Text 24606, 93 rader
Skriven 2009-05-31 23:03:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: traveling 655
=========================
 -=> On 05-31-09  10:24,  Michael Loo <=-
 -=> spoke to Dale Shipp about traveling 655 <=-

 DS> We booked the ESA today.   All we need now it to book something in the
 DS> Mystic, CT area for Thursday.  Every B&B in Salem that we looked at
 DS> was 2 or 3 times more expensive than ESA -- for less room.

 ML> It's true that for just a place to hang your hat, B&Bs
 ML> are cost-inefficient. But if you count your accommodations
 ML> as a major feature of your vacation travel, a B&B may be
 ML> worth it.

On a picnic weekend, the major feature of the vacation travel is the
picnic and all that comes with it.  The motel room is just a place to
crash when we get tired of it all:-}}

 ML> Translation: if you had a substantial bank of Alaska miles
 ML> anyway, a shirt is worth maybe 2000 miles, so if the offer
 ML> were for more than that, you'd have done well. But if you
 ML> have no prospect for redeeming Alaska miles (though it is
 ML> partners with a dozen airlines, you can still not combine
 ML> its miles with theirs).

At the moment, we have no prospect of redeeming miles with anyone other
than USAirways.  I do have a few United miles, but not enough to do
anything with.  I had some AA miles from a business trip, but they went
poof several years ago.  We are thinking about using up our USAirways
miles on our next trip in November and then turning in their credit
cards and going back to the card that pays us in cash at a rate of one
cent per dollar spent.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant Lasagne
 Categories: Main dish, Pasta, Vegetarian, Vegan
      Yield: 6 servings
 
      1 md Eggplant
    1/2    Lemon; juiced
           Salt
    1/4 c  Unbleached flour
    1/4 c  Cornmeal
    1/2 ts Oregano
    1/2 ts Garlic powder
    1/8 ts Black pepper
      2 tb Oil

MMMMM-------------------RICOTTA-STYLE FILLING------------------------
  1 1/2 lb Firm tofu
    1/4 c  Lemon juice
      2 ts Dried basil; -=OR=-
      2 tb -Fresh chopped basil
      2 ts Honey
      1 ts Salt
      1    Garlic clove
  1 1/2 c  Tomato sauce
 
  Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on
  racks or paper towels, then sprinkle with lemon juice and salt. Let
  stand 5-10 min then wipe off with paper towels. While eggplant is
  standing, mix flour, cornmeal, oregano, garlic powder and black
  pepper together in a bowl. Preheat oven to 350. Dredge eggplant
  slices in flour-cornmeal mix. Lay on cookie sheet spread with the
  oil. Oven-fry slices for 8-10 min on each side or until golden brown.
  
  Ricotta-Style Filling: While the eggplant slices are baking, prepare
  the tofu filling. Process the tofu, lemon juice, basil, honey, salt
  and garlic in food processor to a fine grainy texture like ricotta
  cheese.
  
  Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the
  oven fried eggplant slices to cover the bottom of the pan. Then
  spread the tofu filling over, reserving 1/2 cup for the top. Next,
  cover the tofu filling with the rest of the eggplant slices, and pour
  the remaining tomato sauce over the top. Arrange reserved tofu mix in
  small dollops over the top. Bake about 45 min or until dollops are
  slightly browned.
  
  Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
  Carbs 36 g.
  
  FROM:    MADELINE HIMY   (NFBH49A)
  From: Karen Mintzias                  Date: 26 Mar 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:10:14, 31 May 2009
___ Blue Wave/DOS v2.30

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