Quoting Dale Shipp to Jim Weller <=-

Re: Costco

daughter in Fort McMurray loves hers and drives all the way to
Edmonton (435 km each way) to get to it to stock up on things
about 6 times a year.

All I can say is WOW!

Like Yellowknife, Fort McMurray is the end of the road and a long
way from anywhere. There are workers there who live in a camp, work
10 days, take 4 off and drive all that way twice every 14 days
rather than live there.

Raine's inlaws live in Athabaska which is enroute and a visit there
makes a nice break in the trip. There are far more stores there with
a bigger variety and better prices. The trips generally happen on
weekends and involve an overnight stay.

Neither our Costco nor our BJs can sell any alcohol products. In this area of Maryland, such can only be sold at stores which sell almost nothing other than alcohol products. Those stores are allowed to sell
a few snack type of items such as chips, sodas, etc. It looked strange
to go into a grocery store in California or Louisiana and see beer and wine on the shelves.

Every province, territory and state has its own rules and to an
outsider a lot of them appear silly, Quebec allows beer and wine in
grocery store including corner convenience stores although liquor
is sold in government outlets. Back when I lived there, Ontario had
government beer stores known as Brewers Retail and government liquor
stores run by the LCBO (Liquor Control Board of Ontario). My home
township bordering the Ottawa River and therefore the Quebec
border and it's two villages were dry (local option determined by
plebiscite) and so the grocery store across the bridge in Portage Du
Fort did a thriving business despite there only being about 250
souls in that village. (It also had two bars; both did well!)


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

Title: Quebec Poached Salmon
Categories: Fish, Canadian, Salmon, Herbs, Sauces
Yield: 4 servings

4 x 6 oz Salmon steaks
1 tb Vegetable oil
1 Lemon's juice
1/2 Lemon's peel
1 tb Salt
1 Onion; small, quartered
4 Parsley sprigs
6 Peppercorns, crushed
SAUCE VERTE (GREEN SAUCE):
1/2 c Green onion tops or Chives
1/2 c Green pepper
1/4 c Parsley
1/2 c Spinach, uncooked
2 tb Lemon juice
1 c Mayonnaise

Spread the oil in a frypan or baking dish. Place the salmon steaks
next to one another, but not overlapping. Add the lemon juice and
peel, peppercorns, salt, onion and just enough hot water to cover
the fish. Cover and poach on top of the stove (if using frypan)
over low heat, for 10-12 minutes or in 325F oven (in baking dish)
for the same length of time or until the salmon flakes. Allow the
fish to cool in the liquid. Drain well and remove the skin.
Arrange on platter, then cover completely with the following
sauce. Serve with a cucumber salad.

Sauce Verte: Chop the vegetables coarsely and put in blender with
lemon juice. Cover and blend until it turns into a sort of mush
with small bits of this and that in it. Add the mayonnaise and
blend. If you don't have a blender, chop the ingredients very
finely and blend them into the mayonnaise with the lemon juice,
crushing them as much as possible to give color to the sauce.

Source: The Canadiana Cookbook by Madame Benoit

MMMMM

Cheers

Jim


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