> The Saturn was *NOT* an Opel (German marque sold by Buick dealers). 
> Rather it was an "independent" GM brand with its own assembly plant in
> Spring Hill, TN (30 miles south of Nashville) and a separate dealer

Huh. The guy who recommended it claimed that
it was the equivalent of an Opel for something
like 20% less. Maybe he was talking more
figuratively than I thought.

> The GEO line (also now but a memory) was an assortment of re-badged
> Japanese models.

As I recall, but remember I didn't do the
driving, it was a reasonably comfortable
vehicle that wasn't all that maneuverable,
offering a safe-feeling city experience
but nice enough to do long distances in.

>  ML> You're talking to the wrong person. I wouldn't
>  ML> be able to tell the difference from a Lincoln.
> Surely the sheer size of the Lincoln would be a tip-off.

Hardly. You've seen my eyes.

> ... "Any man who has $10,000 left when he dies is a failure." -- Errol Flynn

That's getting on my philosophy.

Kimchi Mandu Guk
categories: Singaporean, Korean, main
Servings: 2
 
16 to 20 kimchi dumplings 
1 L chicken stock
150 g curly kale, leaves only
150 g enoki mushrooms
2 or 3 ajitsuke eggs
180 g Japanese inaka soba
2 cloves garlic, minced
1 Tb sesame oil
2 Tb mirin
2 Tb ponzu
dried seaweed strips for garnishing
bawang goreng + shallot oil for topping

Kimchi Dumpling Soup

Bring chicken stock to boil, add enoki, stew for about 10 min. 

In the meantime, fry minced garlic on medium heat with sesame
oil until fragrant, about 1 min. Add mirin and ponzu, swirl
around for about 30 sec. Turn off heat. 
 
Transfer the garlic-mirin-ponzu mixture to the pot with the
chicken stock and enoki. Stir through. Add kale, simmer for
about 5 min to allow it to wilt. 

In the meantime, cook soba in salted boiling water according
to packet instructions. Drain and set aside. 

Add kimchi dumplings to the pot to cook through. 

Dish up soba with dumplings and soup, serve with Japanese soy
egg-halves, a sprinkle of seaweed strips, lashings of fried
shallots and shallot oil for added flavour. 

thehungrybunnie.blogspot.sg