Text 16906, 76 rader
Skriven 2014-09-11 17:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: running around 953
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 RH> I enjoyed the opportunities I had, partly because I had the chance to
 RH> live in different places for several years. Now it's fun to go see the
 RH> girls, grandkids friends, etc but I also appreciate the time at home.

One does get more settled at some point. Most people do,
anyhow.

 RH> Last year we were gone about 11 weeks out of the year

That's at least twice what I spent in each of the top 4 places
I stayed in 2013, including Maryland, my supposed domicile.

 ML> I always had bad luck with Hawaiian pineapples in
 ML> Hawaii - too expensive and not worth the cost.
 RH> We did well, but didn't get them in touristy spots. Usually either the
 RH> commissary or local grocery stores. (G)

I found the local grocery ones kind of lousy. Of course,
I wasn't off on the Dole end of Oahu, either.

 ML> This being post 911, I'll just say here that my
 ML> annual thumb my nose at the bad guys trip, I'm
 ML> going to fly from Boston to Providence, via Richmond.
 RH> Interesting routing--trying to get segments as part of your 9/11 trip?

Yeah, got 5 segments out of the 20 I need to requalify,
three in first class, the others in the first row of
coach; from one of these seats I could see empties in
first, which was irksome because I am supposed to get
a seat up front if it's available, and what this meant
was that the gate agent was too lazy to reprocess me.
I just slept anyway, so no great loss.

I sort of semi-liked Richmond, but I've been there before.

Pargo a la Parilla
Categories: fish, main, Mexican, grill
Serves: 2

h - For the red snapper
2 red snapper fillets (7-8 oz ea), with skin
1/2 ts ground cumin
1/2 ts ancho chile powder
1/8 ts chipotle chile powder
2 Tb vegetable oil
Salt and pepper to taste
h - For the oyster and Maui onion ceviche
12 oysters, shucked
1/4 c soy sauce
1/4 c rice vinegar
2 lemons, juiced
1 orange, juiced
1/2 Maui onion, finely chopped
1/2 plum tomato, minced
1 serrano pepper, sliced
1 Tb cilantro, chopped
2 ts extra virgin olive oil
Salt and pepper to taste

For the fish. Combine cumin, ancho powder,
chipotle powder, oil, salt, and pepper. Add the
fish, coating it on both sides with the seasoning.
Set aside to marinate for 20 min. On a clean,
well-oiled, very hot grill, cook the fillets,
flesh side down first, until opaque and just done,
about 3 min per side, turning once.

For the ceviche. Combine all ingredients.
Let stand 1 hr and spoon over cooked fish
before serving.

Guillermo Pernot, Cuba Libre, Philadelphia

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