Text 5474, 72 rader
Skriven 2013-10-06 07:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fotos 272
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 NB> I've always thought of them as almost a stealth agency... sounds like
 NB> they are taking it to an extreme, though... ;)

It's supposed to be a publicly available service (or whatever it
is), not some secret thing. Though it is issued by one agency of
the DHS, the TSA has had a hard time figuring it out, or so others
have experienced. Myself, I've had no problem in half a dozen US
airports (would think of trying in foreign ones, but there a real
passport is generally needed).

 ML> this picture of this ancient old Asian guy that looks like he
 ML> is peering in a funhouse mirror. I am guessing that this is
 ML> another security check, if the picture is too good, you know
 ML> something is wrong. 
 NB> Like your typical passport or drivers license photo... 

Worse. And my current passport photo looks like me for a change,
which was a strange surprise.

 ML> viajero confiable," but still nowhere is there an indication
 ML> of whose government issued it or in fact what it is.
 NB> Maybe that's part of their scheme to keep it from being tampered with,
 NB> or fakes made...?  Who in their right mind would think that one
 NB> shouldn't put some of that info on the card... so the counterfeiters
 NB> would put which government issued it... fancier logos, fancier
 NB> holograms and all... ;)  Of course, now you are letting the cat out of
 NB> the bag.. 

Yep, to the millions of potential smugglers and criminals who
read the echo. Anyhow, the real info on the card is on a chip,
which should make me apprehensive (but doesn't, particularly).

 ML> Turns out that my college reunion is this weekend, so I could
 ML> have seen him there then, but I forgot about it and so am not
 ML> going.
 NB> A bit too peripatetic, eh...?

I ended up going. It was kind of fun. Maybe a trip report to come.

Edamame hummus
cat: side, vegan
servings: 6 to 8

2 Tb olive oil
1 shallot, finely chopped
5 garlic cloves, finely chopped
2 c shelled cooked edamame (see note)
1 c water
1/2 c tahini
1/2 c fresh lemon juice
1 Tb soy sauce
2 ts salt
2 ts ground cumin

1. In a large saucepan, heat the olive oil over medium heat.
Add the shallot and garlic and saute 2 min, or until soft.
Add the edamame and cook 2 min. Add the water, tahini, lemon
juice, soy sauce, salt, and cumin, stir, and bring to a
simmer. Simmer gently for 6 min.

2. Transfer the contents of the pan to a food processor and
process until you have a thick, crumbly puree. You can keep
this warm in a pot on the stove until ready to serve, or
serve at room temperature.

Nick Sullivan, 610 Magnolia, Louisville,
via American Way magazine, aa.com

M's note: way too sour.
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