Text 25299, 63 rader
Skriven 2009-06-24 22:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: picnic stuff 736
========================
 -=> Burton Ford said to Dave Sacerdote <=-

 SAS-> When we travel and stay at a hotel with a 
 SAS-> king or larger (what do they call those, "California kings" or 
 SAS-> something equally ridiculous) we're amazed by the hundreds of acres
 SAS-> of Bed we're offered. 

I thought the California king was an extra-tall
queen-size bed. But whatever kind of king or queen,
it's sufficient for two unrelated and uninterested
people.

 BF> Never slept in a California King bed.  The space between us in a King
 BF> is so wide it's almost like being alone.  [I guess we are both cliff
 BF> dwellers]  
 BF> I don't really like that chasm, and we have begun to choose double or
 BF> queen size beds.

So sleep on half of a king bed. There's no rule that says
you have to use the whole thing.

At hotels I go for "no preference," which sometimes gets
me two queens or one king, sometimes one or two doubles,
or - remarkably once - two kings. Big beds are an easy
luxury for hotels to provide, as a big mattress isn't
much more expensive than a small one (it's hauling more
than anything that makes up the cost). In Europe, though,
especially in England, "no preference" often gets me a
single bed in a teensy little room, not a big problem as
one doesn't go to Europe to hang around in a hotel.

MMMMM----- Recipe via Meal-Master (tm) v7.05

      Title: Dried Tomato Crostini
 Categories: Sun-dried, Breads, Ethnic, Appertizers
   Servings: 24

           -Waldine Van Geffen VGHC42A     1 1/2 ts Parsley; snipped
     12    Sun-dried tomato halves;            1 cl Garlic; minced
           -dry pack                         1/2 ts Capers; drain, chop
    1/4 c  Boiling water                            Cracked black pepper
      2 tb Balsamic or red wine vinegar        8 oz Loaf baguette-style French
      1 md Tomato; peel, seed, chop                 -bread
    1/4 c  Red onion; finely chop                   Parmesan or Mozz;shred
      4    Pitted ripe olives; minced               Fresh thyme sprigs; opt
      1 tb Olive oil

  Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes
  to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin
  strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley,
  garlic and cut capers. Season with pepper. Bias-slice bread into 24 pieces,
  about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven
  for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5
  minutes more or till light brown. Spoon tomato mixture onto toasted bread
  and serve immediately. Or, if desired, sprinkle added Paremsan cheese or
  mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or
  till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve
  immediately. (wrv)

MMMMM
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