Text 10758, 91 rader
Skriven 2014-03-10 17:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: traveling 303
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 ML> The dive bar has gotten somewhat respectable (oysters on the
 ML> half shell, $1.25 each; the $2 burger she remembered is now
 ML> $12 or so but $8 or so on Happy Hour), 
 NB> Inflation and longevity can do that... ;)

Indeed. It was a fairly decent burger.

 ML> the glider airport is
 ML> used mostly for hang gliding and such now. Still interesting.
 NB> Sounds like... ;)  Nice that they both still are existing...  :)

I was kind of glad. Down the bottom of the hang gliding cliff
is what is apparently a nice beach, not safely accessible; it
has gotten a reputation as a fine gay hangout (you have to be
pretty secretive and pretty desperate to risk your hide to hide,
but back in the day, hiding was a necessity).

 ML> I figure a beemer can go 70 or 80 in third gear, so there's
 ML> plenty of room for excitement of both good and bad sorts still.
 NB> But less likely a chance for a high speeding ticket...  :)   As long,
 NB> that is, as she's only using those higher speeds on expressways with
 NB> speed limits 65 and up...  ;)

I can't tell you but sort of hope she continues to prosper
for some time to come.

 ML> and go to the gate. I discovered that a substantial part
 ML> or the route was on a winding 2-line road with a canyon
 ML> on one side or the other. Autopilot is a very bad thing
 ML> in such situations. Luckily, she was a pretty good driver
 ML> at the time, but age takes its toll.
 NB> Now there's a hair-raising adventure to begin the adventure, for
 NB> sure...

It was.

 Are you sure that there wasn't some measure of auto-pilot on
 NB> those curves...?  If she drove them regularly enough, she'd probably
 NB> have gained a feel for what was coming next...  :)

Like those hazardous places in video games that you learn
to get past, so that on your subsequent iterations you can
go through without any trouble, yes sort of like that. But
this time it's real, so if you blink or sneeze, whoooops.

 NB> I noticed in a previous message (maybe a couple of weeks back? I got
 NB> behind, and wasn't quite paying attention..) that you'd attached a
 NB> Silver Palate recipe, and had a comment wondering about the name... It
 NB> triggered for me... I have a cookbook on my shelf called the Silver
 NB> Palate Good Times cookbook... apparently a second cookbook from a
 NB> couple a of women that run (ran?) a catering/restaurant business in
 NB> NYC... I'm sure it was one of my cookbook book club selections, of many
 NB> years back...  Meant to answer from that message, but somehow it has
 NB> slipped off the horizon into storage... ;)  Dunno quite where the time
 NB> goes... 

There was this team, Sheila Lukens and Julie Rosso, who wrote
pretty decent cookbooks under that monicker, but the recipe in
question was a crap recipe, so I doubted the attribution. Sad
to relate, the two parted ways, and Julie started writing her
own cookbooks, including quantities of crap recipes that it
turns out nobody had ever tested. I don't think the subsequent
books went under the title Silver Palate. Tin maybe.

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

      Title: Asparagus with Cashews
 Categories: Chinese, Vegetables
   Servings:  6

  1 1/2 lb Asparagus
      2 tb Olive oil
      2 ts Sesame oil
      1 tb Fresh ginger root; fine chop
    1/2 c  Roasted cashews;
           Coarsely chopped
      1 tb Soy sauce

  Cut off the tough lower stems of the asparagus and discard. Cut each
  stalk diagonally into 3 or 3 pieces. Heat the oils together in a wok
  over high heat. Add the ginger and stir-fry for one minute. Add the
  asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 
  Stir in the cashews and soy sauce. Serve immediately.

  SILVER PALATE GOOD TIMES COOKBOOK  Julee Rosso & Sheila Lukins

MMMMM

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