Subj : Re: Taxes
To : Ruth Haffly
From : Dave Drum
Date : Fri Aug 22 2025 07:42 am
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Dodged that bullet then.
RH> This time around, yes. Located where we are, we usually don't get major
RH> effects from a coastal storm, usually more rain (which produces local
RH> flooding) and wind. Last fall's Helene gave us rain, but not as bad as
RH> even a couple of hours west of us.
DD> Sometimes when ahurricane hits along thee Gulf of Mexico - like
DD> Katrina in '05,it will come right up theMississippi and give us an
DD> unwelcome bath.. And spawn tornadoes. Eeeeeewwwww.
RH> We were in Hawaii when that hit--but out there at one point one summer,
RH> we had 5 hurricanes coming at us. There was enough ocean between us and
RH> them that they all fizzled out before hitting land.
Aren't Pacific hurricane called "typhoon" (from "tai fun" or"supreme wind")
I can recommend "Typhoon" byJoseph Conrad for your reading pleasure.
https://www.goodreads.com/book/show/3537012-typhoon
DD> 8<----- TRIM ----->8
DD> This looks like a dandy if you like maple syrple - I'd use B'/rer
DD> Rabbit dark molasses in its place.
DD> Title: Justin & Christine's Hurricane Pork
DD> Categories: Pork, Curry, Vegetables
DD> Yield: 6 Servigns
RH> It does look good; I'd keep the maple syrup tho.
DD> That's you. For some reason I have never cared for "tree blood". Be it
DD> on panquakes, or as an ingredient is sauces or even in candy. I've
DD> participated in making maple syrup, etc. and it's kinda neat. But
DD> something in the flavour just puts my teeth on edge.
RH> Since I can't print Fido from this computer, I looked it up at the
RH> source and printed it, will probably try it this fall.
DD> Are you using the Netbook? I have a wi-fi dongle on mine so it can
DD> talki to the other comptuers as well as my printer.
RH> I'm using an HP, not quite as small as a net book or tablet, not quite
RH> as big as a full on laptop. In a way, it is a lap top as I just curl up
RH> in a recliner with the computer on my lap.
I have three Asus EEE PCs that I have picked up over the years. Mostly I
use them as jukeboxes - playing music while I work on something.
\MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Typhoon's Honey-Walnut Shrimp
Categories: Seafood, Nuts, Citrus, Sauces
Yield: 2 Servings
MMMMM----------------------CANDIED WALNUTS---------------------------
1 c Water
2 c Sugar
1/2 c Walnut halves
Oil for deep-frying
MMMMM---------------------------SAUCE--------------------------------
1 tb Butter
1/4 c Mayonnaise
1/3 c Sugar
3 tb Condensed milk
3 tb Water
MMMMM---------------------SHRIMP & ASSEMBLY--------------------------
1 c Cornstarch
20 md (26-30/lb) shrimp; peeled,
- deveined
Oil for frying
Sauce
Candied walnuts
Toasted sesame seeds;garnish
Orange slices; garnish
MAKE THE NUTS FIRST: In a medium, heavy-bottom saucepan,
bring the sugar and water to a boil. Add the walnuts,
reduce the heat to a very gentle simmer and cook just
until tender, about 15 to 20 minutes. Strain and cool the
walnuts (discard the simple syrup). In a separate medium,
heavy-bottom saucepan filled two-thirds full with oil and
heated to 350ºF/175ºC, deep-fry the walnuts until the
exterior turns golden-brown, about 1 to 3 minutes,
watching that the syrup does not burn. Strain the nuts and
drain on a rack.
THEN THE SAUCE: In a small saucepan, melt the butter over
medium heat. Stir in the mayonnaise and sugar until
combined. Stir in the condensed milk and cook until the
sugar dissolves and the mixture forms a smooth sauce. Thin
with the water, or to desired consistency. Remove from
heat and set aside. This makes about three-fourths cup
sauce.
The sauce will keep, covered and refrigerated, for 1 week.
Place the cornstarch in a medium bowl. Toss the shrimp in
the cornstarch to completely coat (you may not use all of
the cornstarch), then set aside.
Add enough oil in a large saucepan to fill it by
two-thirds and heat it until a thermometer inserted reads
350ºF/175ºC. Fry the shrimp until the coating is crisp and
the shrimp are cooked through and pink, about 1 to 2
minutes. Drain the shrimp and discard the oil, or save it
for another use.
Heat a large wok or nonstick pan over high heat until hot.
Add the sauce (it should heat and bubble very quickly),
then quickly toss in the fried shrimp and nuts. Cook just
until coated and heated through, about 1 minute.
Immediately remove from heat.
Using a slotted spoon, divide the shrimp and walnuts
between 2 plates, and spoon over sauce to taste, if
desired. Garnish each serving with toasted sesame seeds
and orange slices. Serve immediately.
Note: Adapted from Typhoon Restaurant at Santa Monica
(CA) Airport
From:
http://articles.latimes.com
Uncle Dirty Dave's Archives
MMMMM
... "Between two evils, I always pick the one I never tried before." -- Mae
est
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