Text 11679, 94 rader
Skriven 2011-06-01 16:28:29 av Ruth Haffly (1:396/45.28)
  Kommentar till text 11582 av Michael Loo (1:18/200)
Ärende: friends & eggplant 412
==============================
Hi Michael,

 ML> Changing a lot in someplace like Dallas, then?
 RH> Going out, I know we stop in Tampa. Coming back, I'm not sure where
 RH> Steve stops but IIRC, I've got one in Nashville.

 ML> I actually think that changing planes is not such a bad idea.

I'm not sure how much is change, how much is just a stop over. I'll have
to dig up the paperwork. Several years ago to get to Tampa from HI we
flew Honolulu to Los Angeles, changed planes and went to Newark.  We'd
been told (wrongly as it turned out) we didn't have to change planes in
Newark; with only 45 minutes time between, it sounded good. Ended up, we
did change planes but had a bit more time between than originally
planned. Went from Newark to Tampa. Return was Tampa to Houston, change
planes and Houston to Honolulu.

 ML> Gives you a chance to stretch your legs, get a decent cup of

I know, it's not bad if the gates aren't too far apart.  A couple of
times in Atlanta I've not had the time to pick up anything for a meal in
order to make the next flight's boarding time.

 ML> coffee or whatever, and so on. And to say you've been places
 ML> you'd actually not be caught dead in. I once was tempted by

My couple of stops in Chicago were like that. (G)


 ML> a trip from Boston to LA or SF via Farmington, New Mexico
 ML> and St. George, Utah and one other similar remote place.
 ML> Luckily some vestige of good sense remained. Seriously, one

Going round Robin Hood's barn? Not a fun way to earn miles tho,
especially when you just want to get somewhere.


 ML> or two changes can make a trip more tolerable.

One change isn't bad, two is a tolerable number. Beyond that for one
trip is a bother, more so if I'm by myself.

 ML> Ah, poop.
 RH> Sorry, think of us while you're enjoying yourselves.

 ML> Will do.

We will be just about ready to start year 3 of schooling. Steve thinks
this one will be easier than the first couple for him since he doesn't
have to take a language. I'll be taking a total of 3 classes over the
year instead of 5, a bit less intense. I'll finish in May; Steve will
(most likely) in December, 2012.

 ML>       Title: Eggplant Parmesan (Pines of Rome)
 RH> Looks decadent but good!  You saw that I don't do a fancy sauce.

 ML> I like sauce on my eggplant - more so than cheese, of course.

I can see why there. I like the cheese better. The eggplant I did last
week was really good; I could taste the cheeses and eggplant more than
the sauce.


 RH> The biggest factor in it tho
 RH> is making sure you've got a good eggplant to start with.

 ML> Well, at least not a bad eggplant. I've made a successful
 ML> zucchini parmesan in my day. Of course, it took all my
 ML> ingenuity to minimize the squash taste. And from my

That sounds workable--but I'd want to do it with a younger zuchinni. Saw
a couple of kids at the farmer's market trying to sell some huge
zuchinni and yellow squash the other day. I think the kids planted them
several months ago; give them credit for trying to earn money but I
didn't buy their squash.


 ML> experience with moussaka, I imagine potato parmesan might
 ML> be all right, too.

Have to do some playing around with that to make sure the starchy taste
got out of the potatoes. That would be my biggest concern there.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)