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Text 8978, 110 rader
Skriven 2006-12-18 07:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: UN-EARTHLY TREASURE 693
===============================
 CS> I miss her and she's good
 CS> people,  just a bit of angst at the time so I only know she drifted
 CS> away. 

Yeah, it's been near a decade since she was on this scene.
She's one of the FIDO people I've met whom I kind of miss.

 CS> in fidonet years, there were very few female sysops.  Thats not all
 CS> that  startling but the few of us banded together in one of the longest
 CS> running  'non-backbone' echos that has ever been.  Foxy and i met there
 CS> forst, as well  as i met Barb McNay there.  Neysa was as well along
 CS> with quite a few others.   Was tracking some 200 of us at one time.

The only surprise is that there were 200 female sysops. Are
there 200 sysops altogether in FIDO today? And how many others
besides you are women?

=

 ML> a place that costs S$75 (US$50) nett for one or two. Beats the
 ML> much touted Conrad Hilton special of S$285
 CS> S this this is Singapore?  Thats very cheap for there!  You can cut
 CS> price in  Japan too with some of the 'Japan style' places that are
 CS> pretty much a small  room with paper dividers and a communal bathroom. 

I'll give you a report when I get back. I believe it's in a 
gentrifying neighborhood (used to have brothels and stuff, but I
am told not now, and anyhow the person who made the recommendation
is a middle-aged woman who stayed there without problem last year,
a fellow member of my flying group). All I care about: not too
awful smell, clean sheets, lock on the door, and ensuite bathroom
in that order. The reviews indicate that the rooms have all these.

Here's the hotel's self-description:

  Welcome back ... back to the old world charms of Chinatown but
  complemented with the all new comforts of modern Singapore.
  That's The Keong Saik Hotel for you.

  Located in the midst of a once-infamous street of days gone by
  The Keong Saik Hotel still evokes memories of rickshaw pullers
  and ladies of the night, opium dens and past delights.

  The experience lives on, thanks to the meticulous preservation
  work on this 25-room boutique hotel and its historically-rich
  neighbourhood that's still teeming with spice traders, medical
  halls and coffeeshops.

  Inside, you'll be pampered with the kind of hospitality that
  was reserved only for the rich Chinese towkays (a Mandarin
  term for the rich businessmen) who used to patronise these
  very shophouses. Only better this time, with a warm smile
  and a commitment to please.


 CS> Ok, once at the train station, we went to the ticket office since I'm
 CS> not good  with the Japan automated tickets sales machines.  I prefer a
 CS> human who can tell me for sure which track I need to be on.

Glad you're not the only one. I'm afraid of the Japanese
ticket kiosks.

 CS> Kaomome37 and Midori23, they split the train at Saga (I think thats
 CS> was where)  and the Midori continues to Sasebo.

That I've done (not on your train) - gotten on the wrong half
of a train and then had to backtrack. Most recently in Munich
trying to get to the airport - took me an extra half hour, not
too swift. Luckily I'd allowed 2 hours at the airport and still
had 1.5 hrs.

 CS> cant believe some of  the ilk I saw others use but I guess they either
 CS> do not know better, or have  differnt conditions in their minds when
 CS> getting stuff.  I watched far too many  struggle with bags that empty,
 CS> probably weigh 20lbs? Luggage picked by people  not used to carrying
 CS> anything for more than the lenght of their kitchen.... 

Carol B was looking at eBags, and I was astonished at how
heavy some of the things are. People really should think
about things like that when they buy luggage.

Dila-Dila (Mochi Dessert)
cat: dessert
servings: 8

2 c mochiko (glutinous rice flour)
1/2 c sugar
1 ts baking powder
1 ds salt
3/4 c water (or more)
2 c freshly grated coconut
sugar
sesame seed

In a bowl, combine mochiko, the 1/2 cup sugar, baking powder, and
salt. Slowly add enough water to make a stiff dough. Bring a pot of
water to a boil. Shape dough into 1 1/2-inch balls; flatten each ball
into a patty. Drop several pieces at a time into boiling water; cook
until patties float. Remove and place in colander. Run under cold
water to cool; drain. Coat with coconut. Repeat until all are cooked.
Before serving, sprinkle with sugar and sesame seed. Makes 8 servings.

M's note. You can deep-fry these things, too.

http://www.hei.com/heco/ekitchen/9706mochi.html
Guest demonstrator: Rudy Tamayo from Hawaiian Electric Company.

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