The Fishy Chips
Loyalty and betrayal quickly become conflicts in The Fishy Chips, set in the Silicon Valley of California where many of the titans of the computer world have research and development operations and manufacturing facilities. Educators, under the control of Chinese agents are using students from the Mission Community College’s Semiconductor Manufacturing Program to obtain a top-secret computer chip being manufactured by Intel for use in the United States Military's anti--ballistic missile system. Rick has to reconcile his loyalty to his students with loyalty to his country as he works with his friend from the FBI to recover the stolen component.
Also telling the story is George Yuan, a nineteen-year-old alienated Chinese-American. Through the help of a beautiful female spy, George discovers his love and loyalty to China. He agrees to help steal the computer chip. In the process of recovering the stolen computer chip, the FBI captures the members of the spying ring, and two others are murdered.
Chapter 22
Had my car been human, it would probably have sighed with
relief when my three hefty friends and I got out and headed for Eugene's Polish
Restaurant. Inside to the right was a long wooden bar, to the left was the
restaurant with its wooden beams each covered with an embroidered scene on a
white background symbolizing the peasant culture of Poland. The wooden tables
were covered with white table clothes each with a special design. The hostess,
dressed in a Polish peasant outfit took us to the table where Agent Kaz was
sitting.
"The stuffed cabbage rolls are great," Kaz said as
we got down to the serious business of ordering. "Try the Christmas Eve
bigos or the pierogi dish. You know that the only time bigos is made without
meat is on Christmas Eve."
In the end, Kaz and I both
ordered the Polish combination plates of bigos, pierogi and cabbage rolls while
the others, less adventurous, settled on dishes featuring chicken or beef.
Thomas Fogarty Winery and Vineyards
Dr. Thomas Fogarty had many accomplishments before he
started his winery, including a career in medicine and later on, teaching
surgery at Stanford University Medical Center. During the past forty years, he
has acquired over one hundred medical patents and he is the founder of the
Fogarty Institute for Innovation. This organization is an educational
non-profit that mentors, trains and inspires the next generation of medical
innovators. The Institute is a place where physicians and engineers learn to
collaborate and understand the integration of their respective fields.
Dr. Fogarty planted his first vines in 1978 and established
a commercial winery in 1981. The estate now consists of 325 acres, twenty-five
of which focus on Chardonnay and Pinot Noir. The winery property, located
directly west of Palo Alto and Stanford University, sits on Skyline Blvd. at a
2000-foot elevation. The long, cool growing season and excellent sun exposure
provide an ideal climate for these grape varieties. They produce around 15,000
cases per year.
Michael Martella the winemaker also has own line of wines
and he is in the early stages of developing a "non-profit community
vineyard" where the entire production of wine is donated to worthy
charities around the globe.
.
Rick's Famous Polish Cabbage Rolls with Thomas Fogarty's Santa Cruz Mountains Pinot Noir
Rick's childhood memories of family gatherings revolve around this
great dish. The cabbage rolled around a filling of rice and meat provides a
contrast of color, texture and flavors. The Pinot Noir is light and fruity and
compliments this dish.
Serves 10
1 onion, chopped2 tablespoons of butter or margarine
1 cup cooked rice
1/2 pound ground beef
1/2 pound ground pork
Salt and pepper
1 head cabbage (about 3 pounds)
3 cups beef consommé
1 six ounce can of tomato paste
Fry the onions in the butter or margarine until golden and then mix
the onions with the rice and the meat. Season with salt and pepper.
Place the whole head of cabbage in a large kettle with boiling
water. Cover and cook for five minutes. Remove the cabbage from the kettle.
Separate the soft leaves from the surface. Return the rest of the cabbage to
the kettle and cook for another five minutes. Repeat until all the leaves are
separated easily. Cut out the hard part of the stem of each leaf. It takes at least three times to remove all of the leaves.
Bake covered cabbage rolls in a 375º F. oven for one hour. It's
always best to make more than you need because they are delicious reheated.
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| Add some tomatoes from the garden and store bought pierogies for a wonderful meal. |