It may be undignified, but there are those canes that
convert into folding stool thingys. I've been tempted
myself at times, though things are better for the
time being.

Things are much better now.

Excellent. I'm still looking at a cane that
has a round seating thing attached to it - looks
like a small folding table. Maybe I can get a
white one to kill more birds with one stone.

Bon voyaggy. Did you get first?

I'm back. Took a bit longer than I expected. My backups were/are all encrypted. For some reason the password I used to create them, won't

extract

from them. So I called Anchorage and had somebody go into the place

and do a

couple of backups without the encryption. The one for the DOS

directory was

named DOH. The one for my home directory was named idiot.

Do you have a GPS called Homer?

To all. I got a car, not the kind I wanted, but close. It's a white 2009 Mercedes CLK550 coupe. I wanted a 350 convertible, but the Stones did

a song

about that. It's almost completely legal as of today. Titled,

registered, and

Well, I don't know that many Stones songs and
don't recall one about a convertible.

insured, but no front plate (and no place to put one, yet). Fun to drive,

And the question arises, why are there front plates
at all. If the bumper manufacturers expected them,
wouldn't there be places premade for them?

seems quick, I've worked up enough courage to floor it a few times (but

the RV

park is right across the highway from the Sheriffs office....so...),

and I'm

now playing around with the paddle shifters. Surprising gas mileage given things.

Should I buy a crash helmet for next time we go
on a road trip?

Fried Radish Cake
categories: dim sum, main, Teochew, nonvegetarian
yield: 2 batches

h - Part 1 - Making the Radish Cake
1 md radish (about 700 g when grated)
50 ml water
200 g rice flour
250 ml water
1/4 ts salt
h - Part 2 - Frying the Radish Cake
h - Use half of the steamed radish cake
h - above enough for 1 or 2 persons
1 to 2 Tb chai poh preserved radish/turnip
2 to 3 eggs lightly beaten
3 cloves minced garlic
2 ts fish sauce or slightly more, if you like
3 Tb oil vegetable oil or lard oil
1 ds white pepper
Chilli sauce optional, as much as you like
1 Tb Rose Brand Thick Sweet Sauce
- omit if you are frying the white version
3 stalks chopped spring onion
Coriander leaves for garnishing

Part 1 - Making the Radish Cake
Over a very low flame, steam grated radish with
50 ml water in a thick stainless steel pot (or
nonstick pot). About 30 mins, or until radish
turns translucent. Remove cover and allow to cool.

Combine rice flour, salt and water. Mix well to
combine. Add rice flour solution to cooled grated
radish. Stir and mix before pouring into a metal
cake tin for steaming. The final mixture should
resemble a somewhat watery coleslaw.

Steam on high for 40 min. Leave it until completely
cool (best overnight in the refrigerator), so that
the radish cake firms up. It will be easier to
handle too, as it will not stick to the knife when
you're cutting.

Part 2 - Frying the Radish Cake
Cut up steamed radish cake into small chunks.
Smaller chunks will crisp better, and the result
is a more delicious plate of Chai Tow Kway. You
want a contrast in texture - a crisp exterior and
a soft interior. And those really small, charred,
crispy crumbs? Heaven.

In a non-stick skillet, heat oil and fry radish
cake chunks till lightly browned and slightly crisp.
Heat should be medium high. Add minced garlic and
chai poh. Fry till aromatic. Drizzle a little more
oil if it is too dry. Add fish sauce, pepper (and
lashings of chilli sauce, if you like it spicy).
Fry to coat evenly with seasoning.

Pour beaten eggs all over radish cake. Allow the
eggs to set slightly before flipping over in
sections. It's OK if it starts breaking up when
you flip over; you don't need to have a perfect
whole. At this stage, you can dish up and serve
with spring onions if you are making the white
version. Drizzle Rose Brand Thick Sweet Sauce and
stir fry to mix well. Dish up and sprinkle liberally
with spring onions. Garnish with coriander leaves.

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