Text 12447, 77 rader
Skriven 2014-04-21 21:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: traveling 534
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 ML> only help on American; we may solve this by flying
 ML> separately on different airlines and meeting at our
 ML> destination, but that doesn't get me into the British
 ML> Airways and Cathay Pacific lounges, and these are quite a
 ML> bit fancier than the semi-luxurious ones I am entitled to.
 NB> Just wait until United and American are the next merger...?  (G)

Don't be that way. It's been bruited about; but the bigger
the airlines get, the worse it is for consumers, especially
me. If they become a super-oligopoly, they'll quit making
the loyalty programs attractive, as they won't need to.

 ML>> I accept the risk of traveling with me!
 NB>> That's fortunate... ;) 
 ML> Some days I have my doubts.
 NB> Which of course is part of the risk... ;)

I suppose.

 ML> So I sat fuming on the plane cursing my luck, but it turns
 ML> out I blundered into the best available outcome.
 NB> Honed the right instincts... now, to tame the fuming... ;)  

Speaking of which, I have to make the same decision
tomorrow - rain coming, and I have first class on the
1100, so should I hustle my bustle to catch the 0900,
which supposedly has first still available, but I'm
not guaranteed to get it, or mosey my bustle and get
on the 1000, which supposedly has exit row thrones.
I'm going to let my awakening time determine this.
Problem is if the 1100 is cancelled, I miss my meeting.

Steamed clams and mussels
cat: New England, shellfish, starter, no clams
serves: 4

1/2 c canola oil, divided
1 sliced red onion
1 stalk lemon grass, chopped into 1" pieces
1 Tb chopped garlic
2 lb fresh mussels
1 1/2 c white wine
1 Tb curry powder
1/2 lb sliced chorizo (optional)
1/2 c diced red bell pepper
2 scallions, sliced thin
2 Tb unsalted butter
1/2 c loose packed Italian parsley leaves
1 lemon, zest of
2 Tb kosher salt
1 Tb black pepper
2 sprigs fresh thyme

Heat half the oil in a stainless steel saucepan, add
the onion, lemon grass, and garlic. Cook 2 min stirring
frequently, do not let color. Add the mussels and
wine. Cover and let cook until the mussels begin to
open. As the mussels open remove them from the pan
and let cool. Remove the meat from the shell, hold
cold until ready to use. Add the curry to the liquid
that remains in the pan and simmer 10 min. Strain
through a fine mesh strainer and cool.

In the same saucepan heat canola oil. Once hot add the
chorizo, let cook until it begins to brown lightly.
Add the peppers and scallions, sweat 2 min, stirring
frequently. Do not let the vegetables color. Add the
broth and the mussel meat. Bring to a quick boil and
stir in the butter, parsley, and lemon zest. Season
with salt and pepper, garnish with thyme, and serve.

Jeremy Sewall, Great Bay, Boston (closed)


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