Text 22745, 98 rader
Skriven 2012-03-24 09:43:10 av Dave Drum (1:18/200.0)
  Kommentar till text 22731 av BURTON FORD (1:123/140)
Ärende: Choppers
================
-=> BURTON FORD wrote to DALE SHIPP <=-

 BF> I got used to flying in the canvas walled framework of that Cub.

 dsh-> OTOH, I have a picture that I took leaning out of the open door of a
 -> helicopter about 1000 feet above the ground.  I even stuck my foot out
 -> into the frame of the picture to prove what it was.   Since I was
 -> securely buckled in, that did not bother me at all.  Nor did it bother
 -> me later when we were flying along the river bank looking at the tree
 dsh-> tops on either side which were higher than us.

 BF> I tip my hat to you Dale.  I like flying, and have flown in a few small
 BF> planes.   But I have not, and will not fly in a helicopter.  I don't
 BF> know why, but helicopters set my teeth on edge.

A helicopter, like the old air-cooled Volkswagen engine, is a pile of parts in
a loose formation. So long as the parts maintain that formation all is right
with the world. But if something flies off on its own - disaster.

I flew once (and only once) in a fling-wing. It might have been the same one
used in the opening scenes of M*A*S*H without the stretchers attached. I also
have jumped out of a perfectly good airplane and lived to tell about it. The
first time was because I didn't know enough to be scared. The second was to see
if I was really as scared as I thought I was. And, yes, even though I didn't
earn a diaper diploma either time I was quite sufficiently terrorised and
returned the parachute to the "helpful" type who had loaned it to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peter Piper's Pickled Pumpkin
 Categories: Squash, Pickles, Citrus, Herbs
      Yield: 8 Pints
 
      5 lb (to 6 lb) pumpkin
      4 c  (to 5 c) sugar *
      1 qt White or cider vinegar
      3 c  Water
      2    Sticks cinnamon
      2    Chunks fresh ginger root;
           - in 1/2" pieces
           +=OR=+
    1/4 c  Chopped crystallized ginger
      1 tb Whole allspice
  1 1/2 ts Whole cloves
      6 oz Orange juice concentrate;
           - thawed
 
  * Or you may use 2 or 3 cups sugar and 2 cups of honey.
  
  The recipe makes eight to nine 1 pint jars. You will need
  the basic equipment for boiling water bath canning.
  
  Organize and prepare ingredients, equipment, and work space.
  
  Wash the pumpkin, cut it in 1 inch chunks, and peel. You
  should have about 4 quarts of chunks.
  
  In a preserving kettle, combine sugar (or sugar honey
  combination), vinegar, water, and spices. (Tie spices in
  cheesecloth, if desired.)
  
  Heat over high heat until boiling, STIRRING CONSTANTLY.
  
  Continue to heat and stir until the sugar dissolves.
  
  Stir in the pumpkin chunks and orange juice concentrate and
  heat to boiling.
  
  Reduce heat to simmer and cook, stirring occasionally, until
  pumpkin is just barely tender, about 30 minutes.
  
  Ladle into hot jars to within 1/4 inch of tops, spooning in
  the hot liquid from kettle. Run a slim, non metal tool down
  along the insides of jars to release any air bubbles. Add
  additional hot liquid to within 1/4 inch of tops, if
  necessary.
  
  Wipe tops and threads of jars with a damp clean cloth.
  
   Put the lids and screw bands in place as manufacturer
  directs.
  
  Process in boiling water bath for 10 minutes. Follow basic
  steps for boiling water bath canning, 10 through 18.
  
  Source: Vegetable Gardening Encyclopedia
  
  Typos by Dorothy Flatman 1995
  
  Collected by Jim Weller
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Watch a game, it's fun. Play it, it's recreation. Work at it - it's GOLF
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)