I do a lot more of go-off-on-a-flier meals
than most people. Speaking of which, I flew
coach on United back to California just now,
and they overfed us - two large full meals and
a sandwich snack on a 10-hour flight. This made
me think of a parallel phenomenon - "The food was
crummy. And the portions were too large."

Flying back from where? If it was overseas, they have to feed you, but

Taiwan. And no, they don't have to any more.

that was quite a bit of food. How long was the flight?

Eleven hours more or less.

Garlic salt has one advantage, though -
it'll keep virtually forever.

It does lose the garlic "punch" after a while.

Which for people who use garlic powder might be
a good thing.

Use more, get rid of it faster? (G)

Easier to regulate the garlickiness with
a weaker product.

"Kept a-runnin' out."

I always had a good supply on hand.

I was referring to the previous (your mom's)
situation.

She never got it.

Apparently not. But as usual, that was the
punchline of a joke (about a Yankee
shopkeeper, in this case).

Turned out, my cardiologist retired--but the office, before it

closed, > sent in an OK to the orthopedic office. Got the OK from my primary care > doctor last week.
How thoughtful (really).

Quite so, actually.

Some people like certainty, even if it's an
unpleasant one.

Gluttons for punishment it seems.

The evil you know rather tha the evil you don't,
more like.

We didn't know when we first moved here. Wish we had, would have not
wasted our time with him and gone to the one we did have for a few years (found after the visit to the "wrong" doctor).

Even a bad doctor can come in handy in some
circumstances.

The sun will come out - tomorrow.

And we'll have a high of about 35.

How far a deviation is that from the norm?

About 20 degrees below normal.

Pretty much (not quite) balancing out the southern
hemisphere.

said the recipe is > a keeper. Next thing is maybe a beef stew with a bit of red wine.
Yes. In my view, the improvement is worth it,
and you don't need to use so much that it comes
anywhere close to becoming an intoxicant.

May try half a cup or so at first, up or down it accordingly.

Try prereducing it as well.

I have to use my really bad conversational German
mostly in taverns and restaurants where there's
semi-communal seating such as we've discussed here.
In my social circles, English is almost a given,
though I wish people would tolerate Europanto as
used to be claimed language would evolve into.

But it probably never will.

Why not - that's the way various pidgins
came to be. For example, the Singlish being
spoken nowadays has not so much in common
with that which I first encountered decades
ago, because of the introduction of influences
from many other languages (Chinese, the various
Indians, and the various Bahasas, mostly).

(G) > ML> I don't think everybody else's was was Dr.

Oetker's way, either.

He seems a bit of a strange bird anyway.

As strange as Kellogg and Post? I don't know
anything about him except that he had a food
business.

Same here.

So were you referring to the younger Oetker,
who has good reason to be strange (I looked it
up - he was victim of a kidnapping similar to
that that the Getty kid endured).

Title: Bienenstich

Rachel made one of those when she was taking German in high school for a class party. Recipe came from a cook book I'd bought over there--put out
by a German lady who'd married a GI.

The cheese pastry thing seems to be pretty
common in cold-climate European countries.

MMMMM----- Recipe via Meal-Master (tm) v7.04

Title: Spicy Cream Cheese Pastry
Categories: Pastry, Dough, Spicy, Cream, Cheese
Servings: 1

2 c All purpose flour -chilled
1/2 ts Salt 6 oz Cream cheese, at room
2 ts Ground cayenne -temperature
1 c (2 sticks) unsalted butter,

In a bowl, combine the flour, salt, and cayenne pepper and stir together.
Using a pastry blender or two knives, cut in the butter and cream cheese
to
form a soft dough. Alternatively, combine the dry ingredients in a food
processor. Add the butter and cream cheese and process with short
pulsesuntil the dough just sicks together. Gather the dough into a ball,
enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes
or
for up to several hours. Makes top crust for 1 large pot pie, or 3
individual ones.

Origin: Cookbook Digest Jan/Feb 1993 Shared by: Sharon Stevens

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

Hi Michael,

coach on United back to California just now,
and they overfed us - two large full meals and
a sandwich snack on a 10-hour flight. This made
me think of a parallel phenomenon - "The food was
crummy. And the portions were too large."

Flying back from where? If it was overseas, they have to feed you,

but

Taiwan. And no, they don't have to any more.

I thought flights of over a ceertain time length had to include
something more than a snack, maybe not quite a full meal. Must be that
the rules have been twisted after I stopped flying on a semi regular
basis.

that was quite a bit of food. How long was the flight?

Eleven hours more or less.

A goodly amount of food for that time frame.

Garlic salt has one advantage, though -
it'll keep virtually forever.

It does lose the garlic "punch" after a while.

Which for people who use garlic powder might be
a good thing.

Use more, get rid of it faster? (G)

Easier to regulate the garlickiness with
a weaker product.

Probably so--use either the whole jar or just a dusting, depending on
your fondness for garlic.

"Kept a-runnin' out."

I always had a good supply on hand.

I was referring to the previous (your mom's)
situation.

She never got it.

Apparently not. But as usual, that was the
punchline of a joke (about a Yankee
shopkeeper, in this case).

OK, I made bread today. Since I didn't have enough whole wheat flour, I
used a couple of cups of oat flour. It didn't rise as high as if I'd
used all wheat, but, decently enough. Should taste just as good as 100%
whole wheat bread.

Turned out, my cardiologist retired--but the office, before

it > ML> closed, > sent in an OK to the orthopedic office. Got the OK from my > ML> primary care > doctor last week.

How thoughtful (really).

Quite so, actually.

One step closer to the surgery.

Some people like certainty, even if it's an
unpleasant one.

Gluttons for punishment it seems.

The evil you know rather tha the evil you don't,
more like.

We didn't know when we first moved here. Wish we had, would have not wasted our time with him and gone to the one we did have for a few

years > (found after the visit to the "wrong" doctor).

Even a bad doctor can come in handy in some
circumstances.

In the long run, yes. We'd decided to go with him because his practice
is in Wake Forest. Had to go to North Raleigh for the one we chose after
that, then into Raleigh a few years later. When that doctor retired, we
found our current one in Wake Forest, not too far, actually, from the
first doctor.

The sun will come out - tomorrow.

And we'll have a high of about 35.

How far a deviation is that from the norm?

About 20 degrees below normal.

Pretty much (not quite) balancing out the southern
hemisphere.

Seems so. We're back into the low 60s today, may get into the 70s later
this week. But, some colder weather appears to be in the longer range
forecast.

said the recipe is > a keeper. Next thing is maybe a beef stew

with a > ML> bit of red wine.

Yes. In my view, the improvement is worth it,
and you don't need to use so much that it comes
anywhere close to becoming an intoxicant.

May try half a cup or so at first, up or down it accordingly.

Try prereducing it as well.

OK, by about half?

I have to use my really bad conversational German
mostly in taverns and restaurants where there's
semi-communal seating such as we've discussed here.
In my social circles, English is almost a given,
though I wish people would tolerate Europanto as
used to be claimed language would evolve into.

But it probably never will.

Why not - that's the way various pidgins
came to be. For example, the Singlish being
spoken nowadays has not so much in common
with that which I first encountered decades
ago, because of the introduction of influences
from many other languages (Chinese, the various
Indians, and the various Bahasas, mostly).

I don't think Americans (not all, but a good many) will want to give up
their total use of English.

(G) > ML> I don't think everybody else's was was Dr.

Oetker's way, either.

He seems a bit of a strange bird anyway.

As strange as Kellogg and Post? I don't know
anything about him except that he had a food
business.

Same here.

So were you referring to the younger Oetker,
who has good reason to be strange (I looked it
up - he was victim of a kidnapping similar to
that that the Getty kid endured).

OK, I didn't know there were 2 of them, nor the kidnapping aspect.

Title: Bienenstich

Rachel made one of those when she was taking German in high school

for a > class party. Recipe came from a cook book I'd bought over there--put out > by a German lady who'd married a GI.

The cheese pastry thing seems to be pretty
common in cold-climate European countries.

Yes, I remember having a good number of them when we lived in Germany.
Not as sweet as American versions of similar, but just as good, if not
better. (G)

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


... It works! Now, if only I could remember what I did.

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