In many parts of Europe you can have it all.
That's largely because of the deep devastation
from WWII allowing intelligent city planning
to take over from the haphazardness of the
olden days. Forced urban renewal, if you
will - with sometimes great results (and, as
in East Germany, sometimes terrible ones).
The German cities had a lot more green space (parks, walking areas,
lakes, forests, etc) than the average American city. IIRC, Berlin was
Mr. Olmsted perhaps had more influence abroad than
he did here, though he and Vaux had quite a bit of
effect on the way Americans thought about their urban
landscapes in the 19th century. Another factor, too,
is the war damage - there's all kinds of incentives
to preserve those unintentionally open spaces.
1/3 green space. By the same token, it was also one of the more polluted cities, especially in witer, from the soft coal the eastern sector
burned.
Fossil fuels again.
Suburbia is not a great compromise.
Better than nothing.
In the sense that anything is better than nothing.
Better to have some of the city's amenities, but not all of them.
I want them all.
Having the camper has given us the flexibility to do things like
that.
There's some charm in that kind of traveling.
It's allowed us to travel cheaper than if we had to buy all of our
meals, sleep in hotels/motels, etc. We spent a fair amount on gas the
first trip we took with the camper (Escape needed premium for towing).
Adding the wind deflector has improved milage/cut the gas cost a
bit. The truck has a bigger tank and doesn't need the premium for towing
so we're spending less for gas now.
The wind deflector I can see. Premium gas never made
any kind of sense to me.
Celery leaves can be handy when, as in some beef dishes,
you need just a little herbal kick to make the food
really take off.
I've used a bit of celery seed over the years in a few things but
generally buy/use the fresh celery. The former is a hanger-on from how
my mom taught me to make a couple of things.
I'm not fond of the sudden hits of strange taste that
come from biting into celery seeds. Perhaps grinding
them up might fix that, but why not just use minced
leaves, which have a fresher taste. It's true, only in
few places can you buy less than a head of the stuff.
I solved that at Lilli's by getting one small head,
portioning it into ounce bags of separated minced
stems and leaves, and freezing these. Of course, a
few months later the freezer had a catastrophic
failure, in which the loss of a head of celery was
dwarfed by that of a couple hundred bucks' worth of
sirloin strips and ribeyes. Turns out there was nothing
wrong with the mechanism; it seems the cleaning lady had
left the bin ajar. I advocated for immediately firing
her, but oh, she's a friend of the yard man, she is
taking care of sick and elderly relations, and on and on.
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.
Well, we've been talking about, er, less than
ideal travel situations.
And a galley is not the idea way to travel, even if you're not in the
hold area.
I was once in the hold area of the A380, and it was kind
of cushy, but that, as the joke goes, was the demo.
Hot-smoked swordfish
Might be something to try; Steve has not smoked fish yet. He did 4
Boston butts (cooking for the VFW meeting) in the pellet grill
yesterday. They turned out really good. He took 3 (shredded) to the
meeting, with fixin's, brought back a fair amount. This morning I put 7 pounds in the freezer, had just short of another pound held back in the fridge.
Yeah, that qualifies as a fair amount. You're making me
hungry.
Piri-piri sauce
categories: condiment, portuguese
yield: 1 batch
1 1/4 c olive oil
8 chiles
1 bay leaf
1 sm piece lemon rind
Pour the oil into a small screw-top jar
and add the chiles, bay leaf and lemon
rind. Screw on the top and shake. Leave
to stand in a warm place for at least
24 hr before use. It will keep at room
temperature indefinitely. M's note: some
salt and acid would help a lot.
after Michael Bateman, Caroline Conran, and Oliver
Gillie, The World's Best Food for Health and Long
Life via Robert Rostrup
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