Hi Bill,


 RH> We get the early boarding too--saves some of the hassles. We didn't

 BS> Now days, at least since New Years, I get wheelchair assistance at
 BS> airports.  I can walk for short distances, like maybe 300yds.  Even
 BS> stand for short periods. Otherwise the results are pretty ugly,
 BS> meaning my legs collapse and I end up on the ground.  Anyhow this gets
 BS> me early boarding, but last off the plane with the other gimps.  I

Early boarding is good in instances like that. It's too baad you have to
be the last off--probably so all of those folks trying to make connector
flights can get off quick to run thru the air port. We, as a family (of
4) did the run thru the air port in Frankfurt to make our connector to
Berlin years ago. We made it, as did our luggage. IIRC, we had less than
an hour between landing and taking off again.


 BS> have a placard to hang on the mirror that says that "I'm one of them,
 BS> go find your own parking spot a quarter of a mile away."

I used to have the handicap tag for the car, back after I broke my foot
and it took some years to heal properly. I was using a cane, fro
probably a good 5 or 6 years. Still have some issues with the foot
(neuropathy from the injury) but have been able to give up the cane on a
regular basis.


 BS> This is good:

 BS>       Title: Leek and Potato Soup
 BS>  Categories: Soup, Main dish, Ffbb
 BS>       Yield: 12 Servings

 BS>     500 g  Potatoes; peeled & diced
 BS>     500 g  White of leeks, sliced
 BS>      40 g  Butter
 BS>       2 l  Water
 BS>     3/4 T  Salt
 BS>      30 g  Butter
 BS>       2 T  Chopped parsley or chives

It does look good, and would have been a good supper for tonight. We've
been in the low 50s all day, with rain--very good weather for soup.

 BS>   ~----
 BS>   Bill here.
 BS>   First the ingredients.  I'm a metric moron so here's my best guess
 BS>   about converting them to good 'ol American standards.

 BS>   500g = 1.1 pounds, let's just call it 1 pound.
 BS>   40g = 2.7 tablespoons, let's just call it 2 1/2 tablespoons.
 BS>   2l = 2.11 quarts, let's just call it 2 quarts.
 BS>   30g = 2.03 tablespoons, let's just call it 2 tablespoons.

Your conversions look decent enough for me; I won't quibble the
conversions tho I might tweak a few. After living in Germany for almost
6 years, I got to be comfortable with metrics, even bought some metric
measuring cups/spoons. Also, after being diagnosed diabetic, we got a
small scale for weighing some foods (carb/portion control). I weigh
things in grams instead of ounces as the grams are smaller, hence, more
precise. That, and keeping a sharp eye on what/how much I ate of what,
enabled me to drop the insulin 9 months after I was told I'd be on it
the rest of my life.

 BS>   Secondly, I halved the recipe.  I'm only cooking for one person.

You don't want to fill up the fridge or freezer with left overs either.
It would save you from having to cook as often, but storage space has to
be considered too. (G)


 BS>   Next time I cook this, and I will, I'll just sweat the leek.  The
 BS>   recipe says "vegetables" which I took literally and
tossed them all
 BS>   in the pot. Wrong! The "mash or puree", I ran it
through a blender,
 BS>   major PITA since the "quart" liquid is just a little over the
 BS>   capacity of the blender. So next time I'll use a boatmotor, aka
 BS>   immersion blender.

We have a boat motor too. Got it when we moved from HI to GA, spent 6
weeks in guest housing before signing for quarters. We had a small
kitchen space so saved some money by cooking most of our meals. They
provided basic cooking stuff but we needed some extras, like the boat
motor.

 BS>   And the next time I'm gonna cut down on the amount of water, a
 BS> little   to liquidy for me.

Hey, you're the cook, you decide how much water you want or don't want
in your soup. (G)

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


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01