Text 17852, 113 rader
Skriven 2011-11-17 01:27:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: NORTH 191 11116
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Having a compass like that pinned to the shirtfront means you still
 GJ> have one hand free to hold your map, and one to pull your luggage.
 ML> I would still need that third hand to lift the compass up
 ML> to where I could see it.

Not at all.  The virtue of the spherical compass, exactly 3 cm
diameter (just measured it), which when pinned to my shirtfront is
that it is readily visible when I look down.  Even with your eyesight
you would be able to see the large arrow on the floating magnet.  It
cost me $2 in a "Cheap as Chips" shop.  If you can't find one, I might
send you one as a Christmas present.
 
 GJ> We got trapped at De Gaulle last year, after midnight, and tried to
 GJ> escape by going the wrong way through some supposedly locked doors,
 GJ> which sent a guard on the other side into a torrent of Gallic abuse.
 GJ> The do not enter sign and tape were on the other side of the doors,
 GJ> with the security guard.

 ML> Was there a "door locked" sign in any language?

I think so, but not on the escalator side, which is where we
approached.  When I opened the door it broke the coloured tape on the
other side, which seemed to upset the security guard even more.  I
don't know why, but I seem to run foul of mechanical security devices.
In London, after getting off the Eurostar and passing through an
automatic bar gate, it closed just behind me, between me and my
drag-along suitcase.  I had to open it again by hand to get my case,
and that seemed to bend something, as it then stayed open.  I quickly
disappeared into the crowd...
 
 ML> Be thankful you weren't in Germany, where Teutonic abuse is
 ML> more cacophanous and possibly dangerous. Or Israel ... .
 GJ> Or USA?  I wonder what the reaction would have been there.  We
 GJ> probably would not have been able to open the doors...

 ML> They would have run about with their hands in the air for
 ML> a while, stopped all air traffic, and there would have been
 ML> an article in the news next day about how the sky fell and
 ML> the TSA saved civilization from that disaster.

A true Henny Penny reaction!  I may have mentioned before about being
told by a large Texan security guard to raise my arms while he patted
me down, and, wanting to create a good impression, did so very
smartly, inadvertently hitting a passing female security guard in her
ample bosom.  I expected to be carted off in chains, but the man just
laughed; and I breathed again.
 
 GJ> He will pray for you - in his own way.

 ML> Boruch atah adonai, eloheinu melechaolam, borei pri hagafen.

OK, Okaaay!  Enough of your dead languages.  Isn't some version of
Ingris supposed to be used in this Echo?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Arabian Chickpea And Eggplant Stew
 Categories: Arabic, Beans, Stews, Vegetarian
      Yield: 4 servings
 
      1 c  Chickpeas, soaked overnight
      2 lb Large eggplants
           Salt
      8 tb Olive oil
           Freshly ground black pepper
           To taste
      2 lg Onions, sliced thinly
     10 sm Cloves garlic, unpeeled
      1 c  Fresh or canned tomatoes,
           Seeded and chopped (reserve
           Juices)
      1 tb Tomato paste
      3    Cloves garlic, peeled and
           Crushed with 1 teaspoon
           Salt
      3 tb Chopped parsley
      1 tb Red wine vinegar
      2 ts Sugar
    1/4 ts Ground allspice or cinnamon
           Fresh lemon juice
           Sprigs of fresh mint
 
  Peel and halve the chickpeas, set aside. Remove and discard 3 vertical
  strips of skin from each eggplant,, then cut the whole eggplant into
  2 1/ 2-inch chunks. Salt the pieces and leave to drain in a colander
  for at least 1 hour. Rinse the eggplant, squeeze gently and pat dry
  with paper towels. Working in batches, lightly fry the chunks in 5
  tablespoons hot oil until golden brown; drain. Sprinkle the eggplant
  with pepper and set aside. In a 2- or 3-quart casserole with a
  tight-fitting lid, warm the remaining olive oil and add the onions;
  sweat them over low heat 10 minutes, stirring occasionally until limp
  and golden. Add chickpeas and fry 2 minutes. Stir in the drained
  eggplant, unpeeled garlic, tomatoes and their juices, tomato paste
  and pepper. Cover tightly and cook over reduced heat without stirring
  40 minutes. Carefully fold in the crushed garlic, parsley, vinegar,
  sugar and allspice. Cook 10 minutes longer until thickened. (Up to
  this point, the dish can be made one day in advance. Cool, cover and
  refrigerate so that the flavors will meld.) To serve, return to room
  temperature, adjust the seasoning with salt, pepper and allspice and
  sharpen the taste with a few drops of lemon juice. Garnish with the
  mint.
  
  http://groups.yahoo.com/group/Cook-Books From: Amandasmom
 
MMMMM
 
Today is Penance Day in Germany.
___ Blue Wave/DOS v2.30 [NR]

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