Text 22636, 100 rader
Skriven 2009-03-30 17:53:48 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: SNAGS 374  90330
============================
Glen Jamieson wrote:

> landing had been much worse the story could have been shortened to the
> point where it was not written.

Nah.  Going slow and the loose snow just sucked the plane off the runway, we
were probably doing about 10mph at that point.  Heck those planes are so light
it's unbelievable, the quick way of changing the direction it's pointing is to
just push the tail section around.  The ones with nose gear you lay across the
tail section and walk it around, I had trouble with that being only about
150lbs
at the time, unfortunately it would be much easier now.  The crash itself
barely
made the media, we were overshadowed by news of an expensive leased helicopter,
for one of the TV stations, covering a small plane crash, that would be me,
that
was caught in a sudden gust and totally destroyed with minor injuries for all
onboard.  I bent a prop (later straightened), no injuries, not even a bruise
(well maybe, about 9 months later my flight instructor gave birth to her first
child, perhaps she and her husband were celebrating her survival.)

> Why would people hunt sheep?  Or do you have wild sheep like other
> countries have wild goats?

Go to the much beloved wikipedia and enter "dall sheep", without the quotes.
Interesting thing around here, the Anchorage bowl is surrounded on basically 3
sides by ocean.  The primary is the Cook Inlet, as in James who might be
mentioned obliquely in your history books, the second is the Knik Arm and the
third is the Turnagain Arm (tells you what the sailors thought of it).  All of
which were named by good ol Jimmie Cook while searching for the mythical
passage
over NA to the Orient for mother Englands use.  On one side of the Turnagain
you
find sheep, on the other it's predominately goats.  I once rode a helicopter to
a flat spot on a mountain once to assist with the placing of a radio repeater
and watched the goats watch us from about a fifty yards away, curious critters.

> plane down without further incident.  As they used to say in PNG,
> there are old pilots, and bold pilots, but no old, bold pilots.

Which is in common usage here in Alaska, I've landed on lakes and rivers on
floats and skis when frozen, as a pilot and as a passenger and I've ridden in
wheeled planes landing on sand bars beside or on islands in rivers going to
someones cabin.  I am a lowtime private pilot in Alaska, nothing more, who
doesn't pilot anymore at that.  But I'm sure the Young Whippersnapper Weller,
maybe we should just refer to him as YWW from now on, will agree that it's a
common saying in the far north of Canadia also and he's probably experienced
similar.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cabrito Al Pastor (Broiled Kid)
 Categories: Mexico, Bbq, Meats
      Yield: 8 servings

      2    Kids [baby goats], 6 1/2 to
           -8 1/2 lbs each
      3 tb Salt
      1 c  Mild vinegar
           For the garnish:
      2 c  Guacamole (recipe
           -separately)
      3 tb White onion, chopped
      1 c  Tomato, finely chopped
      3 tb Cilantro, finely chopped
      3 tb Chiles serranos, finely
           -chopped
      1    Recipe Frijoles de Olla,
           -mashed (recipe separately)
  1 1/2 c  Mozzarella OR Monterey Jack
           -cheese, freshly grated
     16    Totopos (crisply fried
           -tortilla wedges)

  From Nuevo Leon.

  For the kid:

  Put kids in a large stockpot, and cover with water.  Add salt and
  vinegar. Set aside for 2 hours.  Meanwhile, build a pile of mesquite
  wood on the ground, and burn down to white coals. Remove kids from
  water and thread on spits.  Arrange over the hot coals, and roast for
  2 to 3 hours, depending on the kids' weight, basting occasionally
  with a little salted water. Turn spits continuously so that the meat
  cooks evenly, or use a rotisserie. Add more white coals if necessary.

  To serve, cut kid in pieces, and place on plates.  Garnish with
  guacamole, onion, tomato, cilatro, and chiles.  Serve withj Frijoles
  de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce. The
  kid may be shredded and used in fried tacos.

  Makes 8 servings.

  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori &
  Chang, New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer,
  Cooking Echo, 3/93

MMMMM
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