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 grew up in a rural area but since getting married have lived in more
urban places. Some have been on the small side, others, definatly big
city. Pros and cons to both but Wake Forest is, overall, a good size.

My preferences revolve around a fondness for such
stimulations as only cities provide but the perhaps
contradictory need for quiet. Heavy urbanization
is best for the one, deep solitude for the other.
Suburbia is not a great compromise.

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.

If it stops, I'll mourn it but not miss it too much. I'll just have to
figure out other ways to get where I want to go.

I'll just keep going until it stops - or I do.

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.

We usually don't have a destination place to eat in mind when we set out
in the morning. Usually, if we're still travelling, we'll either find something quick and get back on the road or if it's late, we'll get
something to eat and stop for the night. We have made supper (heated
soup or had left overs) at a rest stop and pushed on too--the advantages
of the camper. (G)

Different priorities.

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.

Probably so, and others that you may not use but we do. (G)

As noted before, tarragon, basil and rosemary are
"use with caution." Dill of any kind and caraway are
"mostly avoid." I've few hard and fast rules about
others, even leafy ones that I'm not generally fond
of, such as cilantro and celery leaf, because they
have their place.

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.

No choice in seat mates there either.

One can be sure that whoever it is will be sweaty,
smelly, and grumpy, just like in coach on a plane.

Always, sky marshalls can't prevent every incident from happening.

It's the incompetence of the TSA that I fear.
Air marshals, who knows.

Agreed, sometimes it's a toss up as to which is the better way to
go--flying or some other way. Bring back trains?

Bringing back trains would be a great idea.

Pullman raisin bread
categories: railroad, starch
yield: 1 loaf, about 20 slices

2 1/3 c unbleached bread flour
1 1/2 c plus 2 Tb cool water
2 1/4 ts instant yeast
1/3 c nonfat dry milk
3 Tb shortening
3 Tb raisin syrup, cooled
2 1/4 ts salt
2 Tb sugar
2 1/3 c white whole wheat flour
1 c raisins

Combine the bread flour, 1 c cool (not cold) water
and 1/4 ts yeast in a bowl. Mix to combine; cover
the bowl with plastic wrap. Let rest at room
temperature 4 hours.

In a small bowl, add the remaining 1/2 c plus 2 Tb
water, remaining 2 ts yeast, dry milk, shortening,
raisin syrup, salt and sugar. Mix to combine; then
add to the sponge in the first step.

Add the white whole wheat flour; mix until combined.
Then knead on a lightly floured surface to make a
smooth, elastic dough. Return dough to the bowl and
cover with plastic wrap. Allow to rise until
noticeably puffy, about 1 hr. Gently deflate the
dough; knead in the raisins to distribute evenly.

Shape the dough into a smooth log; place it in a
lightly greased 9x4" Pullman loaf pan. Cover the
pan with plastic wrap; let the bread rise until
it's within 1/2" of the rim of the pan, about 30 min.
Watch closely so that the dough does not overproof.
Heat the oven to 350F.

Remove the plastic wrap. Grease the pan cover and
slide it closed on the pan. Bake 25 min. Remove the
pan from the oven, carefully remove the lid and
return the bread to the oven. Bake until an
instant-read thermometer inserted into the center
registers 190F, 20 to 23 min. Turn the loaf out
onto a rack to cool completely before slicing.

PJ Hamel, King Arthur Flour via Peggy Wolff, Chicago Tribune. 2/27/2015
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

(we say San Diego because that's the nearest airport).

I grew up in a rural area but since getting married have lived in

more > urban places. Some have been on the small side, others,
definatly big > city. Pros and cons to both but Wake Forest is,
overall, a good size.

My preferences revolve around a fondness for such
stimulations as only cities provide but the perhaps

I appreciate some of the amenities a city usually has (decent public transportation, cultural events, etc) but overall prefer a smaller town.
I can usually find most all of what I want in a fair sized place without
the hassles of traffic, noise, pollution, etc.

contradictory need for quiet. Heavy urbanization
is best for the one, deep solitude for the other.
Suburbia is not a great compromise.

Better than nothing.

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.

If it stops, I'll mourn it but not miss it too much. I'll just have

to > figure out other ways to get where I want to go.

I'll just keep going until it stops - or I do.

Whichever happens first.

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.

We usually don't have a destination place to eat in mind when we set

out > in the morning. Usually, if we're still travelling, we'll either find > something quick and get back on the road or if it's late, we'll
get

something to eat and stop for the night. We have made supper (heated soup or had left overs) at a rest stop and pushed on too--the

advantages > of the camper. (G)

Different priorities.

Yes, we usually travel to visit family/friends, with some sight seeing
along the way. We also do the mission trips--stopping to see friends &
family but once at the place we base at, we park the camper for the
week. The past few years we've stayed at a state park a few hours away
for a couple of nights before we had to meet up with the rest of the
team. We stopped at the King Arthur Flour store one year, also gone over
to the Weston branch of the Vermont Country Store a couple of times.
Having the camper has given us the flexibility to do things like that.

And large jars of thyme, cumin, and hot pepper.

I do have all the other spices available within a short reach

so > ML> they > can be added as desired. You'll see my set up in a
few months. > ML> You probably have many of the same things I'd

like to use.

Probably so, and others that you may not use but we do. (G)

As noted before, tarragon, basil and rosemary are
"use with caution." Dill of any kind and caraway are
"mostly avoid." I've few hard and fast rules about

I think I've got all of the above, some get used much more often than
others.

others, even leafy ones that I'm not generally fond
of, such as cilantro and celery leaf, because they
have their place.

I don't have either of those but do have celery seed.

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.

No choice in seat mates there either.

One can be sure that whoever it is will be sweaty,
smelly, and grumpy, just like in coach on a plane.

As if you would be any better off in a situation like that.

Always, sky marshalls can't prevent every incident from

happening. > ML> It's the incompetence of the TSA that I fear.

Air marshals, who knows.

Agreed, sometimes it's a toss up as to which is the better way to go--flying or some other way. Bring back trains?

Bringing back trains would be a great idea.

Except for getting to places like Europe, Asia, Australia, Africa......

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


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

On 04-27-19 15:51, Ruth Haffly <=-
spoke to Michael Loo about 296 travel was crusty etc <=-

I appreciate some of the amenities a city usually has (decent public transportation, cultural events, etc) but overall prefer a smaller
town. I can usually find most all of what I want in a fair sized place without the hassles of traffic, noise, pollution, etc.

I think that we have the best of both worlds. We live in a city of
about 100,000 people that has much of what we might want. And then we
are less than one hour away from either Baltimore or DC for any events
they have that we would want to go to.

Here is something that you two might like. It does not have a carb
count, but you can judge for yourselves. I noticed the remark about
using it as a stuffing for squash.

Tonight's file had one recipe that listed a carb count = 100.5.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Rice W/Lentils
Categories: Low fat, Indian, Posted
Yield: 4 Servings

Broth/Water
(in place of 1-2 TB oil)
1/2 Onion, chopped
3 Cloves garlic, minced or put
Through a press
1/4 ts Ground ginger
1/2 ts Turmeric
2 ts Curry powder, to taste
1 c Brown rice, washed
3/4 c Dried lentils, washed and
Picked over
4 c Water
2 Vegetable bouillon cubes
Salt to taste
1/2 c Raisins or currants
1/4 c Sunflower seeds (or omit to
Lower fat)
1 Large, tart apple, or 2
Medium, diced
FOR GARNISH
1 c Plain low-fat yogurt
1/4 c Raisins or chutney

This recipe is from the book 'Fast Vegetarian Feasts' by Martha Rose
Shulman. She writes that this recipe is good by itself, topped with
yogurt and chutney or raisins, and it makes a fine stuffing for acorn
squash. And if the quantities below are doubled, you'll have more
than enough for an evening's meal and stuffing for acorn squash the
following night.

Heat the broth/water (in place of the 1-2 tbsps. oil) in a
heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion
with 1 clove of the garlic until it begins to turn translucent. Add
the ginger, tur- meric, and curry powder and saute for a few minutes
longer. Add more broth/water, if necessary, and the rice, and saute
for 2 minutes. Add the lentils, 4 cups water, bouillon cubes,
remaining garlic, raisins, and sunflower seeds and bring to a boil.
Cover, re- duce the heat, and simmer for 25 minutes. Add the apples
and simmer, covered, for another 10 to 15 minutes, or until the water
is absorbed. Serve topped with yogurt and the additional raisins or
other garnishes.

Date: Tue, 21 Mar 95 09:01:00
From: Tabatha.wnin@smtp.usi.edu (Tabatha)

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:04:02, 29 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

I appreciate some of the amenities a city usually has (decent public transportation, cultural events, etc) but overall prefer a smaller
town. I can usually find most all of what I want in a fair sized place without the hassles of traffic, noise, pollution, etc.

I think that we have the best of both worlds. We live in a city of
about 100,000 people that has much of what we might want. And then we
are less than one hour away from either Baltimore or DC for any events they have that we would want to go to.

We're smaller than you are. In the 10 years since we moved to WF, we've
seen a major increase in the amount of traffic coming to the town from
Raleigh. Used to be, it wouldn't get bad until about 5 or so, now the
major roads are slow moving a couple of hours earlier than that. At one
time we had a decent alternate to Capital Blvd, now even that has heavy traffic. But, here we have both Raleigh and Durham a relatively short
distance away for cultural events; Chapel Hill is a bit more of a drive
but do-able for special events. What medical care we can't get in town
we can get easily enough in the Triangle cities.

Here is something that you two might like. It does not have a carb
count, but you can judge for yourselves. I noticed the remark about
using it as a stuffing for squash.

Tonight's file had one recipe that listed a carb count = 100.5.

Sounds like it might be 100.5 carbs per serving--way too high for most
anybody. The recipe below is on the higher carb side, seems to be
typical Indian. It would be good as a stuffing for winter squash, but
that is higher in carbs than a lot of vegetables so if I were to make
it, I'd have a very small portion.

Title: Curried Rice W/Lentils
Categories: Low fat, Indian, Posted
Yield: 4 Servings

The lentils and (brown0 rice would make a complimentary protein but I'd
still add some other form of protein to the meal as well.

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


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