>  ML> Priorities. The cat was most important, of
>  ML> course, but then you probably were flying in
>  ML> first and had all the booze you wanted on the
>  ML> airplane.
> Well...uhhh...since the cat was with us it wouldn't have been humane to make
> her suffer all cramped up in the main cabin under one of those tiny seats.  So

Of course! not to mention that the carrier 
would fit just as well in coach, though you
might not.

> we HAD to upgrade.  As far as booze goes, nope pretty moderate on the intake. 
> I did have to drive in Las Vegas shortly after getting off the plane.

That didn't have to prevent Connie from
going to town.

>  ML> Depends on how long your layover(s) and how
>  ML> circuitous your route. I might go between Vegas
> When we booked flights we paid particular attention to elapsed time from
> wheels-up in Anchorage to touch-down in Las Vegas.  Kitty Kats have small
> bladders.

There are pet relief stations in most 
of the airports. Of course, she probably
would not have been eager to go in an
area that smelled like wet dog (couldn't
blame her for that).

>  ML> Could you get shrink wrap like they have for
>  ML> luggage and windows and stuff?
> I called a couple of places, that's a popular way to store boats around here. 
> But never got an answer.  Besides I have to keep the car plugged in.  Battery
> goes flat, computer drops dead, car won't start, tow it to mechanic, he charges
> me 1 hour to reload computer. ... I'd bought that pigtail here in LHC
> and brought it to Anchorage.

There has to be a way to put the onboard 
into sleep mode, but no doubt they won't
tell you, because it would be taking $50
out of the mouths of mechanics.

In a moment of brainfart, I wondered what
you were doing living in a hadron collider.

>  ML> one of Lilli's the other day, though, and
>  ML> there were crystals inside the bag, and
> I tend to put a double seal on the bags.  Seal the bottom, move it about 1/4"
> and seal it again.  After filling, suckie bag it, then move it a 1/4" and seal
> again.

We tried that yesterday. For some reason, 
Costco had Choice strips for $8, a buck 
less than usual, so though we have a couple 
steaks in the freezer, we got another 
5-pack. We should perhaps have gotten two 
in anticipation of the panic. We in fact 
were in a line that went the whole length 
of the building, pretty odd; it took a 
while to get in, so when we made it, we 
picked up another case of wine, 790 
servings of Coffee-Mate, and a few other
necessities. I first prefroze individual 
steaks in regular plastic wrap and then
did them in the vacuum sealer: I had her 
teach me how to do it with that double 
seal. We'll see what happens.

> thanks for the idea...Carrots are inexpensive here.

This could easily be adapted into a side dish for
Thanksgiving, just don't use much liquid.

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

      Title: Cream of Carrot & Ginger Soup
 Categories: Soups/stews
      Yield: 9 cups

      4 tb Butter                              1 x  Bay Leaf
      2 lb Carrots, peeled and chopped     1 1/2 tb Fresh Ginger Roots
      2 x  Medium Onions, diced              1/2 c  Whipping Cream
      2 c  Chicken Stock                            Salt and Pepper
      4 c  Water

  (The Frog & Peach, 2 Gloucester St., Toronto)

  1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups),
onion,
     bay leaf and ginger. Cook 3 minutes.

  2) Pour in chicken stock and water, bring to a boil. Simmer 15 minutes on
     low heat or until carrots are tender.

  3) Tranfer to blender or food processor and blend until smooth. Return
     soup to saucepan, heat through then stir in cream. Season with salt
and
     pepper.

  4) Serve in heated bowls.

  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120

-----