Subj : Re: Taxes To : Ruth Haffly From : Dave Drum Date : Fri Aug 22 2025 07:42:36 -=> 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 ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45) .