Text 9174, 90 rader
Skriven 2006-12-22 22:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: marine life 727
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 ML> card with this outfit - when your card is linked to your dining
 ML> account, the crediting of miles is automatic.
 DS> We did that -- although am some what wondering how they achieve the
 DS> credit without my saying something to the restaurant at the time of
 DS> purchase.   Do they have some way of hooking into the MC or Visa
 DS> listings?

Yep, they have some way. I don't know what the way is, but
I guess that with information technology being what it is,
it should not be too difficult. I admit I object to the whole
system the same reason I used to object to frequent flyer
programs as a whole [no gasps of astonishment from the peanut
gallery, please] - that the member allows his info to be
gathered and used, for whatever little benefit accrues to him
and for whatever use the data miner chooses to do so. Up until
the early '90s I thought this, and imagined that the rest of
the world would be smart enough to see the ramifications of
such a system. Nah. Finally, before our fateful month in Asia,
my brother-in-law suggested I was tilting at windmills, and I
joined United Mileage Plus, on which I now have enough miles
to go to California 23 times for free. I can also do this on
US Air 5 times and Alaska Air 5 times. Or I could go around
the world twice in first class. Now that would be interesting.

 ML> Did you know that you can refresh your miles by USING them
 ML> as well as by earning more?
 DS> Yep -- but we were too busy this summer with remodel to even think
 DS> about it.

The classic way to use miles is to buy magazine subscriptions.
For the cost of 3 or 5 thousand miles, you can protect the rest
of your miles for 18 to 36 months, depending on the frequent
flyer program terms.

 DS> I think that you will like that Cajun Sauce for Meatloaf that we
 DS> make. You would like it even more if we did not tone it down by a
 DS> factor of more than 6.

[g]

 DS> BTW, I know that the recipe below is not really rice.
 DS> Title: Couscous Jambalaya

I had a friend once who insisted that when you just wanted
a little couscous, you would order "cous," and if you wanted
a whole lot, you'd order "couscouscous."

Sweet potato - pumpkin tagine
cat: main, vegetarian
servings: 6

750 g pumpkin
3 quinces
3 sweet potatoes
2 onions
100 g blanched slivered almonds
15 cl peanut oil
3 cloves
3 cinnamon sticks
1 mace skin
2 branches thyme
6 Tb honey
1 lemon, juice ofle jus d'un citron frais
1 preserved lemon
3 Tb minced cilantro
s, p

Tajine de potiron et patates douces

Cut the pumpkin, sweet potatoes, and quinces
into piecs.

Peel and mince the onions; wilt briefly in the oil.
Add the spices, thyme, and honey. Cook, stirring, for
5 min, and then add 45 cl water and the lemon juice.
Season. Cook 10 min on low. Add the pumpkin, quinces,
and sweet potatoes. Stir and cook, covered, over low
heat for 25 min, shaking occasionally. Meanwhile, cut
the preserved lemon into thin slices; quarter these.

Ten minutes before the end of cooking, add the lemon
slices and the almonds. Serve very hot with fine
couscous n the side.

Le bon accord :
Un jurancon (Blanc, Sud-Ouest)

Source : http://www.CuisineAZ.com
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