Text 17518, 74 rader
Skriven 2014-09-30 08:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: mental health 24
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 RH> deal with, had you not had any sort of "game plan". Sometimes you have
 RH> to look at the whole forest, other times you can focus on individual
 RH> trees. Either way will help get you get thru a situation but you've
 RH> got to know which way to look at things.
 ML> And friendly guidance can be a help, too.
 RH> Yes, very much so.

A perspicacious third party can help keep your focus.

 RH> better buy. They (commissaries) did a pretty good job of getting a
 RH> higher quality of products in but they had the power of the DECA
 RH> system behind them; it was the buying agency for all military
 RH> commissaries (there were several on Oahu).

I wonder why the stores out on the economy can't
piggyback (for a price) on this buying power.

 RH> So you're going to skip the concert or do a fly in, play, fly out?
 ML> Going to skip the concert.
 RH> Works for me. (G)
 
It was a logistical decision rather than a financial one.
If it were practical to do so, I would have done a fly in
fly out, even though I wouldn't have ended up making any
money. This is a regular client, one I prefer to work with.
Interestingly, I just got an e-mail reminding me of the
concert: maybe they don't want to take no for an answer,
but they'll have to.
                                                      
MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: CAJUN JAMBALAYA
 Categories: Recipe cour, Emeril, Lagasse
      Yield: 4 Servings

     12 md Shrimp, peeled, deveined
           And chopped
      4 oz Chicken, diced
      1 tb Creole seasoning
      2 tb Olive oil
    1/4 c  Chopped onion
    1/4 c  Chopped green bell pepper
    1/4 c  Chopped celery
      2 tb Chopped garlic
    1/2 c  Chopped tomatoes
      3    Bay leaves
      1 ts Worcestershire sauce
      1 ts Hot sauce
    3/4 c  Rice
      3 c  Chicken stock
      5 oz Andouille sausage, sliced
           Salt and pepper

  In a bowl combine shrimp, chicken and Creole seasoning, and work in
  seasoning well. In a large saucepan heat oil over high heat with
  onion, pepper and celery, 3 min. Add garlic, tomatoes, bay leaves,
  Worcestershire and hot sauces. Stir in rice and slowly add broth.
  Reduce heat to medium and cook until rice absorbs liquid and becomes
  tender, stirring occasionally, about 15 min. When rice is just
  tender add shrimp and chicken mixture and sausage. Cook until meat is
  done, about 10 min more. Season to taste with salt, pepper and
  Creole seasoning.

  [Burt's Notes:  Shirley used about 6 oz. of chicken, but otherwise she
  stuck exactly to the recipe. She added about a Teaspoon of Emirel's
  Creole seasoning at the end.  I recommend this without reservation.]

  Recipe courtesy of Emeril Lagasse.   MM'd and U/L to NCE by Burt Ford
  4/00.

MMMMM
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