For me of course it would always be an urban
setting.
It could go either way with me. Seems tho, the last few years, I've been
in more urban environments, with some exceptions. Don't know how true
that will hold in years to come.
I have had a close shave with the rural, as Lilli
lives in a sparsely populated agricultural region
(we say San Diego because that's the nearest airport).
I din't hear anything about it, but didn't know anyone flying that
day.
This expert guy didn't get much coverage, and
those of us who weighed the evidence decided, nah.
I had other things to be concerned with on that day, being up in an
airplane was not on my list of "gotta dos".
Unless something better comes along.
One can hope for that, but it doesn't look likely.
And the reputations of the American and European
companies are in the toilet (especially in the
first case), and making a better product isn't
going to repair public attitudes rapidly.
I think we're all getting somewhat antsy over flying now.
Not I. It's part of what keeps me going, and if
it stops keeping me going, whoa.
Makes sense for the kind of wandering you do
as opposed to the kind I do.
Exactly! Most mornings when we're on the road, Steve will have my travel
mug filled with tea (holds the heat for hours) so I don't have to take
time to make it. Lunch is usually a sandwich, supper--depends on if
we're wanting to make more miles, stop for the night or whatever, as to
what we'll do.
For me: breakfast is nothing unless it's included
in the price of a hotel room. Lunch is whatever
comes around. Dinner is whatever comes around. If
there's someplace I want to go or that has been
highly recommended, I try to make the it comes
around part do what I like it to do.
And large jars of thyme, cumin, and hot pepper.
I do have all the other spices available within a short reach so they
can be added as desired. You'll see my set up in a few months.
You probably have many of the same things I'd
like to use.
Row, row, row your boat................(G)
With some big burly guy with a whip standing over.
Not in a rowboat or canoe.
More like galley-slaving it.
How loudly can you squeak?
Can? Haven't tried too hard. Willing to,
not so much.
IOW, no grease then.
I seldom get grease except in my diet.
It's around here in various forms, especially elbow grease.
Haa!
BAM! (G)
Aargh.
Agreed, but I knew it would get a rise out of you.
Aah!
Probably more should have been made of it, as a warning to others?
Problem with that is that the person didn't get
caught - turned herself in.
She was, at least, honest.
That is neither good nor bad. A terrorist is very
unlikely to turn him- or herself in.
3. Somehow these things get shushed up pretty quick.
I admit it wasn't a huge big deal this time.
But it could have been.
Precisely, and that's why we all should care.
My exposure is 50 or 100 times others', but there
always is risk if you go at all.
Always, sky marshalls can't prevent every incident from happening.
It's the incompetence of the TSA that I fear.
Air marshals, who knows.
Blueberries, strawberries, raspberries--I'll take any and all of
them. > Also cherries, except the proccessed into maraschino ones. (G) Mostly agreed, and I'll even eat the artificial ones.
I'll leave my share for you.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Hot Fudge Sundae Cake
Categories: Cyberealm, Ww, Cakes, Low-cal, Low-fat
Yield: 12 servings
1/2 c Water
1/4 c Reduced fat margarine
1 c Flour
3/4 c Sugar
3 tb Unsweetened cocoa
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Cinnamon
1/4 c Buttermilk
1/2 ts Vanilla
1 Egg
1 c Fat-free or low-fat hot
.fudge sauce
1. Heat oven to 350F. Spray a 9" square pan with nonstick cooking
spray. In a small saucepan, heat water and margarine until margarine
melts; set aside.
2. Lightly spoon flour into a measuring cup; level off. In a large
bowl, combine flour, sugar, cocoa, baking soda, salt, and cinnamon;
mix well. Add water mixture, buttermilk, vanilla and egg. Beat at low
speed until moistened; then beat 2 minutes at medium speed. Pour into
spray-coated pan.
3. Bake at 350F for 15-25 minutes or until toothpick in center comes
out clean. Meanwhile, heat fudge sauce as directed on container;
spread over hot cake. Bake an additional 10 minutes. Cool 10-15
minutes; serve warm (writer's note... it's good at room temp too!).
If desired, garnish with light whipped topping and maraschino
cherries.
Tip: To substitute for buttermilk, use 3/4 tsp. vinegar or lemon juice
plus skim milk to make 1/4 cup.
One serving equals 1/12 of cake
Nutritional information per serving:
Calories: 190 Protein: 3 gm Carbohydrate: 34 gm
Dietary Fiber: 1 gm Fat: 5 gm (saturated - 1 gm; unsat- 1
gm) Cholesterol: 18 mg Sodium: 180 mg Potassium: 45 mg
Dietary exchanges: 1 starch, 1 fruit, 1 fat
Source: Pillsbury Fast and Healthy Magazine Jan/Feb 1995
Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
MMMMM
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