Text 1673, 114 rader
Skriven 2013-06-24 16:16:58 av Janis Kracht (1:261/38)
   Kommentar till text 1567 av MICHAEL LOO (1:123/140)
Ärende: travel 747
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Hi Michael,

> There was once an I-86 that went from the Mass Pike to
> near Rein's Deli (a famous eatery not too far from
> Ruth's), whereupon it miraculously morphed into I-84 for
> no apparent reason.

Heh.. 84 has been around in NYS for a while IIRC.  I think it existed before
they put in 81 to Scranton FWTW.

>So you're saying they found a use for
> that orphaned number. I-88 is also sort of an orphan: Carol
> B. took me down that tiny segment once, where to I forget.

Seems that way..

> You may have traveled R17 to Sullivan county NY
>> and seen things like flashing stop-lights in the midst of the high
>> speed highway.. (really (g)).

> I've been on 17, and I've seen such flashing lights on
> multilane highways, but I don't associate the one with the
> other. So I take it when the grade crossings are taken
> away, the road will qualify as in Interstate?

That among a few other things that necessary to allow those sections of 17 to
become an Interstate... Getting rid of the grade crossings was the important
one that I remember.  I believe there has to be on/off ramps in various places
as well to qualify.
http://www.nycroads.com/roads/I-86_NY/ seems to be a good page about 17's
history and 86's incarnation.

>> I think much of that construction is finished from what I can find.

> The road between Williamsport and Corning is mostly fixed
> up as well, with "future I-99 signs" alongside the 15 ones.

In other words, get ready to be confused? :)

> Maybe the Federal Highway Administration has to certify it
> or something. Coming back from State College we went on a
> brief stretch called I-99: it apparently was an upgrade to
> 220 between I-70 and I-80. Odd how these peculiarities can
> catch and hold your attention. I-97 is another oddity. As
> far as I can tell, it is merely a 20-mile long connector
> between just shy of Baltimore and just shy of Annapolis.
> Some senator from Maryland must have had a lot of clout
> at one time, that's all I can say.

Yep, that's the kind of thing we see over and over again across our nation I
think..

==Mandarin Orange Crepes==
4 servings

(from Blackbird Bakery Gluten-Free by Karen Morgan)

One 8-ounce package cream cheese at room temperature 1/4 cup confectioner's
sugar, sifted 1/4 teaspoon vanilla extract
1 1/2 teapoons orange zest, prefably manadarin 1/2 cup strained fresh orange
juice 1/4 cup granulated sugar
2 tablespoons Cointreau liqueur
32 canned mandarin orange wedges
8 sweet crepes (see below)

In a stand mixer fitted with the paddle attachment, beat the cream cheese until
very smooth.  Add the confectioner's sugar, vanill, and zest, beating on high
speed until smooth about 1 minute, stopping to scrap down the sides of the bowl
at least once.  In a small heavy saucepan, combine the orange juice and
granulated sugar.  Bring to a boil over medium heat and cook to reduce until
syrupy.  Stir in the Cointreau and set aside.  Spoon about 3 tablespoons of
filing in a line down the center of a crepe, leaving a border.  Fold the crepe
like an envelope.  Place, folded-side down on a dessert plate.  Repeat to fille
the remaining crepes, with 2 per serving.  Place 4 of the mandarin orange
wedges on top of each filled crepe and spoon some of the syrup over the orange
wedges.  Serve immediately.

==Sweet Crepes==
8 crepes

1/4 cup sorghum flour
5 tablespoons tapioca flour
1/4 cup cornstarch
1 teaspoon guar gum
1/2 teaspoon kosher salt
1 1/2 cups whole milk
4 tablespoons melted butter
3 large eggs
1 tablespoon Cointreau liqueur
1/4 cup water
4 tablespoons clarified unsalted butter for the pan.

In a blender or food processor, combine all the dry ingredients with 1/2 cup of
the milk, and blend.  With blender on medium speed, drizzle in the melted
butter, followed by the remaining 3/4 cup milk; blend for 30 secnds.  Add the
eggs and blend until incorporated.  Blend in the Cointreau and water, then
cover and refidgerate for at least 30 minutes or up to 1 hour.  Remove the
batter from the refidgerator.  I should be the consistency of heavy cream.  If
the batter seems to thick, whisk more water 1 Tablespoon at a time until the
right consistency.  In a 10-inch crepe pan or skillet, heat 1 teaspoon of the
clarified butter over high heat and swirl the butter to coat the pan evenly.
Pour a generous 1/4 cup batter into the pan and tilt the pan to coat the bottom
evenly.  Cook until browned on the bottom, about 1 1/2 minutes then turn and
cook the second side until browned, about 1 minute.  Transfer to a plate.
Repeat to use the remaining batter, adding clarified butter as needed, stacking
the finished crepes as you go.  (Crepes may be tightly covered in plasstic wrap
and refidgerated for up to 3 days.)
==

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)