Skip to main content

Featured

Nerve Block Therapy Offers Hope for Migraine Sufferers

                           Calgary neurologist Dr. Serena Orr injecting a patient to help treat migraines.  Researchers in Calgary are spotlighting a promising treatment for people living with severe migraines: occipital nerve blocks . This approach involves injecting a small amount of anesthetic near the occipital nerves at the back of the head, which can interrupt pain signals and provide rapid relief. Neurologist Dr. Serena Orr of the University of Calgary has been at the forefront of this research, recommending updates to the American Headache Society’s guidelines for emergency departments. The new recommendations encourage doctors to consider nerve blocks as a frontline option for patients arriving with debilitating migraine attacks. Patients who have received the treatment report significant improvement. Some describe it as the first time they’ve been able to escape the crushing pain, nausea,...
Post a Comment
Read more

article

Labels

coconut macaroons

 

Ingredients:

  • 1 14-oz bag sweetened flaked coconut, such as Baker’s Angel Flake
  • ⅞ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions:

  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, let the excess drip off, and place on a parchment-lined baking sheet. Refrigerate until the chocolate is set, about 15 minutes.


Labels:

Comments

Post a Comment