Text 28842, 59 rader
Skriven 2015-07-05 23:44:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 28835 av Dave Drum (1:18/200)
Ärende: Re: Alternatives
========================
 -=> On 07-05-15  08:32,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Alternatives <=-

 DD> Your "old" printer probably uses the parallel port of the XP box.
 
 DS> Probably so -- I said serial, but in checking one of the labels for the
 DS> port is LPT.

 DD> Current  printers use either USB or wireless connections. I think, in
 
 DS> That is what I have observed.  But the old HP Laser printer is still
 DS> working just fine and we don't like to replace things that are working.

 DD> Amazon sells a nice $35 wirelss adapter that will plug right into your
 DD> old  LaserJet. Here's the listing:

 DD> http://tinyurl.com/UNWIRED-PRINTER
 
Thanks for the info.  I will look into possible solutions when it comes
time to upgrade her computer (which is only about ten years old :-}} ).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BROILED MARINATED SHRIMP WITH LEMON BUTTER
 Categories: _ethnic, Seafood, Bbq
      Yield: 1 Servings
 
  1 1/2 lb Jumbo shrimp, uncooked
      3 ea Garlic cloves, chopped
      1 ts Salt
    1/4 c  Fresh lemon juice
      2 tb Dried hot chilies, crushed
      1 c  Peanut or vegetable oil
      8 tb Unsalted butter, 1/2" pieces
 
  Leaving the tail shells attached, carefully shell and de-vein the
  shrimp. Wash shrimp under cold water and pat dry. Combine the
  chilies, garlic, and 1/2 cup oil in a blender and blend at high speed
  until pulverized. Pour the mixture into a deep bowl and stir in the
  remaining 1/2 cup of oil and the salt. Drop the shrimp into the chili
  mixture and coat evenly. Marinate the shrimp for at least 4 hours,
  refigerated, stirring from time to time. Remove the shrimp from the
  marinade and place in a fish-basket. Broil over medium coals for 2-3
  minutes each side, or until firm and pink. Remove shrimp from grill
  and keep warm. In a small skillet, melt butter over moderate heat.
  Before the foam begins to subside, stir in the lemon juice. Pour the
  still-foaming lemon-butter over the shrimp, or serve in a seperate
  individual bowl for dipping. Serve at once.
 
MMMMM
 


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