Text 18224, 102 rader
Skriven 2008-12-22 10:23:10 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: AUXILLARY PICNICS 81222
===============================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 BS> Oh we spend time down there during the summer already.  Friends own
 BS> property and
 BS> we park our 5th wheel for the summer there.  We have water,
 BS> electricity and sewage.  But still, it's not our property.

That sort of life style is popular here with the "grey nomads", who
travel all over Australia towing their caravans behind them, visiting
remote, out of the way areas.
 
 > possibilities, just keep in mind easy non-driving access to services,
 > for when you get old and infirm.

 BS> There are tons of places in Arizona specifically set up for 55+
 BS> populations and
 BS> will exclude people with children.  As a matter of a fact the places
 BS> we'll be looking into are those.  We've looked at Florida and Georgia
 BS> (last year and the
 BS> year before) but found nothing that excited us, I have an aunt and
 BS> uncle who live in a nice 55+ community in Venice FL.  Australia is a

Coincidentally, after writing that I happened to read in my Australian
"50 Something" magazine that your AARP group had done a survey to find
the best cities for retirement, the top five being Boston, Atlanta,
Portland, Milwaukee, and Chandler.  The criteria used for judging were
sufficient mass transit systems, mixed use housing choices, access to
quality health care and cultural resources like museums and libraries.
The only one of those cities I have visited is Boston, even though but
briefly.  I was impressed by the cheap cost to seniors of the subway.

 BS> haul from here, we've
 BS> been there so know the flight time from LAX to Sydney is what seems to
 BS> be an eternity.  Options are ANC to LAX (about 6 hours and overnight)
 BS> to Sydney (14+ hours IIRC) or ANC to HNL (6 hours and overnight) to

I have done the ADL to SYD to LAX flights a few times, and I agree it
is an eternity, similar to flying to Europe from here.  Even when
broken by a stop or transfer in HNL it was no better, as the wait in
the airport watching your luggage being mistreated by handlers was not
very relaxing.  And to arrive at the most passenger-unfriendly airport
in the world after that flight doesn't help.

 BS> Sydney (dunno about this flight because on the way back last time we
 BS> stopped in Nadi for a couple of weeks).  Been to Fiji twice now, and
 BS> both times within weeks after we've left they've had a coup, I've been
 BS> meaning to contact the government to see if they're willing to pay us
 BS> not to visit again.  Our first trip through Nadi to Auckland left HNL
 BS> around midnight and landed in Nadi at dawn, which was when we
 BS> discovered that Americans, at least us, are shocked at what's provided
 BS> when you
 BS> ask for breakfast sausage (mutton I think).

What hotel was that?  I worked for a hotel chain based in Nandi for 4
months, and found the food served in most was good.  The minah birds
thought so, as where the breakfast areas were open to the outside the
birds would fly in and wait patiently, perched on the back of chairs,
gazing fixedly at the diners until the latter gave in and left the
table free for the birds to move over and clean up the plates.  I never
saw them actually take food from the plates the diners were eating
from, but they obviously thought of it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hoosier Sausage Gravy
 Categories: Breakfast, Sauces, Sausage
      Yield: 2 Servings
 
    1/4 lb Sausage
           Butter or margarine as
           -needed
      3 T  Flour
  1 1/2 c  Milk
    1/4 ts Sausage seasoning, optional
           Salt and pepper, to taste
           Bisquits or toast
 
  Crumble sausage in a skillet; cook until sausage is browned but not
  hard and dry.  If the sausage did not produce 3 tablespoons of
  drippings, add butter or margarine so you will have enough drippings
  to make gravy. Sprinkle flour over sausage and drippings;  cook and
  stir until mixture turns light brown.  Add milk and continue to cook,
  stirring constantly until gravy thickens. (If the gravy is too thick,
  add a small amount of milk and stir to blend.  If the gravy is too
  thin, continue to cook until it reaches the desired consistency.  Be
  sure to stir constantly so the gravy will not become lumpy.)  Stir in
  sausage seasoning, salt and pepper. Serve over hot bisquits or toast.
  
                          Anna Lee Crosier
                          Corydon, Indiana
  
       1993    MERKEL, Judi K. ed. Indiana State Fair Cookbook. Hoosier
Heritage Edition. State Fair Books. Indianapolis, IN Submitted by John
Hartman Indianapolis, IN 6 May 1996
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)