Somewhat so, now with all the hoops that have to be jumped thru at airports, the "good old days" seem very laid back.

Oh, for sure, but you learn to negotiate each new
set of hoops.

Guess the next one (some years down the road yet) will be when we no
longer have to take off our shoes. (G)

That's 75, for those who don't have PreCheck. I
think the theory is that it's tough for people
that old have a hard time bending over to fiddle
with their shoes and wouldn't be inclined to try
to set them alight even if they had otherwise
nefarious ideas.

As time has passed since the Vietnam War, the
level of respect for those in the military has
increased pretty steadily.

Overall, yes. BTW, our daughter Deborah said that she was on TV--she's
in the AZ Army National Guard--they turned out big time for John
McCain's service/departure to DC the other day. We didn't see her but
figured (and she confirmed) she's be there.

I vaguely miss McCain, but not much more to be
said about that.

Nail polish and remover are nauseating and flammable;
they should be banned at least in airplane cabins (and
I would say elsewhere as well).

I'm not a user of either product myself.

Good for you - you won't be causing any poisonings
or explosions from them.

No plans to at this point.

Whew, I was worried.

Overall, I'd say they have. I also used to use hair spray as a cheap fixative for pencil, charcoal or chalk drawings.

Or maybe.

I've not done any sketching in many years so haven't bought any hair
spray in probably 25 (or more) years. Yes, it's a safe bet I'd not have
any on a plane.

There's this guy I know who plays the fiddle; his
wife, a singer and guitarist, has a very fine artistic
talent in the chalks/pastels line and is trying to
figure out an effective preserving/finishing method
that doesn't change the texture. Maybe hair spray
would work.

Most of the airlines I fly on are now peanut-free.
The good news is that when I get upgraded, the
nuts don't have any peanuts. The bad news is that
when I don't, the snacks don't have any peanuts.

I though Southwest still had the honey roasted peanuts. They did last

I wouldn't know, not having flown them for quite
some time.

year when we flew to/from Seattle. Of course there's no choice of seats
with them--we barely made our connection from Chicago to DC; I grabbed
the first set of 2 seats together I got to--and had a pleasant chat
with the young lady occupying the 3rd seat. She was going to visit her husband (on a work assignment in NC) so I gave her some suggestions of
NC foods she had to try. (G)

There are a number of good choices - I hope you
didn't suggest vinegar barbecue, though.

Today's mess hall lunch had tuna melts made with
mayo and pickles, combining the worst elements of
hot dishes and cold dishes. I had a spinach salad.

I'd have had the spinach salad also. Tuna melt sounds like it's from a
grade school cafeteria meal.

I'd rather have had a school caf version - chances
are it wouldn't have had pickles.

The obvious answer is that mayo is used mostly in
cold dishes in the US, In other countries, it's just
as likely to be an ingredient of warm food.

I have used it in some warm dishes as well, not as often however.

It's mainly eggs, oil, and vinegar, so it's
more likely that in a hot dish one would use a
sort of deconstructed mayo.

Sounds logical.

And it's my contention that if you use commercial
mayo in hot dishes, you get more of the taste of
the unnecessary additives.

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

Title: Cream of Crab Soup
Categories: Soups/stews, Appetizers, Fish/sea, Londontowne
Yield: 6 servings

1 lb Crabmeat 1/4 c Chopped onion
1/4 ts Celery salt 1 qt Milk
1 ea Chicken bouillion cube 1 c Butter
1 c Boiling water 1 x Chopped parsley
1 x Dash pepper 3 tb Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

Somewhat so, now with all the hoops that have to be jumped

thru at > ML> > airports, the "good old days" seem very laid back.

Oh, for sure, but you learn to negotiate each new
set of hoops.

Guess the next one (some years down the road yet) will be when we no longer have to take off our shoes. (G)

That's 75, for those who don't have PreCheck. I

Which we don't, but were able to use my sister in law's status last
year.

think the theory is that it's tough for people
that old have a hard time bending over to fiddle
with their shoes and wouldn't be inclined to try
to set them alight even if they had otherwise
nefarious ideas.

How many 75 year olds fly on a regular basis also? Some probably fly on
an irregular basis but enough to warrant PreCheck?

As time has passed since the Vietnam War, the
level of respect for those in the military has
increased pretty steadily.

Overall, yes. BTW, our daughter Deborah said that she was on

TV--she's > in the AZ Army National Guard--they turned out big time
for John

McCain's service/departure to DC the other day. We didn't see her

but > figured (and she confirmed) she's be there.

I vaguely miss McCain, but not much more to be
said about that.

No, but Deborah sent another shot and let us know where to look for her
(back). I found her.

Nail polish and remover are nauseating and flammable;
they should be banned at least in airplane cabins (and
I would say elsewhere as well).

I'm not a user of either product myself.

Good for you - you won't be causing any poisonings
or explosions from them.

No plans to at this point.

Whew, I was worried.

Overall, I'd say they have. I also used to use hair spray as

a cheap > ML> > fixative for pencil, charcoal or chalk drawings.

Or maybe.

I've not done any sketching in many years so haven't bought any hair spray in probably 25 (or more) years. Yes, it's a safe bet I'd not

have > any on a plane.

There's this guy I know who plays the fiddle; his
wife, a singer and guitarist, has a very fine artistic
talent in the chalks/pastels line and is trying to
figure out an effective preserving/finishing method
that doesn't change the texture. Maybe hair spray
would work.

Worth suggesting. Just a light spray does the trick. There are
commercial fixatives on the market; I presume she's tried those and not
been happy with the outcome?

Most of the airlines I fly on are now peanut-free.
The good news is that when I get upgraded, the
nuts don't have any peanuts. The bad news is that
when I don't, the snacks don't have any peanuts.

I though Southwest still had the honey roasted peanuts. They did

last

I wouldn't know, not having flown them for quite
some time.

They're our airline of choice at the moment. Have to make sure we have
our own munchies and in flight entertainment tho. The Nook (for reading)
is handy then.

year when we flew to/from Seattle. Of course there's no choice of

seats > with them--we barely made our connection from Chicago to DC; I grabbed > the first set of 2 seats together I got to--and had a
pleasant chat

with the young lady occupying the 3rd seat. She was going to visit

her > husband (on a work assignment in NC) so I gave her some
suggestions of > NC foods she had to try. (G)

There are a number of good choices - I hope you
didn't suggest vinegar barbecue, though.

Eastern NC style? I did, but she was going to be on the red sauce side
of the line.

Today's mess hall lunch had tuna melts made with
mayo and pickles, combining the worst elements of
hot dishes and cold dishes. I had a spinach salad.

I'd have had the spinach salad also. Tuna melt sounds like it's from

a > grade school cafeteria meal.

I'd rather have had a school caf version - chances
are it wouldn't have had pickles.

Ours didn't, as I recall.

The obvious answer is that mayo is used mostly in
cold dishes in the US, In other countries, it's just
as likely to be an ingredient of warm food.

I have used it in some warm dishes as well, not as often

however. > ML> It's mainly eggs, oil, and vinegar, so it's

more likely that in a hot dish one would use a
sort of deconstructed mayo.

Sounds logical.

And it's my contention that if you use commercial
mayo in hot dishes, you get more of the taste of
the unnecessary additives.

Depending on what mayo you buy; we try to get mayo without the
additives. Since Duke's started adding some, we've switched to Bama.

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


... Books are better than TV; they exercise your imagination.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)