Text 13319, 92 rader
Skriven 2007-03-22 08:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SpanakoPOLITICOECONOM251
================================
 GJ> We don't have all that many "regional airlines" here, and some of
 GJ> those which exist have a rather poor safety record.  OTOH we have
 GJ> quite a few crop dusters, water bombers and charter planes.

There's a fair demand for shorthaul trips here, as we have a
good one or two hundred cities that could use commercial air
service of a less intense sort than the major carriers provide.

And the pilots doing this work will certainly always itch for
the greater salary and prestige of the big guys, so there's
going to be plenty of labor available at that level.

Doesn't speak to what the reservoir of able bodies for this
level is, but there's where the vast number of private pilots
and sizable number of flying schools come in. Also the Microsoft
Flight Simulator enthusiasts.

 ML> Chooky is a peculiar creature.
 GJ> But she has her dignity.  She got quite upset the other day when Greg
 GJ> picked her up and slipped his hand under her feathers to feel her.  As
 GJ> she said later, it was all very well for him to pick up human chicks,
 GJ> but to do that to her, and in front of Dorothy, was most embarrassing!

I think you're anthropomorphizing the creature a bit much. What
you have is a predatory carnivorous old hen.

 ML> How did you get canned goose in PNG? And it's easy to deal with
 ML> this anyhow, all you have to do is drain the fat off and use it
 ML> to flavor your taro.
 GJ> Easy.  At any Chinese trade store, just by the 777 brand canned
 GJ> mackerel in natural oil, near the Mei Ling pork loaf (Chinese Spam).
 GJ> The fat was good with the steamed rice, and even better with fried.

So there must have been a market for the stuff.

 GJ> Nonsense!  I even brought some musk Lifesavers to USA a few years ago,
 GJ> to educate the natives there.  Their response was weird!   Peculiar
 ML> In addition, Sir Kevin sent a couple rolls to me, whence they
 ML> were transported to I believe Seattle, Enfield, and Springfield.
 GJ> He didn't mention that to me (or I have forgotten).  I think I took
 GJ> them to Enfield.

One day I found in my inbox a small envelope with the
return address of "5024 torrensvillle" (what el(l)se?).

 GJ> I have had some canned pate de foie gras, brought by Ian, which was
 GJ> very enjoyable.
 ML> Wait 'til you taste the real thing.
 GJ> I would love to try it, but where?  Another trip to Ian's?

Et pourquoi pas?


MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Eggplant Manicotti
 Categories: Italian
   Servings: 4

      1 md Eggplant (1 Lb. About)
      2 cl Garlic Sliced
      1    Red Bell Pepper
      3 lg Plum Tomatoes
      1 tb Dried Thyme
    1/4 ts Salt
      8    Cooked Manicotti Shells
           Vegetable Cooking Spray
      3 c  Tightly Packed Fresh
           Spinach (About 1/4 Lb.)
    1/2 c  Low Fat Cottage Cheese
    1/4 ts Pepper
      1 tb Lemon Juice
      3 tb Grated Parmesan

  Make Several 1/2 in. Slits On Eggplant.  Insert Garlic Slices. Bakeat 350
  For 1 Hour. Let Cool.  Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half
  Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With
  Palm Of Hand.  Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice
  Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins.
    Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
  Process Mixture Until Chopped.  Stuff Each Shell With 1/3 C. Mixture. Put
  in Baking Dish Coated With Spray.  Cover & Bake At 350 For 30 Min.
   Wash Processor Bowl & Blade.  Combine Spinach Cottage Cheese, Lemonjuice,&
  Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over
  Shells And Sprinkle With Parmesan.  Cover And Let Stand 5 Min.
     Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)

  Source unknown

MMMMM
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