here, we thought the pushbuttons the most likely to go bad on
us... but
it's been the oven elements that we've had to replace, instead... :)
Thinking about it, is there any reason why the
buttons would wear out any quicker than a rheostat?
Perhaps not.... I was just thinking that mechanical might be more likely to have issues than the electrical....
They both wear out, I guess.
Exactly... but apparently the pushbuttons less quickly than we'd
feared... :)
Hard for me to imagine how they work, but it
would seem that the one that got the most use
would be the off button. On the other hand, it
could be that the off was merely a release, so
there wasn't an electrical contact component to it.
I seldom have made the land crossing but have had no
problem, just a couple amusing events. And truth be told,
generally the airplane crossing has been uneventful -
getting back stateside has occasionally been annoying.
Uneventful would be very nice....
It seems to be a kind of standard lowish level of
annoyance entering Canada, somewhat higher going
into Montreal, somewhat less into Toronto. Then a
standard moderately high irritation reentering the
US. Of course the last time was during a shutdown
period, so the preclearance wasn't working.
It is certainly inconvenient for our travels, though
solving the problem can be a kind of amusing pastime.
Keeping your brain well exercised.... ;)
Perhaps, but it's sort of ploughing the same rows.
True.
My next trip, which may have started by the time
you read this, is kind of experimental. I lost my
preferred status on my birthday by forgetting to
have it renewed, and this will be the first time in
a decade I'm traveling with someone with neither of
us having preclearance.
There is that. We have each other's flight numbers,
so we can sort of keep track (she's better at this
as she has a smartphone).
Not that you would see that as a reason for getting yourself a
smartphone.... ;)
Nope. Some airports actually have counters where I
can ask, others have hotlines to headquarters, and
a few (vanishing in the US) have real public phones.
The last time anything dire happened, I hustled to the
United desk, and an earnest-looking young agent said
"I was just about to go to the gate to meet you."
had been exposed to all sorts of more exotic fare and were quite happy
to explore more.... :)
It's true that only rarely have I encountered
people whose tastes have substantially contracted
in scope over the years.
True here too. :)
One would hope that absent some traumatic event
(I am put in mind of when some joker put a
formaldehyded pig tail in my friend Pete's pulled
pork sandwich; he's now mostly a vegetarian), it's
not a frequent event.
... If you combine good flavors, food turns into an symphony of taste
Sometimes perhaps not so much.
Spicy cumin chicken with strawberry coulis
categories, poultry, main, wwtt
Ok, sometimes a cacophany.... :) There are some symphonies that would qualify as that, too... ;)
They're phony symphs.
Zrazy
categories: beef, main, Polish
servings: 6 to 10
3 lb top round steak, thinly sliced
3 yellow onions, chopped
3 Tb olive oil
2 1/2 c mushrooms, cleaned and chopped fine
3 Tb chopped fresh dill
2 Tb sour cream (opt)
2 Tb fine dry bread crumbs
5 large garlic cloves
2 Tb Dijon mustard (opt)
8 sl hickory smoked bacon
2 dill pickles cut length-wise
s, p
1 c tomato paste
1 bn parsley, chopped
1 bell pepper
1 cn chicken or beef broth
1 Tb paprika
1 Tb balsamic vinegar
2 Tb cornstarch
Prepare stuffing. Place chopped onions in large pan
on medium heat with 2 Tb olive oil. Cover. Mix
occasionally until the onions start to brown. Add
mushrooms and cook until soft. When done, take half
the mixture and place in a bowl and let cool. Add
dill, breadcrumbs, garlic, 1 Tb sour cream (opt),
and mix well. Some add an egg here too. It should
form a paste (if runny, add more breadcrumbs).
Prepare meat. Using a mallet, pound the steak to the
thickness of your little finger. Each steak should
be 4 to 5 in in length. You can cut them in half if
they are too long.
Prepare rolls. Lay a piece of meat over cooking
string. Spread mustard over the meat (opt), then add
a piece of bacon, a piece of sliced pickle, and a
little of mushroom mixture (1 Tb). Season with salt
and pepper. Tuck the edges in and tie with your
thread. (TIP: we found that tripling the length of
the thread and wrapping it around the roll several
times helped, but we made extra large rolls with
lots of stuffing). Trim any excess string. Set
aside. (The best is to add each roll to a pan with
butter and deglazed wine and fry to seal the rolls
on all sides).
Make sauce. In the large, deep pan that you made the
onion mixture, add tomato paste, broth, parsley,
paprika, balsamic vinegar, salt, and pepper. Simmer
until bell peppers are soft. Add rolls to pan,
making sure they are covered in sauce. Simmer
covered for 1 hr until the meat is very tender,
turning the rolls a few times.
Remove rolls from pan and take off strings. Whisk
together 1 to 2 Tb cornstarch and water to create
a paste and add to sauce, stir to thicken into a
gravy. Pour on top of each roll, sprinkle any left
over dill, and serve with a side of pierogi or
buckwheat kasha.
Said to be one of Chopin's favorite foods.
polskafoods.com
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