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Claire and I were honored to be able to fly on a vintage B 24 and B 17, with members of the Womens Air Service Pilots, WASPs, from Phoenix to Tucson. They were a delight to be around and it is a memory we will cherish. The story ran in the Desert Leaf, a Tucson monthly. Today about 200 surviving WASPs were presented with the Congressional Gold Medal. About time! We hope all our friends were there.
 Hai Van Pass in Vietnam This view is probably familiar to many in my generation who served in Vietnam in the 1960’s and 1970’s. It was taken, looking north, from a headland jutting out into the South China Sea, forming a barrier to weather, and no doubt troop movements, between South Vietnam and North Vietnam. The two Vietnams are now officially one country, but we found, as we pedaled from the DMZ south, two fairly distinct cultures. In Hue, the former Saigon where Claire was born, is called Ho Chi Minh City, south of Hue it is still called Saigon, even on train schedules. The Vietnamese people are increasingly entering the world economy, and will challenge many other Asian economies in coming years. They are incredibly industrious, and highly intelligent. Economists should keep their focus on China, but watch Vietnam out of the corner of your eye. They are not far behind.  Oriental Stir Fry from Italian Leftovers This is a second healthy meal using the purposefully created leftovers from a Mediterranean meal, minus the pasta. Ingredients: leftover vegetables and chicken saute (two days old, max) extra virgin olive oil, 1/3 cup coconut milk, 1/2 orange, 1 tbsp fish oil, 1 tbsp red curry paste, 1/4 cup dry whole grain basmati rice, cashews. Pour the cook a glass of wine. Preparation: cook rice 35 minutes in salted water, drain and cover to finish; stir fry rice in olive oil, curry paste and fish oil; add leftovers to mix with coconut milk and heat; squeeze 1/4 orange into wok and stir. Serve on 8″ plates with 1/4 orange and chopsticks. Serve with a hearty white wine.
Ingredients: two boneless skinless chicken breasts, Trader Joe’s 21 Salute and garlic powder, 1/4 cup whole wheat penne, one large onion, one red pepper, three medium zucchini, sheep cheese, pepitas, 8 cloves garlic, tarragon, black pepper, marjoram, extra virgin olive oil. Pour the cook a glass of wine. Preparation: fry chicken breasts coated with Trader Joe’s21 Salute and garlic powder in lots of olive oil, chop vegetables large pieces, cook penne al dente while you fry the vegetables in lots of olive oil with tarragon and marjoram; add cubed fried chicken. Drain pasta and cover 1/2 of an 8″ plate, add vegetable/chicken breast mix, top with sheep cheese, pepitas and ground black pepper. Serve with your favorite hearty white or light red wine. There will be leftovers of the vegetable/chicken mix. Reserve for tomorrow nights meal! |
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