Text 448, 124 rader
Skriven 2006-04-16 09:51:42 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FROM 526  60416
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I don't travel on trains in Adelaide all that often, but I was
 GJ> pleasantly surprised at their punctuality, at least in the morning.
 GJ> By afternoon they had slipped a bit.  Perhaps Mussolini was only on
 ML> It's a rolling thing. The first few are likely on time, but
 ML> inevitably something happens, and instead of having one hard
 ML> on the last one's heels, there's this little delay, and it
 ML> keeps increasing, bit by bit, so that the last train of the
 ML> day is likely to be a fair amount late. Which is good for the
 ML> tippling public, who are likely to be the prime constituency
 ML> of the later ones anyhow.

The buses seem to have enough cushion in their schedules to be able to
catch up.   The worst were the huge ferries travelling between the
North and South islands of Kiwiland; most days, every trip they lost a
bit of time, mainly waiting for passengers and cargo to clear.  As
they ran every hour, all day and night, by the end of the day the
delay had accumulated to about that, so they just renamed the next
voyage number to bring it back to schedule.
 
 GJ> pubs, and an old emporium "where the change hums on wires" - a system
 GJ> of flying foxes radiating from a central raised cashier's platform.
 ML> This is also alien enough to me that it doesn't even conjure
 ML> up an image in my head.
 GJ> The quote from Dylan Thomas refers to what used to be common in my
 GJ> extreme youth as an alternative to a network of vacuum pipe conveyors
 GJ> in large stores.   The taut wires radiating out from a central cashier
 GJ> carried small flying foxes to the sales points.

 ML> It's the flying foxes that I didn't understand (not that I
 ML> understand Under Milk Wood any better).

Oh, dear, and I was trying _so_ hard to avoid language differences!
My first wife, who used to drink with Dylan in London before I knew
her, was an avid follower of his, and explained it all to me.
 
 ML> We've been buying Delicato Shiraz, which is a California brand:
 ML> it's about $15 for 3L and not an unpleasant wine, comparable to
 ML> say Jacob's Creek.

When my present 4L of Stanley is finished I will try something new to
me - a 4L de Bortoli "Special Claret" I got for $10 at Festival Wines.
Some of their wines are unexpectedly good, but I don't have great
hopes for this one.  OK to feed to _some_ of my visitors.
 
 ML> It was nice and sunny, and Carol was let go an hour or two early
 ML> on account of its being Good Friday, so we took the top down and
 ML> went to Big Lots, where one of the things that I was looking at

Nice to have the hood (top) down for a change.  Here all the s/markets
are closed on Good Friday.

 ML> Odd thing that happened yesterday to her as she returned from
 ML> work - of a sudden, a large rock came out of the sky onto the
 ML> hood (bonnet) of the Miata as she drove down Davidsonville Road
 ML> a few blocks from the house. If she'd been going just a hair
 ML> faster, it might have hit the windshield or herself. I maintain
 ML> that it was thrown (or lobbed), but she says it just came out
 ML> of the sky, perhaps the result of God having inadvertently hit
 ML> the Smite button on his computer keyboard.

How frightening!!   There wasn't a United Airlines plane flying
overhead at the time, was there?   Did she get the stone?  It might
even have been a meteorite - or part of a re-entering satellite.

Another kind of FF:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rousette Vigneronne (Flying Fox)
 Categories: Pacific, Tropical, Meat
      Yield: 4 Servings
 
      4    Flying foxes (fruit bats)
    280 g  Sliced carrots
    400 g  Sliced onions
           Aromatic base:-
      3 cl Garlic
           Black pepper
           Parsley
    200 g  Smoked bacon strips
     30 ml Brandy
      1    Bottle red Bordeaux
     15 ml White vinegar
     15 ml Olive oil
           Serve with yams, boiled, or
           Manioc crepe
           Wine:- Chateau Lamothe
           De Haux (Bordeaux)
 
  Remove skin from the flying fox, cut open, remove entrails and
  discard. Cut into 2 pieces, lengthways. In a deep dish, put the
  flying fox, the aromatic base, brandy, carrots, oil, vinegar,
  vegetables, then cover with wine. Cover and place in the refrigerator
  overnight. Strain marinade from meat and vegetables.  Store marinade.
  In a deep saucepan, cook the bacon with vinegar and oil.  Remove
  bacon. In the same saucepan, brown flying fox meat, then vegetables -
  one at a time - then remove. Cook onions last, then add 3 spoons
  flour, mix until slightly brown. Pour in marinade, stirring
  continuously to prevent lumps forming.  Put in flying fox,
  vegetables, bacon, cover and simmer on low heat for 2 hours, or until
  the meat is cooked.  (Don't forget to stir a few timmes to prevent
  mixture from sticking to the bottom of the saucepan.)
  
  This recipe is prepared at Gino's Restaurant by Chef Philippe Bideau,
  a ni Vanuatu living in Port Vila.
  
  Glen's comments:  An alternative is stuffed with herbs and the
  animal's liver, chopped, also in the red wine sauce, as served at
  L'Houstanet, also in Pt Vila, Vanuatu.
  
   Origin:- Air Vanuatu "Island Spirit" flight magazine, Issue 8,
  September 1999.    Typed by Glen Jamieson
 
MMMMM
 


... I'm beginning to realize that aging is not for wimps.
___ Blue Wave/DOS v2.30 [NR]

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