came sneaking on. Eventually the train person
came into the compartment - but did not check
anything!

I didn't count the two times the train people wandered by not checking

Well, I think those are relevant. One thing is
that they apparently won't jump on people who
look like good citizens. So they make their
rounds and ignore anyone who doesn't look
minority.

anything. Nor the time the security, I guess that's what they were

with their

fancy badges/guns/civilian clothes, people checking ID's and looking into random bags/examining even more random papers etcetera.

Justifying their jobs no doubt.

Good, I think. Did you talk with Lilli about
South Africa?

Nah, I forgot. Maybe this summer if you two drop by, or in France this

fall.

But by that point I'd already decided to go ahead. It'll be about 3 weeks total, 17 days for the tour, add 3 days for Cape Town and the Cape

itself, toss

in a day or three flying.

Well, Lilli has experience in wine country.
You'll be happy to know that they drink
cheap swill beer, though I admit it may be
a little too sweet for you in general (I've
not been but have had various African beers
on non-African places).

As I told someone else "Feral trees, brush, and fleeting glimpses of fast moving four footed furry things though the aforementioned flora. Nothing I can't see in Alaska." Well that's not exactly true, I should get to see penguins.

Ask her about those, too.

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

Title: Buddhist Nuoc Leo
Categories: Sauces, Vegetarian, Vietnamese
Yield: 1 servings

1 tb Granulated sugar Fresh hot red chili
slices
2 tb Tuong -to taste
2 tb Water 1 tb Chopped roasted peanuts

~- Mix the sugar with the tuong and water. Add some slices of the red
chili pepper. Sprinkle with roasted peanuts.

~- Side notes: > Roasted peanuts - Add 1/2 cup of shelled peanuts to a
very
hot wok and stir until the skins turn black and scorched. Transfer to a
colander and cool (2-3 min). Wipe off skins.

> Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U.S. but it is
actually quite different from "regular" soy sauce.

The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume - a
division of Penguin Books, NY, 1986).

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

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