Guess the next one (some years down the road yet) will be when we no longer have to take off our shoes. (G)

That's 75, for those who don't have PreCheck. I

Which we don't, but were able to use my sister in law's status last
year.

I was unaware that that could happen, but my
friend Bonnie coat-tailed on mine last month.

think the theory is that it's tough for people
that old have a hard time bending over to fiddle
with their shoes and wouldn't be inclined to try
to set them alight even if they had otherwise
nefarious ideas.

How many 75 year olds fly on a regular basis also? Some probably fly on
an irregular basis but enough to warrant PreCheck?

I don't have any numbers but have encountered
enough of them.

for John

McCain's service/departure to DC the other day. We didn't see her

but > figured (and she confirmed) she's be there.
I vaguely miss McCain, but not much more to be
said about that.

No, but Deborah sent another shot and let us know where to look for her (back). I found her.

Nice.

There's this guy I know who plays the fiddle; his
wife, a singer and guitarist, has a very fine artistic
talent in the chalks/pastels line and is trying to
figure out an effective preserving/finishing method
that doesn't change the texture. Maybe hair spray
would work.

Worth suggesting. Just a light spray does the trick. There are
commercial fixatives on the market; I presume she's tried those and not
been happy with the outcome?

I'm not certain, but perhaps it was the price.

I though Southwest still had the honey roasted peanuts. They did

last
I wouldn't know, not having flown them for quite
some time.

They're our airline of choice at the moment. Have to make sure we have
our own munchies and in flight entertainment tho. The Nook (for reading)
is handy then.

They're my last resort carrier; not one of the ones
on my no-fly list (Allegiant, Spirit, Frontier).

with the young lady occupying the 3rd seat. She was going to visit

her > husband (on a work assignment in NC) so I gave her some suggestions of > NC foods she had to try. (G)
There are a number of good choices - I hope you
didn't suggest vinegar barbecue, though.

Eastern NC style? I did, but she was going to be on the red sauce side
of the line.

Gark. Good BBQ doesn't need or want sauce of any kind
anyway. It's all in the rub, the mop, and the smoke.

Today's mess hall lunch had tuna melts made with
mayo and pickles, combining the worst elements of
hot dishes and cold dishes. I had a spinach salad.

I'd have had the spinach salad also. Tuna melt sounds like it's from

a > grade school cafeteria meal.
I'd rather have had a school caf version - chances
are it wouldn't have had pickles.

Ours didn't, as I recall

And it's my contention that if you use commercial
mayo in hot dishes, you get more of the taste of
the unnecessary additives.

Depending on what mayo you buy; we try to get mayo without the
additives. Since Duke's started adding some, we've switched to Bama.

It's weird how they can't resisting making a silk
purse into a sow's ear.

Amolesili Lobio (Stewed Red Beans and Walnuts)
Categories: middle eastern, could be vegan, main
Serves: 6 to 8

1 c toasted walnuts
1/2 c olive oil
6 cloves garlic, finely chopped
1 md carrot, finely chopped
1 lg yellow onion, finely chopped
1 sm red Holland chile, stemmed, seeded, and finely chopped
1/2 sm leek, finely chopped
2 ts coriander seeds
1 ts hot paprika
1 lb dried dark red kidney beans, soaked overnight and drained
12 c chicken stock - sub other stock
1/2 c finely chopped cilantro
1/4 c finely chopped dill
1/4 c finely chopped parsley
2 Tb red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Country bread, for serving

Place walnuts and half the oil in a food processor; puree
until very smooth, about 2 min, and set aside. Heat
remaining oil in a 6-qt saucepan over medium-high heat.
Add garlic, carrots, onions, chiles, and leeks; cook,
stirring until golden, about 10 min. Add coriander and
paprika; cook until fragrant, about 1 min. Add beans and
stock; bring to a boil. Reduce heat to medium, cook,
slightly covered, until beans are very tender, 2 to
2 1/2 hr. Using a ladle, transfer half the beans to a
blender; puree until smooth and return to pot. Stir in
walnut puree, cilantro, dill, parsley, vinegar, salt,
and pepper; serve with bread on the side.

saveur.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

Guess the next one (some years down the road yet) will be

when we no > ML> > longer have to take off our shoes. (G)

That's 75, for those who don't have PreCheck. I

Which we don't, but were able to use my sister in law's status last year.

I was unaware that that could happen, but my
friend Bonnie coat-tailed on mine last month.

My SIL had done all the travel booking and she had the points, so I
guess the agent gave her the OK to use them on the rest of the family.
Probably depends on who books the trip, others in the party, etc.

think the theory is that it's tough for people
that old have a hard time bending over to fiddle
with their shoes and wouldn't be inclined to try
to set them alight even if they had otherwise
nefarious ideas.

How many 75 year olds fly on a regular basis also? Some probably fly

on > an irregular basis but enough to warrant PreCheck?

I don't have any numbers but have encountered
enough of them.

Flying to visit kids, grand kids, even great grands? Right now flip
flops would be the easiest footwear for both Steve and me; we're still
hurting (mostly chest wall type bruising).

for John

McCain's service/departure to DC the other day. We didn't see

her > ML> but > figured (and she confirmed) she's be there.

I vaguely miss McCain, but not much more to be
said about that.

No, but Deborah sent another shot and let us know where to look for

her > (back). I found her.

Nice.

Agreed.

There's this guy I know who plays the fiddle; his
wife, a singer and guitarist, has a very fine artistic
talent in the chalks/pastels line and is trying to
figure out an effective preserving/finishing method
that doesn't change the texture. Maybe hair spray
would work.

Worth suggesting. Just a light spray does the trick. There are commercial fixatives on the market; I presume she's tried those and

not > been happy with the outcome?

I'm not certain, but perhaps it was the price.

I've not bought any in years so couldn't guess at what the price might
be.

I though Southwest still had the honey roasted peanuts. They

did > ML> last

I wouldn't know, not having flown them for quite
some time.

They're our airline of choice at the moment. Have to make sure we

have > our own munchies and in flight entertainment tho. The Nook (for reading) > is handy then.

They're my last resort carrier; not one of the ones
on my no-fly list (Allegiant, Spirit, Frontier).

Those are no gos for us too. A family in our church took one of them to
visit family out west a couple of years ago--said it was not a good
experience. Will Soouthwest let you carry on peanuts now?

with the young lady occupying the 3rd seat. She was going to

visit > ML> her > husband (on a work assignment in NC) so I gave her
some

suggestions of > NC foods she had to try. (G)
There are a number of good choices - I hope you
didn't suggest vinegar barbecue, though.

Eastern NC style? I did, but she was going to be on the red sauce

side > of the line.

Gark. Good BBQ doesn't need or want sauce of any kind
anyway. It's all in the rub, the mop, and the smoke.

I know, that's why we like the eastern NC style better. (G)

Today's mess hall lunch had tuna melts made with
mayo and pickles, combining the worst elements of
hot dishes and cold dishes. I had a spinach salad.

I'd have had the spinach salad also. Tuna melt sounds like

it's from > ML> a > grade school cafeteria meal.

I'd rather have had a school caf version - chances
are it wouldn't have had pickles.

Ours didn't, as I recall

And it's my contention that if you use commercial
mayo in hot dishes, you get more of the taste of
the unnecessary additives.

Depending on what mayo you buy; we try to get mayo without the additives. Since Duke's started adding some, we've switched to Bama.

It's weird how they can't resisting making a silk
purse into a sow's ear.

I know, can't win for losing some times.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)