I can't argue with either of those descriptions. However, the first time

I do try.

Connie and I went by there, late July in 1980, it was when we were

being forced

to drive up by the Forest Service. I'd accepted the job in Anchorage

and they

were moving us up from Durango. I wanted to ship the car and fly, they

were

already shipping our household goods. I'd already driven a car from

Denver to

Prince Rupert and back once. They said "NO", bought us (and the car)

tickets

on the ferry from Prince Rupert to Haines. It was a beautiful ride no

wind, no

rain, clear skies, seas like a mirror, with stops in Ketchikan, Petersburg,

Worth it, then. How long did that take, couple days?

Sitka, and finally Haines. Since we had to "average" 300 miles per day

while

driving, I got as close to that as I could. For example it took us a

complete

day to drive from Banff to Jasper, and the next to get to Prince

Rupert. We

got off the ferry, skipped past the border and up over the hill into Haines Junction, took a left and just down the road there was Destruction Bay.

I said

A fortuitous accident, er, happening.

"With a name like that we've got to stop." The rest of the trips we

ran the

Tok/Whitehorse (about 390 miles, figure 8 to 10 hours towing a RV given the frost heave) without stopping, except maybe for a rest in downtown

Destruction

Bay. So the stops there, especially the first and last times, were

merely to

Yeah, but better two easier days than piling it on.

be touristy, and support the local Canadians like all good, kind Americans would...cough...cough...

They're not returning the favo(u)r - #BuyCanadian .

Title: Poloni (Miniature Pasta Squares with Dairy Sauce)

For some reason my initial skim made me read "pork
and squid with dairy sauce," unlikely to be part of
Jewish tradition.

POLONI (Miniature Pasta Squares w/Dairy Sauce)
& meat dishes are temporarily set aside. These pasta

At least it's only temporary.

squares are covered w/a well-seasoned, rich dairy sauce. Poloni
would also be welcome during hot summer days when cooking meat would
increase the temperature in kitchen & eating it create a heaviness
not conductive to comfort. Tish-Ah B'Av indicates that this fast day
is celebrated on the ninth day of month of Av. This tragic holiday
commemorates the destruction of First & Second Temples of Jerusalem.

Not sure that tons of dill makes something
well seasoned.

Calamari Carbonara
categories: Italianate, pork, shellfish, dairy, main, keto
servings: 2

1 lb clean calamari bodies (tubes)
6 sl bacon, cut in 1/2" pieces
1 lg egg, room temperature
1/4 c freshly grated parmesan
freshly ground pepper
1 Tb chopped flat leaf parsley, or to taste

Cut the calamari tubes into noodles. Set aside.

Bring a pot of water to boil and reduce to a simmer.

Lightly beat the egg, add the cheese, a liberal
grinding of pepper, and the chopped parsley. Mix
thoroughly and set aside.

In a large pan, fry the bacon pieces until crispy
over medium heat. Leave the bacon in the pan and
scoop off the rendered fat, leaving 1 Tb left in
the pan. Remove from the heat.

Quickly blanch the calamari noodles about 30 to
45 sec. When cooked, the calamari turns opaque.
Drain, making sure to save some of the liquid,
and then add the cooked calamari to the large pan.
Turn the heat on low again; toss to coat each
strand of calamari in the bacon fat. Pour in the
egg mixture and toss rapidly, coating well. If
needed, add a bit of hot reserved water, 1 Tb
at a time, to help melt the cheese and cook the
egg. Serve immediately.

M's note - depending on the age and saltiness of
the cheese, one might need a shake or two of salt.

Stephanie at iamafoodblog.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Quoting Michael Loo to Bill Swisher <=-

Worth it, then. How long did that take, couple days?

The whole trip was about 2+ weeks, IIRC. Connie, me, and Sam the dog (German Shepherd Black Labrador mix) in the back seat of the Lancia. The cat had jumped the ship somewhere outside of Bozeman Montana. We spent hours looking for it. Drove several hours and stopped for the night. The next morning she got back from driving back to look some more. No luck with newspaper ads and reward offers. Connie managed to last a week, once we got here, before she went to the slammer and got another.

A fortuitous accident, er, happening.

It was almost a joke on my part. Connie was under strict instructions to call her dad, collect, nightly and inform him of where we were (I still really think
he had a map with pins in it). And as I said, with a name like that...

Yeah, but better two easier days than piling it on.

The run from Banff to Jasper is up the Canadian Rockies, a couple of National Parks are in the way also, very, very scenic.

They're not returning the favo(u)r - #BuyCanadian .

When I worked for the Comptroller out at Elemendorf I took the computer and warped the Cost of Living numbers to show that the Canadian forces should actually get an increase in their allowance, instead of the reduction they were
to get. It's actually pretty common to see rented RV's out of Canada on the roads around here. But then again Condor does do the Frankfurt -> Whitehorse

Anchorage -> Frankfurt route, and a lot of Germans get off in Whitehorse to

tour the Yukon and then head over to Alaska (spending months on their trip). The last time we drug the RV up we were sitting in a RV park in Dawson Creek surrounded by a bevy of Belgians driving rented RV's. About 18 of them, cloned
RV's, out of Calgary with their minders leading and following. They were slowly making their way to Dawson City and then a ferry ride over to Alaska. It was spring and I do know the Yukon River was still frozen over, so I don't know how they did. The guy who owned the RV park in Watson Lake was waiting for them to show up, when we left.

For some reason my initial skim made me read "pork
and squid with dairy sauce," unlikely to be part of
Jewish tradition.

Jewish! Who cares about that! With squid in it did you really expect me to eat that? But as I told you once, when I was a kid in Hawaii we used to get a dried/salted octosquid tentacle to gnaw on while walking around.

Ate a lot of this recently, OK in January/February, plus I'm listening to the radio.

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

Title: Kalua Pork
Categories: Pork, Roasts, Hawaii
Yield: 10 servings

1 Frozen pork butt, 5 lbs
Alae (red Hawaiian salt)
Ti leaves
Banana leaves
Aluminum foil

Thaw the roast. Make deep pokes in the fatty part of the meat next to
bone with sharp knife. Rub the roast with liquid smoke and alae,
getting both into the holes. Wrap roast in ti leaves. Split banana
leaves down middle vein and cover ti leaves. Wrap in aluminum foil
and seal. Cook for 11 hours in a kamado with a hot fire, using 5 lbs
of charcoal or keawe for a Hawaiian touch. Check coals every 2 hours
to see if the fire is still hot. Meat is done when it shreds apart.
Don't open foil until the last few hours. OR wrap as directed and
roast in an oven at 200 degrees for 8 hours.

Taken from back of 1974 calendar, from a local Hawaiian newspaper.

MMMMM


... Boneless skinless chicken, 2 for a quarter, 3 for 50cents.
___ Blue Wave/DOS v2.30 [NR]

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

On 08-10-18 15:16, Bill Swisher <=-
spoke to Michael Loo about 130 [northern] food scen <=-

The run from Banff to Jasper is up the Canadian Rockies, a couple of National Parks are in the way also, very, very scenic.

We have had two different coach tours in that area, and I certainly
agree with you. We are mountain people when it comes to vacations.


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

Title: Kartoffelsuppe (German Potato Soup)
Categories: Soup, Vegetable
Yield: 4 servings

1/2 lb Lean Bacon
1 md Onion -- diced
2 md Leeks, Trimmed Of Roots And
Dark Tops -- diced
2 Celery Stalks -- julienned
3 md Carrots -- julienned
1/4 c Fresh Parsley -- finely
Chopped
6 c Beef Stock
2 lb Potatoes -- diced
1 Bay Leaf
10 Black Peppercorns
3 Juniper Berries -- optional
1 ts Caraway Seeds
1/2 ts Ground Nutmeg
1/2 ts Dried Marjoram -- optional
Salt And Pepper -- to taste
1/2 c Sour Cream -- optional
Fresh Parsley Sprigs --
Optional

1. Cut the bacon into 1-inch squares and place in a large saucepan or
Dutch oven. Slowly fry it over medium heat. When it is just short of
being crisp, remove the bacon, draining and reserving it.

2. Add the onion, leeks, celery, carrots, and parsley and cook until
the onion wilts. Add the beef stock and potatoes; raise the heat to
high and bring to a boil. Add the bay leaf, peppercorns, juniper
berries, caraway seeds, and nutmeg. Boil for 20 to 25 mins or until
the potatoes are soft when pierced with a fork. Add the reserved bacon
pieces.

3. At this point, you can go one of two ways: You can serve the soup
as a clear soup, sprinkling it with a little marjoram, salt, and
pepper; or remove the potatoes with a slotted spoon, placing them in a
large bowl. Mash them, and add 1/2 cup of sour cream and blend
thoroughly. Then stir potatoes back into the soup. This makes a
creamier style Kartoffelsuppe.

4. In both cases, remove bay leaf and add a sprig or two of parsley on
top of the soup before serving. Makes 4 servings.

Recipe By : In The Kitchen With Bob (Bowersox) - ISBN
0-688-13797-0

From: Dan Klepach Date: 09-11-95 Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:25:04, 11 Aug 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Bill Swisher <=-

We have had two different coach tours in that area, and I certainly
agree with you. We are mountain people when it comes to vacations.

So am I. My parents moved to Denver in the early 60's, drug me along. Except for a 4 year stretch in the Navy, I lived in Colorado until 1980.


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

Title: Colorado Pate
Categories: Appetizers
Yield: 6 Servings

Jim Vorheis
1/4 lb Butter
1 lb Chicken livers
1 md Onion, chopped
3 Shallots, chopped
1/2 ts Thyme
1/2 ts Rosemary
1 Bay leaf
12 lg Fresh mushrooms, chopped
1/4 c Brandy
1/2 ts Salt
1/8 ts Pepper

In a large skillet, melt the butter. Add chicken livers, onion and
shallots. Stir over medium heat about 10 minutes. Add spices and
mushrooms. Stir frequently while cooking for 5 minutes. Discard bay
leaf and pour mixture into blender. Pour in brandy, salt and pepper.
Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish
with parsley. Serve with melba toast rounds.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

MMMMM

___ Blue Wave/DOS v2.30 [NR]

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