Text 10003, 95 rader
Skriven 2014-02-17 11:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: exactitude 218
======================
 ML> Well, go traveling with someone like that for a while.
 ML> You'd understand in the concrete in short order.
 NB> Except that you just said that you don't understand it..

That was just a flipper statement than my previous one. To
salvage some bit of accuracy, you'd understand my lack of
understanding in short order - and perhaps sympathize even
more than understand.

 ML> Speaking of which, I have a couple upgrade certificates
 ML> that are expiring in April, so Lilli wants to go to Smyrna
 ML> or Rhodes, odd choices. What she will eat there I don't
 ML> know - she'll probably spend a huge premium for lamb kebabs
 ML> overlooking the Aegean, while I feast cheaply (I hope) on
 ML> local shellfish. Odd that she's come to like lamb, which to
 ML> me has quite a strong flavor.
 NB> Reminds her of hamburger, probably.. ;)  It will be another adventure,
 NB> no doubt...  :)  Is that likely to be before or after Easter...?

Turns out to be Smyrna (Izmir) and in March for the best fares.
Our upgrades cleared, but this means 8500 miles in biz class and
2000 in Lufthansa's peculiar nonbusiness class, where the middle
seat folds down into a table, and they don't sell it unless it
looks like the plane will fill. In this case, they gave me the
uncomfortable middle next to Lilli's aisle, hoping that they can
get money for the window seat. My first choice was Melbourne,
because using the same certificates I could sit in business for
20500 miles and complete my elite requalification in maximum
comfort. Her preferences are not insignificant for me, and it
looks as though I may be doing such a trip in coach later in
the year.

 ML> It's said that chicken tikka masala is the closest thing
 ML> that the Brits have to a national dish nowadays.
 NB> I've heard that, too...  :)  I don't remember what we had, though...
 NB> it was almost 30 years ago, now... :)

Tastes better than starchy sausages with starchy potatoes.

 ML> Perhaps, but the claim goes with the claim that strong and
 ML> distinctive flavors cause something rather like physical pain.
 NB> Oh, that sort of extra sensitivity... what a sad situation...  
 

 NB> Ah, well... you two are travel companions more than dining companions,

We have recently agreed to disagree on a bunch of things, such
as airline alliances - it looks as though in the future we'll
fly internationally once a year together and do the rest of our
travel separately, meeting at our destination. Now she's pushing
for Longyearbyen again, meeting in Oslo or someplace. Having
lived through Yellowknife in the minus twenties and Montreal in
a minus ten with a wind, she's getting adventurous - and counting
the times she's going to be able to travel before she gets old
and decrepit. I've not had a bucket list, but she is sort of
giving me one. I'll have to go on gastronomic trips by myself or
with someone else.

 ML>> I can see the merits of a good steak frites, but not
 ML>> several times a week alternating with burgers and oatmeal
 ML>> and the occasional omelet or egg salad ...
 NB>> Could get boring quite quickly, eh...?
 ML> tttt, I will eat a monodiet once in a while and tolerate it
 ML> quite well if it's beef. 
 NB> But that's different, eh...?   :)

Well, I probably could do with a steak a day for many days.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Norwegian Rye Bread ABM
 Categories: Cyberealm, Breads
      Yield: 1 loaf

  2 1/2 ts Yeast
  1 2/3 c  Bread flour
  1 3/4 c  Rye flour
      5 tb Whole wheat flour
  2 2/3 ts Caraway seeds
    1/3 ts Salt
  2 1/2 tb Butter
      6 tb Molasses
      1 c  Water

  All ingredients should be at room temperature before starting. Add the
  ingredients in the order listed. Select "white bread", and press
  "start".

  Posted by Joel Erlich

MMMMM

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