Text 19368, 76 rader
Skriven 2011-12-24 07:48:00 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: FROM LONG AGO 11224
===========================
 -=> Quoting Dale Shipp to Nancy Backus <=-

 -=> On 12-22-11  01:57,  Nancy Backus <=-
 -=> spoke to Dave Sacerdote about Re: From long ago <=-
 
 NB> far at all..  It was replacing a Plymouth station wagon that had pretty
 NB> much given up the ghost...  (and we were up to 5 kids with another on
 NB> the way...)
 DS> 
 DS> And how many station wagons do you see being sold today?  Or even
 DS> still on the road?  They seem to have been replaced by mini vans and
 DS> SUVs. 

Like other cars, they just get bigger with every model.

The most useful "around town" vehicle I ever owned was a 1970s Suzuki
ST90 minivan.  Designed to be able to be squeezed down tiny Tokyo
lanes, it was a simple little box with a 900cc motor between the 2
front occupants, and a hinged bench seat behind.  Hinged doors for the
front seats, and sliding doors for the back, plus a lift-up rear door.
I installed an extra bench seat, so then I could squeeze in 6 kids
plus parents (no seat belts).  The large doors allowed me to carry
furniture, and in fact on one occasion, it served as a hearse, easily
carrying a child's coffin.  Parking was a cinch, and it used
practically no fuel.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asian Turnip (Tokyo Turnip, Kabura)
 Categories: Japanese, Asian, Vegetables, Info
      Yield: 1 Text file
 
           Asian Turnip
           Tokyo turnip
           Kabura
 
  We're not talking about the tough, woody roots that many Westerners
  deem fit only for pig fodder. No, Asian turnips are tender, sweet,
  crunchy delights. They are more like a mild radish and can be eaten
  raw-plain, or with a vegetable dip, or in a salad. They are also
  excellent pickled, roasted, sauteed, or boiled in soups.
  
  Turnips are one of the earliest vegetables under cultivation. They are
  thought to have originated in northern Europe around 2000 BC. They
  were an important food for the Romans, especially before their Empire
  spread far and wide, bringing in a huge variety of new foodstuffs.
  The turnip spread from the classical world through Asia to northern
  China, where it soon became a staple. It was taken from China to
  Japan about 1,300 years ago. The Chinese have traditionally cooked
  turnips by roasting, perhaps because the high temperature increases
  the sweetness. The Japanese and Koreans pickle many of their turnips,
  and also boil them.
  
  Selection Tips Look for Asian turnips with the greens still on. If the
  greens are crisp and blemish-free, youâ€Öll know the vegetable is
  fresh. The greens are extremely high in calcium and vitamins A and C
  and so are an added bonus. If you cannot find the root with greens,
  then choose roots with smooth, firm skins. The taste and texture is
  good up until about a softball-sized root.
  
  Nutritional Highlights: Turnips were well known historically for their
  health benefits. Dioskorides, in around 500 A.D., discussed the
  turnip in terms of its medical properties. As a member of the
  Brassica family, turnips are high in vitamins A and C, indoles,
  calcium and other minerals.
  
  From: Asian Roots and Rhizomes by Terra Brockman From: Asia Food
  www.asiafood.org
 
MMMMM
 

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