Hello, Dave!

Replying to a message of Dave Drum to Sean Dennis:

 DD> It really ain't "rocket science", no matter how anal the person on the 
 DD> other end happens to be. If one is astute enough to take the first
 DD> letter of whatever word is used then the message gets across.

You throw in radio noise, static, and heavily accented English, it does get difficult when you're expecting one thing and not another.  Of course, that's on SSB.  Using digital modes, this isn't an issue.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Panseared Grits with Spiced Shrimp & Bacon (T
 Categories: Grits, Seafood shr, Meat bacon
      Yield: 2 To 4 servi
 
           >
    3/4 c  Grits
    1/2 ts Sea salt
  3 3/4 c  Boiling water
      4 sl Bacon, thinly sliced
           <<--panseared grits, recipe
           -above-->>
    1/4 ts Salt
    1/2 ts Freshly ground black pepper
      2 ts Ground cumin
      1 ts Paprika
      1 ts Cayenne
     10    To 12 ozs medium shrimp
           - in the shell, washed
      2 tb Olive oil
      2    Red jalapeno chiles,
           -stemmed,
           - seeded, and julienned
      2    Green jalapeno chiles,
           -stemmed,
           - seeded, and julienned
      1 bn Green onions, trimmed and
           - thinly sliced on the
           -diagonal
      4    Garlic cloves, thinly sliced
           Juice of 2 limes
 
  Recipe by: TOO HOT TAMALES SHOW #TH6285 Preparation Time: In a medium
  saucepan, stir the grits and salt into the boiling water. Reduce the
  heat and simmer, covered, for about 10 minutes, stirring
  occasionally. Remove from the heat and pout into a buttered 8x8-inch
  dish. Let cool until firm. Remove from the dish and cut into quarters.
  
  In a medium saucepan, stir the grits and salt into the boiling water.
  Reduce the heat and simmer, covered, for about 10 minutes, stirring
  occasionally. Remove from the heat and pout into a buttered 8x8-inch
  dish. Let cool until firm. Remove from the dish and cut into
  quarters. Fry the bacon in a large heavy skillet over medium heat.
  With slotted spoon, remove the bacon and drain on paper towels,
  reserving the fat in the pan.
  
  In the same skillet, sear the quartered grits over high heat until
  golden on both sides. With a spatula, transfer to a platter.
  
  Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add
  the shrimp and toss to coat evenly.
  
  Wipe the skillet clean and heat the olive oil over high heat. Saute
  the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic
  and reserved bacon and cook 1 minute longer. Remove from heat and
  stir in the lime juice. Scatter over the seared grits and serve.
  
  Yield: 2 to 4 serving
 
MMMMM

-- Sean

--- FleetStreet 1.27.1