LH2230 MUC CDG 1225 1355 321 24F

I don't know what the agreement among Star partners is, but
United assigned me a Lufthansa seat in the way wayback. i
tried to get a better seat, but all there was were middles,
so I sucked it up and took what I had.

When I boarded, I discovered someone in my place, which
implies that my assignment wasn't so bad after all. It
took a while to get the guy evicted.

Lilli's plane had a birdstrike, so she was delayed a couple
hours, so our arrival times coordinated somewhat better.
Except. We had a mechanical, which was resolved fairly
quickly, and so we were off waiting to take off half an
hour late, when it was announced that we had to return
to the block for that most German of reasons, our papers
were not in order. This delighted a bunch of young French
persons near me, who gave the nearest flight attendant a
hard time, but she plaintively said "but I'm not even
German!" Eventually we took off and got to Paris a bit over
an hour and half late. During this time they served a
pastrami round and egg salad on brown bread for which I had
to turn off my taste buds. Beer and wine were free, but
just plain Coke Zero seemed to appeal more.

Terminal 1 is one of the more hideous places on the planet,
and I couldn't get out of there quickly enough. Luckily, the
train to Roissypole comes every 4 minutes. From there, it's
a five-minute walk to the hotel.

Lilli had checked us in at the Hilton Roissypole, but as
she is of lower status than mine, she didn't get the full
benefits. Nonetheless, we had a quite sizable (for Europe)
room; as a Gold, she scored two drink coupons at the Skylight
Bar, which we used on a soft drinkable Graves, Ch. du Mayne or
something. As a Diamond I get free drinks and buffet from 6 to
8. Here the wine was Domaine de la Tour (Pays d'Oc), which
tasted almost exactly the same. Snacks included cheese and
prosciutto as well as finger sandwiches of ham and/or cheese.
Presently there appeared pizza, apparently made from yesterday's
cheese and prosciutto with diced up bits of things - Lilli found
a few mushrooms and made me take them off; I detected a touch of
anchovy, which I didn't tell her about

Breakfast offered salmon and cold cuts including a respectable
pate en croute, plus croissants and pain au chocolat, plus
American-style bread and cereal.

Swisher came by for a snack, and then we took the train back
to Terminal 2 for the car rental. Half an hour line at Avis/
Budget, and we were on the road shortly before noon. The car was
some kind of Audi and behaved pretty well. Unfortunately, we took
one wrong turn and then doubled back into monster traffic getting
out of the Paris area, and then there were numerous road works
(the road narrowing to one lane for no apparent reason), so with
everything we didn't get to the region of Orcay, where Swisher
wanted to eat, until after our chosen restaurant had closed.
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On 09-22-18 02:28, Michael Loo <=-
spoke to All about 311 flight and on the roa <=-

Lilli's plane had a birdstrike, so she was delayed a couple
hours, so our arrival times coordinated somewhat better.

Delayed a couple of hours is much better than landing in the Hudson
river in NYC.


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

Title: Pork Tenderloin Stir-Fry
Categories: Pork
Yield: 1 Servings

3 lb Pork tenderloins, trimmed
And cleaned

MMMMM--------------------------MARINADE-------------------------------
1/2 c Molasses
1/2 c Red chili puree
1/2 c Soy sauce
1 ts Ginger, finely chopped

MMMMM-------------------TANGERINE CURRY SAUCE------------------------
3 c Fresh tangerine or orange
Juice
1 tb Red chili puree
2 Serrano peppers, sliced
1 Jalapeno pepper, sliced
1 tb Fresh cilantro, chopped
4 tb Ginger, grated
1/2 c Yellow bell pepper, cored,
Seeded, and diced
1 1/2 ts Ground cumin
1 Clove, large
1 Carrot, chopped
1/2 lb (2 sticks)
-
Garlic, sliced
Unsalted butter, softened
Salt (to taste)

MMMMM---------------------WILD RICE STIR-FRY--------------------------
1 tb Sesame oil
2 c Wild rice, cooked
20 oz Stir-fry vegetable mix
1/4 c Fresh cilantro, chopped
1/2 c Soy sauce

TO MAKE THE MARINADE: In a bowl, combine the molasses, the 1/2 cup of
red chili puree, soy sauce, and chopped ginger. On a dish, place the
whole pork tenderloins and pour the marinade over top, cover and place
in refrigerator for at least one hour.

TO MAKE THE TANGERINE CURRY SAUCE: In a saucepan, combine the
tangerine/orange juice, the tablespoon of chili puree, sliced serrano
peppers, sliced jalapeno pepper, cilantro, grated ginger, diced yellow
pepper, cumin, sliced garlic, and chopped carrot. Simmer over low
heat until reduced by half.

When reduced, place in blender and blend until everything is
incorporated. Add the softened butter and blend. Salt to taste.
Strain and the discard the solids.

TO THE WILD RICE STIR-FRY: Heat a skillet and add sesame oil. Cooked
the wild rice and stir-fry vegetable mix. Add the chopped cilantro
and soy sauce to deglaze skillet.

When the pork tenderloins have marinated, discard the marinade.

Preheat the oven to 350 degrees F.

In a saute pan, sear the pork tenderloins until golden brown on both
sides. Finish by baking in preheated oven, covered, for 12 minutes or
until done.

Finish by slicing over stir fry and coating with the tangerine curry
sauce.

Makes 4 to 6 servings.

Recipe: Goodfellow's Restaurant in Minneapolis, MN

From: David Pileggi Date: 10-16
Cooking �

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:20:52, 23 Sep 2018
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