Quoting Dale Shipp to Jim Weller <=-
I'd expect that you would have a *LOT* more problems with
strung power lines than most places in these more temporate
climates.
Yeah, two different ways ....
We aren't tied into a grid and have just one single source for
hydro, a dam on a river up north in the wilderness with high tension
lines strung on towers going through muskeg (swamp) that is prone to
severe frost heaving. If that line goes down we have a backup diesel
generator in town but it takes a hour or so to fire up from a cold
start.
The other thing is that the domestic lines on poles in the older
part of the city are just close enough together that a large raven
can cause a short with its wings spread. We have outages caused by
fried ravens fairly often. I don't know why the utility company
doesn't re-string lines about 6 inches further apart.
What we don't have are trees tall enough to have branches overhead
above lines (we are just 150 miles south of the tree line and the
trees here are stunted) or sleet and ice storms that make both lines
and tree branches heavy enough to snap.
Another style of pea dumpling:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Swedish Potato And Pea Dumplings
Categories: Scandinavia, Dumplings
Yield: 12 servings
FOR THE DUMPLINGS:
300 g Potatoes
300 g Frozen peas
Sea salt
2 md Eggs
1/2 ts Freshly grated nutmeg
325 g Potato flour
FOR THE TOPPING:
1 Knob of butter
1 ts Ground allspice
1 ts White pepper
250 g Smoked streaky bacon, finely
Chopped
1 Onion, peeled and finely
Chopped
1 Handful of chopped fresh
Chives
Sugared lingonberries or
Lingonberry jam
They can be boiled or fried, filled or unfilled (and differ in other
ways, depending on which regional variety you make. Smalandska
dumplings sink when they are initially boiled and rise to the top
when they are finished, whereas those from Oland, an island off the
east coast of Sweden, do the opposite). Peas aren't usually added,
but I like the way they give the otherwise grey-looking dumpling a
lovely green pop. I've skipped the filling in this recipe, instead
piling them high with a salty, sweet and spicy topping.
Fill a large saucepan with cold salted water and peel the potatoes.
Put the potatoes in the pan, bring to the boil and simmer for 15
minutes or until tender, then drain and leave to cool slightly.
Meanwhile, put the frozen peas into another pan with 1 tablespoon of
water. Cover and cook for about 2 minutes, until just tender. Drain
and blend to a smooth paste in a food processor. Finely grate the
potatoes, then mix with a pinch of salt, the blitzed peas and eggs.
Add the nutmeg and 300g of the flour and stir to combine, only
adding more flour if you need it – the dough should be firm.
Bring a large pot of water to the boil with a generous pinch of
salt. While it's coming to the boil, roll the dough into a long
sausage and cut into 12 equal pieces, then roll each one into a
ball.
Next, make the topping: put the butter into a large frying pan over
a medium heat and add the spices, bacon and onion, cooking until the
onion is crisp and golden. While the bacon and onion are frying, add
the dumplings to the boiling water and cook for 5-10 minutes, or
until they are firm but bounce back when touched. If you are unsure,
cut one open: the dumpling should be cooked and hot all the way
through.
Serve immediately with a generous heap of the topping, a sprinkle of
chopped chives and some sugared lingonberries or lingonberry jam.
Get ahead / The dumplings can be frozen after they've been boiled.
Plunge into boiling water to defrost and reheat.
Recipe from my latest cookbook, The Little Swedish Kitchen.
From: Www.Rachelkhoo.Com
MMMMM
Cheers
Jim
... IF YOU CAN'T FIX IT WITH A HAMMER, YOU'VE GOT AN ELECTRICAL PROBLEM.
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