Text 18382, 72 rader
Skriven 2014-10-22 22:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: out of focus 134
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 RH> Just read your note to all, hope that you don't need surgery but will
 RH> mend well. At least it wasn't somethng you ate. (G)  We'll keep you in
 RH> our prayers.

No surgery has been necessary so far, but a revisit
to the hospital was in order.
 
 ML> A continuing source of revenue, eh. Clever these
 ML> bureaucrats.
 RH> They nickel and dime you for all they can. NC is pushing a voter ID
 RH> law, now saying you can get a picture ID at DMV for free once all the
 RH> court battles end. I just paid $10. to get my state picture ID
 RH> renewed--wonder if I can get a refund.

For that brief period when the thing was "worth" $10,
you had it. It's like getting something at regular
price and then trying to get a refund when it goes
on sale.
 
 ML> Interesting, but I'm not sure I like the system.
 RH> Toward the end of our time in the military they started offering a bag
 RH> it yourself option. We did it times when we had a few things but when
 RH> I did the first of the month shopping, it was easier to have them
 RH> bagged for me. I'd end up with a dozen or more paper bags those times.
 RH> When I go to a store that offers a choice now, I'll 9 times out of 10,
 RH> ask for paper bags.
 
I'd far prefer salaried baggers, I think.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Szechuan Cashew Chicken
 Categories: Poultry, Chinese
      Yield: 4 servings

      2    Whole chicken breasts               1 tb Thin soy sauce
           (about 2 lbs), boned and            2 tb Peanut oil
           Skinned                             1 c  Raw cashews
      1    Egg white                         1/4 ts Salt
      1 ts Cornstarch                          2 tb Peanut oil
      1 ts Thin soy sauce                      1 ts Ginger root chopped fine
    1/4 ts White pepper                        1 tb Hoisin sauce
      1    Green bell pepper                   2 ts Chili paste
      1 cn (8 1/2 oz.) sliced bamboo         1/4 c  Chicken broth
           Shoots, drained                     2 tb Green onion tops, chopped
      1 tb Cornstarch                          1    Egg
      1 tb Cold water

  SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and
  stir in chicken. Marinate in refrigerator for 20 minutes.

  Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into
  3/4 inch lengths. Mix cornstarch, water and soy, set aside.

  Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1
  minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add
  chicken to wok, stir fry until white, remove.

  Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until
  ginger is light brown. Return chicken to wok, stir; add bell pepper, stir,
  add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add
  chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture;
  cook stirring about 20 seconds or until thickened. Return cashews, stir and
  add green onions.

  Serves 4 as part of meal.
  Source unknown

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