Last night I slept away from home, went for a test to see if I have sleep apnea. By the time you read this I may still not be back home. Not really looking forward to it. Just realised it fits with the letter of the day.
When I was 16 I was sent to a secretarial college to learn shorthand and typing, it was considered something which would be a fail safe for me for the rest of my life, and in many ways I suppose that was true, if all else failed I could always get a job as a secretary. Many people probably don’t even know what shorthand is any more. I was never very enthusiastic about the whole business and played hookey as often as I could frequently going to the movies in the afternoon. However, I did end up with 120 wpm in shorthand and around 70 typing. When you consider the kind of typewriters we were using in those days, I reckon that wasn't bad. The keys were always covered over in the college so we couldn't cheat by looking at the letters. I also did bookkeeping whilst I was there. In those days you were expected to be able to go to any job, there were no such things as legal secretaries or medical secretaries, you learnt on the job. When you went for interviews they gave you generalised dictation, not job specific. Once you got the job you had to learn the words pretty quickly.
As many of you know we usually bring shrimp home when we vacation in North Carolina this is a dish we both enjoy and have made many times.
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup celery
2 cloves garlic, chopped
3 tsp peanut oil
flour for thickening
ground black pepper
2 cup fresh tomatoes or canned tomatoes drained
1 6oz can tomato paste
1 Bay leaf
1/2 tsp salt
1 tsp sugar
1 tsp chili powder (or Tabasco sauce) and/or fresh chillis
1 Tbs Worcestershire sauce
1/2 cup sherry
1 lb shrimp cleaned and deveined
cooked white rice, basmati for preference
1. Sauté onions, peppers, celery and garlic in hot oil until tender. Make a roux with a little flour. Add tomatoes, paste, sherry and seasoning. Simmer 45 minutes. Add shrimp and simmer for 10 mins. Just before service add Worcester sauce. Serve over rice and sprinkle with Parmesan.
Have a great day