Text 11995, 98 rader
Skriven 2014-04-10 01:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: plans & planes 475
==========================
 ML> Regular garden variety e-mail! This year I've been on Facebook
 ML> maybe once a fortnight on average.
 NB> That's more than I have.. but then once a decade even is more than I,
 NB> being a total non-participant... ;)   E-mail works a charm... :)

You're one of the few. There are many, however, who have
signed up for an account and never used it.

 ML> he could repair the holes made by him banging his head
 ML> against the wall, so I guess that means no.
 NB> Ummm... ugh... no... doesn't sound good at all... ;0

He didn't seem all that happy about it.

 ML> It now looks like a visit to down under may happen
 ML> in November or so, if my money holds out.
 NB> That sounds nice...  :) 

We'll see. The good thing about going to exotic places like
that is that I can sucker Glen into putting me up. Of course,
I do my share paying for food and wine. Just so I don't get
handed over to Kevin. I stayed there once, and it was pretty
weird.

 ML> I hope that there are more intrepid ones other than Lilli
 ML> and me, but the airlines are running some pretty enormous
 ML> sales right now.
 NB> Perhaps some at the airlines are having similar paranoid chains of
 NB> thought...

Maybe.

 All you frequent flyers, having plans galore, are in a
 NB> good position to take advantage of those sales, too...

Indeed, until our money runs out.

 NB> Although, it IS Spring Break time, so
 NB> there is a wider swath of possible travelers...  :)
 
Spring break destinations are not on sale. Those planes
will be filled up no matter what. The advantage that such
as I can take is that the first-class sections will be
pretty empty, so upgrades can be had for a song (or less,
for higher-tier fliers).

Lemon polenta cake with peach compote
categories: dessert, airline
yield: 1 10" cake

1 c plus 3 Tb unsalted butter, at room temperature
1 Tb all-purpose flour
1 1/3 c sugar
2 Tb freshly grated lemon zest
1 2/3 c almond flour
5 lg eggs
1 1/2 ts pure vanilla extract
1 ts lemon extract
2/3 c polenta
1/2 c sifted unleavened cake flour
1 1/2 ts baking powder
1/2 ts coarse salt
h - For the peach compote
1 1/2 lb ripe peaches, peeled, pitted, sliced thin
1 ts fresh lemon juice
1/4 c fresh orange juice
3 Tb Cointreau or other orange-flavored liqueur
3 Tb honey
1 ts freshly grated ginger

Preheat oven to 325F. Using 1 Tb of the butter and the
all-purpose flour, lightly coat a 10" cake pan. Set
aside. Using an electric mixer, cream together the
remaining butter, sugar, and lemon zest. When light
and fluffy, beat in the almond flour and then the
eggs, one at a time. Add the extracts and beat to
blend. Combine the polenta, unleavened cake flour,
baking powder, and salt. Fold the dry mixture into the
butter mixture until well blended. Pour the cake
batter into the prepared pan and place in the
preheated oven. Bake 25 min or until a cake tester or
toothpick inserted into the center comes out clean.

Combine the peaches and lemon juice in a heatproof
bowl. Set aside. Combine the orange juice, Cointreau,
honey, and ginger in a sm nonreactive saucepan over
medium heat. Bring to a boil and cook for 1 min.
Immediately pour the syrup over the peaches and stir
to combine. Allow to cool 30 min. Cover and
refrigerate until ready to serve.

Cut cake into wedges and serve with peach compote.

Chef James Canora, Continental Airlines (now United Airlines)

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