Phone Calls, Laptop Concept.

Oh goody, I got a phone call telling me I won a free cruise to the Bahamas. Do people really fall for this stuff? I suppose they must otherwise they wouldn’t continue to do it. Right now, it’s cold and snowy again so I could use a cruise to the Bahamas. We went there once, for a couple of days, had a fabulous time. Tickled me that rum was dirt cheap but if you wanted to mix it with anything, that cost a small fortune. Earlier I got a phone call from someone talking with a very strong Indian accent who offered me cable, phone and internet service for a lot less than we pay now. However, the number showing on the phone was a list of zeros so I decided not to take them up on it!! What really tees me off, we pay for the phone to get these idiots calling us. We also are on a list not to receive advertising calls, but I guess some always get through. One of the most annoying is duct cleaning. Mostly I don’t answer such calls in the first place, but the other day I answered an unknown number and it turned out to be my cousin in California. Not sure what made me answer it.

I have been having trouble with my laptop and just got it back. It has been suggested I might want to upgrade because it has become very slow. I didn’t know a hard drive and memory could be changed in a laptop. Duuh. I kinda thought what you had was what you got. Anyway, I am using it right now, so it doesn’t seem too bad if not as fast as it should be. Talking of computers, a friend sent me a video of a German concept laptop. What a great idea. I want one. Absolutely fabulous. Do watch the video. That is the laptop hanging from his shoulder.

Bowling today, wish us luck.

I love rice noodles so this recipe is right up my street.

Sweet and Spicy Shrimp with Rice Noodles

Photo: Francesco Tonelli; Styling: Philippa Brathwaite

This dish has the starch built in, and because the recipe includes lots of fresh veggies, it qualifies as a one-dish meal.
Cooking Light AUGUST 2012

• Yield: Serves 4 (serving size: about 1 1/4 cups)

Ingredients

• 1 tablespoon rice vinegar
• 2 1/2 teaspoons honey
• 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
• 1 tablespoon lower-sodium soy sauce
• 12 ounces peeled and deveined medium shrimp
• 4 ounces uncooked flat rice noodles (pad thai noodles)
• 1 tablespoon peanut oil
• 2 tablespoons chopped unsalted cashews

• 1 tablespoon thinly sliced garlic
• 2 teaspoons chopped peeled fresh ginger
• 1 green Thai chile, halved
• 12 sweet mini peppers, halved
• 3/4 cup matchstick-cut carrot
• 1/4 teaspoon salt
• 3/4 cup snow peas, trimmed
• 3/4 cup fresh bean sprouts

Preparation

1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.
2. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
4. Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.

Have a great day