Text 1546, 102 rader
Skriven 2008-01-30 23:24:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: beery lights 771
============================
 -=> On 01-29-08  22:17,  Michael Loo <=-
 -=> spoke to Dale Shipp about beery lights 771 <=-

 ML> We found that the New Zealand tourist coaches, with their tall
 ML> windows, were most conducive to sightseeing.

  Part of one of the tours is a glass domed railroad car.   The coaches
  have tall windows, and viewing is good.
 
 DS> It was touting buying time on a fleet of private jets of various
 DS> classes.   You paid for 25 hour increments.   The least expensive
 DS> plane class cost about $100,000 IIRC.

 ML> That's a bit much. 4K an hour ... if you had 10 passengers
 ML> traveling consistently, that still comes to full coach or
 ML> more. Of course, you could fly into nonscheduled airports,
 ML> private airstrips, or what have you. I think you must have
 ML> gotten the pitch from being a partner in some consulting
 ML> business or other.

   Actually, I am a consulting business -- but as I recall, the
   advertisement came as a result of some alumni mailing list from one
   of the colleges I went to.    In a similar vein, I once got an
   advertisement for a 30 day escorted tour around the world.   Don't
   remember if the price was $30K or $50K+ per head.    Nor did it
   matter which:-}}

 ML> Cobbler
 ML> cat: booze, airline
 ML> servings: 1

 ML> 4 oz Bourbon or rye
 ML> 1 Tb sugar
 ML> 1 Tb water
 ML> 2 sl orange (to 3)

  That does *not* sound like the peach cobbler that Ruth made for us all
  at the last picnic:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vegetable Dal
 Categories: Beans, Main dish
      Yield: 4 Servings
 
      1 c  Yellow split peas
      4 c  Water
      1 ts Salt
      2 tb Vegetable oil
      2 md Onions -- finely chopped
      3    Cloves garlic -- minced
    1/2 ts Turmeric
      1 ts Ground coriander
      1 ts Ground cumin
    1/4 ts Cayenne
      1    Tomato, cored & seeded --
           -finely chopped
      1 c  Water
      2 md Potatoes, peeled & cut --
           -into 1/2-inch dice
      8 oz Fresh spinach, steams
           -discarded and leaves
           -chopped into small pieces
           -(about
      8 c  Loosely packed)
      1 ts Lemon juice
      1 tb Fresh cilantro -- chopped
      2 tb Butter or margarine
           -cooked rice (preferably
           -basmati)
 
  Rinse the split peas in a sieve under cold running water.  Pick out
  and discard any stones or foreign particles.  Place split peas in a 3-
  quart saucepan along with the water and salt.  Bring to a boil; reduce
  heat to a simmer; and cook, stirring occasionally, for 45 minutes.
  Skim off and discard any foam that rises to the surface.
  Meanwhile, heat the vegetable oil in a large skillet over medium-
  high heat.  Add onions and garlic and saute until they begin to turn
  brown, about 15 minutes.  Stir often.  Add the tomato and cook about 2
  minutes.
  Pour the cup of water into the vegetables and bring to a boil.  Stir
  in potatoes, cover pan, reduce heat to a simmer.  Cook until potatoes
  are just about tender, about 10-15 minutes.
  When split peas are very soft and almost a puree, stir vigorously
  to make them smoother.  Carefully stir in the contents of the skillet
  along with the spinach and lemon juice.  Cook, stirring frequently to
  prevent sticking, 10-15 more minutes or until the dal in the
  consistency of a thick stew and the vegetables are tender.  If too
  thick, add a little water.  Stir in the cilantro and butter or
  margarine and cook 2 more minutes.
  Serve over rice.
  
  From: Walt Trumble                    Date: 12-08-97  Vegan
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:13, 30 Jan 2007
___ Blue Wave/DOS v2.30

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