-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Mine is a Magellan. I am pleased by how often it gets updated.
 
 DS> My second GPS was a Magellan ... After several years, the
 DS> maps needed updated -- and they wanted another $79 for that.  So we
 DS> went out and bought our current Garmin which has traffic updates and
 DS> lifetime updates included for about one third of what that Magellan had
 DS> cost.

That's odd. Back when I bought my Magellan it was cheaper than
Garmin and the former had free had traffic and map updates. I
haven't checked in recent years as I don't need it when I just go to
the same two Alberta towns over and over again. But it was certainly
current the summer we went to Whistler, got caught in the highway
construction on highway 97 and accidentally ate at an Indian
restaurant when we wanted Mexican.

I also bought a Garmin that year. I owed a favour to a chap who had
a sail boat and it was said to have the best nautical charts.

When I started posting Mexican baked goods I was curious what was
the difference between sopapillas and Bunuelos. This is what I
learned:

Both are in the doughnut-fritter family.
                                  
A sopapilla is soft, sweet dough deep fried very hot to puff up into
a pillow, then drizzled with honey and served hot.

A bunuelo is the same dough, rolled out flat, deep fried to a flaky
crispness, then dredged in sugar and cinnamon and served cool.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bunuelos
 Categories: Desserts, Snacks, Mexican, Doughnuts
      Yield: 40 Servings
 
      4 c  Flour
      1 ts Baking powder
      1 ts Salt
      2 tb Sugar
      2    Eggs, beaten
      1 c  Milk
    1/4 c  Butter ,melted
 
  Here is a local recipe for a sweet crunchy treat that you usually see
  at festivals with confectioners sugar all over them.  They sell in
  bags of about a dozen.
  
  Sift together dry ingredients.  Combine beaten eggs with milk.  Fold
  in dry ingredients and add melted butter.  On floured board knead
  dough as you do for bread.
  
  Make into small balls and roll out to about five inches.  Fry in hot
  fat about one minute on each side. Prick with fork while cooking.
  Sprinkle with sugar and cinnamon.
  
  The World of Mexican Cooking by Mary Margaret Curry

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sopapillas
 Categories: Doughnuts, Mexican
      Yield: 20 Servings
 
      2 c  Sifted flour
      2 ts Baking powder
      1 ts Salt
      2 tb Lard or shortening
    1/2 c  Water
 
  Sift together the flour, baking powder, and salt.  Work in the
  lard and water.  Form into a soft dough and roll out on a floured
  board and cut in rectangles.  Deep-fry at 400 F, pushing the
  fritters under the fat two or three times to assure even puffing.
  Cook on both sides until nicely browned and puffed.  Makes 20.
  
  CASA BONITA - Lakewood, CO.
 
MMMMM


Cheers

Jim


... FLorida Man is famous for every news article that makes Europe shudder
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