No flights between 1955 and 1965, when I was
more interested in the cuteness of the flight
attendants than the flight itself. By 1969
I'd grown enough so they were trying to pick
me up, which might have had an influence on
my chosen mode of transportation thenceforth.

Were they still being picked for their youth and beauty then? And
quickly found themselves out of a job as soon as someone put a ring on
it?

Hap, who is said to have been quite a handsome devil
in his day, described the stewardesses he ran into
by types - the United ones were classy, the American
ones were the girl next door, etc., or maybe I got
it backward, it's describing a remote and irrelevant
time, plus if people did that in public nowadays,
they'd get in heaps of trouble.

I don't know that the US airlines had age and size
and shape requirements, but the Asian ones certainly
did. At a certain age, a woman either became a purser
or was gone, and then after that she either retired
or got put behind a desk.

These days, the diversity and age range of flight attendents has
certainly increased. Plus, there are at least a few who you would not
relish being hit on (e.g. males).

I'm beyond that now in every way. The last one I
recall was on a 767-200, which United retired
around 15 years ago. I was seated in one of the
two thrones - right at the back of first class,
there were two single seats, prime real estate,
and chosen by businessmen who wanted to work
during the flight. Apparently I wasn't dressed
crummily enough to put off the flight attendant,
who looked like Kate Moss with maybe 20 more
pounds and all distributed in the right places.

Here is some pork for you. I'm not quite sure how one cuts pork ribs
into two inch lengths though. Bone saw?

I wouldn't do it myself - would rather leave them
at length as from the store, but then they wouldn't
be as suitable as appetizers. But were I be required
to do so, I'd use a hacksaw or a big heavy cleaver,
rinsing off bone fragments afterward. Or one could
have the butcher do it with his power saw. I use
"his" out of recognition that the vast majority of
butchers are still men, though once I sat next to a
bright, attractive, and charming woman who was a
meatcutter at a Piggly Wiggly or Publix, I forget.

Title: DRY GARLIC SPARERIBS

Mostly looks pretty good, but for this kind of dish
I'd be tempted to use garlic powder.

3 tb Chopped fresh coriander
-(cilantro)

And we could omit that.

Origin: Appeal Magazine, Summer 1994. Shared by: Sharon Stevens,
June/94.

Not heard of that magazine - probably a Canadian
aberration.

Queso Fundido with Salsa Verde
Categories: dairy, starter, Canadian, Mexican
Serves: 4

h - Salsa Verde
450 g tomatillos
1/2 sm white onion
1 serrano pepper
Salt and pepper to taste
h - Queso Fundido
3 c mozzarella, soft manchego or Edam
1/2 c Gruyÿre or Emmenthal
- or raclette, if you want something milder
2 Tb basil, oregano or thyme (M says not basil)
1/2 c salsa verde
Few sprigs of cilantro
Tortillas or chips

Salsa Verde
Peel tomatillos, then cut in half. Cut serrano pepper
in half, and quarter onion. Place all ingredients in
a saucepan and top with just enough water to cover.
Place a lid on saucepan, bring to a boil, then remove
from heat, leaving covered for a few minutes to allow
tomatillos to finish settling and the temperature to
cool off a little. Blend everything together until
smooth and check the seasoning. Add a little more
salt if necessary. Set aside.

Queso Fundido
Coarsely grate cheese, finely chop herbs and mix all
together in a bowl. If using a molcajete or cast iron
dish, place it on a small oven-safe tray and preheat
at 400F for at least 15 min. If using a porcelain or
ceramic ramekin there is no need to preheat.

Transfer cheese mixture into baking dish and place
in 400F oven for 10 min. Carefully remove from oven
and bring outside edges into the centre with a spoon
to make sure cheese melts evenly. Place back in oven.
Check every 5 min and mix with a spoon again when
necessary. It will be done when centre feels very soft
and top begins to take on a nice golden-brown colour.

While cheese is in oven, heat up the salsa verde.
Remove cheese from oven carefully and place on a
heat-safe pad. Pour hot salsa verde over top of
cheese and add a few sprigs of cilantro. Serve with
tortillas or chips right away; it will not stay
melted long enough to wait on anyone and cheese
does not like to be re-melted!

Mariana Gabilondo, La Mezcaleria, Vancouver, BC via Western Living,
12/28/2017
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)