>  ML> I liked their response of shock and surprise when you
>  ML> actually showed up the first of September. I'm sure
>  ML> half of them had figured your place was going to be 
>  ML> up for sale shortly.
> Well...I did buy the place from an estate...

Yeah, but one buys something generally with an eye to
keeping it for a while.
  
>  ML> The highway opened 69 years ago, so if he started working
>  ML> when he was 15, wow, you have some real codgers living there.
> I figure that if he gives me a 50 yard head start I can beat him in a
100 yard
> dash.  Even tho he's using a walker.  But truthfully I suspect I'm one
of the
> younger people here, a mere baby at 70.  Another funny thing...I was
sitting

I'm younger than you, and I feel like using a walker 
sometimes.

> listening to the conversation and realized that all 7 people sitting at the
> table were private pilots.  The topic was whether or not they could get
an old
> J-3, or a Taylorcraft, to hang on the ceiling because of it's size. and
they
> were trying to talk one guy into donating one of his planes.  May be
one there
> the next time you drop by, you never know.  The general consensus was
that it's
> doable and it'd look good.

That's Alaska for you. I figure pilot's licenses used
to be almost as common as auto operator licenses. Or
did they even issue driver's licences back in those
guys' era?

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

      Title: Flowerpots (Baked Alaska)
 Categories: Desserts
      Yield: 8 servings

      1    Small Yellow Cake layer             1    Meringue
      1 pt Ice Cream or Sherbet                3    Egg Whites
      8    Clay Flower Pots                    6 tb Sugar
      8    Large Soda Straws                 1/2 ts Vanilla

  +-------------------------------MERINGUE--------------- ~-------------
  NOTE:  Flower pots should be 2 1/2 in. high by 3 in. Diameter.
    Sterilize flower pots by boiling.  Dry pots.  Place a piece of plain
  yellow cake in the bottom of each pot to cover the hole in the bottom.
Add
  ice cream or sherbet to pots until three-quarters full. In the middle of
  each pot, force a large ice cream soda straw and cut off even with top of
  the pot.  Pile meringue around the inside of the pot, leaving s over the
  soda straw open. Bake at 400 degrees until the meringue turn brown,
(about
  5 minutes). Insert fresh flowers in the soda straw. For a holiday look,
use
  holly and red roses or carnations. For the Meringue: Beat the egg whites
  until foamy before slowly adding the sugar, beat well after each
addition.
  Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot
  requires about a third of a cup of meringue Each serving, (vanilla ice
  cream was used for analysis) contains 262 calories, 5 grams protein, 9
  grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol.
This
  recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms.
  Corbitt. According to Texas Highways Magazine, Dec 90, it is now served
by
  the hotel only at Banquets.  Ms. Corbitt passed away in 1978 but her
  cookbook, Helen Corbitt's Cookbook is still enjoyed.

-----