That's admirable, and for a lot of people
those sorts of family or work chores are the
main impetus for that frequency of travel..
She's the one with the medical extertise (a nurse) to be able to talk to their doctors about what Mom and Dad need.
Well, good distribution of labor.
I'm presuming that those airlines gave me good
service because they gave everyone good service.
If we were talking about preferential service,
United would be at the top of my list, followed by
the late lamented US Air (which was generally close
to the bottom, except an unpredictable sometimes.
This was a Pan Am flight.
An airline mostly unknown to me, though Benita did
use to work for it.
Same here but if it's something I don't want or like, I can't see
eating > it just because it's there.
Wastage still goes against my grain.
I know, but I don't want it to go to waist if it's something I don't want/like/need.
I do try to "avoid the near occasion of sin," as
it were, but sometimes dilemmas force themselves
on a person.
We're back up to normal and supposed to be
going up to 60 a few days hence. But then I
go away.
Pack the sun screen and a hat. We might get up to the 70s by Friday but
then cool back down to upper 50s/low 60s.
Sunscreen, no. Hat, probably not - when I packed my bag,
the only hat I had on the east coast said "Christchurch
New Zealand" on it. Swisher suggests that it's probably
not a good idea to wear it at present.
True, if it's Ripple, Grappa or a fancy wine or whiskey, it's all
the > same to the industry. There's talk in NC that some people want
the ABC > stores privatised instead of state run, don't know if
that'll happen any > time soon. The state likes to keep close tabs on things like that.
It's not clear to me whether the state has any
business being in the business. There are arguments
in both directions from philosophical and practical
standpoints.
True.
Governance being what it is, the state has an
interest in getting involved, but it also has an
interest in not getting involved.
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.
I see, we're not that knowledgeable about Asian cooking.
I'll suggest that nobody is if they haven't
traveled fairly extensively in Asia (even my
experience is far from comprehensive).
My knowledge is very limited in that realm.
What's tongue-washing tear-inciting hot to some may
be just par for the course for others. And building
up of the heat is often desirable and may be carefully
engineered.
It's all a matter of taste. (G)
It is, but when claiming authenticity, it behooves
one to be authentic, which with southeast Asian
food generally involves cooking stuff that your
average American can't eat.
fine. I used it all up on my quarter of the dish
along with all the fresh hot peppers from another
dish, and still it wasn't spicy enough, with a mild
pinprick at the front end that subsided into a
sweet-salty dullness. I would have strongly
preferred the experience you described.
Sounds like they had no idea of what the heat level was supposed to be.
Got it in one. What would be normal for Szechwan/
Honan/Indian/Thai would be considered mouth-destroying
by many Cantonese/Hong Kongese; Americans, too.
Title: Kung Pao Chicken Stir-Fry
Categories: Main dish, Poultry, Stir-fry, bizarre, westernized
I'll pass on this version, have others in MM.
It wasn't offered as a serious contender!
ALMOND BUTTER CREAM ICING
categories: Connecticut, sweet
yield: 6 c
3 c confectioners' sugar
4 egg yolks
2 eggs
1/3 c almond paste, softened
1/4 ts salt
1 c heavy cream
1 ts vanilla extract
1 lb butter, softened
Combine sugar, egg yolks, eggs, almond paste and salt
in a medium saucepan. Beat with an electric mixer
until pale and fluffy. Beat in cream and vanilla
extract until blended. Cook over medium heat,
stirring constantly, for about 6 min, until mixture
just comes to a simmer. Strain into a large bowl.
Refrigerate 1 1/2 hr or until chilled. Beat in butter
with an electric mixer until fluffy.
Icing can be made up to one week in advance, covered
in an airtight container and refrigerated. Bring to
room temperature until icing is soft enough to spread.
Hartford Courant 4/20/2006
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