Text 16918, 67 rader
Skriven 2011-10-23 00:01:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: EASY THINGS 09 11022
============================
 -=> Quoting Michael Loo to Ruth Haffly <=-

 RH> The problem is with the computer. If you're not out of the question
 RH> field when you scroll down to the next one, the computer will think
 RH> you're changing your answer and will mark the next lower answer in the
 RH> list. If you don't go back to check, you could be in big trouble.
 ML> There are a lot of sites I've been annoyed by that change
 ML> defaults, reposition your pointer, and so on. Usually it's
 ML> just a minor thing, but in your case it would be altogether
 ML> too easy to make an inadvertent wrong mark. Of course, I've
 ML> been known to buy a plane ticket for the wrong day because
 ML> of similar issues (easily fixed by a phone call to a human,
 ML> but that defeats the purpose of online shopping).
 
Ha!  I'm glad that I am not the only idiot who has done that.  Last
year I inadvertently bought a ticket for the right day, but the wrong
month.  When I woke up to it, however, that NZ to Queensland flight
had long departed, and I had to buy another ticket.

My last trip has been by car, in Nancy's Toyota Yaris.  One of the
highlights was in Port Augusta, Ian's Western Hotel, where we ate
"Roast leg of Spear Creek saltbush Dorper lamb, served with
traditional accompaniments" - brown gravy, roast spuds, broccoli,
carrots, green beans, cauliflower and sweetcorn.  To our surprise, the
place was so full we had to actually wait 10 minutes for a table!
There seemed to be a family celebration going on.  The wait was worth
it, however, as that lamb, although a little over-done, was very
tender, and of a complex, but delicate flavour, with none of the rank
mutton-ish smell that some "lamb" has.  At $16.90, for a generous
serve, it was quite good value.  For what was just an ordinary country
pub, the quality of the food was unexpectedly high.  The manager
apologised for the delay in seating us, but we forgave him and gave
him profuse thanks. I didn't see what the $3.70/glass house wine was,
but it went well with the dish. Nancy had a fairly dry rose.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herb Crusted Leg of Lamb
 Categories: Lamb
      Yield: 6 Servings
 
  1 1/2 kg Shank end Leg of Lamb
           -(3 1/4 lb approx.)
      2 tb Crushed prepared Garlic
    1/4 c  Fresh Parsley, chopped
    1/4 c  Fresh Rosemary Leaves,
           -chopped
    1/4 c  Fresh Oregano, chopped
      1 ts Salt
           Freshly Ground Black Pepper
 
  Place lamb on a roasting tray & remove any visible fat. Mix garlic,
  parsley, rosemary & oregano together. Spread over top & sides of
  lamb. Bake at 180C (350F) for 1 1/4 hours or until lamb is light pink
  in the centre. Stand for 10 minutes. Sprinkle with salt & pepper
  before slicing. Serve with roasted vegetables of your choice. Serves
  6.
  
  Source: Robyn Martin, New Zealand Woman's Weekly, 3 April, 2000
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)