I'll chime in with
9/7 yes
9/8 yes
9/9 yes
need transportation everywhere
could stay in a hotel if there's no room at the inn

We'll be there for all three days (or more). Depending, we could stay
at a hotel, at Lydia's or at a nearby AirBnB. We will have our car and

We'll see how things shake out, and if there's an
AirBnB available nearby. If not, I have hotel points
that we can take advantage of.

can provide transport to any events in the area, and to you going to or
from the area if desired.

Thanks much.

Title: Beefsteak and Kidney Pie
Source: The First Ladies Cookbook - 1969

Looks also not incompatible with something
I would do, though I prefer kidneys sauteed
medium-rare.

. Chapter on George & Marsha Washington
Posted by: Sandy May 11/93
From: Sandra May

Thanks to her and you for this.

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Title: Deep-Fried Shrimp Balls with Celery Sauce
Categories: Chinese, Seafood, Appetizers
Servings: 6

1 lb Shrimp
2 Slices, thin ginger, fresh
1 Clove garlic
1 Stalk, good-sized celery,
-very crisp and fresh
1 ts Light soy sauce
1 tb Oyster sauce
1 tb Vodka
3 tb Chicken broth
1 tb Cornstarch
1 ts Salt
1 tb Cornstarch
2 c Oil, for deep-frying
Lettuce leaves

Devein the shrimp. Chop the shrimp very finely, almost into a paste.
Mince
the ginger and garlic; keep them separate. Peel the tough strings from
the
celery stock; slice it at angle into pieces about 1/4-inch thick.

In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken
broth,
and 1 tablespoon of the cornstarch. Reserve this mixture.

In another mixing bowl, combine the shrimp with half of the minced ginger
and half of the minced garlic; add the salt and the remaining tablespoon
of
cornstarch. Mix well, and with lightly moistened hands form this mixture
into balls about 1-inch in diameter.

Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
Drain the balls on paper towels and them keep warm. Put 1 tablespoon of
the
hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger
and garlic until it turns golden; add the celery and stir-fry quickly for
about for about a half a minute. Add the reserved sauce mixture and stir
until it thickens.

On a plate, make a bed of lettuce leaves and arrange the shrimp balls on
it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8
appetizer servings.

Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers
Cookbooks, 1981

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