For me, a gig out two or ten states away was just as
easy to get to (and perhaps almost as inexpensive) as
one as close as central Mass. or Connecticut. Plus
planes are safer than trains, buses, and cars.
Seems you've always lived within reasonable access of a decent airport
as well. We seem to have averaged at least 45 minutes to an hour away
Pretty much so, and my airports have had decent
public transport access. In my closest shave, I was
hosting Ian and Jacquie, and I was talking with them
until 0705 one morning, and I had an 0750 flight.
Hopped the subway at 0715, bus at 0730, got to the
gate at 0740, was last to board. I didn't have a
government-issued ID with me, just a uni library
card. Of course, that was before 9/11/01.
which isn't bad, but less convenient for us, depending on where we're
headed. We could be miles down the road with the camper in the time
takes us to get to the airport and pre flight inprocess. Besides that,
we don't have to worry about a 3oz liquids limitation; no knives or
similar instruments of harm; have our own meals at a reasonable price;
etc. (G)
I see 2.5-oz and 3-oz toiletries on sale for the
same price as the old standard 6.4 oz (how'd they
come up with that number?) tubes. A lot of the
airports have gone to plastic knives, even at meat
places (other airports have this weird procedure of
the waiter counting cutlery when you leave). And
if you fly first class out of these airports, you
get sturdy (admittedly blunt) metal knives on the
plane - up to 3 of them per meal. Just bizarre, all
of it, especially given the reports that Mohammed
Atta and some of the other 9/11 highjackers were
flying in first. Most sensible is the occasional
European practice (I've seen this on smaller
aircraft) of putting the premium passengers in the
back and letting them use all the cutlery they want.
Cain's, despite its "localness," never was
my thing. I put it on a par with Hellmann's,
though perhaps it wasn't as tart. That's to say
okay in a pinch but with a certain nastiness
that real doesn't have. I avoided Duke's, but
that was because when I encountered it, I avoided
all mayonnaise, no exceptions.
I tried making my own years ago, found it made too much for the need at
One yolk only and don't overdo it on the oil just
because you can.
the time and couldn't keep the left overs very long. There are times now
Why do you think it's not okay to keep homemade
mayo, but commercial mayo stays in the fridge next
to forever? Real stuff lasts as long as Hellmann's.
that I'd use a full batch but just buy a jar so I don't have to worry
about the raw egg factor.
The raw egg fctor is a canard - if you don't let
the shell get in contact with your yolk, there's
zero danger of the yolk being contaminated with
Salmonella. And if you're really paranoid, you can
wash your egg before breaking it and/or poach it
and just fish out the still-liquidy yolk.
Sort of like a mall's food court?
Not quite that bad!
OooooooooooooooooKay......................
All right, not nearly that bad, but with the
authentic odor of cheese, charcuterie, spilled
meat juices, pickle juices, and so on.
IOW, not a place to frequently patronise.
Just think of it as the odor of authenticity,
and the occasional visit may be justified.
One does note, however, that one echo picnic
did feature a field trip to the Baltimore
Lexington Market, and it was not repeated.
Reid's
GPS--their dressing is nowhere near the flavor of what I'm used to (being polite about it). (G)
I'm not familiar with Reid's. Too sweet, is it?
TBH, it's been so long since I bought a can, I don't remember. Just that
it did not taste as good as the home made, by a long shot. Maybe we can
do a taste test at the picnic if I can find a can of it.
Ugh, I wasn't suggesting that!
Take it with a grain of salt?
That's all I can afford.
Better than needing half the shaker or more.
Easy Hot & Spicy German Potato Salad
categories: starch, semi-homemade, main, side
servings: 6
1 Tb olive oil
1 sm onion, cut into thin slivers
1 red or green bell pepper, thin strips
- or a combination
1 clove garlic, minced
1 cn (15 oz) READ potato salad
1/4 ts crushed red pepper flakes
1 Tb chopped parsley
Salt to taste
Heat olive oil in large (12-in) nonstick
skillet over medium heat. Add onion, peppers
and garlic. Cook, stirring often until
tender, about 10 min.
Add potato salad and crushed red pepper.
Heat through 1 to 2 min. Remove from heat,
stir in parsley and salt to taste.
Note: If desired, stir in cooked smoked
sausage cut into rounds or cubed cooked
ham to make a main dish.
readsalads.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)