Text 25071, 83 rader
Skriven 2009-06-18 00:02:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: something that 708
==============================
 -=> On 06-17-09  04:14,  Michael Loo <=-
 -=> spoke to Dale Shipp about something that 708 <=-

 DS> His wife was originally going to pick him up at BWI, but we got in
 DS> touch with her and in the end, she picked him up at Philly.  His
 DS> luggage is another story -- yet to be resolved.  At the moment, it is
 DS> locked up inside the secure area in the Philly airport.  In the morning
 DS> it will presumably be put onto a flight for BWI and they will have to
 DS> go down there to retrieve it.

 ML> There is no such thing as a secure area in the Philly airport.

Quite possibly so.  When he did finally make a trip down to BWI several
days later, he got his luggage but it was missing his TSA approved lock.
It seems to me that if a flight gets canceled, the passenger ought to be
given the option of bailing out and collecting his luggage at the
airport where his journey ended.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greenhouse Kebabs
 Categories: Vegetable
      Yield: 6 servings
 
      1    Aubergine (eggplant)
      1 lg Red or yellow pepper
      3    Courgettes (baby zucchinis)
      6 sm Onions
     12 sm Cap mushrooms

MMMMM------------------------FLAVOURINGS-----------------------------
      4 tb Lemon juice
      4 tb Peanut oil
      2 tb Honey
           Coriander seed,coarse ground
           Coarsely ground black pepper

MMMMM-----------------------FOR THE SAUCE----------------------------
  2 1/2 oz Peeled onion
      2    Garlic cloves
      5 tb Peanut butter
      2 tb Peanut oil
  1 1/2 tb Honey
  1 1/2 tb Lemon juice
      1 ts Coriander seeds
    3/4 ts Chili powder
      2 ts Anchovy essence
 
  Cut the aubergine and pepper into chunks; cut the onions into wedges;
  slice the courgettes into 1-to 1-1/2-inch lengths; leave the mushrooms
  whole.  Mix together all flavouring ingredients.  Toss the vegetables
  in the flavourings and marinate for 2 to 4 hours.
  
     The sauce should be part-prepared well ahead.  Chop the onion and
  garlic roughly, then whizz them in a food-processor or blender with
  the coriander seeds.  Add the chili, oil and anchovy essence and
  whizz again. Add the peanut butter, lemon juice and honey and process
  once more. Scrape the puree into a small saucepan, cover and set
  aside for at least 1 hour before cooking.
  
     Thread the vegetables on to skewers and grill under moderate heat
  for 10-15 minutes, basting with the marinade liquid as necessary.
  Meanwhile, add 5 tablespoons warm water to the pan of sauce and set
  it over medium heat.  Cook at a steady bubble, stirring often, until
  the sauce is hot and aromatic.  Reduce heat to a very low and cook
  for a few minutes longer, adding more water if necessary to achieve a
  good creamy consistency, and adjust seasoning to taste.  Hand round
  the sauce separately.
  
  Source: Philippa Davenport in "Country Living" (British), May 1987.
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:17:05, 17 Jun 2009
___ Blue Wave/DOS v2.30

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