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Nothing to it Mouse! They usually just "freeze" them off. Have it done if he "doesn't like the looks of it" Better safe than sorry. I would strongly advise it.
Last year, at my annual Physical, the Doc was giving me the once over. I had this mole on my left hip since I can remember. Doc lsays..I dont like the looks of that... i suggest you have that removed"
whats he mean by that. now, almost a year later, I still havent done anything.
maybe I have cancer or something.
how bad is it getting these things removed?
Nothing to it Mouse! They usually just "freeze" them off. Have it done if he "doesn't like the looks of it" Better safe than sorry. I would strongly advise it.
I shot one in the backyard once.
No, but I've fought a couple of them damm varmits!
I think the Mole was removed from next season's TV line up.
I did...turned out to be Steven Baldwin.
You mean like this one?
Frozen crabs?
If a Dr. had told me that, I would have scheduled a procedure before leaving the office. Hopefully, it's nothing mouse, but by waiting even a day longer may be the difference in ....well....a malignancy. Do you have any leg pain, mouse, other than occasional pain caused by previous army-related diseases?
Yes, Solid D is correct.
Heck, even Enrique Iglasias had his famous removed for the same reason.
Probably nothing more than a tick on a mouse.
Ask this man he might know
This man can help pale face also.
Its no sweat Mouse. Give me 5 minutes, some alcohol and an exacto knife....
If you are serious, mouse, then go see a Dr....a qualified physician.....and not that guy that stayed at a Holiday Inn Express last night.
Its no sweat Mouse. Give me 5 minutes, some alcohol and an exacto knife....
careful....that's his plan...your buzzing....his pants are down....no frickin mole in sight....at least uh....that's what joe told me.
Chicken with Mole Sauce
Serving Size : 6
6 (4-ounce) boned skinned chicken breast halves
1/2 teaspoon salt -- divided
Cooking spray
1/4 cup chopped onion
1 tablespoon minced jalapeño pepper
2 garlic cloves -- minced
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/4 teaspoon ground in
1/8 teaspoon ground all e
1/8 teaspoon ground cloves
3 tablespoons blanched almonds -- toasted
1 (6-inch) day-old corn tortilla -- broken into pieces
1 (8 1/2-ounce) can whole tomatoes -- undrained
Dash barbecue smoked seasoning (such as Hickory Liquid Smoke)
3/4 ounce sweet baking chocolate
1/4 cup water
1 tablespoon sesame seeds -- toasted
Cilantro sprigs (optional)
Sprinkle chicken with 1/4 teaspoon salt. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan. Set aside; keep warm.
Add onion, jalapeño pepper, and garlic to skillet; cook 3 minutes or until tender. Add seasonings (cinnamon through cloves). Cook 1 minute; set aside.
Position knife blade in food processor bowl; add almonds and tortilla pieces. Process until finely ground. Add onion mixture, remaining 1/4 teaspoon salt, tomatoes, and liquid smoke; process until smooth.
Return mixture to skillet. Add chocolate; cook over low heat until chocolate melts. Add water; cook until thoroughly heated, stirring frequently.
Spoon sauce over chicken; sprinkle with sesame seeds. Garnish with cilantro sprigs, if desired.
Serving Size: 1 chicken breast half, 1/4 cup sauce, and 1/2 teaspoon sesame seeds
Source: Cooking Light, October 1996, p.62
Copyright: © Cooking Light
* Exported from MasterCook *
Recipe By: Barbara Chernetz
Per serving: 202 Calories (kcal); 6g Total Fat; (26% calories from fat); 28g Protein; 9g Carbohydrate; 66mg Cholesterol; 146mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Where's the peanut butter?
Bend over and I will show you
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