Text 24680, 95 rader
Skriven 2007-12-23 02:28:05 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: DOMESTICITY  21222
==========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ>[Squeezing in a last posting before leaving for the Wild West with
 GJ>the blue virgin.  Noting that although it is the same distance as
 GJ>Adelaide to NZ, the cost is less than half.]

 DD> I think it being a domestic flight (and over land) has something to do
 DD> with that.    Bv)=

It was only partly over land, as it was still necessary to cross the
two gulfs near Adelaide, and part of the Great Australian Bight (which
is so large it could be referred to as a "Mega-Bight").  The price is
more likely something to do with filling empty seats with bums.  The
standard economy price was over twice what I paid.

 DD> Did you fly Virgin Blue on your En Zed trip? That may have a bit to do
 DD> with price, as well.

I did check the Virgin Pacific flights to NZ, but they cost more, and
didn't go direct from Adelaide to Auckland, while Air New Zealand did.
Air NZ was cheaper, and had better meals and wine than Qantas or Virgin.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A traditional Solomon Island breakfast
 Categories: Breakfasts, Pacific, Solomon
      Yield: 2 servings
 
           Pawpaws; or
           ; bananas
           ; melons
           ; magoes, etc
 
  A traditional Cook Islands breakfast is a most enjoyable and
  fun-flavoured effort.
  
  Find a ripe pawpaw aka papaya. The ripeness is an individual
  preference. Softish to firm. Either ripeness has the same sweetness.
  This heavenly fruit is available anywhere all year round in the Cook
  Islands. Try the local store, marketplace, ask any local person you
  meet. A lemon or lime is a must. Now comes the fun part. Find a dry
  coconut. If you are out walking look for a fallen coconut, shake it
  and listen for the sound of fluid within the nut and then find and ask
  your local neighbour to help you by giving you some lessons. Number
  one lesson, Husking, number two Open the coconut, number three Scrape
  the coconut. The coconut scraper may look like a deadly weapon but it
  helps you perform a seemingly difficult task with the greatest ease.
  There are some very fine examples of these made locally in the Arasena
  Gallery. These are the raw materials required for an exquisite
  breakfast Method
  
  Wash and cut in half the pawpaw, scrape out the seeds with a spoon.
  Save the seeds, we can make a dressing for the garden salad with it.
  Cut a tiny slice from the base to allow pawpaw half to sit upright on
  your plate. Cut lemon or lime wedges and squeeze juice of a wedge or
  two over the fruit, pile on the scraped threads of coconut flesh.
  Garnish with a sprig of mint. Scoop a mouthful of sweet pawpaw and
  coconut with your spoon and partake.
  
  If the pawpaw is not too big but you must share, I suggest you wash,
  remove seeds and peel it and slice evenly to share equal portions with
  your lucky friends. On each dish place a wedge of lemon and a mound of
  scraped coconut flesh, garnish with a mint leaf. Not enough plates?
  Use the round coconut shell, it makes an excellent bowl. To have a
  moist mixture, press some of the scraped coconut flesh wrapped in
  muslin or similar cloth to extract the coconut cream, onto the fruit.
  
  If neighbour has gone fishing or has lost his scraper then smack the
  husked coconut on the nearest coconut tree trunk, dry off the coconut
  milk from your sleeves and start cutting thin wedges of the coconut
  flesh. Serve with the pawpaw. Alternative
  
  Bananas, mango, musk melons and other tropical fruits combined or on
  their own is excellent served with scraped coconut flesh. If you have
  gone back to the temperate climes the choices can get very exciting;
  fresh peaches and plums, berries and others or whatever is available
  (give the canned variety a chance to bring back memories of that
  tropical bliss) combine well with dessicated coconut found in packets
  on supermarket shelves. Place a thin layer of dessicated coconut on
  the oven tray and toast very lightly. Open a can of coconut cream and
  use it as is or heat a cupful till it thickens and pour over prepared
  fresh fruit for a warm treat. Garnish with toasted coconut and sprig
  of mint. The fun flavour of the islands goes with you.
  
  =AC M. Hutchinson 2001  espresso@bluenote.co.ck
  
  From: http://www.ck/food/ Snagged by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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