Text 23385, 121 rader
Skriven 2007-11-25 02:30:00 av Sean Dennis
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: NORFOLK SAILORS 71124
=================================
-=> GLEN JAMIESON wrote to SEAN DENNIS <=-

 GJ> Zackly!  It is hardly a "Welcome" sign, and does nothing to improve the
 GJ> image of the country or the people in the eyes of the rest of the
 GJ> world, who take it as in indication of a state of "terror" of
 GJ> foreigners.  Once visitors get past the unpleasantness of the
 GJ> international airports and meet the people they generally find the
 GJ> "natives" friendly, but first impressions take a while to live down.

A lot of foreign visitors might be pleasantly suprised that not all
Americans think that everyone's out to get them.  This is a big country
and once you get away from the coasts and the big urban cities,
attitudes change a lot.  I still like driving the backroads a lot when I
travel.  You meet some very friendly people and their insights on their
local area are priceless.

<soapbox>
It's frustrating to me, as an American citizen, to see my country become
one reviled against by the rest of the world because of the actions of
an oligarchy (which, let's be honest here, is how most governments are).
I would love to come to Australia someday (the author of Ezycom BBS
lives in Bedford, NSW, I believe) and visit.  But I'm worried because if
the wrong people found out I was an American, I'd be afraid for my own
safety because people might think I'm some sort of fearmongerer or
something.  I dunno.
</soapbox>

 GJ> Denmark is a friendly country, with some good sea food.  On one
 GJ> occasion, for lunch I was served a plate with 7 different kinds of
 GJ> herring!  Breads and pastries are good there.  Can you ride a bicycle?

Yes, I can, but my wife can't (although, I could get a bike for two).
Kaare informs me that it's very easy for me to simply rent a car there
since in Denmark, I can use my US driver's license to drive on there.
Maura and I would love to take the train down to Hamburg (Germany) from
there too.  That would be great.

 GJ> It will be interesting to see what comes up.

I'll probably start working on that after the next release of Ezycom.
The author has changed the program's structures a bit and the structure
set that I have is several editions old.  Once he releases it, I'll see
what I can whip up (it really shouldn't be very hard to do!).

And on a side note...I am asking the author of Ezycom to put in a
special feature for QWK users that want it: they will be immediately,
upon login, to a special QWK menu to where they can do what they want
and have the option of going on into the main BBS if need be.  Right
now, he's out fishing (I understand it's pretty nice Down Under this
time of year!), so when he gets back, I'll ask.  Ezycom also
generates/supports Blue Wave packets too.

[Yes, I miss all of my callers.  I know it sounds funny, but I really
enjoyed seeing the likes of Fred, Michael, Joan, Dale and others popping
up to use the board.  I didn't intend on putting another board back up,
but several people wrote me and asked me to reconsider, so I'm slowly
working on it.]

Sorry for the rambling. :)

And here's a recipe that has "ramble" in it...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tweety Scramble
 Categories:
      Yield: 4 Servings

      2 c  Mixed herbs of equal parts
           Chives, cut into 1-inch
           Pieces,
           Italian parsley leaves and
           Chervil leaves
      1 ts Plus 1 Tbsp. extra virgin
           Olive oil plus additional
           For finishing
    1/2 ts Lemon juice
           Salt, divided
           White pepper, divided
     12    Eggs, at room temperature
    1/2 c  Creme fraiche, divided
      1 tb Butter
    1/4 c  Grated Jack cheese

  1. Chop 1 cup of the herbs and set aside.

  2. Toss the remaining cup of whole herbs with 1 teaspoon olive oil,
  one-half teaspoon lemon juice and salt and pepper to taste. Set aside
  to garnish the finished eggs.

  3. Whisk together the eggs and one-fourth cup crŠme fraŒche, three-
  fourths teaspoon salt and one-eighth teaspoon pepper.

  4. Heat a 10-inch nonstick skillet with 1 tablespoon olive oil and
  butter over medium heat. After the butter melts, add the eggs. Reduce
  the heat to low. Use a wooden spoon to stir the eggs in a clockwise
  5. When the eggs are cooked three-quarters of the way through with
  curds forming, stir in the Jack cheese. Continue to cook and stir the
  eggs until they are still moist with some liquid. Just before they
  have finished cooking, stir in the chopped herbs. Continue to cook,
  stirring constantly until they are very creamy and almost cooked,
  about 15 to 18 minutes total cooking time. Remove the eggs from the
  heat during the last minute of cooking and stir until they are done.

  6. Divide the eggs among the serving dishes. Top each with a dollop of
  crŠme fraŒche and garnish with the herb salad and a drizzle of olive
  oil to finish. Serve with home fries and grilled toast.

  :From David Lentz of Hungry Cat

  From: "Shantihhh" <shantihhh@sbcglobal.

MMMMM

Later,
Sean

... For something you really want, the price is always high.

--- EzyQwk V2.15g0 01FA026A
 * Origin: Sean's Hole In The Wall (1:261/38.200)