It's official!
We live here.
Apparently, once the medical system of the Lot et Garonne decided to acknowledge our existence, it became fashionable for everyone else to acknowledge our existence.
This past week we have been inundated with adverts for fidelity cards, newspapers, cars, home repairs, gardening, everything a new owner of an old house could possibly want and then some.
Once the excessively slow wheel of the bureaucracy finally makes the turn everything else proceeds at breakneck pace.
Even the 81 euro check, that I mailed on Tuesday, to pay for our first trimester of coverage had cleared the bank by Thursday.
When mon mari checks back into the hospital on Monday I'll be able to give them the proper forms.
They'll be so happy to have their files all neat and orderly again....
I did mention that he was going back in on Monday....
We don't know why.
When we checked out 4 weeks ago they gave him a check-in form for his next admission.
And who says the French aren't efficient!
They didn't tell us why he was checking back in. I mean, as long as they know there's certainly no reason we have to know as well. We'll find out in good time. Have a little faith.
The docs don't really like to keep office hours. It seems that they just prefer to have the patients on site, snug in their rooms, so they can visit when they choose.
They don't really understand mon mari's obvious dislike of hospital stays. What's not to like? Lay around, watch TV and get waited on.....
He did explain it had something to do with the food.... And all the sick people....
I doubt he'll see this during his stay:
Barbecued Zucchini (Courgette)
1 medium zucchini, about 10 inches (25cm)
1 tsp Dijon-style mustard
2 tbs ketchup
2 tsp Worcestershire sauce
2 tbs olive oil
In small bowl mix all ingredients except zucchini. Slice zucchini into 1/2 inch thick rounds. Do not peel first. Put rounds onto a plate and spoon a bit of sauce onto each side. Place directly onto grill of barbecue. Grill just until soft and starting to brown, 10 - 15 minutes, turning once. Remove and serve.
In addition to the above, for the week of July 10 we have Barbecued Salmon, Brined Cornish Hens, Roasted Potato Salad with Capers, Cobb Salad, Couscous....
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