Quoting Michael Loo to Jim Weller <=-

a huge fish fry [...] in a town park on National Aboriginal Day

at solstice time I tend to be off with my frequent-flier
friends, most likely in Alaska.

Where you can undoubtedly find similar meals.

another park on the bank of the Yellowknife River.

I wonder how the skeeters are; are they big
enough to spatchcock and barbecue?

Despite the jokes they are not huge, just numerous. This year was
especially bad due to record breaking frequent rainfall all month and
so lots of puddles and standing water, which is why we stayed in
town this year.

(fiddling mostly), dancers (jigging mostly) and drumming.

Which al got moved indoors as well due to the continuous rain all
that week. The events were held inside the unused curling arena,
twin pad hockey arena and the field house (indoor soccer field).

Which can be kind of fun.

Not my style of entertainment all but I go along with it to be
sociable.

Those gatherings are always dry.)

Oh; scratch that one off the list.

One can always pre-game.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Embury's Old Fashioned
Categories: Alcohol, Beverages
Servings: 1

12 parts American whiskey
1 part simple syrup
2 ds Angostura bitters

In an old-fashioned glass, add bitters to simple syrup and stir. Add
about 1 ounce of whiskey and stir again. Add two cubes of cracked,
but not crushed, ice and top off with the rest of the whiskey. Twist
lemon peel over the top and serve garnished with the lemon peel and
a maraschino cherry.

From: The Fine Art Of Mixing Drinks By David A. Embury

MMMMM-------------------------------------------------

Cheers

Jim


... I don't need to drink to send texts I regret later.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 08-04-18 23:35, Jim Weller <=-
spoke to Michael Loo about bush food scenes <=-

Despite the jokes they are not huge, just numerous. This year was especially bad due to record breaking frequent rainfall all month and
so lots of puddles and standing water, which is why we stayed in
town this year.

We have also had a lot of rain over the past month. As I said to
Michael a day or two ago, there is an annual corn festival held not too
far from us (well -- about an hour drive). We went there for the first
time with Michael last year. This year they had to cancel, for the
first time in 48 years. They posted on facebook a picture of the area
where people were supposed to eat -- looked like a foot of water based
on a bridge in the picture. Too bad -- it is a big fund raising event
for them. Two pieces of chicken, cornbread, iced tea and all of the
roasted corn you care to eat. A man sitting across from us had at least
twelve ears. They just keep bringing out.

This link was for last year, and what they hoped would be the case for
this year.

https://www.facebook.com/CarrollCountyGovernmentMD/videos/1810765975684787/

This link has pictures, some of which show the flood conditions on the
site.

https://www.facebook.com/pg/UnionMills/photos/?ref=page_internal


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

Title: CORN AND BACON CASSEROLE
Categories: Casseroles, Meats
Yield: 6 Servings

6 Bacon strips
1/2 c Chopped onion
2 tb All-purpose flour
2 Garlic cloves, minced
1/2 ts Salt
1/2 ts Pepper
1 c Sour cream
3 1/2 c Fresh or frozen whole kernal
-corn
1 tb Chopped fresh parsley
1 tb Chopped fresh chives

In a large skillet, cook bacon until crisp. Drain, reserving 2
tablespoons of drippings. Crumble bacon; set aside. Saute onion in
drippings until tender. Add flour, garlic, salt and pepper. Cook and
stir until bubbly; cook and stir 1 minute more. Remove from the heat
and stir in sour cream until smooth. Add corn, parsley and half of
the bacon; mix well. Pour into a 1-qt. baking dish. Sprinkle with
remaining bacon. Bake, uncovered, at 350 for 20-25 minutes or until
heated through. Sprinkle with chives.

Source: Taste of Home, June/July 95 Submitted By J MATTHEWS On
06-08-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:15:31, 06 Aug 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Jim Weller <=-

record breaking frequent rainfall all month

annual corn festival [under] a foot of water https://www.facebook.com/pg/UnionMills/photos/?ref=page_internal

A wet month in part of a state or territory is just weather but when
you look at the big picture over the longer term there is no doubt
we going through major rapid climate change. Since 1970, the number
of weather related major disasters worldwide has more than
quadrupled to around 400 a year. The insurance industry is very
aware of this. And the number of all weather records broken
globally (hot, cold, drought, flood) is also itself at a record
high.

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

Title: Frozen Double Chocolate Mousse
Categories: Desserts, Pies, Chocolate, Pudding, Alcohol
Yield: 10 Servings

CRUST:
2/3 c Chocolate wafer crumbs
1/3 c Graham cracker crumbs
1/4 c Unsalted butter; melted
DARK CHOCOLATE MOUSSE:
4 oz Semi-sweet chocolate
-finely chopped
2 oz Unsweetened chocolate
-finely chopped
6 Egg yolks
3/4 c Sugar
1/2 c Frangelico liqueur
1 1/4 c Chilled whipping cream
WHITE CHOCOLATE MOUSSE:
3/4 c Whipping cream
10 oz White chocolate; chopped
3 tb Frangelico liqueur
1 1/3 c Whipping cream; chilled
2 oz Semisweet chocolate
-coarsely chopped
1 tb Unsalted butter

For crust: Preheat oven to 350 F. Mix all crumbs in bottom of
9-1/2-inch springform pan. Pour butter over. Mix with fork until
well-blended. Press mixture firmly onto bottom of pan. Bake 8
minutes. Cool crust on rack.

For dark chocolate mousse: Stir both chocolates in double boiler
over barely simmering water until smooth and melted. Cool to
lukewarm. using electric mixer, beat yolks to blend in large bowl.
Gradually add sugar and beat until pale yellow and slowly
dissolving ribbon forms when beaters are lifted. Blend in
Frangelico, then melted chocolate. Whip cream in another bowl
until soft peaks form. Fold 1/3 of cream into chocolate mixture.
Gently fold in remaining cream. Pour mixture into crust; smooth
top. Freeze until set, about 30 minutes.

For white chocolate mousse: Bring 3/4 cup cream to boil in heavy
small saucepan. Reduce heat and simmer 2 minutes. Finely chop
white chocolate in processor. Pour hot cream through feed tube
and blend until mixture is smooth, about 1 minute. Transfer to
medium bowl. Cool completely.

Stir Frangelico into white chocolate mixture. Using electric
mixer, whip 1 1/3 cups cream in medium bowl until peaks form. Fold
1/3 cream into white chocolate mixture. Gently fold in remaining
cream. Pour over dark chocolate mousse; smooth top. Freeze until
top of mousse sets.

Cover mousse and freeze at least 24 hours. Run knife around edges
of pan to loosen. Release pan sides from mousse. Smooth sides of
mousse with icing spatula. Return to freezer.

Stir 2 ounces of semisweet chocolate and butter in heavy small
saucepan over low heat until melted and smooth. Cool to lukewarm.
Spoon into parchment cone or pastry bag fitted with small plain
tip. Pipe chocolate in decorative pattern around edge of mousse.
Freeze until chocolate sets, about 10 minutes. (Can be prepared 2
days ahead. Cover with plastic wrap.) Cut frozen mousse into
wedges to serve.

Source: Bon Appetit magazine
Submitted By Nancy Vaine On 06-28-93

MMMMM

Cheers

Jim


... Spam: "army ham that didn't pass the physical"

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 08-07-18 21:55, Jim Weller <=-
spoke to Dale Shipp about Rain <=-

A wet month in part of a state or territory is just weather but when
you look at the big picture over the longer term there is no doubt
we going through major rapid climate change. Since 1970, the number
of weather related major disasters worldwide has more than
quadrupled to around 400 a year. The insurance industry is very
aware of this. And the number of all weather records broken
globally (hot, cold, drought, flood) is also itself at a record
high.

I can give two examples from personal experience in support of what you
say.

The flood in Ellicott City recently was stated to be the second
100 year event in two years. The businesses there cannot get any
reasonable priced flood insurance. Both times, the flood made national
news.

The second example involves the wood burning stove I have in our
basement. I used to use it often during the winter, normally when
outside temperatures remained below freezing all day long. I have not
used it in about two decades, nor have I felt the need to. We just do
not have as much freezing weather as we used to have, nor do we have as
much snow as before.

This popped up with a search for frozen. I presume you know what we
Americans call Canadian bacon -- but what do you call it?

I would use margarine and either regular milk or even half&half.

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

Title: CANADIAN CORN CHOWDER
Categories: Soup, Vegetable
Yield: 2 servings

2 ts Margarine
2 oz Diced Canadian -style bacon
1/2 c Diced onion
2 tb Each diced celery and
-shredded carrot
1 1/2 ts All-purpose flour
1/2 c Skim milk
3 oz Pared potatoes, diced
1/2 ts Salt
ds Each marjoram leaves and
-pepper
1/2 c Frozen or drained canned
-whole kernel corn
Water if required

In 2-quart saucepan heat margarine until bubbly and hot; add bacon,
onion, celery and carrot; saute until onion is translucent. Sprinkle
with flour and stir quickly to combine; cook, stirring, for 1 minute.
Stirring constantly, gradually add milk and bring to a boil. Reduce
heat and add potato and seasonings; cover and let simmer until potato
is tender, about 15 minutes. Stir in corn and let simmer until heated
through. If mixture gets too thick, add water, 1 tablespoon at a
time, until desired consistency.
Makes 2 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.

Submitted By FRED PETERS MSG#: 2401

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:36:59, 09 Aug 2018
___ Blue Wave/DOS v2.30

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