Lilli got nailed going into New Zealand, so on the
way out just gave up and went through the manual line.
I just breezed through and laughed at her from the
outlet of the secondary line. We'll see what happens
going into Sydney without the priority card.
Win some, lose some. I've set off metal detectors a few times with
She got nabbed something like 4 times running; afterward
it was my turn, twice, but mine took mere seconds (nobody
wants to cheese off a potential Chinese tycoon).
what's in my wrists and elbow but that's beyond my control. The
sensitivity factor on the detectors had been turned up high those times.
Once in Berlin (and this was before 2001) they targeted
my glasses, and I had to blunder through the detector
without them - that took a couple tries. But my implanted
things (aluminum and titanium) have never set off the
alarm - twice, once in Singapore and once in Melbourne,
the ICD has been discovered, both times not by a machine
but by a sharp-eyed security guard.
about is the capriciousness of the moderator,
something that I don't have to pay much attention to.
But I want to stay on his good side. Can I mention that we visited
the > Ark Encounter in KY earlier this month? Had a behind the scenes tour
(previously arrainged) and lunch at Emzara's Kitchen, a somewhat international buffet.
You may mention that, especially if you focus on what
you ate rather than what you saw.
Don't remember that much of what I had; it was good but not
outstandingly so. From what was said, they forgot about having a food
venue at the place until shortly before it opened. Since you really need
I suppose that epicurean feasts would not be
all that authentic. More bread and beans and fish.
Maybe a bit of spoiled goat milk (cheese).
to plan a day (maybe a bit more) to see the Ark and side attractions,
they put together the main food hall in about 6 week's time. Other,
small ones have opened up as well, maybe we'll try some of them on
another visit.
Whatever floats your boat (ha).
In this case the airline has to do a determination
of the damage done to the 1% vs. the annoyance of
the 99%. If the damage is hugely overriding, which
some claim it is, then the current course may be
justified.
IOW, TBD at this stage of the game.
By the lawyers rather than the scientists, I think.
Whoever sues the loudest.
Back in those good old days, we used to complain
about the airline meals, plus I got 44 lb of baggage
allowance. Now, on United I get 210 lb baggage
allowance or 170 lb on other Star Alliance carriers.
TSA, well, when the trusted trveler thing works, I
get out in the same amount of time or less than
back when.
But not all of us have that status.
In fact, less than a tenth of a percent. But the
five percenters get this privilege as well. There
are a million who do ... if we all flew on the
same day, well, there would be fewer privileges
all of a sudden. Reminds me of the time I saw a
young couple try to check 10 bags free, because
the aggregate weight was within their limit. That
didn't fly.
Picarones con Miel (Peruvian Doughnuts)
Interesting, but will let someone else have the fun of making them
right > now. Still trying to get caught up from our travels.
Again, as I said to Edith, there is no expectation
that any of us is going to run right out and make
any particular recipe, though some would be easier
than others.
True. Some I wouldn't want to make. Others, I might, until I read the ingredients list or the "work" factor. Then I figure it's something I
don't really want to make. If I want to taste it, I'll order it in a restaurant. (G)
Yeah, for me it's an issue of convenience and
how much I want to stink up the neighborhood.
Fish is definitely an eating out food.
Chili Powder
I've got various chili powders, both individual and blends, on the
shelf. Depending on the chili being made, I'll use all individual or one blend, with a bit of a couple of individual powders added.
I actually still like Gebhardt's if I can find it.
Heavily augmented with cumin and garlic and lightly
with thyme, oregano, and marjoram. I find that without
the greens my chili tends to be very dark and brooding,
and a bit of herb helps the mood a bit. As, I can hear
it in someone's sniggering head, it almost always does.
---------- Recipe via Meal-Master (tm) v8.01
Title: Pepper Salad Appetizer (Piperies Orektiko)
Categories: Greek, Appetizers, Vegetables, Salads
Yield: 12 servings
Karen Mintzias 3 tb Vinegar (more if
desired)
6 lg Sweet peppers 1/4 c Olive oil
1 md Onion; coarsely chopped Oregano
Salt & pepper to taste
Bake peppers in hot 450 F oven for about 20 minutes or until wilted and
soft. Remove seeds and outer skin. Cut in pieces and place in a bowl.
Add
onion, salt and pepper. Mix vinegar and olive oil and add to peppers.
Sprinkle with oregano. Adjust seasonings if necessary. Serve as
appetizer.
From: The Art of Greek Cookery by the Women of St. Paul's Greek Orthodox
Church (Hempstead, NY)
Typed for you by Karen Mintzias
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