Our first outing with the Chums

[Joseph Hutchison]

The Big Ease's doubtful, I think. 929 miles at a 60 mph top speed would take
about 15-1/2 hours, and after a morning (not sunrise) take-off they arrive
at ³close to sundown.² Besides, we¹re 3+ pages in when the wind shifts from
southerly and ³steady on their starboard quarter² (which I believe indicates
a northwesterly progress), so that the boys have to resort to the Screw to
keep their heading.

Here¹s an off-the-wall suggestion: I posted on the AtD wiki some possible
Mormon sources for ³against the day,² and since Independence, MO had been
revealed to Joseph Smith back in 1831 as the site for the city of Zion (the
New Jerusalem), perhaps the Chums took off from Independence‹a mere 502
miles from Chicago, which would be reached by tacking north and west....

Any Mormons Pynchonoids out there who could comment on the Chums

Joe H  


on 1/26/07 1:15 PM, Mark Kohut at markekohut at yahoo.com wrote:

> as someone remarked on the wiki, the Chums could havve flown into Chicago from
> New Awlins if they left early enough and hit that top speed fast....
> 
> bekah <bekah0176 at sbcglobal.net> wrote:
>>       
>> "Galloping gasbags, but it's just capital to see you fellows again!" the
>> Professor greeted them.  "Lst I heard, you'd come to grief down in New
>> Orleans, no doubt from packing away more alligator á l'etouffee than that old
>> Inconvenience quite had the life for!"
>>   
>> "Oh, an anxious hour or tow, perhaps," allowed Randolph, his facial
>> expression suggesting gastric memories."   (pg 29)
>>   
>> 
>>   
>> **
>>   
>> what gastric memories?
>>   
>> 
>>   
>> Alligator a l'etouffee
>>   
>> 
>>   
>> 
>>   
>> 
>>   
>> étouffée; à l'étouff&e
>> 
>>   essences
>> estate bottled
>> ethyl alcohol
>> étouffée; à l'étouff&e
>> Explorateur cheese
>> Fahrenheit
>> Fiorentina, alla
>> Definition: [ay-too-FAY] This popular cajun dish is a thick, spicy stew of
>> crayfish and vegetables served over white rice. Its rich, deep color and
>> flavor come from the dark brown roux on which it's based. The word étouffée
>> comes from the French étouffer, which means "to smother" or "to suffocate."
>> The term à l'étouffée refers to the method of cooking food in a minute amount
>> of liquid, tightly covered and over very low heat. This method is also called
>> à l'étuvée.
>>   
>> 
>> 
>> --Copyright (c) 1995 by Barron's Educational Series, from The New Food
>> Lover's Companion, Second Edition, by Sharon Tyler Herbst
>>   
>> http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,2370,00.ht
>> ml
> 
> 
>  
> 
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