The general public still doesn't do much flying -
a little over 1 round trip a year per person in
the US (less than 3 flights total), and many of
my friends do 20 to 80 times that (my numbers are
in the middle of that range).
Our numbers have gone down since we got the camper. (G)
The most notable reductions in all services,
including food, took place between 1978, when
the Airline Deregulation Act became law, and
1981, when government oversight over domestic
routes ended. After 2001, service went from
Most of our flights were between 1983 and 2009, when Steve was in the
Army. Actually had a couple of days with 3--Austin to Dallas, Dallas to
St. Louis and St. Louis to Rhein-Main for getting over to Germany from
Fort Hood. Another 3 flight day was Berlin to Franfurt, Frankfurt to JFK
and JFK to Rochester. Other than that, most of the flying has been one
or two flights per day. Probably the most we did in a relatively short
time was when we were in HI--trips back to the main land and other
islands.
According to your needs, makes sense. Few of us
do more than according to our needs.
offering nothing with a smile to offering about
that same amount with a snarl and suspicion,
Depends on the airline, IMO.
I've had pretty similar experiences across
airlines, domestically anyhow. The only ones
that gave me consistently superior service were
JetBlue and Continental (before it was merged
with United).
I'd have probably declined some of the food service, or maybe not
eaten > all that was on the tray.
I have a hard time doing that last, though it's
a frequent desperation move. Better than the
opposite, no doubt.
If I'm too full to eat more or it's something that doesn't taste good, I won't eat it.
Fair enough; I really do dislike to waste
food, though.
did my knee, OTOH, talks to us quite a bit. He also took the
precaution > of not putting an ace wrap on my knee so I wouldn't have any contact
with chemicals in it.
A little more sensitivity and a little less
assembly line can be very helpful.
He's been my orthopedic doctor for several years now. We like him
because he talks with you, not at you, and draws pictures sometimes to
make his point clear.
I can't wait to see what the summer brings.
T'will be interesting. They're predicting a longer spring/summer
allergy > season here because it's been a milder winter. Some trees
and grasses > are already pollenating.
That's so weird - with the temperature extremes
and all that.
It seems to be getting more common.
And here we are 10-20F below normal this week.
Something for me to experiment with, once I get back on my feet.
far be it from me to suggest you line the pockets
of the alcohol industry, so I'd suggest going for
more bang for the buck.
The small amounts we would buy would not even be a drop in the
proverbial bucket for the industry. Besides, it's for cooking, not
drinking.
They don't care if you use it for cooking,
drinking, or watering the plants. To them, a
sale is a sale.
Saus prik
To be used as a cooking or table sauce or both?
Often the latter, though it can be used in all
sorts of dishes as well. You might use it where
"nam prik" or Sriracha is called for - after
all, Sriracha is a version of it.
OK, worth a try.
There are a number of hot/sweet sauces that
fall into this category, with variations of
name (some minor, some not). Sriracha is a
sauce in which the fruits (vegetables) are
blended together to make an opaque red
substance of ketchup consistency. Other
sweet-hot sauces are like the one Dale
included in one of his recent posts,
essentially a sweet-and-sour syrup with
garlic and red pepper flakes, designed for
fried finger foods.
Beef salad with eggplant
I had something on this order once in HI. We had gone down to the mall
in Honolulu, decided to get lunch at the food court. My salad started
out at a nice level of heat but it got hotter, the more I ate of it.
IIRC, Steve finished off the last of it. It was good, but the rising
heat level detracted from the enjoyment of it.
But was no doubt completely intentional.
---------- Recipe via Meal-Master (tm) v8.01
Title: Sweet Chili Sauce
Categories: Relishes, Sauces, Chili, not applicable to this discussion
Yield: 6 servings
6 Onions 2 c Celery
30 lg Ripe tomatoes 2 Green peppers
6 Peaches 1 1/2 c Sugar
6 Pears 1 1/2 c Vinegar
1 tb Salt 1 tb Cloves
2 Red peppers 1 tb Allspice
1 tb Cinnamon
Chop onions, celery, peppers, and fruit. Combine all ingredients. Cook
slowly, stirring frequently, until thick. More vinegar and sugar may be
added if desired. Martha M. Palmer, St. Clair, MI.
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)