Disappointing. We turned up at the bowling alley on Thursday afternoon and were sitting there having a coffee and waiting for another bowler. We were told the water was off due to a broken main. There were a whole bunch of women there from a league too. Suddenly one of the owners comes over and tells us he is sending us home. Apparently Health and Safety had phoned and said they had to shut down and they would be sending an on site inspector. He wasn’t best pleased as you can imagine, and nor were we. Originally they had been told they mustn’t serve food (well they don’t really anyway) but then they said no customers should be there at all. One group of women who were there were prepared to give the inspector a piece of their minds, don’t know if they did that, we went home of course. I discovered later that the water was on again at 4 which was good for their evening leagues. Matt and I have decided to bowl on Friday afternoon.
I am fascinated by this missing Malaysian plane story. What I don’t understand, in this day and age, there must have been loads of cell phones on board and yet nobody called anyone to say what was happening. If they could make calls on 9/11 I am sure they could have managed it on this plane unless it was blown to pieces all in an instant. Now they are maintaining it flew for several hours towards India? There have been all kinds of rumours, lots of speculation, now they are looking at the Indian Ocean. I wonder if we will ever know?
This is a particularly delicious sounding way of serving shrimp. The source today, World Wide Recipes, doesn’t do pictures and after Googling I found this picture from Closet Cooking which is a similar recipe but doesn’t have all the ingredients. Something of a boozy dish.
Description: Slightly sweet shrimp dish with flavour of Amaretto
and brandy. Excellent entrée, served with rice.
12 Large shrimp, peeled and deveined, fresh, washed
3 Tablespoon butter, salted or non-salted does not matter
1/2 Cup Brandy
1/4 Cup white wine
1/4 Cup Orange juice
1/3 Cup Amaretto
1/4 Cup heavy cream or half & half Lactose free if able to
find for those who can't do dairy
1/2 Teaspoon orange zest
Rinse shrimp in cool water. Using a sharp knife, split shrimp down the back and remove the vein. Sauté shrimp in butter for three minutes on the first side and 2 minutes on second side until done. Remove the shrimp from the pan. Pour off any excess butter from the pan. Add the brandy to the pan and flame it. When the flame goes out, add the white wine and orange juice and reduce by half until syrupy. Add the Amaretto, cream and orange zest. Simmer for 3-4 minutes until it reduces, and return the shrimp to this pan and reheat in the sauce and serve over white rice.
Have a great day