On 03-30-19 19:45, Jim Weller <=-
spoke to Dale Shipp about Phones <=-
Another reason to like multi-featured cell phones; you can just
throw away your wrist watch.
On the other hand, our not-multi-featured cell phones cost five
to ten times less than the smart phones.
My phone has so many useful features that make me more efficient at
work: voice calls of course, anywhere, anytime, voice mail, texting including dictation as well keyboarding, a clock, alarm & timer, a calender with reminders, a very good camera that does videos as well
as stills, a note pad, email & internet access, so I can access my
work server that has databases for all of our sales files, land
title records, surveys, site certificates and tax roles going back
to 1984, maps and GPS, a calculator and some real estate relevant
apps including a mortgage calculator, compass, level and flashlight.
No doubt, and I agree that they are an essential business expense for
someone in your profession. My point is simply that as a retired
person, I seldom have any need for a cell phone. Mine sits in my car
and would only be used on rare occasions -- e.g. car break down, calling
home to see if Gail needs anything from the grocery store. My plan will
soon need to be renewed and that will be at a cost of about US$170 for
the next three years. Gail's phone is on automatic renewal at a cost of
US$3 per month. Both come with more minutes than we will use.
I don't know how the Canadian Tax laws are, but I'd expect that you
could easily get away with deducting the cost of your cell phone (and
other expenses) from your income.
Our meals today started in early afternoon with a Sunday Brunch at a
place that is a 45 minute drive from us. It was neither the type of
thing nor the price we would have chosen for the two of us -- but it was
an event for a recent local group we have joined. They do meet-ups
every now and them. Some of the meet-ups are local, others are more
distant tours. Most of the people in the group are single women, with a
single male or two and a few married couples like us. The menu sounded impressive, for some things it was pretty good. The first table had
cold items, including cheeses, cold cuts, smoked salmon, and salad
stuff. My first plate was full before I finished that table -- all of
it good. So far perhaps a B+.
The next table was the hot foods. Veal Masala, beef strogonoff, tipala almodine (sp?), coq au vin, country ham, roast beef, sliced turkey. I
tried a few things. The coq au vin had a nice sauce, but the chicken
wing I grabbed did not pick it up and a portion of the meat was tough.
The roast beef was at best medium well-- and also tough. Similar
comments on the rest of the hot foods. At best a C-.
The final table was deserts. They had a number of cake pieces,
cheesecake, an English triffle (that looked like it was no more than
half gone) and a rice pudding that did not look as good as what Gail
makes for me. None of those tempted me and so I will not grade them.
What did tempt me was a creme brulee and a flan. Both were good, but
not exceptional. I split them with Gail. Then I went back for a slice
of lemon pie, and also shared that. Ditto. So, grade on the deserts we
tried was a decent B.
The company and conversation got an A.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Masala Chops
Categories: Meat, Indian
Yield: 1 servings
8 tb (1/4 lb.) Clarified butter
1 c Finely chopped onions
2 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
-root
1/2 c Cashew nuts
2 ts Poppy seeds
3 Whole cloves
1/8 ts Cardamom seeds
2 sm Bay leaves, crushed
6 Very thick lamb chops, 1/3
-to 1/2 pound each, well
-trimmed of fat
1 c Plain yogurt
3/4 ts Ground cardamom
2 ts Freshly ground black
-pepper
1/4 ts Ground cloves
-Salt to taste
-Garnish: Chopped fresh
-corriander or chopped
-fresh parsley
"This one-pan dish turns out lamb chops like you have never had
before. Sauteed in a mixture of whole and ground spices, nuts, and
yogurt, the final effect is of Indian flavors at their best."
Serves 6
Place clarified butter in a large heavy skillet over medium-high heat.
Fry the onions, garlic, and ginger, stirring constantly, for about 5
minutes, or until onions are golden brown. Remove pan from heat.
Remove onions, garlic, and ginger from the hot butter and place them
in a blender or food processor. Puree these ingredients, along with
the cashew nuts and poppy seeds. If mixture is to dry to puree, add
a few Tablespoons of water.
Place frying pan back over medium-high heat. Return spice paste to
the pan. Add whole cloves, cardamom seeds, and crushed bay leaves.
Add the lamb chops, and fry, turning occasionally for 10 minutes.
Scrape the bottom of the pan now and again as you continue to cook,
and to keep the sauce from scorching.
Lower heat to medium and add the yogurt and ground spices. Fry
approximately 10 minutes longer, continuing to turn the chops
occasionally. Add 1/2 cup water and cook the chops 15 minutes longer,
or until they are done to your satisfaction. Season with salt. Serve
chops coated with the yogurt sauce and garnish with chopped coriander
or parsley.
From: Sheraton World Cookbook
Maurya-Sheraton
New Delhi, India
Shared By: Pat Stockett
From: Pat Stockett
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 01:35:06, 01 Apr 2019
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)