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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