Text 2965, 78 rader
Skriven 2008-02-22 23:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: letter names 891
========================
 SD> That's the "military/ISO" standard phonetic alphabet.  It's nearly the
 SD> same that I learned with one exception:

Roger that.

 ML> five
 SD> I was taught in the Army to pronounce it "fife" for clarification.

I was listening in today, and nobody said "fife" - it was either
"five" or "fi."

 SD> Listening to air traffic is cool.  I do it here at home on my ham

I enjoy it. It's my lullaby on the plane.

 SD> radio (I can listen, but not transmit).  I'm very close to

I should hope you can't transmit! There was a bit of a flap a while
ago when someone with a portable transmitter out west someplace was
pretending to be an air traffic controller. I hope they caught the
jerk, but I didn't hear anything further.

There are sites where you can get streaming audio of various
popular ATC frequencies as well.

 SD> Hartsfeld-Jackson both at home and at work (I can go outside right now
 SD> and watch planes hit the approach corridor to H-J en masse at
 SD> work-it's rather cool at night), so it's easy to listen...and it's
 SD> amazing how many near-misses there are in the air you don't know
 SD> about. 

They're not near-misses (as George Carlin would tell you), they're
near-collisions. They could be called "near misses," no hyphen,
though, as opposed to "far misses," which is what happens when I
try to shoot at a target.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sarma
 Categories: Croatian, Beef, Pork, Rice, Cheese
      Yield: 8 Servings

      2 lg Cabbage heads
           Boiling water
      6 sl Bacon; chopped
      1 lg Onion; chopped
      1 cn Tomato soup (10 1/2 oz size)
      2    Eggs
      2 ts Salt
    1/2 ts Pepper
      1 ts Paprika
      2 ts Worcestershire sauce
    3/4 lb Ground beef
    3/4 lb Ground pork
    3/4 lb Ground ham
    2/3 c  Cooked rice

  Remove bruised leaves from cabbage and cut out center core.  Pour
  boiling water over cabbages to soften.  Meanwhile, saut bacon and
  onion until bacon is done.  Add half the tomato soup.  Beat eggs and
  add salt, pepper, paprika, Worcestershire sauce, ground beef, pork
  and ham. Add bacon mixture and rice and mix thoroughly.  Separate
  cabbage leaves and drain. Place heaping tablespoon of stuffing at
  core end of each cabbage leaf and roll carefully, tucking in ends.
  Place rolls in layers in Dutch oven or heavy kettle.  Chop small
  unused leaves and place over to. Pour remaining soup and add enough
  water to cover rolls. Cover and simmer 2 to 2-1/2 hours.

  Source: Selma Chutuk - St. Anthony Croatian Church Women's Guild
          Los Angeles, California

  Collected by Jim Weller

MMMMM

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