Probably a good idea to run a CD-bootable scanner - some found here:

http://antivirus.about.com/od/freeantivirussoftware/tp/avrescuecd.htm

Never event heard of it (but I don't use Winblows)

Start here for all software free:
http://www.techsupportalert.com/

Anti-virus:
http://www.techsupportalert.com/best-free-anti-virus-software.htm

Adware/Spyware/Scumware Remover
http://www.techsupportalert.com/best-free-adware-spyware-scumware-remover.htm

Pan-fried Tilapia, imploded baby peas, and couscous.

What to do:
4 tbsp flour
1/2 tsp baking powder
5 tbsp bread crumbs
1/2 tsp sugar
... mix these ingredients throughly, then place on a plate.

1/2 LB Tilapia fillet (single serving)
1/4 tsp (x 2) Cajun seasoning
... apply a 1/4 Cajun seasoning to one side of the fish,
flip over and apply remaining 1/4 tsp seasoning. More if
you want it even spicier.

1 cup of milk
1 large egg
1 tsp sour cream
... blend all thoroughly, then pour into a plate that is recessed.

All above will need to be adjusted if serving more than one,
mostly the Cajun seasoning (for each fillet) and the breading

In a 9" skillet, pour enough vegetable oil, half the height
of the fillet (in other words, you dont want the fillet to
be submerged), turn on the heat (medium high) and bring to
about 350*.

I like to arrange the plates as follows: breading plate next
to skillet, egg/milk plate next to breading plate. When the
oil is at the proper temperature:

1) dip the fillet into the breading, both sides
(be sure to coat thoroughly)

2) dip the fillet into the egg/milk mixture,
coating both sides

3) dip the fillet back into the breading, both sides
(be sure to coat thoroughly)

4) place into skillet

5) cook for 3-4 minutes, then flip to other side and cook for
3-4 minutes, remove and place inside paper towel

After you've placed the fillet into the oil, bring stock
almost to a boil, throw in the couscous, cover and remove
from heat. (use amounts of stock-to-couscous as directed).

Throw in peas with a couple of tbsp's of water, cover and over
a medium high-heat. When the water boils off, throw in enough
butter to coat the bottom of the pan and to coat the peas when
you rotate the pan, season to taste, and remove from heat
once butter is melted, stir.

I fix the couscous and peas *after* I've placed the fillet in
the oil, because the couscous and peas will be done at the
same time as the fish.


If I'm fixing the meal for myself, I use frozen [baby] peas and
"instant" couscous, because they cook very quickly. I use the
"Near East" brand of couscous, "Original Plain". The reason I
buy the plain is because I can flavor it any way that I want,
depending upon the main course.

And I never use water ... ick - too plain. For example, I use a
vegetable stock for the couscous for fish/seafood main course
(for today's meal).

I'm guessing I spent at most, 20 minutes in the kitchen fixing
this. If fixing for 2 or more folks, I use fresh peas.

Spoon out couscous, sprinkle with paprika (and salt if you like),
add the fish and peas. Enjoy!

I promise, I did not manipulate this. I poured
the red wine vinegar into the EVOO and this is
the result: a smiley face with a "black eye":

(was preparing tomato, cucumber, red onion salad).

This recipe is truer to this traditional Cajun dish;
all typical Cajun dishes consist of the Holy Trinity.

Here's Chef Paul's recipe - it's important to follow
the steps exactly, including the "scraping the skillet"
part (Chef Paul explains why in his shows). His recipe
calls for his Poutry Magic spice ... if you want to make
your own Cajun spice mix, I've included one at the end:

(http://www.chefpaul.com/site.php?pageID=300&view=136)

=================================================
Dirty Rice

Makes 6 side-dish servings

This recipe was named not for real dirt but for all
the little bits of ground meat that give it its color.
If I had to list the dishes in my very favorite meal,
this wonderful Louisiana specialty would definitely
be included, along with roast pork, ...

Ingredients
2 tablespoons vegetable oil
1/2 pound ground chicken gizzards
1/4 pound ground pork
2 bay leaves
2 tablespoons, plus 1 teaspoon Chef Paul Prudhomme's
Poultry Magic
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 cup finely chopped diced onions
1/2 cup finely diced celery
1/2 cup finely diced green bell peppers
2 teaspoons minced fresh garlic
2 tablespoons unsalted butter
3/4 cup uncooked rice
2 cups chicken or pork stock
1/3 pound ground chicken livers

How to prepare

Place the oil, gizzards, pork and bay leaves in a large,
heavy skillet, preferably nonstick, over high heat and
stir well.

Cook, stirring occasionally, until the meat is
thoroughly browned, about 7 to 10 minutes. Stir
in the Poultry Magic, mustard and cumin, then add
the onions, celery, bell peppers and garlic.

Stir thoroughly, scraping the skillet bottom well,
and add the butter and stir until melted. Reduce
the heat to medium and cook, stirring constantly
and scraping the skillet bottom well, for 4 minutes.

Add the rice and cook, constantly stirring and scraping
the skillet bottom, for 4 minutes, when the rice should
start to crackle and pop.

Add the stock and stir to loosen any bits stuck to the
bottom of the skillet, then cook over high heat, stirring
occasionally, for 4 minutes. Stir in the chicken livers,
cover the skillet, and reduce the heat to very low.

Cook for 10 minutes, remove from the heat, and leave covered
until the rice is tender, about 10 minutes. (The rice is
finished this way to preserve the delicate flavor of the
livers by not overcooking them.) Remove the bay leaves
and serve immediately.
=========================================================

Cajun spice recipe ... note: I don't use salt
in this recipe, because I like to control the
salt content in most of my Cajun dishes, so I
add salt as required (separately) :

+++ 2 teaspoons salt
* 1 1/2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon granulated onion
* 1 teaspoon granulated garlic
* 1 teaspoon crushed dried basil leaves
* 1/2 teaspoon crushed dried oregano leaves
* 1/2 teaspoon crushed dried thyme leaves
* 1/2 teaspoon crushed dried parsley leaves

Mix all thoroughly and store in a spice tin,
jar, or bottle. So whenever a recipe calls
for "Cajun spice", use this in whatever amount
is called for.

[...]
Total hotel, meeting rooms and "a couple" of $1,000-a-night hospitality suites topped $400,000.

Flights weren't cheap, either. Fifty-nine House
and Senate staff flew commercial during the
Copenhagen rush. They paid government rates -
$5-10,000 each - totaling $408,064. Add three
military jets - $168,351 just for flight time -
and the bill tops $1.1 million dollars - not
including all the Obama administration officials
who attended: well over 60.
[...]

http://www.cbsnews.com/stories/2010/01/25/cbsnews_investigates/main6140406.shtml

Cafferty on Pelosi concerning the trip video:

http://www.youtube.com/watch?v=A6_xgKWzhRw

Depends what "position [job]" they hold, militarily speaking.
Womens' "less aggressive" nature is not conducive in
combat situations. In other less aggressive positions, they
offer an effective contribution.

Okaaaay. So we're 2 years after they've created the site to
accommodate non-heterosexuals ... what's the point now?
Is this old news or did I miss something?

I'm confused. (I'm not taking sides). At the end of 2008, eHarmony
agreed to create a site (Compatible Partners) to accommodate the
"men seeking men" and "women seeking women" scenarios. They
launched the site sometime in Mar 2008 due to complaints filed
as far as back as 2005.

What's this one about?

Just goes to show the average American is clueless and only
requires some flash-n-glam to feel fulfilled, "news-wise".

Fox News is an oxymoron.

Your closing statement is hilarious !!

And ?!?!?!

Sadly to say, the US is guilty of a number of misforgivings.

We're a leader in the national debt arena! :)

The moon mission has been cancelled, but the funds will be used
to further rocket research/work. Also, space missions will be
shifted to a privatized platform.

My guess is the influence was from Mike Score of
"A Flock of Seagulls" .. Prodigy was formed, I think,
in the 90's

Wanna race against my '95 Z28 (ragtop)? :)

@CatsLoveMe - thanks ... here's a shot of it:

I'll bite :)

a) 1986 Red Porsche 944 Turbo
b) (2) Red 1995 Z28's (convertible auto, t-top 6-speed)
c) 1999 Suzuki GSX-1300R (Hayabusa).
d) 1964 Canary Yellow Buick LaSabre convertible

Depending upon my mood, determines which I drive (or ride);
it's really difficult to nail down what is the deciding factor.

I've not named any of them (but I name my computers :)

I bought the second Z28 because my son just had to have
the convertible, but when I announced I would give it to
him (a couple of months prior to his b/d), he said that
he didn't want it, but wanted a Jeep, so now I have the
two Z's :) Honestly, he's best off in the Jeep - now
that I think about it, the Z would have gotten him into
trouble.

The convertible has a decked out 402, Kooks stainless
headers, a Stage 3 automatic, Yank 3200 stall speed
converter, and a number of other items. On the outside,
it's all stock, for that sleeper effect :) The t-top
is all bone-stock.

The Buick gets the most looks and comments, ranging from
5 year old kids to folks much older than me :) Believe
it or not, it has about 98,000 orig miles on it.

The bike is for thrill seeking. For those not in the know,
the Hayabusa is the fastest production motorcycle in
the world (I've had mine to 205).

"Zeitgeist, The Movie" - you can watch it online:
http://www.zeitgeistmovie.com/

... or download it and watch it offline:
http://www.zeitgeistmovie.com/dloads.htm

the reason i bought kaspersky was because im really
not tech savvy,so i just went ahead and paid.

i do understand about the free versions of stuff,
but it seemed like everywhere i looked,the free
programs would tell you what it was,but not remove it,
unless you paid.


Many of the free software packages are on-par
with paid-for software - these companies subsidize
the free versions by selling commercial versions.

For example, I've used Avast! and Avira (when I'm
forced to use a Windows machine) - both are top-notch
products with ease of use on-par with paid-for products.

http://www.techsupportalert.com/best-free-anti-virus-software.htm

I say this not to "sell" to you, but those that may
be lurking this thread can be informed.

And in the future, I suggest you visit this site to
look for free alternatives - there's some really
good software to be found here.