Depending on where you live, this list of names may mean very different things to you:
As many of you have guessed, they are names of particularly destructive hurricanes (to the US). Tropical storms in the Atlantic have been named since 1953 and starting in 1954 names of particularly destructive storms have been retired. Storms each season are named in alphabetical order (skipping the letters Q, U, X, Y, Z). From 1953 until 1978 only women’s names were used and since then the names alternate between male and female names. There are six lists of names that are used once every six years. If there are more than 21 named storms in a year the list goes to the Greek alphabet.
If a storm is overly destructive, the name is removed and another of the same gender and letter is put in its place.
- Through 2012, 77 names have been retired.
- The most frequent letter to be retired are names that start with C (9).
- The most removed in a single year is 5 which happened in 2005 (Dennis, Katrina, Rita, Stan, Wilma).
- There longest stretch without a name being removed is only two years which has happened in 1958-59, 1981-82, 1986-87, and 1993-94.
- The most consecutive years where a name has been removed is 8 (1963-70 and 1998-2005).
- No storms with a Greek alphabet name have been removed.
- Patrick, by the way, has not been retired.
You can find out more here.
This dish is a storm of flavor!
I made only 3 cutlets as they were rather large.
In the pan.
Time for the sauce.
The tomatoes add some acidity and quite a bit of flavor to the turkey.
- 2 tablespoons Flour
- 1 teaspoon Garlic powder
- 8 Turkey breast cutlets
- 1 tablespoon olive oil
- ½ cup Chicken broth
- ½ cup White wine
- 2 tablespoon Lemon juice
- ½ cup Tomatoes; diced
- ½ teaspoon Basil
- 1 tablespoon Butter
On a dinner plate, mix together the flour, garlic powder, and salt and pepper to taste. dust cutlets in the mixture.
In a skillet, heat the olive oil over medium-high heat. Saute the cultets till lightly browned on both sides. Remove from the pan and keep warm
To the pan, add chicken broth and wine. using a wire whisk, whisk up the bits off the bottom of the pan. add the remaining ingredients, except the butter. bring to simmer and let reduce somewhat to thicken. when the sauce is nearly finished , add the butter and incorporate into the sauce. add back the cutlets and allow to warm completely. now serve with sauce over the top.