Text 18122, 77 rader
Skriven 2008-12-19 23:14:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: CARLESS  81218
==========================
 -=> On 12-19-08  15:27,  Dave Sacerdote <=-
 -=> spoke to Glen Jamieson about CARLESS  81218 <=-

 GJ> So how does Aura get around in Manhattan? 

 DSac> NYC has one of the best public-transit systems in the world.  If
 DSac> I lived there, I wouldn't bother owning a car, either.  Between
 DSac> the buses and the subway you can go just about anywhere you want,
 DSac> the city blocks are short and easy walks, and cabs are plentiful
 DSac> and cheap.

Another factor is the price of garage and insurance in NYC.

Columbia does have some bus service and some commuter bus service into
the two metro areas of Baltimore and Washington DC.  That still leaves a
lot to be desired in terms of getting where you want to go without a
car.

We have found that some cities are at least tourist friendly with
respect to transportation.  New Orleans has a loop shuttle that can get
you to most places you might want to go in the French Quarter.   Seattle
has a no-fare zone downtown.  Washington DC has tourist fare cards that
are good for unlimited travel on the metro (i.e. subway) over a short
period of time of several days.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Watermelon Pie
 Categories: Fruit, Harned 1995, Nuts, Pie, Southern
      Yield: 1 9-inch pie
 
      2 c  Peeled and chopped
           -watermelon rind
      1 c  Sugar
      2 ts All-purpose flour
      1 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Ground cloves
    1/8 ts Salt
      3 tb Cider vinegar
    1/2 c  Raisins
    1/2 c  Chopped pecans
     15 oz Package refrigerated pie
           -crusts
 
  Place rind in a small saucepan; add water to cover.  Bring to a boil;
  cover, reduce heat and simmer 15 to 20 minutes or until translucent
  and tender.  Remove from heat; drain.
  
  Combine rind, sugar and next 8 ingredients, stirring well; set aside.
  
  Fit 1 pie crust into a 9" pie plate according to package directions.
  Pour rind mixture into pie crust.  Top with remaining pie crust; fold
  edges under and crimp.  Cut small slits in top pie crust with a sharp
  knife.
  
  Bake at 350 F. for 45 to 50 minutes or until golden, shielding edges
  of pie with strips of aluminum foil after 25 minutes to prevent
  excessive browning.  Cool on a wire rack.
  
  From Edith Stone/Greenville, TX in _Southern Living 1995 Annual
  Recipes_. Birmingham, AL: Oxmoor House, Inc., 1995.  ISBN
  0-8487-1453-9. June section, pg. 144.  Electronic format by Cathy
  Harned.
  From: Cathy Harned                    Date: 12-30-95
  Gourmet
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:19:43, 19 Dec 2007
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