the first telco in North America to purchase a cable TV company

But has its own unintended consequences, at least on
the consumer side, as in Lilli's area where it is (but
has not yet been challenged as) a monopolistic venture.

I didn't say that it is a good thing! At least in Canada, the CRTC
has the power to regulate monopolies fairly effectively, especially
when it comes to rates.

See, Lilli's is on the outskirts of an unincorporated
CDP and thus outside the purview of government smaller
than the county level. She finally got rid of her cable
TV, but they tried to get rid of her Internet (for her
that would be a disaster), having the lock on that, too.
Give her credit, though she hates to, she will fight
when necessary.

the Jason family gave up their franchise

Question is what made the franchise less attractive.

As I mentioned earlier, curtailing burger sales and bulk sales involving
air freight, pushing for an unnecessary drive through lane and,
insisting on renovations every 10 years when there was no market
pressure to do so. And Gabi was in her sixties, quite wealthy (the
place was grossing over $4M per year and netting (I'm guessing here)
about $1M but also exhausted after decades of operating the place by
herself. Headquarters seemed to kill every sale opportunity of here;
they really wanted a new operator working from a larger location
with a drive through, with no insight into local market dynamics.

So the new franchisee with starry dollar signs in his
eyes and who has no idea of what is entailed is going
to buy in not being apprised, of course, of the lowering
numbers, and he'll struggle on for a while before giving
up, and the brand image too will suffer, and again the
only one to benefit is ... the realtor?

grandkids [...] curious about their heritage

You need more Asian and south of the next border representation.

There's lots of Asian influences through friends and schoolmates if
not from inside the family. Ray's best friend in high school was Vietnamese-Canadian and Neekha's Yellowknife BFF is Filipina-Inuit,
perhaps the only one in the world! But there are very few Latinos of
any persuasion in this part of the world.

There are a considerable number of Hispano-Americans,
most no doubt productive ones despite the reputation
that has been attempted to be foisted on them in the
last few years), who might add interesting color and
flavor to the mix, the climate being an initial hurdle
of course.

Title: Todd Perrin's Cold Smoked Seal Loin

That looks like a good recipe for smoked anything and might
have palatabilized even certain elderly meats that you have
foisted on innocent tourists.

He started off with cleanly harvested, flash frozen meat. Mine was
both frost burned and rancid which some Inuit don't seem to mind.
I've had tasty seal meat in Newfoundland back in the early 70s.

Frost burned and rancid may be an inevitability during
periods of lean harvest. But we were not operating under
conditions of inevitability and necessity.

... Northerner: Why would I fly when it's only a 16 hour drive?

My friend Jack was an eminent specialist on international
cooperation and development as well as an enthusiastic
amateur musician (he has had more interesting gigs than I,
once subbing in in the pit of the Saigon opera back during
the Diem regime). Well, he had a lecturing gig at the
University of Montana, and so he went to the directory of
the Amateur (now Associated) Chamber Music Players and found
an entry for Montana; so he called the guy and asked him to
arrange a chamber music date, and the guy said, sure, I'll
pick you up at your hotel at noon, and we'll have lunch, and
then we can play music, and then I'll drive you back. Easy
enough. Only what the guy neglected to say that he lived in
Billings (this was clear from the directory), six hours away.
The guy arranged quartets and drove a total of 24 hours to
transport Jack, and that is how desperate classical music
enthusiasts are in the middle of nowhere.

Spicy Thai Chicken Wings
Categories: commercial, Rhode Island, starter
Yield: 12 Wings

1 oz Angry Orchard Crisp Apple
12 chicken wings
2 ts baking powder
2 ts salt
1 ts pepper
1/4 c Thai sweet chili sauce
1 Tb sriracha
Chopped cilantro

Preheat oven to 425F. In a large bowl, toss chicken
wings with baking powder, salt and pepper until
evenly coated. Place in oven and cook until crisp
and golden, 35 to 40 min.

In a clean large mixing bowl, combine chili sauce,
cider and sriracha. Whisk until combined and set
aside until ready to use. Toss cooked wings with
the glaze and top with chopped cilantro. Serve
immediately.

Angry Orchard, via Westerly Sun
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On 07-02-19 09:35, Michael Loo <=-
spoke to Jim Weller about 622 the vagaries of the b <=-

See, Lilli's is on the outskirts of an unincorporated
CDP and thus outside the purview of government smaller
than the county level. She finally got rid of her cable
TV, but they tried to get rid of her Internet (for her
that would be a disaster), having the lock on that, too.
Give her credit, though she hates to, she will fight
when necessary.

Our daughter Cathy got rid of cable TV, and phone some time ago but kept
the internet connection. I am not aware that Verizon gave her any flak
about that. She uses various streaming services (e.g. Hulu) to watch TV
shows, usually at the same time as broadcast on the networks.

I notice that this recipe does not specify what sort of peppers to use.
I would use red bell peppers. Would you go for poblano? Long hot
green? or something else.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Stuffed Peppers
Categories: Vegetable
Yield: 1 servings

1 c Raw rice
3 4 large peppers
1 lb Ground beef
1 Onion, chopped
8 oz Tomato sauce

Cook rice. Remove top, seeds and any inner membranes from peppers.
Place in boiling water for 5 minutes to parboil. Brown meat and
onions, then drain.

Combine rice, meat mixture, onions, tomato sauce, salt and pepper.
Stuff into peppers. Place in a baking pan and bake at 350 degrees for
20 minutes.

If you have leftover marinara sauce, it is great over these.
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:13:11, 03 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Michael Loo <=-

I notice that this recipe does not specify what sort of peppers to use.
I would use red bell peppers. Would you go for poblano? Long hot
green? or something else.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Stuffed Peppers
Categories: Vegetable
Yield: 1 servings

1 c Raw rice
3 4 large peppers
1 lb Ground beef
1 Onion, chopped
8 oz Tomato sauce

Stuffies is one of my favourites. Typically I use just plain ol' green
bell peppers. Sometimes coloured differently - red, orange, or yellow. Especially if they're on "sell-it-or-bin-it" markdown. I once tried a
set of purple bell peppers ..... which, when cooked turned a particularly unappetising shade of dark gray. I've found that all of the heatless
capsicums taste pretty much the same when used this way.

Hotter versions - either poblanos or Anaheim/NuMex work fairly well -
but don't stand erect in the baking dish as the flatter-bottomed bells
manage.

I note, too, that the quantity is "1 servings" for 4 peppers. 1 pepper,
well stuffed is 1 serving. 4 large peppers = 4 servings. Bv)= (I know,
I know, it ain't your recipe)

This, however, is one of mine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Stuffed Pepper Soup
Categories: Beef, Vegetables, Rice, Herbs
Yield: 6 Servings

1 lb Coarse ground chuck
2 lg (to 4) bell peppers; any
- colour, cored, chopped
1 c Fine diced onion
29 oz (2 cans) Red Gold Petite
- diced tomatoes (w/chilies
- or plain)
15 oz Can Red Gold tomato sauce
14 oz Can Beef broth
1/4 ts Dried thyme
1/4 ts Dried sage
Salt & pepper
1 c White or Basmati rice

In a large stock pot brown ground meat. Add pepper
and onion. Cook until onions are translucent, not
letting them brown.

Add tomatoes, tomato sauce, broth, thyme, sage and
season with salt and pepper. Cover and simmer for 30
to 45 minutes, until peppers are tender.

In another saucepan boil 2 cups water, and add rice.
Cook until rice is tender and then add to soup. Heat
soup through and serve.

Uncle Dirty Dave's Kitchen

MMMMM

... "The computing field is always in need of new cliches." -- Alan Perlis
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