22 Aug 2009

Lynne and I spoke with the radiation oncologist from the Barrow Neurological Institute to discuss the recommendation of the review board held yesterday. The review board recommends another surgery to further explore the findings of the MRI. The images show a possible recurrence in the same location as the original tumor. Therefore, further diagnosis from images alone is difficult since the images possibly show results from previous treatments – surgery, radiation, and gamma knife. In the coming days, Lynne and I will meet with surgeons to gain an understanding of the options and risks. We appreciate your thoughts and continued prayers on our behalf.

Regards,
Darryl 

21 Aug 2009

Lynne received the report from the MRI taken on 18 Aug 2009. The images show an enhancement when compared to the MRI taken 30 Jun 2009. The radiologist finds this enhancement compatible with recurrent tumor. At the time of this post, the medical review panel at Barrow Neurological Institute is in session and reviewing Lynne’s case. We expect to hear more this afternoon.

Your continued prayers on Lynne’s behalf are appreciated.

Regards,
Darryl

18 Aug 2009

Lynne is scheduled for an MRI today. Hoping and praying for a favorable report, which takes about two days.

Regards,
Darryl

BBQ Ribs

For additional details, refer to the book How to Grill by Steven Raichlen.
This recipe was applied to a 3 1/2 lb slab of pork ribs.

Overview
1. Prepare the ribs by removing the thick membrane covering the bone side of the ribs.
2. Marinate the ribs for 1 to 2 hours in apple cider and lemon juice
3. Apply the dry rub to ribs and let stand in the refrigerator for 1 to 2 hours.
4. Use indirect grilling for about 1.5 to 2 hours. Use hickory chips to add smoke flavor to the ribs. During the grilling, sprinkle the ribs with apple cider to keep moist.
5. During the last 30 minutes of grilling baste the ribs with the BBQ sauce.

Dry Rub

1/4 cup of firmly packed brown sugar
1/4 cup of sweet paprika
3 tablespoons of black pepper
4 tablespoons of course salt
2 teaspoons of garlic powder
2 teaspoons of onion powder
2 teaspoons of celery seeds
1 teaspoons of cayenne pepper

In a mixing bowl, combine all ingredients mix with your hands and break up lumps of brown sugar. Store in airtight container from heat and light for up to 6 months.

BBQ Sauce
2 cups of ketchup
1/4 cup of cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons of molasses
2 tablespoons of yellow mustard
1 tablespoon of Tabasco sauce
1 tablespoon of dry rub
2 teaspoons of liquid smoke
1/2 teaspoon black pepper