Text 31996, 109 rader
Skriven 2015-10-15 05:03:48 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: travel(l)ing 333
============================
>  ML> Swisher met Lilli and me in Paris, and then he drove us
>  ML> down to Ian and Jacquie's, a good thing as Lilli was 
>  ML> getting tired of driving me around.
> Ah.  Yes, I gathered as much from later messages...  I'm sure that Lilli
> was glad for the respite...  :)

And taking him at his word - he said he'd driven vast distances
in Alaska and could do all the traveling I could throw at him) I 
scheduled him for a 4 hr drive (not including sightseeing) every 
second day after Lilli left. That didn't last long - 4 hrs of
driving the empty highways in the frozen north may be nothing,
but 4 hrs of twisty country roads with a Citroen or worse the
dreaded white French delivery van lurking to pounce when you
least expect, that's something else. That being said, we've
seen the Puy Mary (gorgeous views, but he's inherited Lilli's
luck, and it was totally socked in when we got there), the
cities of Brive, Argentat, Saint-Cere, Aurillac, Tulle, and
Turenne, and several of the "plus beaux villages de France,"
a rather arbitrary collection of a couple hundred villages that 
some tourism authority has deemed the most beautiful - let's
see, Collonges-la-Rouge, St. Robert, Segur-le-Chateau, Salers,
and Rocamadour. Paleolithic art at Rouffignac. Chateaux at
Sully, Castelnau, and elsewhere. Dinner at a Michelin-starred
restaurant and at another that deserves one. As Lilli likes
to say, life is good. Speaking of which, she just e-mailed
from home asking "when can we go again?"

> Sounds probably purely circumstantial to me... ;)  But, maybe the GPSes
> are more accurate in less populous areas, due to less likely changes
> there, thus less out-of-date...?   :)

Most of it involves the traffic circles, which they miscount
the roads around on occasion ("at roundabout, take third exit 
right" when it means either second or fourth), or when the
road planners in their wisdom have added or subtracted them,
seemingly arbitrary; but there are other issues, such as
telling us to take roads which 1. have been closed (happened
once); 2. are really hiking trails or private drives (happens
on occasion); 3. never existed that one can see (happens
quite frequently, which is weird).

>  ML> Turns out that my main piece of luggage fits into the
>  ML> sizer boxes, or would but for the fact that the handle
>  ML> thingy is broken, stuck into a half-extended position.
>  ML> Got to do a consultation with the others to see if some
>  ML> fix can be accomplished; if not, I'm not sure how I'm 
>  ML> going to handle things. I really want to make this piece
>  ML> last until I get back to the States.
> Good luck on that.  :)

After some work, the handle is now stuck closed, which will
help getting the piece into the overhead but will make me
grow big arm muscles the way I used to.

> End of September...  ;)  Yeah, that's definitely an area that seems to
> be getting less safe... Just as well that the current job is based
> stateside... or at least mostly... ;)  Did I mention, he's got a job on
> a sailing yacht, currently based in Newport RI, and readying to sail
> down the coast to winter in Charlestown SC... By the time they are ready
> to sail south, hurricane season should be over... at least that's what
> he tells me... ;)

If we believe the global climate change people, the seasons
are going to be longer.

> Guess you could check in email with some of us that save stuff... or
> maybe even remember stuff on occasion... (G)

The first maybe; the second impossible.

>  ML> Catfish in the style of unagi
> And apparently is what Wegmans is doing now instead of unagi in their
> store sushi... invoking the magic word sustainability, of course... at
> least Fu still has the real stuff...  ;)

At lest Weggies is telling the truth about it, no?

MMMMM----- Recipe via Meal-Master (tm) v7.06

      Title: Bogracs Gulyas (kettle goulash)
 Categories: Main dish, Soups
   Servings:  6

      4 tb Bacon fat
      5    Onions, Lg; coarsly chopped
      2    Green peppers, Lg; chopped
      3    Garlic clove; minced
  1 1/2 tb Hungarian Paprika
      3 lb Beef, stewing; in 1" cubes
           Pepper; to taste
           Salt; to taste
      6 oz Tomato paste
           Sour cream; at room temp.

  Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions,
  peppers, and garlic until the onions are limp and transparent. Add
paprika
  and cook until it has lost its raw taste. Add beef and remaining
  ingredients except sour cream. Stir well to combine. Simmer in preheated
  oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven
  temperature during cooking time so contents of pot remain at a simmer.
  Serve in shallow soup bowls with a tablespoon of sour cream atop each
  serving.

from a file called SOUPS.MMF

MMMMM
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