2 Year ~ PSA

Hello to everyone, It's been a while since I've posted so I thought I'd share some good news. I just returned from the doctor's office where I got my 2 year PSA test; Big Fat "0"; what a relief! Now I'm on a 1 year PSA test schedule although I'm going back in 6 months just for peace-of-mind. I think I'll celebrate with some BBQ'd ribs and a Scotch or 2. I hope and pray that all is going well for you. Glen Diagnosed at age 60 PSA went from 2.2 to 3.8 in 14 months 2 of 14 cores positive at 10% Gleason 6(3+3), negative DRE, neg. margins DaVinci surgery on 02/23/06 Last PSA 08/26/07 @ 18 months "0" Post edited to add title to thread…  : ) Post Edited By Moderator (bluebird) : 2/26/2008 5:27:59 PM (GMT-7)

Hi spinbiscuit,

 

Congratulations on your great (small) PSA test result. May you have many, many more in your future. I'm due for my 5th 3-month PSA test on the 12th of March and I'm hoping for a similar result to yours.

All the best to you in your future.

 

Magaboo

Hey Glen,

Congrats on two years of big fat zeros!!! I will hit 19 months at my next test in July and am on 6 month testing. Feels great doesn't it....

Jim

         Yea !   ~    Glen   2-23-08   PSA   !!! ~~~ >>>   Woo ~ Hoo   <<< ~~~ !!! Undetectable   2 years ~ cancer free!!!   An anniversary really worth celebrating!!!        With BBQ'd ribs and a Scotch or 2           and a HUGE HUG from the 3 of us!!!   Cause   for    celebration!!!!!   Definitely!!! What a wonderful day it is ~ each and every-day ….     Enjoy it to the fullest.     In Friendship ~ Lee & Buddy *      *      *      *      *      * The ultimate “goal”… we all strive for… Thank you for continuing to share! It is very important to “all ”of us!   This is a way of positive feedback… A way of showing others Hope… and a way of Sharing. J     Caring is Sharing ~   Thank You for Sharing   J   Happy Every-Day

Glen

Great news on your latest PSA test may you continue to have a lifetime of 0's

Norskie

Spinbiscuits Spaghetti Sauce:

Quote from previous thread.....

 

This sauce is country chunky style cause in the old day there were no Cuisenarts.

It goes as follows:

1/#10 can of diced tomatoes (or 1/3-1/2 peck blanched & Peeled Italian pear tomatoes aprox.)
1 1/2 lbs ground beef, pork, or turkey (my daughter won't eat beef)
1/2 garlic, aprox. 8-10 cloves
1 large - or 2 small green peppers, diced
2 celery stalks thinly sliced
3-5 leaves fresh basil leaves choped or dry frakes 1/4-1/3 tsp
1 large or 2 med. yellow onions, diced
1 8 oz. box of button mushrooms thick sliced (3 vert. slices per)
1-2 lb Italian sweet sauage or brats will do, fried (1 sausage per person)
1/4-1/3 tsp Italian seasoning
1/2 tsp Worchestershire Sauce
2-5 dashes of hot sauce (optional)
1/3 cup red wine for the aroma (optional)
salt and pepper to taste

in a 10-12 qt soup pot add 2 tbsp olive oil and bring to med-high heat sear the meat till just cooked. drain off fat. add the chopped veggies & minced garlic lightly braise till just barely glassy. Then add #10 can of diced tomatoes (wear a dark color for this manuver). Bring to a very slow simmer, then fold in the sliced mushrooms. Next add the seasonings stir occationally. After 1-2 hours the wine & hot sauce can be added if desired also add the fried Italian sausages. At this point you need to taste the sauce to see if it needs some tweeking. What ever you add should be done in small amounts. If the sauce is too acidic you can add a tbsp of light brown sugar or more to taste. In about another 2 hours the sauce will have thicken enough to serve, but the taste is always the best on the second day. Don't forget a loaf of Italian bread and Parmesan cheese.

This recipe should serve 8-10 people.

 

<end quote>

 

 

Hey ~ Tim,

We just had our 2nd year anniversary and we are also on the 1 year visit with our urologist but 6 month PSA testing will be faxed to him...  :)

Enjoy the sketti!!!!

 

Hi Glen,

Great news on the 2 year PSA. Whew!!! what a releif!!!!!!

Thanks for the receipe I am making Spaghetti, I showed it to Rick and he said that makes me crave spaghetti. I;m off to the kitchen.

I hope you continue to have 0 PSA results for many years to come.

Diana

Yeh!!!!!

Another continuing member of the "ZERO CLUB"!!

I hope to join this club on the first week of May (my 1st 3 month PSA check).

Good luck to you Phillysub; I'm sure you'll post the "Big Goose Egg"

Thanks for posting the Spaghetti Sauce recipe. It sounds delicious and I will have to try it soon. Here is another that I have used for years. It has a robust flavor and everyone in our house loves it! It's called 'Mama Rossi's' but I can't vouch for its being authentic Italian cuisine, since I'm an ethnic mongrel, not Italian.

MAMA ROSSI’S SPAGHETTI SAUCE

1 lb ground round
3/4 lb ground Italian sausage
2 med onions,chopped
1 green pepper,chopped
2 stalks celery, chopped
4 cloves garlic,minced
6 sprigs parsley,chopped
1/2 cup (loose) porcini mushrooms (soak in a cup of warm water until soft)
1 can (4 oz) mushroom pieces and stems
(use 8 oz mushrooms if porcini mushrooms not used)
2 tbs olive oil
1 can (6 oz) tomato paste
1 can ( 16 oz) tomatoes, finely chopped
38 oz tomato sauce
1 can (8 oz) tomato juice
1 cube butter
1 cup water
1 tsp beef bouillon base
1 tsp basil leaf, crumbled
1 heaping tsp rosemary, crumbled
1 tsp sage, crumbled
1 1/2 tbs Kitchen Bouquet
1 heaping tbs sugar
1 heaping tbs salt (if desired)
1 1/2 tsp pepper



Saute the ground round, parsley and garlic. Drain and add to the pot. Fry the sausage as you did the ground round, drain and add to the pot. In the same skillet, heat the olive oil and saute the ground green pepper, onions and celery for about 5 minutes. Add that to the pot, too, along with the chopped mushrooms.
Add all the remaining ingredients and simmer for an hour or two. If you want to be sure the suace is the thickness you prefer, you might add the cup of water listed above in slurps as needed.

Congrats on the PSA's Glen, that's what we all want to see!
Gonna make your sauce and make a toast to you.

Wishing you many more zero's,
Susan

Thanks Tim, Phillysub, Susan, & Tony

I'm going to try Tim's spaghetti sauce recipe too; it sounds delicious. Tim, can I substitute ground turkey for the beef? My daughter won't eat beef (maybe I brought the wrong kid home from the hospital).

I really miss those cigars, but I guess it's just as well because I would find it very difficult to set fire to anything that cost $50 or more.

Tony; I'm drinking wine now too. Jane got me started a couple of years ago, and I'll have 1 glass of red wine at dinner. I save the Scotch for special occasions. I'm living so healthy now it makes me sick.

Glen,

I'm going to celebrate all this good news and fix some spaghetti
    (and maybe sniff the Scotch and a Dominican...
       ...more likely plan trips to Scotland and the Dominican Republic!)
right now.

C^Cedar
ICTHUS!