Text 15096, 74 rader
Skriven 2011-08-31 20:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Northern air travel
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Communities such as yours which
 GJ> are so dependent on aerial services do tend to develop personal
 GJ> relationships with the people who run them

Yeah, we fly more often than most people. The pilots come from all
over but most of the flight attendants are local.. Roslind taught
most of them when they were in high school.

 JW> when the ceremony was over, unexpectedly, a Canadian
 JW> North 737 leaving for Edmonton, pulled a very hard, tight turn right
 JW> after takeoff (I wonder what the passengers thought) and passed
 JW> over us, tipped his wings, then turned again to resume his flight
 JW> southward. Very moving.

 GJ> I am sure the pilot would have warned his passengers before that
 GJ> traditional wartime wing dipping gesture of respect to the deceased
 GJ> flyers, and they would have approved.

I'm sure he did and that they did but he pulled a VERY hard turn,
like a fighter plane, to get over us, so I think they might have
been unnerved a bit. I have never seen a 737 maneuver like that
before. 

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Porcini Vinaigrette
 Categories: Spice, Mushrooms, Dressing, Condiments
      Yield: 1 /4 cup
 
    1/2 c  Soaking water from
           -porcini mushrooms
    1/4 ts Salt
      2 tb Lemon juice
      1 ts Dijon mustard
      2 tb Olive oil
    1/4 ts Black pepper
      1 tb Soy sauce
 
  Strain the soaking liquid into a saucepan and reduce over low heat
  until only 2 tbs remain, about 15 minutes. Let cool.
  
  Dissolve the salt in the lemon juice. Add 1 tbs of the reduced
  porcini water (save the rest to make another batch or use in
  stocks or stews), the mustard, olive oil, pepper, and soy sauce.
  Whisk or shake in a tightly covered jar until blended.
  
  Can be prepared several days ahead and refrigerated. Return to
  room temperature before using.
  
  Note: When you reduce the soaking water for dried porcini, be
  careful not to let it boil away. Set a timer for 10 minutes and
  check the pot. If it does boil away, add 1/4 cup of water to the
  saucepan and continue the reduction until 2 tbs remain. As long as
  it hasn't burned, it can be salvaged.
  
  The Occasional Vegetarian by Karen Lee
 
MMMMM
 


Cheers

YK Jim


... Two wrongs don't make a right but, two Wrights made an aeroplane

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