Yoou've seen the TSA. What do you think?
Sometimes I think it's a LCD job. (G)
There's nothing wrong with LCD jobs - when people
got incensed about the TSA early on, I likened it
to a WPA of the 2000s. Just so there are supervisors
with some brains - a little incompetence or even arrogant
sadistic stupidity on the line isn't so awful if it can
be corrected fairly easily.
As long as it's easily handled, not a problem. When it escalates, then
all sorts of crazy things can happen.
I'm not going to say that it's easy to avoid
escalation, lest I activate a jinx against
myself; let's just say that heretofore, the
problems have always been fairly easy to resolve.
Each person has a balance. Mine is likely quite
different from yours or anyone else's, but one
can't really complain if things work.
Very true, even with married couples.
Even with identicals, of whom I've had some
opportunity to examine a few in detail.
I'm doubting there will be an actual end of the
world disaster in less than geologic time, despite
people seeing signs.
I'm not going to get into that here--too close to forbidden topics.
Close to forbidden is okay; all you have to worry
about is the capriciousness of the moderator,
something that I don't have to pay much attention to.
That's Southwest and convergent evolution. Someday
all the airlines will have similar practices with
something to offend everyone.
And all offer plane crackers, pretzels, sort of shortbread cookies and drinks?
In this month's Global Traveler magazine, there's an
active discussion in the letters to the editor mostly
decrying Southwest's decision.
Problem is that we could construct itineraries
with layers of contingency plans, but even though
she might be able to afford them (and frankly, I
think she's taken the "I'm spending my children's
inheritance" too much too heart), I am having a
tough time pulling my weight.
But not ready to admit you're ready for that rocking chair yet?
The day will probably come when I'm wheeling Lilli
down the airport corridors. The day will almost
surely come when I'm wheeling myself down the
airport corridors.
It's first and foremost the responsibility of the
allergic person (and/or guardian thereof) to ensure his or
her welfare. Second, the airline. Passengers cannot be
expected to bear any of the onus beyond a compliance from politeness. And still, if there's a peanut muncher near a sufferer, it is on the allergic to find another place to
sit, not the peanut person.
Which in the confines of an aircraft may not be an easy task.
Not, as you might say, my problem.
Nor mine at the moment, considering how little I'm flying now.
Picarones con Miel (Peruvian Doughnuts)
Categories: Ecuadorean, Chicagoan, Peruvian, dessert, celebrity
Serves: 8
h - Infused Honey
1 navel orange
2 c acacia honey
2 bay leaves (preferably fresh)
1 cinnamon stick
1 star anise
h - Picarones
2 (1/2-oz) packets instant yeast
1/4 c warm water
2 Tb granulated sugar
1 lg egg
2 c canned pumpkin pur�e
1 ts kosher salt
3 c all-purpose flour
6 c vegetable oil, for frying
Confectioners� sugar, for serving (optional)
To make the infused honey - use a vegetable peeler
to remove the zest (with no pith) from the orange
in wide strips; set aside the fruit for another
use. Combine the orange zest with the honey, bay
leaves, cinnamon stick, and star anise in a small
saucepan and bring to a simmer over medium heat.
Take the pan off the heat and allow the honey to
steep for 1 hr. Strain the honey, cover, and store
at room temperature until needed.
To make the picarones - combine the yeast with the
warm water in a bowl and leave at room temperature
for 10 min until foamy. Transfer the mixture to the
bowl of a stand mixer fitted with a dough hook. Add
the sugar, egg, pumpkin puree, and salt and mix on
medium speed until well combined. Slowly add the
flour 1/2 c at a time. Continue to mix on medium
until the dough is smooth and elastic, about 8 min.
Turn the dough out onto a clean, dry work surface;
cover it with a clean, dry kitchen towel, and leave
it to rise at room temperature until doubled in size,
about 1 hr. Heat the oil to 350F in a stockpot, using
a thermometer to monitor the temperature. Line a
baking sheet with parchment paper. Punch down the
dough with your fists, deflating it enough to handle,
and portion it into 16 equal balls. Roll each ball
into a 6" rope (3" in diameter) and press the ends
together to form a ring. Let the rings rest 10 min.
Fry the rings in batches, turning once, until crispy
and golden brown, about 2 min per side. Drain on the
baking sheet. Sprinkle with confectioners� sugar and
serve hot, with the infused honey drizzled over the
top or in a bowl for dipping.
Jose Garces
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