Text 29198, 94 rader
Skriven 2015-07-20 10:38:00 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: awkward 981
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 ML> Your sister or some other relative?
 NB> Primarily my sister.  Also she's getting OT and PT at the house, as
 NB> long as she continues to be improving to their liking so that they can
 NB> justify it to the insurance

Ah. Here I'm staying with my friends Bill and Linda; her mom
is in that same situation, but in this case Linda is the
caretaker, driving half an hour to the home every day (used
to be an hour, but the full-care facility she's been moved
into is closer than the assisted place was).

 ML> I could just punt the ticket (there goes $400) or fly back
 ML> and then out again pointlessly (there goes $600 but I get
 ML> the points).
 NB> When is the service...? Did it already happen...?  The extra points
 NB> option seems to hold some appeal, it would appear...

November 17. I'm trying to figure it out. Nobody would give a
care if I showed up or not (actually, some of the old-timers
would be mildly put off if I did), unless there's an afterlife,
and if there is, Gunther probably wouldn't mind my absence,
having better things to do.

 ML>> Still have a hard time reading no matter what the technique.
 NB>> Hope it settles in eventually... and/or can be tweaked somewhat...
 ML> Or that my brain will adapt (it's become much less adaptable
 ML> lately).
 NB> The calcification of aging... ;>  Maybe it will relent and cooperate
 NB> after all...  :)

No literal calcification I hope, but one does go into ruts
that deepen to the degree that they seem to have become set
in stone.

The reading, though still not particularly comfortable, has
become less confusing, and with adequate light I can make out
the computer screen letters even at 12x16 pixels/character.
Last week I successfully read two books, one chosen for its
shortness (The Uncommon Reader by Alan Bennett), the other
for its large type (Barbary by Vonda McIntyre). Maybe my
attitude still requires adjusting, because I found both
wanting, but in different ways, the former for its ham-handed
stereotyping of all sorts of English types - though Swiftian
satire does paint with a broad brush, one prefers a hair or
two of subtlety now and again -; the second for its plot
holes, of which there are so many one suspects groundwork for
a sequel, of which there was none.

Gunther's and my relationship, looked on with incredulity by
many owing to our being opposite in most ways, rested on
our mutually confessed assessment that the greatest chef in
the world was Cheong Liew at Grange, which had become known
to him via colleagues in the academic world and to me via
colleagues in the FIDO cooking echo. Here's the last recipe
of Cheong's that I have in the collection:

Spiced prawn sushi
categories: shellfish, starter, Australian, celebrity, misnomer, Malaysian
servings: 6

6 large king prawns, shelled and deveined
1 1/2 fl tamarind juice
1 1/2 oz light palm sugar
0.7 oz coconut cream
2 fl peanut oil
1 pn salt
h - Rempah Mixture
0.7 oz fresh galingal, finely grated
0.4 oz fresh turmeric, finely grated
6 whole candlenut, finely grated
1 whole red chilli, pound to a paste
6 shallots, finely chopped (to 10)
3 cloves, finely chopped
1/2 oz fresh ginger, finely grated
1/2 oz blachan (lightly roasted) in alfoil

Halve prawns lengthwise, sprinkle with salt and
sugar and finely grated lime zest - set aside.

Put all the rempah ingredients into a blender
and blend to a smooth paste.

In a wok, heat up peanut oil, add in the rempah
mixture and coconut cream and stir-fry the mixture
on lower than medium heat, very slowly stirring
constantly until half the oil starts to separate
from the solid.

Add in prawns, tamarind juice and palm sugar and
cook until the prawns are cooked.

Source: Cheong Liew
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