Archive for October, 2013

Please call 911

Written by Tad. Posted in Kooks

Here are two stories where someone really needed to call 911 immediately.

Get Cleaned Up for the Paramedics

A 71-year-old woman went up to take her evening bath as she did every day. Three and a half hours later when she had not reappeared, the family went looking for her and found her in the tub unconscious and unresponsive with the water flowing over the top of the tub. She was incontinent of stool and urine. The family pulled her out of the tub. They  cleaned, dried and dressed her then called 911.

Your Mother Is Not Breathing

An 86-year-old man was noted by his wife to be not breathing at 1:45 in the morning. The wife called their daughter, who was at work. The daughter tried to get the wife to call 911, which she refused to do. The daughter then called her own husband at home. She asked him to call the patient’s wife to try and convince her to call 911. He placed the call but had no more success in convincing the wife to call for help. In the meantime, the daughter left work and headed to the patient’s house. When she arrived there, the patient was still not breathing so she called 911. The patient was brought to our emergency department where he was found to be dead.

Asparagus Whoopie Pies

Written by Tad. Posted in Cookies


This basic recipe is all over the Internet. Spices vary. Some have raisins and/or nuts. Adding the icing and turning them into whoopie pies was my idea.


32 small sandwich cookies


1 cup butter, softened

1 cup sugar

2 eggs, beaten

1 cup grated asparagus

1 tablespoon vanilla

2 cups unbleached flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon salt

1 cup rolled oats

¼ cup butter, softened

4 ounces cream cheese, softened

1 teaspoon vanilla extract

2 cups powdered sugar, sifted


Heat oven to 375 degrees.

Rinse fresh asparagus.  Cut off any tough ends.  Hold the stalk of the asparagus at a 45-degree angle on an old-fashioned flat grater.  Grate, turning the stalk. It will look like a pencil getting sharpened. Set aside.

Mix flour, baking soda, cinnamon, ginger and salt. Set aside.

In mixing bowl, cream 1 cup butter and sugar.

Stir in eggs, grated asparagus and 1 tablespoon vanilla.

Stir in flour mixture.

Stir in oats.

Scoop into 1 tablespoon balls and drop on parchment paper-lined cookie sheet.

Bake for 10-12 minutes, until light brown. Do not over-bake.

Cool on a rack. Handle them gently as they are very soft.

In a large bowl, beat together ¼ cup butter, cream cheese and 1 teaspoon vanilla with an electric mixer.

With the mixer on low speed, add the powdered sugar a cup at a time. Beat until smooth and creamy.

Spread frosting on the bottom of one cookie. Press the bottom of a second cookie against the frosting.


Consider adding to the cookies:
ground cloves
ground nutmeg

Copyright © 2014 Bad Tad, MD