Text 25317, 88 rader
Skriven 2009-06-25 16:49:34 av BURTON FORD (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: picnic stuff 736
========================
Hi Michael    6/25/2009


SAS-> When we travel and stay at a hotel with a 
SAS-> king or larger (what do they call those, "California kings" or 
ml-> I thought the California king was an extra-tall
ml-> queen-size bed. But whatever kind of king or queen,
ml-> it's sufficient for two unrelated and uninterested
ml-> people.

[Chuckle] I bet it's also sufficient for two related and interested 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.
 
ml-> So sleep on half of a king bed. There's no rule that says
ml-> you have to use the whole thing.

[Chuckle]  Note my references to 'chasm' and 'cliff dwellers.'  We tend to
move to our own side of the cliffs while asleep, and when one awakes the
other is 'miles' away.


 Burt  





-> 
-> 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
-> ___ Blue Wave/386 v2.30
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