Italian bread. was Re: MacDonalds
in [Europe]
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From: Dave Smith on 29 Sep 2006 01:53 Hatunen wrote: don't care. > > Smokers are far more rabid than non-smokers, but, of course, the > smokers are addicted and the non-smokers aren't. Because of their > addiction, the smokers will squack the loudest and it will appear > to restaurant and bar owners that they are in teh majority. Which > of course they are as far as bars and restaurants go since the > non-smokers tend to stay away. That doesn't, ipso facto, make the > smokers the majority. That may be the case for some non smokers, but I buy into the view that there are people who go out and drink and smoke and bars make money off them, and then there are those clean livers who don't smoke and drink. My personal experience is that there is a higher percentage of smokers on bars than in the rest of the population. > >Oh I an quite sure that he imagined it, just like all the other anti smokers who have a > >pickle up their butts. > > Better a pickle up your butt than a monkey on your back. It's not an either / or situation. There are those with monkeys on their backs and those who have hissy fits over other people smoking. I had referred specifically to a situation, though I don't think it is a unique one, where someone spoiled what could have been a nice meal in a restaurant by ranting and raving over one person smoking in the far end of a restaurant. I couldn't smell it. My wife who has never smoked in her life and who suffers from allergies including tobacco, was unaffected. > The lingering smell is certainly not unpleasant to a smoker, or > to a recently quit smoker. In fact, the lingering smell is one of > the things that will coax a quitter to decide he or she would > like a ciggy, just one, of course, every now and then. I think smokers find it unpleasant too. An effective motivation to quit smoking is to sniff a dirty ash tray. > > But once you're quit long enough to purge your body, and it can > be a year or so, the lingering smoke becomes a genuine irritant. > Despite decades of heavy smoking, the two decades since I quit > have "cleansed" me enough that even a hint of cigarettte smoke > gives me an incredible headache. Some ex smokers are the most annoying non smokers because they have to invent the irritation to reinforce their quitting. > There are two main effects of my quitting: food tastes a lot > better than it used to and my sense of smell has become acute, > and, unfortunately, the two decades of quit haven't allowed my > lungs to be properly restored and I have been dignosed with > moderate COPD. I'm really hoping I'm not going to have to trudge > around with an oxygen bottle in future. And then there are people like a friend of mine who dropped dead at the age of 52. Her lungs were in good enough shape that someone benefited from a transplant. Her father, who never smoked in his life and who avoided cigarette smoke but who ended up with lung cancer.
From: B Vaughan on 29 Sep 2006 04:30 On Thu, 28 Sep 2006 13:21:32 -0700, Hatunen <hatunen(a)cox.net> wrote: >On Thu, 28 Sep 2006 21:36:01 +0200, B Vaughan<me(a)privacy.net> >wrote: > >>On Thu, 28 Sep 2006 16:26:24 GMT, "Frank F. Matthews" >><frankfmatthews(a)houston.rr.com> wrote: >> >>>In an Arizona summer any alternative to additional heating of the >>>kitchen is viewed as valuable. >> >>Here's how I make a quart of iced tea in the summer: >> >>I boil about 2 cups of water in the microwave in a glass measuring >>cup. I put the tea to steep in the boiling water, along with a leaf of >>fresh mint. Then I strain it, add cold water, a very small amount of >>fresh-squeezed lemon and a small amount of sugar. I don't add ice; I >>just put it in the fridge for a few hours. (I like my iced tea to >>taste of tea, not lemon.) >> >>Doesn't heat up the kitchen. > >In Arizona you'll need to make more than two cups. > > ************* DAVE HATUNEN (hatunen(a)cox.net) ************* > * Tucson Arizona, out where the cacti grow * > * My typos & mispellings are intentional copyright traps * -- Barbara Vaughan My email address is my first initial followed by my surname at libero dot it I answer travel questions only in the newsgroup
From: B Vaughan on 29 Sep 2006 04:30 On Thu, 28 Sep 2006 13:21:32 -0700, Hatunen <hatunen(a)cox.net> wrote: >On Thu, 28 Sep 2006 21:36:01 +0200, B Vaughan<me(a)privacy.net> >wrote: >>Here's how I make a quart of iced tea in the summer: I guess you didn't see the above. >In Arizona you'll need to make more than two cups. I steep the tea leaves in 2 cups of boiling water, then later add two cups of cold water. -- Barbara Vaughan My email address is my first initial followed by my surname at libero dot it I answer travel questions only in the newsgroup
From: B Vaughan on 29 Sep 2006 04:30 On Thu, 28 Sep 2006 21:06:21 GMT, Zane <zanekurz(a)sansnetcom.com> wrote: >On Thu, 28 Sep 2006 21:36:00 +0200, B Vaughan<me(a)privacy.net> wrote: > >>On Thu, 28 Sep 2006 18:41:47 GMT, Zane <zanekurz(a)sansnetcom.com> >>wrote: >> >>>Just pure speculation, mind you, but the references to that being the >>>way my grandmother (or great aunt, or whatever) did it leads me to >>>wonder if that's not the way it was made on southern farms years ago >>>as an easy way to make very large amounts of iced tea in the hot >>>summer for the family or hands. >> >>Do you think they had great big glass jars? > >Good question. > >Doing a quick search on pickle jars shows that at least one pickle >company was selling one gallon sizes in the '30's, so at least they >wouldn't have been too expensive then. I don't know just how common >they would have been, though. I know a few 90-year-olds and will ask >the next chance I get. When I was a little girl, farm people in Pennsylvania made large quantities of iced tea by boiling the water and steeping the tea leaves inside muslin bags. They served it in aluminum or baked enamel pitchers. I'm not 90, though. But this method didn't seem like a modern innovation. -- Barbara Vaughan My email address is my first initial followed by my surname at libero dot it I answer travel questions only in the newsgroup
From: barney2 on 29 Sep 2006 09:57
In article <1hm9xbj.19re86t1mwuvcwN%this_address_is_for_spam(a)yahoo.co.uk>, this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ chancellor of the royal duchy of city south and deansgate) wrote: > *From:* this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ > chancellor of the royal duchy of city south and deansgate) > *Date:* Tue, 26 Sep 2006 13:30:05 +0100 > > Ian Burton <notvalid(a)notvalid.com> wrote: > > > I've never come across these soldiers in the US. I'm even more > > surprised > > I've never heard my close friends in Yorkshire mention them. > > It could be a Scottish thing. For all I know, it could even be a > Clackmannanshire thing! I think it's a pan-British term, maybe a rather dated one. |