Text 24216, 111 rader
Skriven 2009-05-19 23:50:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: Trip Report 1
=========================
 -=> On 05-19-09  10:52,  Hap Newsom <=-
 -=> spoke to Dale Shipp about RE: Trip Report 1 <=-

 HN> GREAT trip report!

Thanks.

 HN> San Xavier Del Bac is absolutely superb and one
 HN> of our favorite places in the Tucson area. Did you 

It seems to be out of place -- a shining white beacon in a world of
dusty brown.

 HN> get to visit the Pima air and space museum as well?
 HN> Also Sabino Canyon on the east side of the city is

I had not heard of those.

 HN> Don't know that I'd enjoy a bus tour but it
 HN> sounds like you and Gail sure had a good time
 HN> (other than the flu)! Thanks for Sharing! 

There are pluses and minus.  On the down side, your time is controlled.
On the plus side, you don't have to drive.  When I am driving, I cannot
see as much of the countryside as I can from a coach.  Another plus is
that the well organized tours can take you to places that you would not
have known about.  This tour was with a group called World Wide Country
Tours.  The guide has been doing this particular tour for 14 years.
They have developed some special stops unique to them.

 HN> Maybe some time in the future we could
 HN> all book a tour together...a fido road tour..
 HN> Food and scenics combined!....Maybe I should
 HN> go look for a bus!

This company tends to feed you decent meals, but pretty much standard
fare -- with a few notable exceptions.  Some tours don't feed you at
all, but leave you to your own devices at each overnight stop.  The
really great food would be on a cruise.  Our Alaska tour had a three day
cruise as part of it.  We liked it, but decided that was as much as we
would like to do.  A two week cruise in the Carribean would make us go
bonkers:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PASTA W/RED PEPPERS, GREENS, BEANS, GARLIC
 Categories: Low fat, Vegetarian
      Yield: 4 Servings
 
    1/2 c  White beans
           -- soaked in water overnight
      1    Bay leaf
      4    Garlic cloves; peeled
    1/3 c  Vegetable stock
      2    Red bell peppers
           -- cut into 1/2-inch strips
      4 c  Swiss chard or escarole
           -- washed well and cut
           -- into 1/2-inch strips
      1 tb Grated lemon zest
    1/2 ts Salt
           Freshly ground pepper
      2 tb Lemon juice
    1/4 lb Penne pasta; uncooked
    1/4 lb Farfalle pasta; uncooked
 
  Rinse the beans, put them in a saucepan, and cover
  with 2 cups cold water. Add the bay leaf and 2 cloves
  of garlic and bring to a boil over high heat. Reduce
  the heat and simmer until tender, 45 to 60 minutes.
  Remove the pot from the heat.
  
  Bring the vegetable stock to a simmer in a saute pan
  over moderate heat. Add the pepper strips and simmer
  for 5 to 8 minutes, then add the greens, 2 cloves of
  garlic that have been minced, and lemon zest and stir
  well, until the greens are wilted, 3 to 4 minutes.
  Drain the beans (most of the liquid will have been
  absorbed) from the cooking liquid with a slotted spoon
  and add them to the peppers and greens.  Warm through.
  Season to taste with the salt, pepper, and lemon juice.
  
  Meantime, cook the pasta according to the package
  directions.  Drain and toss with the beans and
  vegetables.
  
  Per Serving
  ===========
  Calories: 319
  Protein: 14 grams
  Carbs: 63 grams
  Sodium: 356 mg
  Fat 2 grams (6% of calories)
  
  Source: Joyce Goldstein of Square One restaurant in
  San Francisco Published in: Eat More, Weigh Less - by
  Dean Ornish, M.D. Typed for you by Karen Mintzias
  From: Bobbie Beers                    Date: 12-08-96
  Cooking
 
MMMMM
 



... Shipwrecked on Hesperus in Columbia, Maryland. 00:01:48, 20 May 2009
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