Text 17525, 70 rader
Skriven 2008-12-08 19:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: quiet 332
=================
I'm duplicating your entire message for the benefit of those
who didn't get it the first time (it never arrived at FidoTel,
for example).

 -=> Sean Dennis said to All <=-

 SD> Hi, everyone.
 SD> I've been quiet as I haven't been feeling well and I just found out
 SD> why. 

 SD> My diabetes has gotten out of control and I'm now going on insulin to
 SD> help me get it back into line.  My A1C, which is supposed to be 6% or
 SD> lower, is at 10.3%.  Thank God that my liver, kidneys and blood
 SD> pressure are all normal, but blood sugar and triglycerides are all out
 SD> the roof. 

Wishing you the best.

 SD> I'm hoping that a change in scenery will help also.  My wife and I are
 SD> moving back to Johnson City, Tennessee.  Our lease runs out here on
 SD> our current apartment in Douglasville on January 24.  We'll be going
 SD> back to TN the week after Christmas to look for a place to live.

With that, too. Job prospects back in Tennessee?

 SD> I've been quietly reading all the messages but have nothing to say
 SD> these days.  I feel like my "drive" has been sucked out of me, so even
 SD> getting out of bed sucks.  But hopefully, with an increased emphasis on
 SD> controlling my diabetes and getting back on the wagon with a proper
 SD> diet and exercise will help.

Everyone gets that way once in a while. It will pass. I'm like
that now, and if I didn't have lots of concerts that I can't
play from bed, I'd probably stay there for a week or two.

Shrimp Satay
cat: starter, main, shellfish, celebrity
Yield: 4 appetizers or 2 main courses

1 lb medium to large shrimp (24)
1 ts vindaloo curry paste
2 ts nam pla or nuoc mam (Asian fish sauce)
;salt and cayenne pepper to taste
coarse, freshly toasted bread crumbs
3 Tb neutral-flavored oil
oyster sauce, or lemon or lime wedges,
- or soy sauce and minced cilantro

Combine half the shrimp, the curry paste, and the fish sauce
in a food processor or blender. Process, stopping the machine
and scraping down the sides as necessary, to a puree; it will
be thick and pasty. Refrigerate, covered, 30 min to overnight.

Place remaining shrimp on 4 skewers; make sure your skillet is
large enough to hold the skewers. Season with salt and cayenne.
Spread one side of the shrimp with the chilled puree, then dip
into bread crumbs. Repeat with the other side and place on
waxed paper; chill for 30 min to firm up. Preheat oven to 500F.

Place oil in a flat-bottomed ovenproof skillet (preferably
nonstick) and turn heat to high. When oil begins to smoke, add
shrimp skewers and cook for about 2 min, or until shrimp are
nicely browned on bottom. Turn, then place skillet in oven for
3 min, or until shrimp are nicely browned all over. Remove and
serve with oyster sauce or other accompaniments.

J. Vongerichten, New York Times, 11/12/97
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