Text 13377, 67 rader
Skriven 2008-09-05 08:45:04 av Michael Loo (1:18/200.0)
  Kommentar till text 13226 av Hap Newsom (1:124/311)
Ärende: traveling 878
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 HN> Wouldn't surprise me, Not sure I've ever had Bowmore Darkest.

It's pretty nice, though not so subtle in taste despite its
14 years in cask. A bit much is made of the darkness, which
I admit is impressive; less of the flavor, which is comparable
to the better brands with a moderate amount of oak aging.

 HN> give me some idea of your itinerary and we'll see what
 HN> we can work out. Not sure what bus you could take from 
 HN> the airport to the ballpark...will check on that.

I've got your e-mail now: haven't answered it yet but will
probably do so before you get this ... the whole project was
almost scotched by a vendor compromising my credit card
account and the thing being decommissioned even as I was
trying to use it to buy a bottle of wine for dinner and a
cheap plane ticket to Seattle. Luckily I had an emergency
card. Coming in for 3 nights - hoped to take you and Annie
to dinner one of those nights, but maybe baseball takes
precedence.

 HN> There are always storage lockers at the airport.

Some airports don't have them any more, especially in the
more paranoid parts of the US. Now that you remind me,
though, there is still a storage facility by the bag claim at
Sea-Tac - it is mostly for people to put up large insulated
hampers of fish and game from the Alaska flights while they
go to the bar to wait out their connections back east.

Assyrian barbecued salmon
cat: main, fish
servings: 4

2 garlic cloves, minced
1 1/2 Tb lemon juice
1 1/2 Tb EVOO
1 ts ground cardamom
1/2 ts ground cloves
1/2 ts salt or to taste
1/4 c sesame seeds
2 Tb minced fresh dill
4 salmon steaks (8-9 oz each)
lemon wedges for garnish
salt

Combine first 6 ingredients. Set aside.

On a plate, mix sesame seeds and dill.

Rinse and drain fish. Coat in oil mixture.
Remove steaks singly and coat on both sides
with seed mixture.

Grill over medium coals 3-4 min; turn with
wide spatula and cook 4 min more. Correct
seasoning with salt

Serve with lemon wedges.

Hussein Khazaal, Phoenicia, Seattle
Adapted from Sunset magazine 6-98

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