Hey Folks, I am Back!
by Scott Boden
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Did you miss me? I really didn't go anywhere. I have been very busy though. Business has taken some time this week (tax time) and I am just worn out. Nichole and I worked this week at a local school on one of our video security systems installs , and had to change out a video board.
We also have another new writer, Jennifer Morris. She has written some poems for us and I find these to be very good. Her style is warm and thoughtful. You will enjoy her work. Thank you Jennifer for allowing us to |
publish your visions and insights.
We have another Around the World narrative from Jim Fox. I enjoy his writing skills and views. Very upbeat and profound. I will have to putt his stories on more often as I have 32 plus editions waiting for me to publish.
There will be some changes coming to our site soon, and hopefully without any problems or down time. You will have to wait and see what they will be. |
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Around the World II
by Jim Fox
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New Zealand has been a wonderful surprise. I first started thinking
about it several years ago when talking with someone who had lived and
worked here. It's fastinated me ever since. It will be my furthest
travel south -- ever (unless I go to Anarctica). New Zealand consists of
two rather large islands, volcanic origin, but mostly covered in rich
green vegetation.
I flew into Auckland, the largest city at the north end, and then took
buses (2-days) south (with a ferry across the gap between Islands), to
Christchurch. I could have gone another day south, but had no time.
Tomorrow I'll fly on to (Melbourne) Australia for 3-weeks.
As said, NZ has been a wonderful surprise; I love it. It is as modern as
anywhere, yet has very diverse terrain. There are ocean beaches, lots of
agriculture, volcanic mountains, inland lakes, and snow-capped serious
alpine regions. Most of the land is volcanic dust base, though there has
to be limestone somewhere, because there are caves.
As for the infrastructure, there are more similarities to the US, than
there are differences across the US. I feel totally at home -- "it would
take 1-week to adapt, and years to explore." I can't think of any
"stuff" that I can't find here. All the expected stores, facilities or
whatever are here -- only the names are different. Oh there are a few
international (US) chains (McDs, KFC, BurgerKing, Starbucks, Subway,
JennyCraig) -- but that's about it. All the rest seem local (or from
other commonwealth spheres?).
They say there are only 4-million people here. I'm surprised. There are
also some 60-million sheep and/or cattle. I believe it. Much of the
country is green-grass pasture. All "free-range," as opposed to feed-lot
(I've seen no hay or corn). Good healthy agriculture dominates the
countryside.
Except for mountainous "park" areas, most of the native flora has been
either logged off or converted to European species. Some is good; others
are bad. We passed a zone of mountains completely covered with golden
yellow "Scotch-broom" -- invasive and totally dominant.Immigration is
extremely sensitive now about travelers bringing in more new problems.
Weather is supposedly "Spring changing to Summer." Well, it has been
Windy, Cold and Showers -- quite variable, due to these being relatively
small islands in a big ocean. I am so glad I brought a fleece jacket
(and today my rain/wind-shell). Yesterday on the road north of
Christchurch, we had hail. Two nights I heard, the wind howling outside
my hotel room. They say "Yes it's a cold period; it should be warmer."
They are also aware of climate change factors. Here, skin cancer has
increased, possibly due to Ozone-Hole effects. (They are concerned.)
Culturally, much here is old-British. Everyone speaks "English" -- sort
of. Frankly, I may only understand
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maybe 80%, missing much, especially
when overhearing people talking among themselves. It's as if I'm
partially deaf, I hear the sounds, they sound familiar (not foreign),
but they convey no meaning.
One lady (80-years young) on one bus, was extremely well read. In
addition to giving me a running history along the way, she caught most
of my US references, and quizzed me about those she missed. Her primary
base reference was her WW-II period with the Allied effort in the Pacific.
The NZ tourism is extremely active, both going and coming. NZ (and
Australian) youth are very world aware and well traveled. Hostels are
quite common and cheap ($25 for a dorm bed). We need to get our youth
out into the ever shrinking world -- or we're going to continue to be
left behind. (The world may well be moving on without us.)
Adventure sports are heavily promoted by the tourism industry here.
There's the expected treking, river-rafting, and scuba-diving; but also
in Auckland you can sky-dive, bungie-dive off the 1000-ft Sky-tower,
climb it's top radio-tower, "climb" a route up the Bay-bridge, or rappel
down the outside of several buildings. Hmmmm.
All that indicates a spirit of independence, free-thinking, adventure
and taking command. I see the same in more subtle engineering designs,
for example. Yes, the Brits and Scots stole the land when they invaded
and conquored 200-years ago; but they have transformed these islands
into an agriculturally rich and totally modern place. As I say, I could
adapt in a week, and take several years to explore. In 4-days I've
adjusted to cars driving the left side of the road). But in 5-days I've
barely seen the surface; it demands a real visit.
Right now I'm in a very nice Internet Cafe in the center of Christchurch
(at NZ$4/hr = US$2.50/hr). As I say, tourism is highly developed. Last
night the bus arrived late; but no hostels had single rooms. It was
raining, so I took a nice hotel on the square (bargained down from
US$140 to $80).Tonight I'm at the YMCA (single room, shared bath US$40).
If I'm to travel for 3-months, I must control daily expenses -- which
should become less as I migrate from here towards the Indian Subcontinent.
Well, gotta go. I'll must catch a 3:am shuttle to the airport for a 6:am
flight. (Poor planning I'd say !!). Oh well, crossing the Date-Line cost
me one day of my life on this planet; but traveling west does let me
sleep later every time I move.
Best wishes to all, it's going great.
--jim
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The Best Things In Life
----I tightly clutched his hand, as we walked out of the feed mill.
----He then reached for his wallet and paid Mr. Grove, his bill.
----As we walked down the steps and toward the truck, on the ground he saw a five dollar bill and some change.
----I was only five years old and to me, what he did next, seemed to be really strange.
----He picked up every penny, along with the five dollar bill.
----He walked up the steps and back inside the mill.
----The entire time, I was thinking of all the candy that money could have bought.
----Little did I know that day, my Dad taught me quite a lot.
----As cliche, as this may sound, the best things in life, really do come free.
----And one of the most important of which is honesty.
Title: The Best Things In Life
Date: May 20, 1997
Author: Jennifer Lynn Morris
How to Tell the Sex of a Fly
A woman walked into the kitchen to find her husband stalking around with a fly swatter.
'What are you doing?' she asked.
'Hunting Flies' he responded.
'Oh! Killing any?' she asked.
'Yep, 3 males, 2 Females,' he replied.
Intrigued, she asked, 'How can you tell them apart?'
He responded, '3 were on a beer can, 2 were on the phone.
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Beef, the other right meat! Some say beef must have fat for flavor. I don't think that is true. I think fat gives a Porterhouse a greasy feel and taste. Beef in itself, has the flavor we seek in a steak.
If what I said is true, then the opposite of above would be better. Lean. Lean, red and marbled, (dark red spots or brownish) not pounded but trimmed.
Butchers will leave fat on the edges and the heaver gristle just for the weight for the sale. You want to prepare your steaks several hours ahead of time by setting your steaks out hours before you grill. If you need to trim, trim right before grilling while it is room temp.
I know what you are thinking, that, that can not be good for you, to leave your steak on the counter. Well unless you have a dog like Bailey or Fefe, put those steaks out on the counter until they become room temperature.
What this will do for you is soften the meat. Tenderize it some. It also, will leave the juices, (blood) to un clot if you will.
The key to a juicy steak is a very hot grill. You want to sear the outside of the meat, and then on my grill anyway, the temperature will drop during the cooking process. Start at 600 degrees or better if your grill will reach higher temps.
Now the spices:
I start with some Olive Oil. Put a thin coat on each side of the steak. And then shake some of my favorite spice.
 
But just enough for a dusting, unless you want it tangy.
Then add
Pepper Corn Melange. This is a five |
blend of, well, pepper corns. Now it is different than regular pepper. It is a different taste altogether. As table pepper goes, this is deeper, richer, hotter, and heartier mixed together so a little goes a long way. Grind half as much as you would use table pepper or black pepper until you get used to it. It is way better. And before you know it, you will miss it.
Robyn told me for my birthday, I could go anywhere for my dinner. To save money and to have an equal or better steak dinner, instead of Hyde Park Steak House, I chose, my kitchen. I grilled Porterhouse Steaks, cooked French Onion Soup, French Fry's deep fried in Peanut Oil, 
Breaded Shrimp deep fried in veg oil, and  Salad and rolls.
Fry's in peanut oil is awesome. I have not tried shrimp in peanut oil, as I use two deep fryers, one for fishes and one for non fishes. But I will try it someday.
The deep fryer I want costs around 200 bucks, and has two wells. Robyn found a single well pro fryer for 1/4 the price and gave it to me tonight. It is great!
This meal costs around $12.00 a head (10 oz Porterhouse steaks), not counting the costs of peanut oil, spices etc. Which is way better than $65.00 a head at Hyde Park. But Hyde Park is a must do at least once a year.
This is 5 STAR
30 minute cook/prep time, Turn on oven, grill and deep fryers and start soup on low. When rolls go in, 12 min bake time, fries take 4 min steaks up to 10 min. This will be fast, so make salads before rolls go in...... |
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Todays Comics submitted by Brenda Thank you Dear!
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