To: Ruth Hanschka

(re: real estate values) it's hard to do as things change so
rapidly.

That why people like me are valuable.

Subj: 189 Indian food

the snow castle wedding's redneck reception.

the occasion was fun.

For sure. They're good people, just a bit rough around the edges.

rated four stars for the cuisine and the staff.

High praise! [g]

the best alcohol selection in the territory.

The credit for that part goes to you!

Diwali, the Festival of Lights

We didn't actually do anything this year. We were close
friends for a while with four South Asian families of various
persuasions and origins but they have all retired and moved away.

retirement should not be a hindrance.

I was always a guest, never a host.

Recipe from: Peachee Naib, Ex-Yellowknife

Friend of yours?

Yes, she and Ravi were one of the four couples I mentioned. She and
Roslind became close friends and they exchanged recipes while Ravi
and I drank his scotch.

Red Snapper Bloody Mary

Very much like mine although I generally use Clamatto and I have one
additional secret ingredient.

Subj: 190 Hemingway

Hardy and Eliot were ponderously boring in that 19th century
English way

I had to suffer through Heart of Darkness and various works of
Dickens. Tale of Two Cities was the only non-boring one.

Subj: 192 Original Joe's

"Original Joe's" came after, not before (all the others)

Are you referring to the Alberta situation?

I was.

Gulab Jamun

tooth-achingly sweet

Indeed. But nice very occasionally and in small amounts.

To: Nancy Backus
Subj: 193 dealing with kidn + "

isn't everything ethnic in some context?

some cuisine that isn't what one grew up with....

we're all of some ethnicity or another.

Tonight we're deep frying another batch of Huan's homemade spring
rolls while she reheats some of Roslind's totally Canadian lasagne.
(It's Canadian, not Italian, because of all the Cottage cheese and
Cheddar.) So Huan is exploring ethnic food too!

Subj: 198 Yogurt + Jam

It was claimed that Bulgarians frequently lived to be 100
because they ate a lot of yogurt. Actually eating yogurt
just makes you look that old! - Harry Weller, circa 1967.

Makes sense to me. Your father?

Yeah. He came up with that when yogurt was just becoming popular in
Canada and somebody trust some on him. That young lady at various
times in her life went macrobiotic, threw away her cancer causing
aluminum cookware and gave up chocolate for carob powder among other
oddities and passing fads. Dad put up with her because she was
the daughter of a friend and I did because she was drop dead
gorgeous (but she was 3 tears older and continually ignored me.)

Frozen yoghurt / be ice cream or be nothing.

Raine, Lexi and Charlee are here for the long weekend. Right now
Raine is out re-connecting with high school friends, Charlee is with
her one time adoptive father, Raine's Ex, for the evening and Lexi
is with Roslind shopping for teen friendly snacks as apparently I
know nothing about shopping for food. I asked Lexi if she liked
frozen yogurt; it turns out she is not overly fond of it, so I
warned her Roslind likes it but stand firm and hold out for real ice
cream, preferably some variety of chocolate. I have faith that
she'll deliver.

Jams are quite nice on pancakes in lieu of syrup, on ice cream

and in the middle of a layer cake.

I find the first suggestion most acceptable, the others not so
appealing.

Jam cakes were very common in rural Canada in the 1950s. Perhaps
because back in pioneer days fresh fruit was always very local and
completely seasonal so jam cakes were winter fare and the custom
lingered on.

Cheers

Jim


... Embrace the misfit foods.

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Quoting Jim Weller to Michael Loo on 11-08-19 21:10 <=-

Gulab Jamun

tooth-achingly sweet

Indeed. But nice very occasionally and in small amounts.

Sometimes one just wants that very very sweet taste... ;)

To: Nancy Backus
Subj: 193 dealing with kidn + "

isn't everything ethnic in some context?

some cuisine that isn't what one grew up with....

we're all of some ethnicity or another.

Tonight we're deep frying another batch of Huan's homemade spring
rolls while she reheats some of Roslind's totally Canadian lasagne.
(It's Canadian, not Italian, because of all the Cottage cheese and Cheddar.) So Huan is exploring ethnic food too!

And that's what makes it all so much fun... exploring outside of what
one may have grown up with... Our friend Cathy finds it quite nice, as
we share with her all our favorite finds in the area... despite the
incredulous responses of her sister... (G) Tomorrow we're taking her
again to Abyssinia (Ethiopian cuisine)... Fu's is pretty much the
standard default if we can't decide on something else... :)

Subj: 198 Yogurt + Jam
It was claimed that Bulgarians frequently lived to be 100
because they ate a lot of yogurt. Actually eating yogurt
just makes you look that old! - Harry Weller, circa 1967.

Makes sense to me. Your father?

Yeah. He came up with that when yogurt was just becoming popular in
Canada and somebody thrust some on him. That young lady at various
times in her life went macrobiotic, threw away her cancer causing
aluminum cookware and gave up chocolate for carob powder among other oddities and passing fads. Dad put up with her because she was
the daughter of a friend and I did because she was drop dead
gorgeous (but she was 3 years older and continually ignored me.)

Oh, well... Did she grow out of some of those passing fads...?

Jams are quite nice on pancakes in lieu of syrup, on ice cream
and in the middle of a layer cake.

I find the first suggestion most acceptable, the others not so
appealing.

Jam cakes were very common in rural Canada in the 1950s. Perhaps
because back in pioneer days fresh fruit was always very local and completely seasonal so jam cakes were winter fare and the custom
lingered on.

The stores here will often put jam or preserves between the cake layers
of the sheet cakes for celebrations... it does make a more festive touch
to the cake... :)

ttyl neb

... Young gorillas are friendly but they soon learn.

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Quoting Nancy Backus to Jim Weller <=-

Yogurt / That young lady at various
times in her life went macrobiotic, threw away her cancer causing
aluminum cookware and gave up chocolate for carob powder among other oddities and passing fads. Dad put up with her because she was
the daughter of a friend and I did because she was drop dead
gorgeous (but she was 3 years older and continually ignored me.)

Oh, well... Did she grow out of some of those passing fads...?

I have no idea as I lost track of her in '73 when I moved to
Alberta. probably not. Once a loon, always a loon.

Jam cakes were very common in rural Canada in the 1950s.

The stores here will often put jam or preserves between the cake
layers of the sheet cakes for celebrations... it does make a more
festive touch to the cake...

I haven't come across one in ages

Something from up here ...

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

Title: Shawnalee's Porcupine Stew
Categories: Native, Game, Stews
Yield: 6 servings

3 lb Porcupine meat
1 lg Onion
4 lg Potatoes
4 Carrots peeled and chopped
3 Stalks of celery, chopped
2 c Red wine
Drippings from roasting pan
8 c Water or meat stock
Bay leaves,
S&p
6 To 8 garlic cloves, coarsely
Chopped
Flour and water whisked
Together

I roasted a porcupine and simmered and deboned the hind quarters and
chopped the meat.. about 3 lbs of meat. One large onion, 4 large
potatoes, 4 carrots peeled and chopped..and 3 stalks of celery
chopped as well..2 cups red wine, drippings from roasting pan, 8
cups of water or meat stock..bay leaves, s&p to taste and 6 to 8
garlic cloves coarsely chopped. Put drippings into stock pot and
saute garlic till soft, add vegetables and saute for 15 minutes.
Add stock or water, bay leaves, s&p and red wine...summer till
vegetables are soft. Stir in meat.

If you like a thicker stew, whisk some flour and water together to
make a thin pancake batter consistency, drizzle into stew slowly
while whisking quickly to prevent lumps.. add a little at a time
until you are happy with the thickness.. serve with homemade bread
or bannock!

Shawnalee Sears, Whitehorse, Yukon Territory
From: The Arctic Kitchen

MMMMM

Cheers

Jim

... She was a bit crazy. Not that I really needed to point that out.

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Quoting Jim Weller to Nancy Backus on 11-15-19 21:39 <=-

Yogurt / That young lady at various
times in her life went macrobiotic, threw away her cancer causing
aluminum cookware and gave up chocolate for carob powder among other
oddities and passing fads. Dad put up with her because she was
the daughter of a friend and I did because she was drop dead
gorgeous (but she was 3 years older and continually ignored me.)

Oh, well... Did she grow out of some of those passing fads...?

I have no idea as I lost track of her in '73 when I moved to
Alberta. probably not. Once a loon, always a loon.

Ah... Sometimes they learn... granted, usually they just get loonier...

Jam cakes were very common in rural Canada in the 1950s.

The stores here will often put jam or preserves between the cake
layers of the sheet cakes for celebrations... it does make a more
festive touch to the cake...

I haven't come across one in ages

Guess it just isn't happening in your area... I've seen it in both
sheet cakes and the fancier layer cakes that Wegmans bakery sells...

Something from up here ...

Title: Shawnalee's Porcupine Stew
Categories: Native, Game, Stews

That does look interesting... would the porcupine have been fresh
caught...?

ttyl neb

... Do vegetarians eat animal crackers?

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