• 722 wry was fly

    From MICHAEL LOO@1:123/140 to BILL SWISHER on Saturday, May 12, 2018 05:58:28
    Eyes are the Achilles' heel of many of us.
    And to think that once upon a time I had 20/10. Now I wear bifocals.

    How the mighty hath fallen!

    Can one easily change direction in ground
    effect? If so, one might try some interesting
    antics.
    I don't think it's something I'd like to try. Not a lot of control at that speed.

    I wonder how the ekranoplan steered.

    We had to be weighed on numerous flights to concerts
    Took a flight to Seward, 206 I think, takeoff was OK. Because of fuel
    burn the
    balance had changed. Landed in Seward and the whole taxi to the
    building the
    tail would drag everytime he hit a bump as the front tire came off the
    ground.

    I guess that's why the modern planes have
    their tanks around the center.

    You guys were talking about surviving your doc. I had a cardiac guy
    who tried
    like Heck to hospitalize me, wanted me to head directly to the ER. I
    put it
    off for a week and then went in for a scheduled angioplasty, which ended up being the bypass. Later he was XC skiing in the back country and got
    killed in
    an avalanche.

    Oh, okay. Even having a young doc is no
    guarantee you won't outlive them.

    Lemongrass-Ginger Chicken Udon Soup
    categories: Singaporean,
    servings: 2

    10 c chicken stock
    8 (2")lemongrass stalks
    - white parts only, bashed and bruised
    3 thumbs young ginger, sliced thickly
    200 g Chinese spinach, cut into 2" lengths
    1 hard-boiled egg per person
    250 g white button mushrooms, sliced
    400 g chicken fillet
    2 servings wakame udon noodles
    4 cloves garlic, minced
    sesame seeds for garnishing
    lime wedges to finish
    2 ts sesame oil
    1 ts canola oil
    Salt to taste
    Light soy to taste

    Dice chicken into 1" cubes and marinate in
    tare (Japanese soy-based marinade).

    Blanch spinach in salted boiling water about 35 sec.
    Drain, squeeze out excess water, season with 1 Tb soy
    sauce. Set aside, in the refrigerator if necessary.

    Steep lemongrass and ginger in chicken stock on
    medium heat, about 15 min for the ginger and 30 min
    for the lemongrass. Remove aromatics. Salt to taste.

    Meanwhile, fry garlic in sesame-canola oil on medium
    heat until fragrant, about 20 sec.

    Increase heat to medium-high, add mushrooms, stirring
    until liquid has evaporated.

    Add chicken, toss until cooked through, about 3 min.
    Set aside.

    Cook udon according to package instructions. I find
    taking this off the heat and draining, 90 sec earlier
    than cooking time, makes udon noodles the perfect
    chewy, not gummy, texture.

    Assembly time, and this is where you get to customise
    your noodles any way you like. Serve garnished with
    sesame seeds and a wedge of lime.

    thehungrybunnie.blogspot.sg, slightly altered
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