Text 5516, 99 rader
Skriven 2013-10-07 21:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: wandering 287
=====================
 A couple of years ago a
 RH> flatbed truck driver almost ran us off the road by trying to cut in
 RH> before his bed was clear of our car. We caught up to him, took some
 RH> pictures (with my cell phone) of his cab logo/company name and e-mailed
 RH> them, with a note describing what happened to the company. Got a note
 RH> back from them that they would emphasise driving saftey to their
 RH> operators.

I'd believe that when I saw it. Sorry to have less faith in
human nature than perhaps I ought.
 
 ML> And of course, you'd need two doses.
 RH> Yes, but it's not all that expensive overall.

For those who travel often, it may be worth the expense,
assuming that it continues to work, i.e., the system,
which has been tested with not that heavy a load, is up
to the challenge of normal use. As it transitions from
being for extra-special travelers (who have sufficient
information about them on file to begin with) to the
general paying public, some pressure is going to be put
on the system. Of course, the fact that the general
paying public is paying may be a bit of a check and
balance, from the customer service side anyway.

 I've made some trips
 RH> solo, as has Steve, but for the most part, we travel together. When we
 RH> were stationed in HI, we flew back from AZ the same day, but different
 RH> airlines. That was a day I was glad we both had cell phones because of
 RH> the flight problems Steve had.

Traveling together wouldn't help the way this system
is built, because each person needs the credential.
 
 ML> I applied for a state ID but never received it. I think
 ML> my brother might have "lost" it the way he often "loses"
 ML> important mail.
 RH> I got mine on the spot! We went to a DMV in the next county seat over;
 RH> it's more rural than Wake and we had no waiting line. (G)
 
The odd thing here was that not only did the state refuse to
replace it for free, though I never received anything at all,
but also they didn't give a care about the fact that it had
gone missing. And, come to think of it, they wanted me to
come in and start the process, get rephotographed, and
everything.

APPLE, PECAN AND RAISIN PIE
categories: New York, dessert
Yield: 1

1/2 lb plus 3 Tb cold unsalted butter
1 3/4 c  all-purpose flour
1/4 ts salt
1 Tb sugar
1/4 c ice water (tops)
6 lg red Delicious apples, peeled, cored and sliced
3/4 c coarsely chopped pecans
3/4 c raisins
1 1/2 ts ground cinnamon
1 1/2 c packed light brown sugar
1 c old-fashioned (not quick-cooking) oatmeal.

Thinly slice 1/4 lb (1 stick) of the butter, and place in
freezer until well chilled. In the bowl of a food processor,
combine 1 1/4 c of the flour, salt, sugar and butter from
freezer. Pulse until mixture resembles coarse meal, about
10 sec. With machine running, add ice water drop by drop
until the dough just holds together. Transfer dough to a
mixing bowl, and shape into a ball. On a lightly floured
surface, roll out dough to 1/8" thickness. Fit into a
nonstick or lightly buttered 9" pie plate, and trim the
edge with a sharp knife. Lightly cover with plastic wrap,
and refrigerate.

In a saute pan over medium heat, melt 3 Tb of the remaining
butter. Add apple slices, and saute until soft, 10 to 15
min. Remove from heat, and allow to cool.

Heat oven to 325 F. In a mixing bowl, combine pecans,
raisins, cinnamon and 3/4 c of light brown sugar. Mix well.
Add apples, toss lightly and set aside. Slice remaining
1/4 lb (1 stick) butter, and place in the bowl of a food
processor. Add remaining 1/2 c flour, and pulse until
mixture resembles coarse  meal. Transfer to a mixing
bowl, and add remaining 3/4 c light brown sugar and
oatmeal; mix well.

Spoon apple mixture into chilled pie shell. Cover with
oatmeal topping. Bake on a middle oven rack until
crust is golden brown and filling is slightly bubbly,
about 1 hr. Allow to cool before serving.

Adapted from William Scalley, Eastville Manor
NY Times 11/18/98

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