• 193 travel was crusty

    From MICHAEL LOO@1:123/140 to RUTH HAFFLY on Wednesday, August 22, 2018 13:26:14
    gate. Had a long line at the car rental return place and a lot of
    spring > breakers returning to college.
    It must have taken a bit of persuasion to
    get them to open that door again.
    No, not that much. They knew we'd been held up by the Spring Break kids
    and were doing our best to get there on time. Travelling on military
    orders too. (G)

    And being military, you were presumably more
    trustworthy than most. And I'm guessing this was
    before 9/11/01.

    In my opinion, aerosols shouldn't be allowed
    at all; likewise with many cosmetic products.
    Nail-polish remover is about the worst thing
    I've seen taken aboard, but hairspray is about
    equally hazardous.
    I've never been a fan of either product. Used hair spray once to

    It's the solvent that is the true danger and
    what should disqualify the products from being
    taken aboard airplane cabins.

    shellack a bee--had come into the apartment where we were staying with a friend--who was deathly allergic. Our girls were using Aqua Net at the
    time; it did the bee in quite well. Best use I've ever had for the
    stuff.

    Got you out of a sticky situation, did it.

    proper in flight meal since 9/11 so not encountered any knives,
    plastic, > dull metal or otherwise--hadn't heard of putting premium passengers in > the back of the plane.
    I'd not heard of it, just seen it. It makes
    sense not just because it's safer back there,
    but also a lot of the smaller planes load up
    from the back. and business class can more
    easily be last to board.
    The kitchen (galley) is usually back there too, isn't it? They'd get
    their meals fresh and hot from the warm up units.

    In most modern aircraft, if there's one galley,
    it's in front, and depending on the length of
    the fuselage, there will be another at the tail
    and may be one midcabin as well. Some of the
    older planes have a single galley in the back.

    A lot of the recipes focus on maximally
    suspending oil in the egg, which is kind of
    missing the point; plus for our purposes it
    tends to make too much for a single home use.
    I'll go on fits and spurts with how much I use--more of it in the summer
    but will do much less with it in the winter.

    That's probably true of most people, but it's
    funny because it's really calorie-dense, something
    you're looking for more in cold weather.

    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.
    OK, might make my own mayo again.
    To me the real stuff tastes much better.
    No surprise.

    But I've cooked for groups the majority of whom
    will say, ugh, what's that, and upon being told,
    they'll go, but it doesn't taste like mayo.

    did feature a field trip to the Baltimore
    Lexington Market, and it was not repeated.
    We missed that picnic, sounds like we didn't miss a lot on the field trip. (G)
    It was fine, though it hasn't been repeated.
    Lack of interest or opportunity?

    I guess better things to do.

    TBH, it's been so long since I bought a can, I don't
    remember. Just > ML> that > it did not taste as good as the home
    made, by a long shot. > ML> Maybe we can > do a taste test at the picnic if I can find a can of > ML> it.
    Ugh, I wasn't suggesting that!
    Just teasing a bit. (G)
    Someone else here threatens to run with
    equally dubious food experiments.
    Depends on what you were raised with--to some people, it may be their
    idea of the ideal GPS. Haivng had both home made and canned, I prefer
    the former.

    I'm thinking the ideal GPS is one that doesn't
    run you or your taste buds off a cliff.

    MMMMM----- Recipe via Meal-Master (tm) v8.01

    Title: GERMAN POTATO SALAD #2
    Categories: Side dishes, Salads, Nets
    Yield: 6 servings

    5 x Bacon strips
    3/4 c Onion, chopped
    2 tb Flour
    2/3 c Vinegar
    1 1/3 c Water
    1/4 c Sugar
    1 ts Salt
    1/8 ts Pepper
    6 c Potatoes, cooked, sliced

    In large skillet, fry bacon until crisp, remove, set aside. Drain all
    but 3 tablespoons of the drippings, cook onion in it until tender.
    Stir in flour, blend well. Add vinegar, and water, cook and stir
    until bubbly and slightly thick. Add sugar and stir until it
    dissolves. Crumble bacon, gently stir in bacon and potatoes. Heat
    thru, stirring lightly to coat potato slices. Serve warm.
    Source unknown

    MMMMM
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  • From Ruth Haffly@1:396/45.28 to MICHAEL LOO on Thursday, August 23, 2018 12:09:20
    Hi Michael,

    gate. Had a long line at the car rental return place and a
    lot of > ML> spring > breakers returning to college.
    It must have taken a bit of persuasion to
    get them to open that door again.
    No, not that much. They knew we'd been held up by the Spring Break
    kids > and were doing our best to get there on time. Travelling on military
    orders too. (G)

    And being military, you were presumably more
    trustworthy than most. And I'm guessing this was
    before 9/11/01.

    This was just about 6 months before 9/11, March 19, 2001. We flew to LA
    that day, then on to HI the next (our 25 years, 6 months anniversary).
    That was back in the day when we were allowed 2 suitcases, up to 70
    pounds and 2 carry ons each; when we picked up the suitcases in LA, had
    a tag on a couple that they were 69.something pounds. We probably did a
    bit of juggling at the hotel to take out some of the weight. Now we have
    a hand held scale so we can weigh them--and haven't been anywhere near
    the 50 pound limit.

    In my opinion, aerosols shouldn't be allowed
    at all; likewise with many cosmetic products.
    Nail-polish remover is about the worst thing
    I've seen taken aboard, but hairspray is about
    equally hazardous.
    I've never been a fan of either product. Used hair spray once to

    It's the solvent that is the true danger and
    what should disqualify the products from being
    taken aboard airplane cabins.

    Best off put in checked bags or banned entirely and pick up a new one at
    the destination in that case.


    shellack a bee--had come into the apartment where we were staying
    with a > friend--who was deathly allergic. Our girls were using Aqua
    Net at the > time; it did the bee in quite well. Best use I've ever
    had for the
    stuff.

    Got you out of a sticky situation, did it.

    Quite so, tho it rather shocked our girls that Mom would use hair spray
    for that. They were probably thinking I'd dispatch it with a fly swatter
    or similar but the hair spray did a much better job, and was just a
    quick grab away.


    proper in flight meal since 9/11 so not encountered any
    knives, > ML> plastic, > dull metal or otherwise--hadn't heard of
    putting premium > ML> passengers in > the back of the plane.
    I'd not heard of it, just seen it. It makes
    sense not just because it's safer back there,
    but also a lot of the smaller planes load up
    from the back. and business class can more
    easily be last to board.
    The kitchen (galley) is usually back there too, isn't it? They'd get their meals fresh and hot from the warm up units.

    In most modern aircraft, if there's one galley,
    it's in front, and depending on the length of
    the fuselage, there will be another at the tail
    and may be one midcabin as well. Some of the
    older planes have a single galley in the back.

    OK, we don't fly as much any more since we got the camper. Last flights
    were to/from Seattle on Southwest, last year before/after the Alaska
    cruise. Southwest is very no frills, no real meals nor need for much of
    a galley on their planes.

    A lot of the recipes focus on maximally
    suspending oil in the egg, which is kind of
    missing the point; plus for our purposes it
    tends to make too much for a single home use.
    I'll go on fits and spurts with how much I use--more of it in the
    summer > but will do much less with it in the winter.

    That's probably true of most people, but it's
    funny because it's really calorie-dense, something
    you're looking for more in cold weather.

    Most often I use mayo in cold things like salads or to mix with tuna or
    chicken fish. Yes, I use it in winter, but not as much as summer time.


    OK, might make my own mayo again.
    To me the real stuff tastes much better.
    No surprise.

    But I've cooked for groups the majority of whom
    will say, ugh, what's that, and upon being told,
    they'll go, but it doesn't taste like mayo.

    They may be looking for the Miracle Whip taste.


    did feature a field trip to the Baltimore
    Lexington Market, and it was not repeated.
    We missed that picnic, sounds like we didn't miss a lot on
    the field > ML> > trip. (G)
    It was fine, though it hasn't been repeated.
    Lack of interest or opportunity?

    I guess better things to do.

    Like sitting around, catching up on each other's lives.


    TBH, it's been so long since I bought a can, I don't
    remember. Just > ML> that > it did not taste as good as the
    home > ML> made, by a long shot. > ML> Maybe we can > do a taste
    test at the > ML> picnic if I can find a can of > ML> it.
    Ugh, I wasn't suggesting that!
    Just teasing a bit. (G)
    Someone else here threatens to run with
    equally dubious food experiments.
    Depends on what you were raised with--to some people, it may be
    their > idea of the ideal GPS. Haivng had both home made and canned, I prefer > the former.

    I'm thinking the ideal GPS is one that doesn't
    run you or your taste buds off a cliff.

    That works for me.

    Title: GERMAN POTATO SALAD #2
    Categories: Side dishes, Salads, Nets
    Yield: 6 servings

    Very similar to what I make, differing in amounts of ingredients but the
    same stuff.

    In large skillet, fry bacon until crisp, remove, set aside. Drain
    all but 3 tablespoons of the drippings, cook onion in it until
    tender.
    Stir in flour, blend well. Add vinegar, and water, cook and stir
    until bubbly and slightly thick. Add sugar and stir until it
    dissolves. Crumble bacon, gently stir in bacon and potatoes. Heat
    thru, stirring lightly to coat potato slices. Serve warm.
    Source unknown

    Same way to make it too but I'll sometimes, after mixing it all
    together, pop it in the microwave briefly to equalise the temperature.
    If the potatoes have been cooked and have cooled too much, this helps.
    I've also made a double batch of the dressing, single amount of potatoes
    and saved the extra dressing for another time. Good for a quick salad
    when you have left over boiled potatoes then.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... 90% of being smart is knowing what you're dumb at.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dale Shipp@1:261/1466 to Ruth Haffly on Saturday, August 25, 2018 01:02:02
    On 08-23-18 12:09, Ruth Haffly <=-
    spoke to Michael Loo about 193 travel was crusty <=-

    anniversary). That was back in the day when we were allowed 2
    suitcases, up to 70 pounds and 2 carry ons each; when we picked up the

    I remember going to England on a government ticket where even our 3
    month old daughter got a 70 pound allowance.

    But I've cooked for groups the majority of whom
    will say, ugh, what's that, and upon being told,
    they'll go, but it doesn't taste like mayo.

    They may be looking for the Miracle Whip taste.

    And why would anyone be looking for that :-}}


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Rolladen
    Categories: Casserole
    Yield: 3 Servings

    8 Thin breakfast steaks
    8 Strips of bacon
    2 lg Kosher dill pickles
    1 lg Onion, chopped
    Prepared mustard
    Salt
    Pepper

    Spread each steak with mustard. Place a strip of bacon and 1/4 of a
    dill pickle, cut lengthwise, on each steak. Sprinkle each with
    chopped onion. Roll up steaks and fasten with toothpicks. Place in a
    casserole and season with salt and pepper. Barely cover meat with
    water and cover casserole with lid or aluminum foil. Bake at 400
    degrees for 45 minutes. Gravy can be made with the drippings. Randy
    Rigg

    MMMMM


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  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Saturday, August 25, 2018 16:41:05
    Hi Dale,

    anniversary). That was back in the day when we were allowed 2
    suitcases, up to 70 pounds and 2 carry ons each; when we picked up the

    I remember going to England on a government ticket where even our 3
    month old daughter got a 70 pound allowance.

    Helped with all the diapers you had to pack. (G) When we made the
    initial move to Germany, we still had the 2 70 pound bags plus 2 carry
    ons each weight allowance. The big bags were checked thru which was a
    big help as we had to take a shuttle from Fort Hood to Austin, flight
    from Austin to Dallas, another flight to St. Louis and finally the MAC
    flight to Germany. Our girls were struggling with 2 carry ons each so I
    finally took one from each of them, in addition to my 2 and purse. Steve
    wanted to keep one hand free for saluting so didn't take any; he also
    wanted to get to the check in ASAP. Don't know how I did it, but that
    was quite a haul thru the airport. When we got to the check in, we had a several hours wait until the flight. By the time we got to Germany, we'd
    been travelling for 21 hours, and no, I did not sleep on the plane.

    But I've cooked for groups the majority of whom
    will say, ugh, what's that, and upon being told,
    they'll go, but it doesn't taste like mayo.

    They may be looking for the Miracle Whip taste.

    And why would anyone be looking for that :-}}

    Don't know, some people seem to think it's mayo. (G)


    Title: Rolladen
    Categories: Casserole
    Yield: 3 Servings

    8 Thin breakfast steaks
    8 Strips of bacon
    2 lg Kosher dill pickles
    1 lg Onion, chopped
    Prepared mustard
    Salt
    Pepper

    I've made this using (I think, been a while since I did it) thin cut
    flank steaks. The onion usually went into the cooking liquid, instead of
    rolled up into the meat.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... If you think you are confused now, wait until I explain it!

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  • From NANCY BACKUS@1:123/140 to DALE SHIPP on Tuesday, August 28, 2018 13:58:00
    Quoting Dale Shipp to Ruth Haffly on 08-25-18 01:02 <=-
    On 08-23-18 12:09, Ruth Haffly <=-
    spoke to Michael Loo about 193 travel was crusty <=-

    anniversary). That was back in the day when we were allowed 2
    suitcases, up to 70 pounds and 2 carry ons each; when we picked up the

    I remember going to England on a government ticket where even our 3
    month old daughter got a 70 pound allowance.

    Babies can need a lot of paraphernalia... carseat, diapers, extra
    changes of clothes, bottles/formula, toiletries.... and so on...

    But I've cooked for groups the majority of whom
    will say, ugh, what's that, and upon being told,
    they'll go, but it doesn't taste like mayo.
    They may be looking for the Miracle Whip taste.

    And why would anyone be looking for that :-}}

    My brother-in-law preferred Miracle Whip to real mayo or salad
    dressing... I think that might be what he grew up with... I (and my
    sister) grew up with Ann Page salad dressing, but were both of us glad
    to switch to Hellmann's when we got out on our own... ;) She kept both Miracle Whip and Hellmanns in her house...

    ttyl neb

    ... He's so cheap: Even if he were in a canoe he wouldn't tip.

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