Text 22477, 78 rader
Skriven 2007-11-08 15:42:32 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: AEROPLANES  71108
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 
 GJ>Open cockpit flying is far more "real" than being stuck inside a
 GJ>pressurised aluminium tube, looking out through a window.

 DD> Absolutely true. Which is why I prefer flying in small planes to being
 DD> sealed into a Hauptmann Cigar tube. Flying to get somewhere I suppose 
 DD> one is forced to use that which is expedient. But, flying for pleasure
 DD> is best done in aeroplanes with 4 seats or less.

The sky below and the earth above!  (And then we came out of the loop.)
When you can put your hand out to feel the wind beneath your wings, you
know you are really flying, feeling just a tiny degree of kinship with
Bleriot, Orville, Wilbur et al.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fruit Bat Soup
 Categories: Soups/stews
      Yield: 4 Servings
 
      3    Fruit bats, well washed but
           -neither skinned nor
           -eviscerated,
           Water
      1 tb Finely sliced fresh ginger,
      1 lg Onion, quartered,
 
  I knew if we were patient, this would become available.  For all of
  you who have been waiting patiently to make your fruit bats into
  fruit bat soup, here's a recipe.
  
  The following is a genuine recipe from Micronesia.  Fruit bats, or
  flying foxes, are furry, fruit and nectar eating bats about the size
  of small rabbits.  The make very affectionate pets.
  
  Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream.
  
  1.  Place the bats in a large kettle and add water to cover, the
  ginger, onion, and salt.  Bring to the boil and cook for 40 minutes.
  Strain broth into a second kettle.
  
  2.  Take the bats, skin them and discard the skin.  Remove meat from
  the bones and return meat, and any of the viscera you fancy, to the
  broth. Heat.
  
  3.  Serve liberally sprinkled with scallions and further seasoned
  with soy sauce and/or coconut cream.
  
  Yield: 4 servings.
  
  (From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c)
  1971,
  
  Quadrangle Books, Inc. NY.
  
  NOTE:  A final word about the Jean Hewitt cookbook.  It is now out of
  print so I don't feel too bad about swiping a recipe from it. Despite
  the above it is an excellent cookbook made up from recipes sent in by
  readers to the New York Times, and tested by Ms Hewitt herself. It
  comes from the days when "Natural Foods" did not just mean salt free
  veggie fare, (although there are plenty of first rate, mostly simple
  vegetarian recipes included). If you can get hold of a copy from a
  public library, say, I recommend it.
  
  Bill Venables, Dept. of Statistics, Univ. of Adelaide, South
  Australia.
  
  Posted by Ted Taylor. Courtesy of Fred Peters.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)