
2 TBS mayonnaise (or tarter sauce)
2 eggs (beaten)
1/2 TBS Tabasco sauce
1 tsp mustard (brown and spicy is very good)
1 TBS Old Bay seasoning (I use more but try 1 TBS first and taste the mixture)
2 tsp baking powder
2 tsp parsley (fresh or flakes)
1 lb fresh crab meat

Directions: Break the bread (with crusts off) up in little pieces-fingernail sized. Pour milk over bread and stir around until bread is moist.

Add mayonnaise, beaten eggs, Tabasco, and mustard. Stir gently.

Sprinkle in Old Bay, baking powder, and parsley. Again, lightly stir until mixed fairly evenly.

Add crab. Toss. Make sure crab is covered with the mixture. It’s fine to break up clumps of crab, but do not pulverize the crab.

Heat oil about ¼ inch thick in frying pan. I use a griddle pan, but you can use a large frying pan. Heat to 325 to 350 degrees.

Gently add drops of crab mixture to the oil. I use a small spoon and have silver dollar sized crab cakes. They can be made larger and served on buns like hamburgers.

Cook for 5 minutes or so on one side. You can lift a Carolina crab cake and see how dark it’s getting. When they are lightly browned (when you see the sides begin to firm up) flip them over to brown the top side. This is similar to cooking pancakes or potato pancakes.

Use a turner to lift cooked crab cakes out of frying pan and put on a plate with paper towels to soak up any excess cooking oil.

………………………………..…

Best Crab Cake Recipe

INGREDIENTS:

• 1 lb. Crabmeat, remove any shell fragments
• 1 cup cubed White Bread Crumbs
• 1 Egg
• Tabasco Sauce to taste
• 1 teaspoon Old Bay Seasoning
• 1/2 diced Red Pepper, sauteed in Olive Oil
• 1 Tbsp. Worcestershire Sauce
• 1 teaspoon Colman’s Dry Mustard
• 2 Tbsp. fresh Lemon Juice (note: adjust a little more or less depending on your taste of crab)
• 2 teaspoons Colman’s Prepared Mustard
• 2 Tbsp. chopped Parsley
• 1 Tbsp. chopped Dill Weed
• 1 Tbsp. finely diced Shallots

Blend all ingredients except for Crabmeat and Bread Crumbs. Blend in Crabmeat and Bread Crumbs gently until incorporated. Do not overmix. Chill for one hour. Form into eight 3″ x 3″ patties and saute in olive oil until golden brown. Serve with Tartar Sauce or Cocktail Sauce.

………………………………..…
Crab Cakes with Jasmine Rice
INGREDIENTS:

1 cup chicken broth
1 cup Jasmine Rice (uncooked)
2 eggs
2 cups crab (boned and flaked pick out the shells)
1/2 cup grated parmesan cheese
1/4 cup (1/2 stick) butter

Bring broth to boil in small saucepan. Stir in rice cook according to directions. Fluff with fork.

Beat eggs lightly in medium bowl. Add rice, crabmeat and cheese; mix well. Shape equally into 8 crab cakes (patties). Let stand 5 minutes.

Melt butter in large skillet on medium heat. Add crab cakes; cook 5 minutes on each side or until brown on both sides and heated through

no particular order..

then idk…

You did a great job in selecting those pics, and in highlighting his career accomplishments.

What did you do, airbrush the trampoline out of the first pic (at 0:02)? lol

Very sharp, hope you got a good grade on it. It would have been better with the right soundtrack obviously, but you had a very nice selection of pictures…

School must be tough these days lol… so the question now is, did you learn anything from this assignment that you didn’t already know?