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El Campo, Texas 77437

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A bug in OpenSSL, a cryptographic library that is used to secure a very large percentage (up to 2/3) of the Internet’s traffic, has been discovered and publicly disclosed. This bug has been nicknamed "Heartbleed" and affects the integrity of the encryption channels used to secure websites, instant messaging and email accounts. At the time of this writing, there have yet to be any publicly available exploits circulating, but we suspect that will change in the very near future.

Vendors have and will continue to be issuing patches for vulnerable versions of their OpenSSL implementations (i.e. Google’s services: gmail, search, etc.)Once the software has been patched, vendors are replacing their SSL certificates as they may have been compromised over the course of the past two years (believed to be the period that this vulnerability has existed).

Most vendors are recommending that end users change their passwords once the SSL certificates have been replaced on affected servers. This is due to the fact that if the attacker was able to intercept SSL/TLS communication, they may have intercepted username/password combinations for anyone using the affected servers.

A patch was released earlier this week which was put into place immediately.  The servers have since been patched, rebooted and are clear of the vulnerability. Secondly, as of last evening, certificates on any affected servers have also been replaced. We are confident that we have resolved the issue and are comfortable moving forward.

First and foremost, we saw no indication that our servers were ever compromised due to this OpenSSL vulnerability.  To ensure peace of mind and follow with standard security practice, please update your password in Smarthub by logging in and clicking "My Profile".

As always if you have any questions or concerns please contact our office.

 

Texas Coop Power

Peggy Dickerson | Farmers Electric Cooperative       Photo by: Rick Patrick

Rockwall resident Peggy Dickerson created a delicious recipe featuring Texas pecans, shrimp and a tangy Thai dipping sauce.

Dickerson says she was encouraged by her grandmother to cook and began experimenting in the kitchen as an 8-year-old.

“I like to create new dishes, and I’m really interested in how food looks on the plate,” she says, adding that her husband, Gary, teases her about the effort she puts into the presentation of meals. Her eye for delicious taste and presentation earned her the 2013 Holiday Recipe Contest $3,000 grand prize from Texas Co-op Power Magazine.

1 pound large shrimp
1 3/4 cups Texas pecans, divided
3/4 cup cornflakes
3/4 cup Panko breadcrumbs
4 teaspoons plus 1 cup sugar, divided
4 teaspoons toasted sesame seeds
1/2 to 1 teaspoon crushed dried red pepper
1/4 teaspoon black pepper
2 teaspoons medium-grind sea salt, divided
1 egg
1/4 cup whipping cream
Dash red pepper sauce
3/4 cup all-purpose flour
Oil for frying
2 tablespoons honey
2 tablespoons Thai sweet red chili sauce
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tablespoon grated onion
Pinch ground pepper
2 tablespoons vegetable oil
1 tablespoon dark brown sugar
1/4 teaspoon cayenne pepper
8 cups fresh spring mixed greens
6 dates, pitted and sliced
6 ounces goat cheese, crumbled
1 beet, roasted and cut into half-inch cubes (optional)
1 pear, peeled and thinly sliced

Shrimp
  • Peel and devein shrimp, leaving the tails attached. Finely chop 3/4 cup pecans. Crush cornflakes to 1/4-inch pieces. Mix pecans and cornflakes together in a medium bowl with breadcrumbs, 4 teaspoons sugar, sesame seeds, red and black peppers and 1 teaspoon sea salt.
  • In a separate bowl, whisk together the egg, cream and pepper sauce. Place flour in a separate bowl.
  • Holding a shrimp by the tail, dip in flour, covering all but the tail. Next, dip in egg mixture. Finally, dredge in pecan mixture, patting gently to cover the shrimp well. Set aside and repeat process until all shrimp are breaded.
  • Heat 1 1/2 inches of frying oil to 350 degrees in a Dutch oven or electric skillet. Watching carefully, fry shrimp for 3 minutes or until golden brown. Remove with a slotted spoon and drain well on a rack or paper towels. Set aside.
Sauce
  • In a small bowl, whisk together honey, Thai chili sauce, vinegar, soy sauce, sesame oil, onion, 1/2 teaspoon sea salt, pinch of ground pepper and 2 tablespoons vegetable oil. Set aside.
Glazed Pecans
  • Boil 1 cup water, remaining 1 cup sugar and cayenne pepper 5 to 7 minutes or until just slightly thickened. Stir in remaining 1 cup pecans and boil for another 5 minutes. While pecan mixture is boiling, mix brown sugar and remaining 1/2 teaspoon sea salt. Drain pecans and place on waxed paper. While still warm, sprinkle pecans with the brown sugar mixture and toss. Cool completely.
Assembly
  • Gently toss greens with approximately half of the sauce, dates, goat cheese and beet cubes, if desired. Pile the greens mixture in the center of a plate.
  • On the greens, arrange 3 pear slices in the shape of a pyramid. Sprinkle with desired amount of glazed pecans. Carefully place 3 pecan-studded shrimp atop the pears and greens to form a “crown.”
  • Garnish with additional pecans and serve extra sauce on the side for dipping shrimp. Store any remaining candied pecans in an airtight container.
Servings: 6. Serving size: 1/6 of dish. Per serving: 668 calories, 24.2 g protein, 25.2 g fat, 86.1 g carbohydrates, 5.8 g dietary fiber, 1,664 mg sodium, 54.8 g sugars, 145 mg cholesterol