>  ML> quite likely I won't need the upgrade. I'm in Singapore
>  ML> now, and someone fairly close to me has suggested I
>  ML> live it up, because I will likely not get the chance
>  ML> to visit here again. I am fully expecting to prove her
>  ML> wrong, but seven years is a long time.
> Boy!  She's a lot meaner than she looks.  :-)

Other people close to me have been casting
doubts about my life expectancy too, but at
least they're not suggesting that I should
substantially truncate my lifestyle. And
Lilli is planning on meeting me in Germany
in May into June, so that's a tiny vote of
confidence there.

> As to the seven years, I had my heart attack about a month after I
turned 40. 
> Now I'm 70, so it's not really that long.  I don't travel as much as
you, but
> I've got ideas for trips for the next 2 falls.

Mine have been a series of incidents, some 
workable around, with a couple doozies, one in 
Singapore and this one on the way there, It 
makes me wonder whether I should spend so much 
effort going there, but I do like the place.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Green Curry Paste/nam Prik Kaeng Khiew
 Categories: Spices/etc.
      Yield: 1 servings

      1 ts Cumin seeds                         1 tb Chopped shallots
      1 ts Coriander seeds                     1 tb Chopped garlic
      6    Fresh green chilies,                1 ts Chopped galangal
           -Chopped                            7    Peppercorns
      1 tb Chopped lemon grass                 1 ts Salt
      1 ts Chopped coriander root              1 ts Shrimp paste

  Place the cumin and coriander seeds in a pan, without adding any oil.
  Dry-fry them, stirring, for 1-2 minutes until they are aromatic and
  slightly browned. Pound them with the remaining ingredients to produce a
  fine paste.

  SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by:
Stephen
  Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai
  and Tettoni; Times Edition, Singapore, 1987

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