Text 686, 84 rader
Skriven 2006-04-23 02:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Status cymbals 564
==========================
 JM> be impressing staff with the idea you do fit in the "class" because
 JM> you don't dress to TRY to claim the status. You assume it.

Well, as I am obviously high-class to begin with ... [grin]

 JM> It does. It inspires people like me to go to odd places, once in
 JM> a while. The airlines should hire you as an advertiser/inspirer for
 JM> the idea of travel!

I think they recognize the fact, actually! They get more in
positive word of mouth from me than they give up in drinks.

 JM> We can admire an accomplished scammer as long as he isn't costing us
 JM> much directly. Carry on!

Thanks. It's not really a scam, though, because it's within
the rules, as I said. Should you go on the Flyertalk BBS
that I've described and use the S word in description of
the membership, many of whom make their status on mistake
fares (which they report to each other as soon as they
discover one and then buy all the tickets en masse - for
example, one offered, as I recall, business class seats from
someplace in Canada to someplace in Cyprus for a hundred bucks
or less - and which I sort of think is a bit of a real scam),
you would distress a lot of folks (the truth does hurt at times).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Glossy Yellow Pepper Soup with Asparagus Garnish
 Categories: Live!, Soup, Asparagus, Peppers
      Yield: 4 Servings

      8 oz Asparagus, preferably large
           Stalks with tight heads, for
           Garnish
  2 1/2 c  Water
      3    Yellow peppers (1 1/3
           Pounds), halved, stemmed,
           Seeded, and cut into 1-inch
           Pieces
      1 lg Potato (9 ounces), peeled
           And cut into 1-inch pieces
      1 lg Onion (9 ounces), peeled and
           Cut into 1-inch pieces
      3 cl Garlic, peeled
      1 ts Salt
  1 1/2 ts Sugar
    1/4 ts Freshly ground black pepper
      2 tb Unsalted butter
      2 tb Extra virgin olive oil

  Recipe Courtesy of Jacques Pepin

  Peel the lower third of the asparagus stalks, and discard the
  trimmings. Cut the asparagus on the bias into slices about 1/4 to
  1/2-inch thick. (You should have about 1 1/2 cups.) Bring 1/2 cup of
  the water to a boil in a saucepan, and add the asparagus pieces.
  Bring the water back to a boil, and boil the asparagus for 30
  seconds. Drain, reserving the cooking juices, and set the cooked
  asparagus pieces aside in a bowl.

  Place the yellow peppers, potato, onion, garlic, salt, sugar, and
  pepper in a large saucepan, and add the remaining 2 cups of water.
  Bring to a boil, add the reserved asparagus cooking juices, cover,
  and reduce the heat to medium. Cook the mixture for 30 minutes, then
  push it through a food mill fitted with a fine screen to remove the
  skin of the yellow peppers.

  Add the butter and oil, and emulsify the mixture with a handheld
  immersion blender until it is smooth and creamy in appearance. Add
  the reserved asparagus, heat through, and serve.

  Yield: 4 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9215

  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)