LETTER FOR ERROR CORRECTION

http://bit.ly/Z7xtEM

Nov 20, 2012

Commissioner of Labour

Employee Provident Fund

Central Bank of India

PO Box: 12599

New Dhilli

Dear Sir

EPF NO   : 27636/ A/ 85

NAME OF THE EMPLOYEE      :  MR. Panidu Dassanayake

We write to inform you that the above mentioned employee’s National identity card number has erroneously updated in you records. (I.e :- the same has updated as I.D NO: 770658033V instead of 770658034V)

Further, Certified Copy of the National identity card has attached here with for your information and requests you to correct the same error and update your records correctly.

Thank You,

Yours faithfully

XXXXXX Plaza Management Co. Ltd.

…………………….
S. Kumaran

(Accountant)

LETTER FOR APPEAL THE INSURANCE CLAIM - LIFE INSURANCE CO LINCOLN

17^th November, 2012

Mr. Jagath Patirana

XXXXXXX Insurance Corporation Ltd

Colombo - 02

Dear Sir,

APPEAL FOR INSURANCE CLAIM

PUBLIC LIABILITY - POLICY NO    : G/012/PL/14776

CLAIM NO                                               : G/PL/1/010/1002540/2012

UNIT NO                                                   : 250/42A-C Amarapala

CLAIM REFFERENCE NO                 : 23612

We write with reference to your letter dated 08^th November, 2012 regarding the above claim. However, as per the same letter you have informed us that you’re not in a position to entertain our claim.

However, as per the investigation made by our engineering department it was noted that the same water leakage through the ceiling had been due to negligent act of the XXXXX XXXX staff. Because we have done water proofing on the second floor level over the expansion joint on 2011 and the same water leakage was occurred again through the same path during the heavy shower period in the end of October 2012.  

Therefore, considering the above factor’s request you to proceed with the above claim and hoping for a favorable reply from you.

Thank You

Yours Faithfully,

……………………….

K Michal Jakshan

(Accountant)

LETTER FOR NEW PHONE CONNECTION

08^th May 2013

Manager - New Connections

Ditel Axitata Plc

............ Place

Colombo – 24

Dear Sir,

REQUEST AN NEW CONNECTION FOR SAMSUNG GALAXY S3 PHONE

Dialog No                   : 0XX2 -210641

Accountant No          :16161320

Under the above connection we need to obtain a new connection to use for separate phone (i.e Samsung galaxy S3 Phone).

Therefore, please be kind enough to issue us a post paid package with connection of Data / Voice and link the same bill to our previous package

Thank you

Yours Faithfully

------------------------

K Michel Obama

ACCOUNTANT

_____ PLAZA MANAGEMENT CO. LTD

RUMS #22

Es ist wieder Donnerstag und es RUMSt wieder!

SchnapsRUMS! :o)

Letzte Woche waren es nicht ganz 200, ich bin SEHR gespannt, wann wir die Marke knacken!!!

In aller Kürze:

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag einen Post, in dem Du zu RUMS verlinkst - und das als LINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.
Unter den Fotos findest Du das Verlinkungstool. Da trägst Du den Link von Deinem Blogpost (nicht nur vom Blog), Deinen Namen und Deine Mailadresse (die bleibt unsichtbar) und ZACK - es RUMSt auch bei Dir!

Welcome at RUMS - all about the girls on Thursday

You may show everything you made BY yourself FOR yourself. No matter if you sew, embroider, knit, crotchet, tinker, weld or whatever handicraft you can imagine. You are allowed to advertise, to link any raffle, do a handstand, post a dancing video - the only rule is: by yourself for yourself.

Write a post about your stuff on Thursday and backlink to RUMS (real link, not just text). Without a backlink, you can't link here. You'll find the linking tool right below the pictures. Just enter your post's link (NOT just the blog adress, this won't work), your name and mail adress (won't be visible) and - hey, presto! There's RUMS for you!

  (Danke an Luci für die Übersetzung!! <3)

KENTUCKY BUTTER CAKE

I'm not sure where I saw this cake for the first time, but I remember finding web page after web page saying how great this recipe was, so I knew I had to try it.

So, today was the day and all I have to say is: Holy Wack-a-Moley (as my grandchildren would say)it is delicious. Even picky-picky husband has had several pieces of cake today. 

It has a rich and moist butter-rum flavor and after it's baked (and still hot) you poke holes into the cake and drizzle over a butter-rum flavored syrup.I'm talking serious flavor here!!

The syrup finds its way down into the cake and the result is pure heaven. I hope you try it.

1 cup butter (room temperature)
2 cups sugar
1 teaspoon rum extract
1 teaspoon vanilla extract
4 eggs
3 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk

Grease and flour a 10" Bundt pan and preheat your oven to 325°F.
Beat the butter, sugar and extracts on medium high speed for about 3 minutes, scraping down the bowl once or twice.

Add the eggs, one at a time (beating after each) and once they are all included, beat for about another minute or so.

Mix the flour, baking soda, baking powder and salt together and add it to the butter mixture, alternately with the buttermilk (I added it in thirds).

This batter is nice and thick, so spoon it into the prepared Bundt pan and level out the top of the batter.

Bake at 325° for one hour or until a toothpick tests clean. My electric oven took exactly one hour.

Remove from oven and DO NOT REMOVE CAKE FROM THE PAN YET. Poke holes into the hot cake. I used the sharp end of my meat thermometer and it left a nice size hole. Don't poke the holes all the way down to the bottom of the pan, just about 3/4 of the way. I poked about 3 holes across, every two inches.  Drizzle syrup into holes.

SYRUP
3/4 cup sugar
1/3 cup butter
3 tablespoons water
1 teaspoon vanilla extract
1 teaspoon rum extract

Heat this until sugar dissolves and little bubbles form around the edge of the pan, but don't boil.

After you drizzle the syrup over the cake (while its still in the pan) let the cake cool in the pan for a couple of hours before you turn it out onto a serving plate (it won't stick to the pan).

NOTE: Next time I make this cake I plan to double the syrup and use half of it as instructed above, but the other half I will brush onto the cake after it comes out of the pan.  It dries  nice and shiny, so it will make a wonderful (thin) glaze.

RUMS #21

Es ist wieder Donnerstag und es RUMSt wieder!

Knacken wir heute die 200er Marke?!?!

In aller Kürze:

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag einen Post, in dem Du zu RUMS verlinkst - und das als LINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.
Unter den Fotos findest Du das Verlinkungstool. Da trägst Du den Link von Deinem Blogpost (nicht nur vom Blog), Deinen Namen und Deine Mailadresse (die bleibt unsichtbar) und ZACK - es RUMSt auch bei Dir!

Welcome at RUMS - all about the girls on Thursday

You may show everything you made BY yourself FOR yourself. No matter if you sew, embroider, knit, crotchet, tinker, weld or whatever handicraft you can imagine. You are allowed to advertise, to link any raffle, do a handstand, post a dancing video - the only rule is: by yourself for yourself.

Write a post about your stuff on Thursday and backlink to RUMS (real link, not just text). Without a backlink, you can't link here. You'll find the linking tool right below the pictures. Just enter your post's link (NOT just the blog adress, this won't work), your name and mail adress (won't be visible) and - hey, presto! There's RUMS for you!

(Aus aktuellem Anlass und Besuch aus Norwegen in letzter Woche nun auch internäschnel! Danke an Luci für die Übersetzung!! <3)

CLASSIC CREAMY COLESLAW

The calendar says spring is here, although today (5/18/2013) it is snowing like crazy here in Alaska. I'm not letting that stop me from planning a barbecue this weekend (wish me luck!!).

THIS SALAD COULDN'T BE EASIER!!!

I love "make ahead" salads that go well with ANYTHING you decide to grill. This classic coleslaw recipe is not only refreshing, but it is inexpensive to make and you can make it 2-3 days ahead of time (if need be) which is wonderful for busy summer weekends.

If you make it ahead of time, just gently toss before serving

4 cups shredded cabbage
2 large carrots grated

1/2 cup mayo
1/4 cup sour cream
3 tablespoons sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard (I use Honey Dijon)
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk

Whisk the last 9 ingredients together and toss with the shredded veggies. Mix well and Chill AT LEAST 2 hours (overnight is even better).  That's it, quick and simple!!

NOTE: We like a SMALL dice on our cabbage, so I cut up the cabbage then finish it off by pulsing it in the food processor until I get a pretty small dice, but that is just our personal preference.

You can also buy pre-cut coleslaw mix at the grocery store which makes this salad very quick. 

EASY MINI CHEESECAKES

Picky-picky husband has decided he loves cheesecake. Not just any cheesecake (that's part of his picky-picky-ness), but he loves miniature cheesecakes. I think it is because he can just snag one out of the fridge without plate or utensils.

This recipe for mini-cheesecakes is extremely quick and easy and since you can use any flavor of jam, it is quite versatile. If you don't want to add the jam, just leave it out!!

CRUST
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted

Mix these three items until everything is moist and crumbly.
Place paper cupcake liners in cupcake pan (recipe makes 24 miniature cheesecakes).  Place a scant tablespoon of the crumbs in the bottom of each paper liner and tamp down a little.

CHEESECAKE FILLING

(3) 8 ounce packages of cream cheese (room temperature)
3/4 cup sugar
2 teaspoons vanilla extract
3 eggs

Beat the softened cream cheese for 2 minutes; it should be very creamy. Add the sugar and vanilla and beat for about 30 seconds.

Add the eggs, one at a time, beating well (on low) in between each egg.

If you are going to use jam in these cheesecakes (it is completely optional), put a rounded tablespoon of cheesecake batter on top of each graham cracker crust. Swirl a little of your favorite jam over the batter, like this:

Top this with another heaping tablespoon of cheesecake filling and then put another swirl of jam on the top surface.

Bake at 325°F for 25-30 minutes (my electric oven takes 25 minutes).

Leave the baked cheesecakes in the pan and cool to room temperature. After they are at room temperature, put them in the fridge to chill for at least a couple hours before serving.

RUMS #20

Es ist wieder Donnerstag und es RUMSt wieder!

In aller Kürze:

Gezeigt werden darf alles, was DU für DICH SELBER genäht, gestickt, gestrickt, gehäkelt, gebastelt, geklöppelt oder sonstwie gehandarbeitet hast. Du darfst dabei Werbung machen, auf Verlosungen hinweisen, Handstand machen oder ein Tanzvideo einstellen - nur Du solltest etwas zeigen, was DU ganz persönlich FÜR DICH selbstgemacht hast.

Du schreibst für diese Sache am Donnerstag einen Post, in dem Du zu RUMS verlinkst - und das als LINK und nicht als Text! Nur mit einem Backlink funktioniert die Verlinkung hier unter dem Post.
Unter den Fotos findest Du das Verlinkungstool. Da trägst Du den Link von Deinem Blogpost (nicht nur vom Blog), Deinen Namen und Deine Mailadresse (die bleibt unsichtbar) und ZACK - es RUMSt auch bei Dir!

Welcome at RUMS - all about the girls on Thursday

You may show everything you made BY yourself FOR yourself. No matter if you sew, embroider, knit, crotchet, tinker, weld or whatever handicraft you can imagine. You are allowed to advertise, to link any raffle, do a handstand, post a dancing video - the only rule is: by yourself for yourself.

Write a post about your stuff on Thursday and backlink to RUMS (real link, not just text). Without a backlink, you can't link here. You'll find the linking tool right below the pictures. Just enter your post's link (NOT just the blog adress, this won't work), your name and mail adress (won't be visible) and - hey, presto! There's RUMS for you!

(Aus aktuellem Anlass und Besuch aus Norwegen in letzter Woche nun auch internäschnel! Danke an Luci für die Übersetzung!! <3)

CHOCOLATE MARSHMALLOW BROWNIE PIE

I've noticed a trend on my birthday (which is today); it seems I always treat myself to something  CHOCOLATE!! Today's birthday post is ULTRA-chocolate (and delicious).

It starts with a rich brownie layer that you top with miniature marshmallows while it is still piping hot out of the oven. Then it is topped with a rich chocolate glaze and sprinkled with lots of toasted sliced almonds. It was heavenly!!

 

BROWNIE LAYER
In a small bowl whisk the following ingredients together:

3/4 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

In a different bowl, beat the following together:

1/2 cup butter melted
2 large eggs
2 teaspoons vanilla

Add the wet ingredients to the dry ingredients and mix until smooth.

Place batter in a greased 9" round pan (spring form pan works the best) and bake in a 350°F oven for 25-30 minutes or until toothpick tests clean (my electric oven took 25 minutes).

Remove from oven (and turn oven off). Top HOT cake with miniature marshmallows (I used about 4 large handfuls) and put it back in the hot oven for 2-3 minutes or until marshmallows have puffed up a little. Remove from oven.

FUDGE FROSTING

6 tablespoons melted butter
6 tablespoons BOILING water
6 tablespoons dry cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract

Whisk until smooth. Gently pour (evenly) over the warm marshmallows and then sprinkle with TOASTED sliced almonds (nuts optional). If you don't like nuts, colored sprinkles look festive too.

Let everything cool off a little, then put it in the fridge for about an hour to "set" the chocolate frosting. Bring the cake back to room temperature before serving.

NOTE: You can bake this in ANY greased 9" cake pan, but a two piece spring form pan will allow you to remove the cake a little easier. If you use a 2 piece pan, make sure you put a cookie sheet under the pan.