Text 22743, 72 rader
Skriven 2009-04-02 00:23:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: journey 425
=======================
 -=> On 04-01-09  13:51,  Carol Shenkenberger <=-
 -=> spoke to Michael Loo about journey 425 <=-

 CS> Seriously though, I neve have luggage problems.  I tie cute and wierd
 CS> 'stuff' to them so it looks different from all the rest.  On the way
 CS> from Japan, it was hair 'scrunchies' with long 12in streamers.  Made my
 CS> stuff real easy to pick out.  I added pokemon critters as well.  Other
 CS> times I hand make a few yarn angels and hang them off it all.  I really
 CS> dont care if it looks weird, as long as i get my stuff.

Our cases have red duct tape on them, short stripes on several sides.

We've not run into others doing that.  Otherwise, our cases are so
standard black that it would be hard to pick them out.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamy Butternut Squash Soup
 Categories: Soup, Vegetarian, Vegan
      Yield: 6 servings
 
      1    Butternut squash (1-3/4 lb)
           -- skin left on,
           -- cut into 2-inch cubes
  4 1/2 c  Vegetable stock or bouillon
    1/2 c  Raw almonds
  1 1/2 ts Curry powder
    1/2 ts Fine sea salt
    1/8 ts Freshly ground black pepper

MMMMM------------------------FOR GARNISH-----------------------------
           Parsley sprigs
      1    Tart apple
           -- (such as Granny Smith)
           -- peeled, cored
           -- and finely chopped
 
  Put the squash and 3 cups of the vegetable stock in a large pot.
  Bring to a simmer over medium heat, then reduce the heat, cover and
  cook until the squash is tender, 15 to 20 minutes.  Remove from the
  heat, and let the squash cool in the cooking water.
  
  Using a slotted spoon, remove the squash from the pot.  Peel the
  squash, and set aside.  Set aside the pot of cooking liquid.
  
  Blanch the almonds in boiling water for 30 seconds.  Drain, and
  squeeze the almonds between your fingertips to remove the skins.
  Compost or discard the skins.
  
  Put the blanched almonds and the remaining 1-1/2 cups vegetable stock
  into a blender.  Blend until smooth, about 1 minute.  Add the cooked
  squash, curry, salt, and pepper and process until smooth.
  
  Add the squash mixture to the pot of cooking liquid, and bring just
  to a simmer over medium heat.
  
  Serve hot, garnished with parsley sprigs and the apple.
  
  Source: May All Be Fed - by John Robbins
  (including recipes by Jia Patton and Friends)
  Typed for you by Karen Mintzias
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:25:33, 02 Apr 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)