Text 16579, 69 rader
Skriven 2014-09-02 23:14:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 16569 av Michael Loo (1:123/140)
Ärende: Re: Ireland 884
=======================
 -=> On 09-02-14  10:42,  Michael Loo <=-
 -=> spoke to Dale Shipp about Ireland 884 <=-

 DS> Finally there
 DS> was a VERY long line to go through American customs.  I think that took
 DS> us over an hour. 

 ML> Is there an expedited line? 

Not unless one asks for wheel chair assistance.  That final US customs
line has two snakes.  One for US passports and one for all other.  There
were expedited lines at some of the prior security checks.
 
 ML> I take it this was at Shannon? That's a really peculiar
 DS> No, it was at Dublin.  And then once we left, it was non stop to
 DS> Philadelphia.
 ML> 
 ML> Back in my day the so-called nonstops from Dublin to the
 ML> States stopped in Shannon, because that was where US Customs
 ML> had its Irish facilities. I guess there must be offices in
 ML> Dublin now. I enter and leave Ireland from the EU now so
 ML> haven't had recent experience. Remind me to keep doing so
 ML> in the future.

And where do you go through customs on those flights from the EU?

I was served a dish called colcannon, but it was nothing like this.
What I was given was mashed potatoes with a few shreds of cooked cabbage
and a few chopped little green onions.   Our friend Helen gave what I
was served the veto -- i.e. Not colcannon at all.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Colcannon (Baked Mashed Potatoes With Cabbage)
 Categories: Irish, Potato, Cabbage, Vegetable, Cheese
      Yield: 1 servings
 
           -From: Agnes Robinson
 
  6 russet potatoes (about 3 pounds)
  A 2 lb cabbage, diced
  1 stick unsalted butter, cut into bits
  2 T minced fresh chives
  1/2 cup milk
  1 1/2 cups grated sharp Cheddar
  
  Peel the potatoes, cut them into 1-inch dice, and in a large
  saucepan combine them with enough cold salted water to cover them
  by 1 inch. Bring the water to a boil, simmer the potatoes for 15
  minutes, or until they are tender, drain. In another large
  saucepan combine the cabbage with enough cold salted water to
  cover it by 1 inch and bring to a boil. Simmer the cabbage for 10
  to 12 minutes, or until it is just tender, and drain. In a large
  bowl mash the potatoes and stir in the butter, the chives, the
  milk, the cabbage, and salt and pepper to taste. Transfer the
  mixture to a 2-quart baking dish, sprinkle the Cheddar over it,
  and bake the dish in the middle of a preheated 350F oven for 30
  minutes, or until it is heated through and the cheese is melted.
  Serves 6-8 as a side dish.
  From: Pat Stockett
 
MMMMM


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