Text 34801, 80 rader
Skriven 2013-03-13 11:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: homes 253
=================
 RH> Seems you do like to wander.
 ML> Yes indeedy.
 RH> And you don't have the tie downs that a lot of us do.

Correct, and I have never made any bones about how my
lack of dependents allows for this kind of life. I admit
that even for me there would have been rewards of raising
kids, but on the whole I think that my situation and that
of the world in general are better this way.
 
 RH> I don't know how I'd do in
 RH> weather that's that cold for so long.

Get used to it, and rapidly at that.

 RH> Have you had any moose burgers yet?

It isn't moose territory, though I have on a few occasions
had moose meat (nothing to write home about), but that was
in New England. Caribou is occasionally available (had that
too), and I did see freezer-burned muskox at the butcher
shop in Yellowknife for $47.90 a kilo.
 
 ML> That's one of the few ways in which I admit Southwest to
 ML> be superior, but it doesn't affect me.
 RH> Overall they're quite reasonable, because they don't provide a lot of
 RH> frills.

The price differential isn't great (and can go either way),
but the legacy airlines focus on the likes of me, so they
positively neglect the infrequent flyer, which I believe is
a mistake. I get a bargain (relatively speaking), and others
get the shaft.

==

 ML> Entertaining thing - I grew up thinking Demerara was in
 ML> Ireland, because one got Demerara sugar in Ireland, plus
 ML> it sounds like Gloccamorra. Big surprise when I found
 ML> out that it was in British Guiana, but it kind of makes
 ML> sense, doesn't it.
 RH> I never really thought about where it could come from. Never even
 RH> heard of it until I was an adult but figured it might be from some
 RH> sugar cane growing place in the Carribean.

More sensible than my line of thinking.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Indonesion Soy Sauce
 Categories: Indonesian, Condiment
   Servings:  6

      2    Bottles Regular Soy Sauce *
      3    Bottles Water
      4 md Onions, chopped
      6    Bay Leaves
      2 ts Laos **
    1/2    Bag Demerara Sugar

  *I use 17 oz. bottles of China Lily (a Canadian Brand) **Laos is also
  called Galingal and can be found at Asian food/spice stores.

  METHOD:

  Put all ingredients in a large pot and cook on medium till onions are limp.
  Add sugar and bring to a boil to disolve sugar. Strain and pour into
  bottles. I keep it in the fridge but I don't know if you have to.

  It's a very sweet Soy Sauce that may take a little getting used to but you
  will probably find that you can use it for things and not worry about a
  "salty" taste.

  Source unknown

MMMMM

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