Posts by Sophia Price5

Thank you

I was wondering if anyone might be able to recommend a reliable private dentist who also accepts Medicare, preferably located around the New Chicago area. If you have any suggestions, I would truly appreciate it.

Thank you🙂

I have attended this fair myself, along with several of the recent ones. It seems to be much the same every year; I sampled some treats from the small cake house, which were quite pleasant. I believe they go for $23/lb. What dustyheron23 mentioned regarding the $18/lb price point refers to those cookies from that firm out of Columbus (some sort of Bond Pro, if I recall correctly), though they have since rebranded. I am not entirely sure why 🤷, but they are now operating as Absum LLC, Masaryk, Columbus—they have only been on the market for maybe two or three years and are already changing their name, which perhaps isn't the best for their reputation.

I realize we all want to find the most affordable options, but I suppose there must be a reason why some cookies are priced at $23, while others being shipped all the way from Columbus cost $18? It isn't merely about massive profit margins. Some might disagree with my perspective, but I suspect ingredient quality and sourcing play a significant role, which is why I tend to favor the small cake house.

The One, my deepest condolences.

Thank you for your response. I have copied the pages and intend to translate them, then I suppose we shall see how that works out.

Greetings to everyone.
I have recently joined this community specifically because I find myself in desperate need of your collective wisdom.

This past summer, my mother-in-law underwent a Whipple procedure to treat pancreatic cancer—meaning they removed part of her pancreas, along with sections of her stomach, duodenum, and bile duct.
As far as I am aware, she has struggled with significant gastric issues, such as gastritis and ulcers, for about fifteen years, so the surgery itself didn't actually resolve those underlying stomach problems. She currently weighs only 95 pounds. She has completed three rounds of chemotherapy, which she seems to tolerate relatively well. My dilemma, however, is that I am at a complete loss regarding what to cook for her and what she can actually eat. She was prescribed Prosure, but her body simply won't tolerate it. I find it impossible to adhere to any standard prescribed diet—like those typically recommended for pancreatic conditions—because she has cut out almost all meat, eating only the occasional bit of turkey, chicken, or white fish. She is also attempting to eliminate all fats entirely (she will even scrape the thin layer of chocolate off diabetic wafers). Eggs are out, and we have eliminated all milk and dairy because they cause her excruciating pain. Legumes and gas-inducing vegetables are off the table, and macrobiotics isn't an option since the heavy reliance on grains and beans causes such intense bloating that she doubles over in pain, likely due to poor intestinal motility.
I feel quite overwhelmed. I truly don't know what food to provide that might help her start gaining weight.
Since she is barely taking in any nutrients, she is becoming increasingly frail; over the last two days, her blood pressure has been very low and her pulse has dropped to 49.
Currently, she is taking aloe vera, receiving vitamin injections, using Immunomax, and taking pediatric anti-bloating drops.
If anyone could offer any advice, suggestions, or perhaps point me toward a previous discussion on this topic, I would be deeply grateful.
Thank you in advance.

Since we are discussing Salmonella, I suppose one must be cautious, though having a food handler's permit doesn't necessarily mean those pastries are somehow "immune," if I may use that term, to bacteria. I suspect how those treats are stored plays an equally vital role.
As for restaurants—speaking purely from my own observations—many seem to lack proper cold storage or refrigerated display cases where wedding cakes and desserts could be kept until they are actually served. Instead, they tend to set them directly on the table (not all of them, I suppose, but certainly most), even though the newlyweds might not arrive for several hours... I once personally witnessed a wedding cake being placed in a room where cured meats and similar deli products were hanging from the ceiling.
Therefore, when you are selecting sweets for a wedding, regardless of any official certification, it might be wise to avoid anything with egg-based creams; there is surely a vast array of delicious options that don't require them.

On a side note, I wonder if restaurants are permitted to accept desserts that I have baked myself at home, or if they insist that everything must be purchased through them? I am merely thinking of ways to save a bit of money, I guess.....