Probably quite costly advertising, because there
are the heirs and assigns of the composers and
lyricists and the Sinatra estate (or whoever holds
the rights to the performances) to deal with.
But at the time, United could probably well afford it. Or thought they
could, which lead eventually to the service seen now.
It would have been cheaper to hire a tribute band.
Probably so.
Tribute bands can be very good. Back when the big
bands were still big, Reader's Digest I think it
was compiled albums of some of the bands' hits,
but because it couldn't get cheap rights to the
original performances, hired unknowns to try to
duplicate them, which they did very well.
And I saw the Broadway musical Come Fly Away, which
featured Twyla Tharp's dancers accompanied by Frank
Sinatra's voice, with the original instrumantals
stripped out and replaced (in a reversal of the norm)
by a live band!? that performed at least as well as
the originals.
Ours is comfortable, but not the lap of luxury by a long shot.
Mine averages out similarly but probably with
more ups and downs.
Wider swings than ours. We don't go as far up or down as you seem to.
I've done the gamut in one day, going within a few
hours from a night in an airport hall or public
bench to steak and Champagne and a bed going 600
miles an hour - and vice versa. (t's partly, not
exclusively, my choice to live this way.
People who actually try tricks like that don't
generally consider if it's a smart idea or not.
For me, I don't care if it's a smart idea, either.
I'm not even going to try it out. Sounds like something that falls into
the "what were they thinking" classification.
Aren't you. Big surprise.
Not worth the time/effort to smuggle anything like that. Tho,
shouldn't > canned foods be acceptable, in checked baggage? I know you usually don't > check anything so there's less of an opportunity to
take canned goods > out of or into some place.
They are okay in checked bags, though it's pretty
certain that they will get a careful look; after that
the only concern is customs for international travel.
The jellies we brought back from Alaska got the once over. They were in
my checked bag, probably should have gone into carry on, thinking back.
Nup, if they'd gone into carryon, if this was
after 9/11/01, they would have been confiscated.
I'd not be inclined to use oysters, because
they are too delicate; on the other hand, if
you had a surplus, and they threatened to go
bad, why not. Note I didn't say "if I had,"
beccause for me an overabundance of oysters
would be a near-impossibility.
Same here, we don't have any seafood in any sort of abundance. (G0
In our earlier lives, seafood - including most
bivalves - were pretty cheap. Those were the
days when Catholics would eat seafood only on
Fridays and would invite their Protestant
friends over to share the misery.
---------- Recipe via Meal-Master (tm) v8.00
Title: Clam Chowder #2
Categories: Soups
Yield: 1 servings
1/2 lb Bacon 2 ts Seafood Chesapeake
brand
1 lg Onion chopped Bay-style seafood
2 Ribs celery peeled and Seasoning
Diced 1 qt (4 cup) half and half
5 sm Can minced clams OR Divided
1 lg Can (about 51-oz) 2 tb Flour
The day before you wish to serve the soup, fry the bacon until crisp and
remove. In bacon drippings, saute onion, celery with leaves and potatoes
for 10-15 minutes at medium heat. Add the minced clams, not clam soup but
clams, with their juice. Crumble the bacon and add. Cover soup and simmer
over low heat, stirring occasionally, for several hours - up to five
hours
won't hurt. Cool down and place in refrigerator at night. On the day of
serving, skim grease off top. Transfer soup to larger pot. Heat soup
until
bubbling and add the seafood seasoning. Mix 2 cups of the half and half
with the flour. Add to the chowder and stir until it bubbles again. Mix
in
remaining half and half and simmer, stirring constantly, until soup is
desired thickness. Serve hot with garlic bread and a green salad.
Unattributed
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