Text 7821, 104 rader
Skriven 2011-02-28 12:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: travelin' man 49
========================
 JW> And the Super 8 was $200, discounted to $150 at
 JW> Christmas, when all the work crews went home for Christmas.

I was just looking at the prices for spring training hotels
in Phoenix, and what was $50 the last couple times I was
there (2-3 years) is now $100. Is the economy on a serious
rebound, or is this a last hurrah type of situation?

 JW> We do. Roslind has a paranoid schizophrenic sister, an alcoholic
 JW> brother (successfully dry for 16 years) and another sister who is
 JW> a hypocritical prude and just downright mean spirited.

One way of dealing with the fear of being an inhuman monster
is becoming a hypocritical prude.

= =

 JW> I shudder to think about young urbanites in bad
 JW> neighbourhoods working on their axe skills.

Having seen a few, that's the way I feel as well.

= =

 JW> True. I actually look forward to Canadian North on-board meals.

One would think that you didn't know how to cook! I have a
friend whose mother was the worst cook in Christendom; the
father worked in a hospital, and he ate all his meals there,
as much as he was able. This in the day when hospital food
was ... hospital food.

 JW> There's usually a choice of one wild game or fish dish, a domestic
 JW> meat/chicken/pasta and on the flights that connect to the Tokyo-
 JW> Vancouver tourists runs, a Japanese one as well. (Naturally, the
 JW> Japanese all choose caribou and us locals pick the sushi.)

Of course; but don't complain, because you get sushi.

  There is
 JW> always a complimentary glass of mediocre to OK wine and "Mackenzie"
 JW> coffee. They run a single class on all their flights; better than
 JW> economy, sparser than business, for just a little bit more than Air
 JW> Canada's economy rates.

Ah, that's what they used to offer on most airlines back in
the '60s and '70s, when I started flying. It was called
"economy." but as US regulations dictated the range of prices,
any competition had to be based on quality of product. So we
had comfortable seats throughout the airplanes and edible food.
Delta even served a respectable filet mignon, an all right pecan
pie, and Champagne (well, Korbel) - in coach. I once sat next to
a Chasidic rabbi, who didn't mind the steak but was afraid that
the pie was going to be somehow trayf, so I got two pies. This
full dinner was served on Washington to Boston, then a 50-minute
flight (now, because of congestion in the air lanes, it's
scheduled at around an hour and half), so I was eating
continuously from wheels up to touchdown.

                   *  Exported from  MasterCook Mac  *

                       Caramel-Chocolate Pecan Pie

Recipe By     : Betty E. Kohler <silencio at netcom.com>
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      9 inch        unbaked pastry shell
   1      cup           pecan pieces
   1      6 oz          package semisweet chocolate pieces
     1/2  cup           caramel ice cream topping
   1      8 oz          package cream cheese -- softened
   1      8 oz          carton dairy sour cream
     1/2  cup           sugar
   1      teaspoon      vanilla
   3                    eggs
                        unsweetened cocoa powder -- optional

Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate
pieces and drizzle with caramel topping. Set aside.

In a medium mixing bowl combine cream cheese, sour cream, sugar and
vanilla; beat with an electric mixer on medium speed until smooth. Add
eggs, beating on low speed just until combined. Pour over caramel topping
in crust.

Bake in a 350 degree F oven about 45 min or until center appears set.
Cool on a wire rack. Cover and chill for at least 1 hour before serving.

Sift cocoa powder over pie, if desired. Makes 8 to 10 servings.

Nutrition information per serving: 640 cal., 44 g fat, 123 mg chol., 10 g
pro., 57 g carbo., 2 g fiber, 243 mg sodium. RDA: 11 percent calcium, 15
percent iron.

posted to NCE 12 Apr 98

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