In the NWT, NWT residents pay $10.00 a year and other Canadian
Residents $20.00, with children under 16 and seniors over 65 free. Non-residents pay $40 with the option of a 3 day licence for $15.
Most jurisdictions have similar structures. Inuit and Native
Aboriginals from all over are exempt.

Fair, especially the seniors free part. Turns out,
though, that Kluane requires a separate National
Parks license (good at all national parks).

Mr. Embury must have been very much the manly man.

Whether or not he was a strong man, he liked strong drink. He was a

A Mensch, ... or wanted to be one ... .

tax attorney which is a fiddly sort of occupation. He only wrote
that one book and he never worked in the hospitality business. He
described himself as "entirely a consumer and a shaker-upper of
drinks for the delectation of my guests".

There's an entire class of guest for whom I'd be
inclined to mix up ardent spirits at that strength;
traditionally these spirits would be vodka.

James McNair's Soups (c) 1990 SF Chronicle

A few of his books were sent to me for review

He has quite a few.

Indeed he did, and these gave me a certain
amount of fodder despite there being little
to say except, oh, here's another trend that
is likely to catch on in the next few years.
Mr. McNair, being active in the San Fran food
scene, is well situated to sensing the pulse
of the US culinary world, and was an early
adopter (his pasta salad book) and effective
disseminator (the grilling book and many others).
I've had the following dish numerous times,
mostly made with just olive oil; with butter
it's actually better, especially if you plan to
augment it with a sprinkle of Parmesan. When
I've made it, also numerous times since the
'70s, it's been with whatever fat is around -
I myself favor the massively inauthentic bacon
fat, either alone or in combination.

Roman-Style Spinach - Spinaci Alla Romana
categories; side
servings: 6 to 8

4 lb young, tender spinach
2 Tb unsalted butter
2 Tb extra-virgin olive oil
2 Tb minced garlic
6 Tb golden raisins, plumped then drained
6 Tb pine nuts
salt
freshly ground black pepper

Wash the spinach carefully to remove any sand or grit
and discard any tough stems. Transfer the damp spinach
to a saute pan or heavy skillet (M says use a giant
kettle) and place over medium heat. Cook, stirring
frequently, just until the spinach is wilted and
bright green, 3 to 5 min. Drain in a colander and
squeeze out as much liquid as possible. Set aside.

In a saute pan or skillet. combine the butter and oil
and place over medium heat. When the butter melts, add
the garlic, drained raisins, and pine nuts and cook,
stirring frequently, until the pine nuts begin to color,
2 to 3 min. Add the spinach and salt and pepper to taste
and stir until the spinach is well coated and heated
through, about 2 min longer. Serve warm.

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