You tried, anyway... ;)
It worked halfway.
I suppose that's a start... ;)
Although getting her bag into the overhead was
quite a chore.
We're traveling on an airline that would allow us to take something like 340 lb of hold luggage for free.
But just because it's allowed doesn't make it a good idea...
unless one
has a retinue of valets to carry it all for one... ;)
I'm not sure I have 340 lb of clothes. Maybe the
music library. I read "revue of violets."
I certainly wouldn't have that much to bring with... ;) And the violets do sound quite pretty.... ;)
Could have been better - revue of violas.
There you go... ;)
Or bouquet of violas, as it should more properly be.
That was a dystopic suggestion by one of the science fiction
writers, and it's been proven possible. But think about this - there's the possibility that even if wi-fi is turned off,
that doesn't mean that it's really off. And just because a
computer is turned off, that doesn't mean that it's really off.
Ah, but if there is no wi-fi, that can't be accessed... ;) I have heard that a TV that's turned off, but has 'instant-on' isn't really off... as to the computer, that might be more likely with a Windows OS than with, say, DOS....
Ah, but if there's no wi-fi, there's wi-fi.
Not for a dinosaur of a computer that's never had and isn't capable of
using wi-fi....
There is or may be that. The sci-fi story in question
posited an adversary being able to figure out what is
on a computer solely by minute variations in line
resistance or voltage (I think that's what it was).
In all preservational endeavors, from museums to
libraries to public buildings, there's a balance. The
professionals run through all parts of the spectrum
depending on their personalities and the stakeholders
they report to. I'm sure your niece knows all about
the issues; not sure where she'd fall on the scale.
Dunno where she'd fall either... but pretty much her experience has been
with research libraries (medical)... and before that, with circulation..
Somewhere in between, maybe, because of competing
interests. At least building and maintaining a
collection of historical value wasn't a concern.
None for me, thanks, because I've had Turkish oil
plenty of times.
RJ claims this is far superior to anything else.... ;)
It's odd he's taking the position of one party, especially
that one.
I suspect that it's because he's related to them by 'marriage'...
sounded just a bit chauvinist to me... ;)
Love is blind, and taste-bud-free!
I like the Portuguese oils but have had good ones
from all over the place, from North Africa to California.
Even Australia makes some good ones.
And he probably hasn't had quite the range of experience that you've
had, even though he considers himself well-traveled... :)
I've also had bad olive oil as well as obvious
counterfeit/adulterated.
---------- Recipe via Meal-Master (tm) v8.01
Title: Dolma Ici Zeytinyagli (Rice Stuffing for Vegetables)
Categories: Ethnic, Vegetarian, Rice/grains
Yield: 1 servings
1/2 lb Long grained rice 1 oz Pine nuts (pignoli)
1/2 c Olive oil 1 ts Sugar (more to taste)
1 c Water 1 pn Thyme
1 lg Tomato Salt and pepper
1 md Onion 1 oz Currants
Few sprigs dill & parsley
This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made
with olive oil and served as a cold vegetable dish.
Slice onion very finely, skin and roughly chop tomato and wash the rice
until the water runs clear. Heat the olive oil in a deep pot and fry the
onion until it becomes soft. Add the tomato, pine nuts, currants, sugar,
thyme and season and then stir in the drained rice and fry them together
for two or three minutes. Cover with just enough water to come half an
inch
above the the level of the rice and then boil out the water and steam for
a
few minutes until the rice mixture is dry. Allow to cool. Stuff veggies
with mixture, arrange in a flat roasting pan, cover each one with its lid
(after insides are scooped out and sprinkled w/ salt). Pour around them
enough water to come half-way up their sides. Bake in a 350 oven for 45
min. or until they are well cooked through & soft, but have not lost
their
shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds
of peppers.
Recipe from "Home Book of Turkish Cookery" by Venice Lamb.
Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.
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