Text 37306, 56 rader
Skriven 2010-05-02 15:17:16 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: A DAY TO LIVE IN 00502
==================================
Glen Jamieson wrote:

> Are any airlines still flying that Anchorage-Europe route?  It sounds

Condor is still flying it.  As a matter of a fact I finished the Sunday paper
and walked in to find this message.  The paper reports there is a $806 RT via
Condor, the Las Vegas paper was reporting it at, IIRC, $219.  I've searched,
before, and couldn't find those rates anywhere.  I've gone so far as to send
email to the travel reporters telling them they made up the numbers, oddly
enough I've gotten no replies.  Jim should look into the flight.  It is a
triangle shaped thing.  Anchorage to Frankfurt to Whitehorse to
Anchorage...etc.
 All he'd need is cash and a passport, he could stop here for a visit, it's a
short jaunt of 1174 miles, or so one-way, from Yellowknife to Whitehorse.
Condor expects people to get off the plane for a visit at each stop.  The
flights are mainly for German/European tourists to visit the various
wildernesses.  When we took the flight there were some people who'd just
returned from a 2 week float down a river up past the arctic circle I talked
to,
they'd also spent time down in Canada for a total trip of two or three months.

I think that if we ever do a long trip again it would be a three stop trip down
your ways, Fiji (just because we're in the neighborhood and we liked it), New
Zealand (only saw the north island), and Australia (only saw the coast from
Sydney to Cairns).

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

      Title: Chicken or Turkey Leftovers Leather
 Categories: Poultry, Snack
      Yield: 1 servings

      1 ea Batch leftover poultry
           Broth to make thick paste

  Carefully remove bones from leftover cooked chicken or turkey.  Avoid
  using very fatty pieces, which make the leather too greasy.  Put the
  bits and pieces of meat into blender, with enough liquid (chicken
  stock, broth, and/or water) to blend.   Be sure to add any leftover
  dressing. Season to your liking, but keep in mind it will get
  stronger as it dries.

  Dry the same as you would for basic leather.  Cut into squares or
  tear off strips to eat.

  Origin: Dry It - You'll Like It! circa 1973.
   Shared by: Sharon Stevens, Jan/95.

MMMMM

-- 
"... an experienced, industrious, ambitious, and often quite often
picturesque liar."
  -- Mark Twain
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