Text 12028, 89 rader
Skriven 2011-06-10 00:13:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: ?! 429  10609
=====================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 GJ>  Possibly airports have the same outlook, as they
 GJ> could be sued in case of a stickless passenger falling and being
 GJ> injured.  One solution would be for the airport to provide a
 GJ> wheelchair and pusher as an alternative.

 NB> Generally they do indeed provide wheelchair and pusher to get infirm
 NB> passengers safely through the airports.  My parents would ask for the
 NB> service when they ordered their tickets.  

At the rate I am recovering the use of my hip, I should be quite
capable of walking around the airport, but I still want to take the
stick with me.  If it is just put in with checked luggage, it might
get lost, so I would prefer to take it on the plane.  I am reluctant
to ask for special treatment, as my friend Leonore, who is legally
blind, but can read with the aid of a magnifying glass, once asked for
assistance in boarding when she bought her ticket.  That was several
years ago, and the method used for dealing with anyone who had a
disability was to seat them in a wheelchair on a platform.  A forklift
would then hoist them up to the plane door, where they could be
wheeled into the plane.  This was done in front of all the other
waiting passengers, who would use the "airstairs" which would be moved
up to the door once the disabled had been dealt with.  Leonore said
she had never been so embarrassed in her life!  She never requested
special treatment in advance again.  In Europe on our last trip she
carried her collapsable white stick, so with me as her "carer", we got
early boarding.  In Poland, the handsome young male flight attendant
knelt on the floor and held her hand so she could feel the oxygen mask
and know how to put it on.   She didn't complain at all about that!!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kutia (Tpk)
 Categories: Dessert, Pudding, Christmas, Polish
      Yield: 4 Servings
 
    300 g  Wholewheat grains; husks
           -removed
    250 g  Poppy seeds
    400 g  Mild runny honey
    150 g  Cherry jam
    150 g  Walnuts
      1 tb Raisins
 
  This traditional dish originated from days long gone when cereal
  stews were eaten and food was flavoured with poppy seeds and poppy
  oil and sweetened with honey. It is a custom that spoonfuls of this
  pudding are thrown at the ceiling, and if the mixture sticks it means
  the harvest will be a good one in the forthcoming year. Obviously the
  more honey in the kutia, the more likely it is to adhere to the
  ceiling!
  
  Pearled wheat grains (which have the outer husks removed) are not
  easily available in this country so I use wholewheat grains, which
  are available from any health food shop. To remove the husks they
  must be soaked overnight, placed in a linen or muslin bag and gently
  beaten with a rolling pin, then rinsed in boiling water until all the
  husks are washed away.
  
  METHOD: On the evening of 23 December put the wheat into a pan and
  just cover with cold water. The following day, when the water has
  been absorbed, just cover again with cold water and bring to the
  boil. Simmer without stirring but make sure it dos not burn, until
  there is no water left and the wheat grains are tender but not boiled
  to a pulp. Leave to cool for about an hour.
  
  Scald the poppy seeds: put them in a separate pot and just cover with
  boiling water, leave 2 minutes and then drain. Repeat this process
  once more. Crush the poppy seeds in a coffee grinder or pestle and
  mortar, or put through a meat mincer three times.
  
  Combine 90% of the cooled wheat with the poppy seeds. Mix well and
  stir in 90% of the honey. The colour should become blackish. Add the
  cherry jam, walnuts and raisins. Taste and adjust the quantities, if
  necessary adding the honey reserve to make it sweeter or the wheat
  reserve to decrease the sweetness. When the mixture is cool it will
  be less sweet. The kutia should be served cool and taste very sweet.
  
  "The Polish Kitchen" (C) Mary Pininska 1990 Typed, but not tested, by
  Greg Mayman: Nov 1999
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)