Text 17164, 111 rader
Skriven 2007-06-25 10:14:10 av Glen Jamieson
     Kommentar till en text av Ruth Haffly
Ärende: FRIDAY OF PICNIC 70625
==============================
 -=> Quoting Ruth Haffly to Glen Jamieson <=-

Hello Ruth,
 
 GJ> sign-up period, cancelled it.  The dish was left on my roof "in case
 GJ> you wish to return to Foxtel".

 RH> As if you probably ever will.  I've seen ads for one of the satellite
 RH> companys on the order of "if you're moving, leave the satellite and
 RH> we'll give you a new one at your new location".  Gives the new people
 RH> in the house a satellite; they will just need the hook up hard/soft

I have been wondering what I could use it for - apart from as a large
wok.  It sits on the roof, pointed at a satellite somewhere "up there",
with all the cabling to my lounge room.  It would be nice to use it.
 
 GJ> I leave my phone on almost all the time, except in hospitals, theatres
 GJ> and aeroplanes, although now the rules have been eased to allow phones
 GJ> to be used once the plane has actually landed.  This enables
 GJ> passengers to arrange transport from the airport.

 RH> We've not had that problem; our transport from the air port has been
 RH> either rental or our vehicle.  The only time it wasn't in the recent
 RH> past was 3 years ago; Steve's plane was delayed beyond mine so I
 RH> called a friend in HI (from AZ) for a ride and Steve got a taxi
 RH> (deductable for him).

If they are available, one or other of my children normally picks me up
when I return to Adelaide or go to other cities where I have friends or
relatives.  The phone call means that they don't have to wait around in
an expensive airport car park, but can wait at home or near the airport
and collect me at the taxi pickup spot outside the doors after I have
cleared Customs and Immigration.  If no relatives are available, in
Adelaide I can catch the public bus, which has a stop at the terminal.
Most other cities, at least outside USA, have some form of rail or bus
public transport connecting to the airports.
 
 GJ> Just a short text msg, like, "Holdup bank cnr taft n carlos" is enough
 GJ> to get the cops moving quickly, and can be sent by a customer
 GJ> unobtrusively while lying flat on the floor.

 RH> Very much so!  Then, too, the phones can be handy for ordering a pizza
 RH> on the go, especially if you're planning to pick it up and are a ways
 RH> from the pizza place.  Depending on timing, it could be just coming ut
 RH> of the oven as you're coming thru the door. (G)

Right.  Also, if going out to dine, you can phone on the way to check
if your preferred restaurant is full, and change plans if it is.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vietnamese Chicken and Cellophane Noodle Soup (Mien)
 Categories: Soup/stew, Poultry, Typed
      Yield: 4 Servings
 
      8 oz Cellophane noodles
           -(bean thread noodles)
      2 tb Preserved vegetables *
      2 qt Chicken stock or broth
      4 ea Chicken breast halves
           -boneless, skinless
    1/2 lb Chicken giblets
      2 oz Fresh ginger; crushed with
           -the side of a heavy knife
    1/4 c  Asian fish sauce
           -(Nuoc Mam or Nam Pla)
      3 ea Green onions; thinly sliced
      2 tb Shredded cilantro
           Freshly ground black pepper
 
  * Preserved vegetables are available in cans or crocks at Asian
  markets.
  
  In separate bowls, soak the cellophane noodles and preserved
  vegetables in warm water for 30 minutes. Drain; cut the noodles into
  4-inch lengths with scissors. Squeeze the preserved vegetables to
  extract most of the soaking liquid. Set aside.
  
  In a large pot, bring the chicken stock to a full boil. Add the
  chicken breasts, giblets and ginger. As soon as the liquid returns to
  a boil, reduce the heat to moderately low and simmer for 10 minutes.
  Skim off all of the foam that rises on the surface.
  
  Remove the giblets and chicken breasts. Set aside. Remove the ginger
  and discard. Stir the fish sauce and the preserved vegetables into
  the liquid. Thinly slice the giblets and shred the chicken meat by
  hand.
  
  Bring the broth back to a boil. Add the cellophane noodles and cook
  gently for 1 minute.
  
  To serve, remove the cellophane noodles from the broth and divide
  evenly among four large soup bowls. Top each bowl with the shredded
  chicken and the sliced giblets. Ladle boiling broth over all.
  Sprinkle with green onions, cilantro and freshly ground black pepper.
  Serve at once as a single-dish meal, or in smaller portions as a
  first course.
  
  Makes 4 servings
  
  Source: The Classic Foods of Vietnam by Nicole Routhier
  
  As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
 
MMMMM
 
 
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)