Browns Ferry docs for the past week - Results from last week's Elkmont 10K

Docs placed in ADAMS for Browns Ferry 9/24/2011 - 10/01/2011. * items = interesting to me

1. ML11265A213 - LER 11-008-00 for Browns Ferry Nuclear Plant Unit 1 Regarding High Vibrations on High Pressure Coolant Injection Booster Pump Thrust Bearings.
2. ML11263A159 - Browns Ferry Nuclear Plant, Units 2 and 3 - Response to NRC Request for Additional Information Regarding Technical Specification Change TS-429.
3. ML112710033 - ROP Tabletop Examples and Results.
4. * ML11263A363 - 0522 - R504B - GE BWR4 Advanced Technology - 7.1 Browns Ferry Fire.
5. ML112700069 - Enclosure 2, MFN 10-245 R4, Description of the Evaluation and Surveillance Recommendations for BWR/2-5 Plants.
6. ML112700068 - Enclosure 3, MFN 10-245 R4, Affidavit.
7. ML112700067 - GE-Hitachi Part 21 Reportable Condition Notification: Failure to Include Seismic Input in Channel-Control Blade Interference Customer Guidance.

As a reminder, if anyone out there is interested, the NRC is having a public meeting AT Browns Ferry on Monday.

10/03/2011 - 1 PM - Browns Ferry Training Center auditorium - Results of the first phase of our 95003 inspection

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At some point this past week, the results of the Elkmont Lion's Club Rails to Trails 10K were posted @ huntsvilletrackclub.org.

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For what it's worth, the dinner described in my previous post was GREAT!

What's for dinner? Artichoke Mushroom Lasagna - via tasteofhome.com

 

Ingredients

* 1 pound sliced baby portobello mushrooms
* 2 tablespoons butter
* 3 garlic cloves, minced
* 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
* 1 cup chardonnay or other white wine
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
*

SAUCE:
* 1/4 cup butter, cubed
* 1/4 cup all-purpose flour
* 3-1/2 cups 2% milk
* 2-1/2 cups shredded Parmesan cheese
* 1 cup chardonnay or other white wine
*

ASSEMBLY:
* 9 no-cook lasagna noodles
* 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Directions

* In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
* For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in Parmesan cheese and wine.
* Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice.
* Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

Improvijazzation Nation, Issue # 118 - http://rotcodzzaj.com/wordpress/?page_id=1623

Improvijazzation Nation, Issue # 118 - Check it out. I double dog dare ya!!