Thanksgiving Message
Posted on 2008-11-26 12:54:19
11/25/08
Dear Patients and Friends,
Thanksgiving day is tomorrow and my thoughts go to all of the things for which each of us can be thankful. Yes, there are difficulties and challenges, but there is always opportunity, especially in this great country. I am personally thankful for the ability to work- to use my mind, heart and hands to help people. I am thankful for good health and for loving family. I am also thankful for you, my patients and friends. Knowing you and being able to work together makes my life more satisfying and enjoyable.
Our attitude toward life makes every possible difference in how it is ultimately lived. Enjoy all the great moments with family and friends. Have a Happy Thanksgiving!
Tim Fargo
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Ideal Protein
Total weight and inches lost to date:
5818.25 Pounds
6050 Inches
Recipe of the Week:
MARINATED BRUSSELS SPROUTS
Hands-on time: 20 minutes
Chill 4 hours before serving
Serves 8
• Generously salted water to cover
• 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen
sprouts also work)
• 1 tablespoon olive oil
• 4 tablespoons vinegar
• 1 teaspoon soy sauce
• ½ teaspoon dry mustard
• ½ teaspoon salt & sugar
• ¼ teaspoon oregano & thyme
• Salt & pepper to taste
Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer
leaves and cut an X into core with tip of a knife (this promotes even cooking).
Cook for 6 – 8 minutes until cooked but still bright green. Drain.
Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill
for 4 hours before serving.
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