AC Blog

Mobile Digital Systems, Inc.

Intelligent Detection and Surveillance Solutions

I am Angela Corrieri,

President of Mobile Digital Systems, Inc.

This is my Blog on issues that affect our Customers, our Partners, and our Business

Winning

Winning is a state of mind. It could mean solving a problem. It could mean offering and negotiating a fair deal so that everyone wins. It could mean being early for an appointment, having done homework so that in the appointment, no one’s time is wasted.

It could mean that we get up again and again after setbacks. It could mean finishing just one hundreds of a second before anyone else. It could mean that after spending time and effort, a benefit comes about for people who are struggling or the environment. Winning is Everyday. Sustained winning means continually learning and improving on how we do things, and approaching everything in life by delivering, with honesty, integrity, and fairness.

This does not mean that we accept blindly. Being honest and shrewd at the same time when others try to cheat or lie or steal from you can be a challenge. Being honest and shrewd at the same time must be learned and practiced to the point that we do it with no hesitation. Oh sure, its easier to cheat and lie and steal— or is it? Is it easier to break things down, discourage people, tell people their contribution is bad, try to make people feel like crap? Or, is it easier to build people up?

I offer a few examples of winning:

Business: The MDS Maryland MIPS Award Team.

Sports: Winning the Gold.

Community: Winning the GM Award for Excellence: Shaking Hands with former and late President of General Motors, Ed Cole.

Everyday: Schwartzenegger Hands.

Send me your thoughts on Winning: amcorr@mobiledigitalsecurity.com

Cooking

So— what does Cooking have to do with Systems and Software and Data Convergence and Communications?

Think about it a moment— the goal is defined ahead of time, with or without changes along the way- the correct ingredients in the proper amount, with proper attention and service, developed and tested in the proper environments,

and it satisfies the Customer and End User’s need: yield a quality product.

Developing, Integrating, Testing, and Deploying a product or a total system requires technical knowledge about bits and bytes, yes.

It also requires a Scope of Vision from Design through Development, Integration, and Testing, to the End User actually using the product or system and relying on it to help them do their job.

Whether it is Systems, Products, or Cooking, the same dedication to quality should be devoted to any of our endeavors.

You may know that I like to cook. And you may know that I like to cook food from all kinds of cuisines. I make fairly good pierogi and golumpky, and beef and broccoli stir-fry, and some Persian dishes I learned while attending University, and crepes, and some pretty decent Mongolian barbeque, and I love to grill outdoors.

I have always cooked for myself and sometimes for family and friends, but I really grew to immensely appreciate home cooking when I traveled on business about one week in four for about 6 years in the 1990s. On travel, I would eat out or shop at a market and ask to use the hotel kitchen. At home, it was Cooking 101 though 1010 and still is.

It helps me to relax in between technical activities, like a new faster more efficient chip design, or a more efficient system.

Cooking is like anything should be: continually learning and applying the knowledge to make something good.

To catch up with my staff and contractors, I would have work sessions at my house. My crew would come over, some flying into town, and we would go through items on our agenda while we cooked lunch or dinner, and many times, both meals.

When I lived in Michigan and bought my first propane fueled barbeque, I put it in the middle of the garage of my house so I could grill in winter. (I parked my car in the driveway outdoors— snow, rain, didn't matter). Some of my friends were perpetually invited to stop by no matter what hour, and we would pull steaks from my freezer and grill.

You may know that I am very Italian, and cook just about any Italian dish there is, although I learn new dishes all the time.

From Pasta and Clam Sauce, to Neopolitan Pizza, to lamb, to roast suckling pig, to cioppino, and polenta, and tripa—

I have cooked it and love them all.

For the past year or more, I have been learning to bake bread. I finally have the ‘secrets’ learned pretty darned well.

This week, I baked sandwich rolls— the Hoagie kind- so I did a ‘walkabout’ on what I could cook to put inside those fresh-from-

-the- oven Hoagie rolls. Below is what I came up with. Enjoy.

Shrimp and Salmon Salad

You can use larger shrimp. I made this recipe with those below and it turned out well.

Salt is not used in this recipe. Soy sauce provides the needed saltiness and adds a

wonderful complex and gently robust flavor.

Ingredients

1/4 lb medium raw shrimp (31-35), peeled

1/4 lb salmon filet

2 tsp soy sauce

2 tbl butter

1 clove garlic sliced very thin (or 1 tsp garlic powder)

1/2 tsp fresh dill, chopped (or 1/4 tsp dry dill)

1/2 tsp black pepper, separated

2 tbl good mayonnaise

1 tsp lemon juice

1 green onion, chopped

1 tbl celery, chopped (optional)

1 Sandwich or Hoagie roll

Heat broiler

Procedure

1) In a small broiler pan, place the salmon filet. Sprinkle with the soy sauce.

Turn the salmon to make sure that the soy sauce covers the filet well.

2) Sprinkle 1/4 tsp black pepper and the dill on salmon, putting some on each side.

3) Place salmon filet in broiler about 3 inches from the heat,

and cook until the salmon is firm but not hard,

about 3 – 4 minutes on each side.

4) When salmon is cooked, take out of small broiler pan and place in a

stoneware bowl like a soup bowl (not metal or plastic) to cool.

Pour any juices with it.

5) Use the same small broiler pan to cook the shrimp.

6) The pan will be hot– be careful. Place 2 tbl butter in small broiler pan. Use a wooden spoon to stir

the butter in the remains of the juices and bits of the salmon until it has melted.

7) Place the shrimp in the pan. Move and stir the shrimp so they are coated with butter and juices.

Place in one layer, close together, but not on top of each other.

8) Sprinkle the 1/4 tsp black pepper and the garlic or garlic powder on the shrimp.

9) Place the pan containing the shrimp under the broiler and

cook for 3 minutes. Turn each shrimp over and broil another 2 minutes.

Shrimp should be pink on both sides.

If its not, place under broiler another few minutes.

10) Take shrimp out of small broiler pan and place in the bowl with the salmon to cool.

Pour any butter or juices on top.

11) When the fish has cooled, flake the salmon to 1/4 inch square pieces. Doesn’t have to be exact– close is good.

You can leave the shrimp whole or cut in half.

12) Put the mayonnaise, lemon juice, and chopped green onion into the bowl with the salmon and shrimp.

Gently stir with a fork until all is blended.

13) Split the sandwich roll.

Spoon this Shrimp and Salmon Salad onto the sandwich roll.

Enjoy.

Serves 1.

Multiply this recipe for the number of people you are cooking for.

Cover and Refrigerate any left over Salad.

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