landscapes in the 19th century. Another factor, too,
is the war damage - there's all kinds of incentives
to preserve those unintentionally open spaces.
War times always look beyond to peace and beyond that.
And the survivors do the best with what they have.
Surprising how well some of them do with so little.
Were it not so, there wouldn't be humans any more.
The wind deflector I can see. Premium gas never made
any kind of sense to me.
I can, to a point.
The sources I see indicate that unless you have an
older high-performance engine that you want to use in
a high-performance way, high octane is unnecessary.
Ford manual said to use the premium while towing with the Escape. Had a
small engine, with a turbo boost.
How old a model is it?
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
Might be worth trying.
Might.
Don't know but I'll probably keep buying the seeds.
One does what one's comfortable with.
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.
I can see that.
People will do pretty much anything to sell a
product - also inhumans and unhumans, if you know
the joke.
Not always funny.
Oh, it's definitely a religious joke, so you
won't be beset by it.
Funny thing. The other day, in between when you wrote
that and I wrote this, Bob made pulled pork. It was pretty
good except that he carefully removed as much fat as he
could. How can you have pulled pork without fat?
You can't make pulled pork without fat! What did he have for sauces?
Jack Daniel's, which despite its name is
so low in alcohol that you probably would
have no trouble with it. The good news was
that it wasn't hugely sweet, either.
Abalone fried rice
Categories: shellfish, Australian, Chinese, starch, main
Serves: 4
2 Tb sesame oil
4 sm dried chillies, finely chopped
2 garlic cloves, finely chopped
2 fresh abalone, cleaned and very thinly sliced
2 c short-grain rice, cooked and cooled
5 cm fresh ginger, peeled and finely julienned
3 Tb soy sauce
1 fresh red chilli, seeded and finely chopped
2 ts sambal oelek
4 spring onions, finely chopped
1 Tb fried shallots
Heat a wok over high heat until smoking. Add the
sesame oil and dried chilli, being careful that
you don't inhale the fumes. Add the garlic and
abalone and stir-fry 2 min or until the abalone
is tender. Add the rice, ginger, soy sauce,
fresh chilli, sambal oelek and spring onions and
toss until well combined and heated through.
Serve with the dried shallots sprinkled over.
Matt Evans, Gourmet Farmer Afloat, sbs.com.au
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