Text 29491, 126 rader
Skriven 2009-10-04 17:11:00 av BOB GEARHART (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Passports
=================
 Ruth Haffly said to Bob Gearhart at 10-02-09  18:00
 Subject: Passports<Ruth Haffly>
 
 BG>  I haven't driven through the Mexican border since 88.  Had a Tourista
 BG>  sticker on my windshield.  If you plan on going more than 150k south
 BG>  of the border you need to show you have Mexican auto insurance and
 BG>  purchase a sticker to identify your vehicle. Get searched and checked

 RH> We know; The only time Steve went further in, he got the extra
 RH> insurance.  Other than that, we'd park in Nogales, AZ, and walk over
 RH> when we lived in AZ.  The times I went over the border in TX, I was a
 RH> passenger in our church van.
 
 There is a check station 150k south of the border on main roads.
 They will turn you around if you don't have the proper papers 
 including insurance.  
 
 BG>  out at the Mexican customs stop, where surprisingly  they don't or
 BG>  didn't hold the hand out for the traditional couple bucks like at at

 RH> I've never encountered that personally.
 
 If your loaded down with personal items for an extended period of 
 time, then they will inspect your vehicle in the service lanes.
 The inspection goes faster if you hand the inspector a few dollars.
  
 BG>  I used to travel over often, so would keep a couple hundred in
 BG> Canadian  bills.  Since Bush taught me what criminals they were over
 BG> there and how I should fear my inlaws (I married a French Canuk) I

 RH> I never lived that close to the Canadian border.
 
 It's about 2500 feet from my front door.  If I cross in a boat that 
 is.  :-)
  
 RH> I lived about 35 miles +/- from the Mexican one when lived in AZ.
 
 Never crossed in AZ, but did in Californica, New Mexico and Texas.
 Flew in twice from Miami.  All pretty much the same.
  
 BG>  Dunno.  You guys cook your pigs so much you have to tear them apart
 BG>  and add flavoring after.   :-)
 
 RH> Flavoring is added while they're being slow cooked.  The vinegar, hot
 RH> sauce, brown sugar, etc sauce is cooked on the pig and more is added
 RH> as it's being shredded.  Even more is available on the table.  Hog
 RH> heaven!
 
 BG>  LOL...  Figured I'd get a rise with that statement.

 RH> If you've ever tasted it, you would agree.
 
 Does Camp Lejeune qualify as a place where I might be able to taste it.
  
 BG>  February before they ripened.  Not only are they growing weird and
 BG>  ripening funny thanks to Wally's China-Mart imports, but they are not
 BG>  producing anything to save.

 RH> I still don't hold too much stock with the global warming theory as
 RH> much as some alarmists push.  There've been warm & cold cycles thruout
 RH> history; this one seems to be going colder actually.
 
 Huge ice cubes melting at each end have a tendency to cool off the 
 oceans and our weather, until they are all gone that is.  
 
 BG>  season is passed.   Plus I get at least one good feed on fried green
 BG>  tomatoes, something I love but Dorothy abhors,.
 
 RH> I've never had it but I don't think I'd have any problems enjoying it.
 RH> We did get to try some fried pickles this spring while visiting
 RH> friends in Alabama.  They were good; I think the tomatoes would have a
 RH> similar taste.
 
 BG>  It's a sour tasting thing, not vinegary or lemony, but sour.  
 
 Never tasted a fried pickle, but like little fresh pickles sliced
 thin lengthwise and served up in sour cream and dill dressing.
 
 RH> Can't you throw the main chef out of the kitchen from time to time?
 RH> (G) 
 
 What and risk being forced to feed myself... Oh NO!
 
  BG>  departed Aunt Jean would make a piccalilli with green tomatoes and
 BG>  Zucchini.  I miss Aunt Jean, she made some good stuff.

 RH> Did any one in the family get her recipes?
 
 Not that I know of, it was a passion for her every fall canning 
 things one can not buy.
 
 RH> Ours are ripening nicely, no rotting.
 
 Mine are about done for this year.  We had a light frost the other 
 day, I'm sure it wont be more than a few weeks before a hard freeze.
 
 BG>  As it was my daughter who put it together and my part was creating a
 BG>  spot to hang it, maybe she used some nitrogen rich soil, which could
 BG>  be the reason for the stem rot.  But that would have kept the leaves
 BG>  nice and green.   They browned up like the others.

 RH> We used Miracle Gro, organic.
 
 I have a large tub of Miracle Grow with a half dozen sealed packets in
 it.  That would add nitrogen.  I also have a large bag of garden Lime
 that should have neutralized any excess acidity, but didn't stop the 
 stem rot.
 
 
 BG>  that ripen evenly.  But I guess the fungus Wally's China-Mart
 BG> imported  got the ones on the ground too.   The ripen on the bottom
  
 RH> We got ours at Lowe's but probably a diffent supplier.
 
 Most likely was.  Since Wally world struck up their dealings with China, 
 you can't buy anything that doesn't come in on a boat from the 50 cents
 a day workers they use..  I bought socks at Meijers the other day.  
 Checking to see where they came from I was astounded to see they were 
 a product of America.  I only needed a couple packages, but bought ten
 just because they were home grown.
 
 
... He who laughs last, thinks slowest.
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