Text 17907, 68 rader
Skriven 2007-07-12 08:32:43 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: SUNSET  70712
=====================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Hello Hap,

 ->  HN> I get the AARP magazine (American Association of REtired People) 
 HN> which
 ->  HN> is  about the same as your 50 plus....but I never read it (grin)
 -> 
 -> I wonder how many Echo people have passed on into AARP membership, 
 but
 -> not publicly admitted it.   I have several copies of my 50 plus
 -> magazine still in their wrappers, waiting to be read; perhaps I shall
 -> save them for reading on aircraft, and then leave them for others.
 -> 
 HN> There are a few advantages to joining AARP, reduced hotel rates, car
 HN> rental  fees, just to mention a couple. The magazine is geared for the
 HN> 50+ crowd and  so is the advertising in it I suppose, Anne says they do
 HN> have some good  articles in it as well (grin)

As a "Senior" I get a lot of financial advantages in transport,
restaurant and purchasing discounts, and even more as an "Aged
Pensioner", with reduced phone, water, electricity, car, council and
medical fees - to a total value of about $1500 per annum.  Just
sometimes, younger people also give up their seats in buses to me. :)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kangaroo Kabobs From: Fiery-Foods.Com
 Categories: Australian, Game, Grill, Chilies
      Yield: 4 Servings
 
  1 1/2 lb Kangaroo loin, cubed
           Salt and freshly ground
           Pepper
      1 c  Freshly squeezed orange
           Juice
    1/3 c  Olive oil
      2    Cloves garlic, minced
      1 tb Soy sauce
      1 ts Red chile flakes
 
  Cook these meat kabobs separately from vegetables; vegetables should
  be cooked for a longer time at a lower heat. You can use some of the
  orange chile marinade for the vegetables as well; divide it before
  you pour marinade over the meat. Note: This recipe requires advance
  preparation.
  
  Put the cubed meat in a large resealable plastic container or zippered
  storage bag. Sprinkle salt and pepper over the meat. Add the other
  ingredients and shake vigorously until the mixture is combined and
  the meat is coated. Refrigerate 4 hours or overnight. Heat a charcoal
  or gas grill to high. Thread the meat cubes onto long metal skewers.
  Grill over high heat, turning at least once, until the meat is cooked
  no more than medium rare. Remove the meat from the grill and allow it
  to rest at least 5 minutes before serving. If you want to use the
  marinade as a sauce, pour the remaining liquid into a blender and
  puree completely. Then heat the sauce to a boil in a saucepan. Simmer
  5 minutes and pour over the kabobs.
  
  Heat Scale: Medium From: Fiery-Foods.Com
 
MMMMM
 

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