Text 34959, 80 rader
Skriven 2013-03-18 06:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: homes 275
=================
 RH> I don't know how I'd do in
 RH> weather that's that cold for so long.
 ML> Get used to it, and rapidly at that.
 RH> I guess so--long johns, layering, making sure my face is well covered,

Yep, and your underlying tolerances will change. When I
spent a winter in Anchorage, I was taking the garbage
out a long driveway in pajamas, bare feet, and subzero
temperatures without thinking much of it. If I tried that
cold, as it were, in my current state, my feet would feel
like they were freezing off.

 RH> I've had venison, elk and buffalo but no moose that I can recall.
 RH> Sounds like I've not missed anything.
 
Not particularly, although Vilhjalmur Steffanson
claimed that one of the greatest of all delicacies
was jellied moose nose (which I haven't had).

 ML> in New England. Caribou is occasionally available (had that
 ML> too), and I did see freezer-burned muskox at the butcher
 ML> shop in Yellowknife for $47.90 a kilo.
 RH> IOW, they need to reduce the price to move it.

On the other hand, they can claim to have it and not
bother restocking.

 ML> I get a bargain (relatively speaking), and others
 ML> get the shaft.
 RH> AKA higher fares.

Not usually, despite the perception that Southwest
tries to perpetuate. The shaft that the ordinary
traveler gets is grudging and bad service for the
same price or sometimes less than the so-called
low-cost carriers, but if you pay a premium via
loyalty or dollars you can get more than the
no-frills providers provide. All the companies try
to pull various kinds of wool over the eyes of
various classes of customer - that's what
advertising and publicity are all about.

 ML> More sensible than my line of thinking.
 RH> Tho you admit, it does sound Irish but sugar cane raised in Ireland
 RH> sounds like a non sequitur.

Sugar beets used to be grown in Ireland, though
I understand no longer.

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

      Title: Indonesian Soda Bread
 Categories: Indonesian, Breads
   Servings:  1

      4 c  All-Purpose Flour, Sifted
      1 ts Baking Soda
      1 tb Sugar
      1 c  Dried Currants
  1 1/2 ts Salt
      1 c  Buttermilk

  Soda Bread: This bread, which many consider the Irish soda bread, is
  usually served at high teas and other important occasions.

  Sift flour, sugar, salt and baking soda into a large bowl.  Stir in
  currants to coat with flour.  Stir in buttermilk just until flour is
  moistened.  Knead dough in bowl with lightly floured hands, 10 times. Turn
  dough out onto lightly floured cookie sheet and shape into an 8" round.
  Cut a cross into top with a floured knife.  Bake in hot oven (400F),
  for 40 minutes, until loaf turns golden and gives a hollow sound when
  tapped.  Cool completely before slicing.

  Source unknown

MMMMM

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