Text 8984, 79 rader
Skriven 2011-03-31 21:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: travels 141
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 ML> One would think that they would first build the expressway
 ML> parts at the troublesome places on the route and then fill
 NB> That happened in parts, where the new construction was to open up the
 NB> more troublesome places.  Other places, I think politics and ability
 NB> to get the land had a greater impact on where the construction
 NB> happened.

I see. So the road meanders to avoid the more expensive real
estate and the more intransigeant landowners. That's why the
Roman roads are so straight: they just conquered the land and
built the roads direct, using cheap labor.

   As to climbing and passing lanes on the hills, in a number
 NB> of places that just wasn't feasible with the terrain as it stood, the
 NB> road really did have to be re-routed even to just get another lane in
 NB> there... or tons of rock blasted away and/or forests cut down...

Which is what they're ending up doing, anyway, right?

 ML> this local boom from the natural gas isn't going to last
 ML> forever, and Halliburton has its own planes (its truck drivers
 ML> and such being the ones who are flying commercial between
 ML> assignments). 
 NB> True... and unless there are suddenly more locals that take advantage
 NB> of flights, there's not much call for more, especially after the gas
 NB> workers all leave...

The airlines can pull up stakes if they have to; even if they
have contracts with the governments to provide basic services,
they can go bankrupt and keep running (as many of my airlines
have proven). What I'm worried about is the big boom in hotel
construction, which is bound to go kaflooey. Also the proposed
expansion of the airport, which would be extra expensive, as
labor is being sucked up by the energy industry. It would take
courage, though, to build a bigger terminal during slack times.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Penne with Cauliflower
 Categories: Pasta
      Yield: 2 servings

      1 sm Cauliflower
           -- divided into florets
      1    Onion; finely chopped
      4 tb Olive oil
     25 g  Raisins; soaked in
           - hot water for 20 min
     50 g  Pine nuts; toasted
    175 g  Penne, cooked 'al dente'
     25 g  Cheddar; grated
      1 tb Parsley, finely chopped
           --(to garnish)
           Salt and pepper to taste

  Serves 2-3

  An unusual combination of tastes makes this a pasta dish with a
  difference - raisins and pine nuts give it a quite distinctive quality.
  Serve it with a tossed green salad.

  Steam the cauliflower florets 'al dente'. Cut them into thin slices.
  Saute the onion in the oil over a moderate heat until it begins to
  brown. Simmer, partially covered, for 5 min. Stir in the raisins,
  pine nuts and cauliflower and season to taste with salt and pepper.

  Toss the cooked penne with half of the sauce and spoon the rest over the
  top. Sprinkle the dish with the grated cheese and garnish with the
  parsley. Serve hot, on warmed plates.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

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