Quoting Michael Loo to Jim Weller <=-

Cayuga (Iroquois)

It sure looked like a language that had had
more than a casual brush with Froggish.

Most Metis Creoles generally do. The one called Michif is a French-
Cree mix. Cree is similar to Atlantic Canada Mi'gmaq (or Mic Mac),
Algonquin (from where I grew up), Salteaux (that's where Roslind's
little bit of Native ancestry comes from), Objibwe (Chippewa) and
Dane-zaa (Beaver Tribe) from where Roslind grew up near Fort
Vermilion in northern Alberta. (They are all in the Algonkian family
of languages. So is Dakota/Lakota/Nakota for that matter.) She
learned the Beaver dialect/language there as a child but could still
understand the young Algonquin woman who was the curator of the
little museum on the Golden Lake Reserve near Cobden, Ontario, 3000
miles away and 45 years later.

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

Title: Les Petoncles a la Nage (Scallop Soup)
Categories: Native, Canadian, Scallops, Soup, Wine
Yield: 2 servings

1 c White wine; dry
1 c Fish stock
1/4 c Carrots;julienned
1/4 c Turnips;julienned
1/4 c Leeks;julienned
Salt & white ground pepper
12 Scallops; large fresh

Les Petoncles a la Nage

Claude Cyr, chef-proprietor of Au Coin de la Baie in Metis Sur
Mer, makes a simple soup from scallops and vegetables.

In a medium saucepan, bring wine, fish, stock and vegetables to a
boil, season with salt and pepper to taste. Reduce heat and simmer 5
minutes or until vegetables are tender-crisp. Place 6 scallops in
each of 2 heated bowls. Divide the very hot stock among the bowls,
stir briefly and serve at once.

SOURCE: A Taste of Quebec by Julian Armstrong

MMMMM

Cheers

Jim

... Sleep more than you study, and study more than you party.
... But party as much as you can - advice for university freshmen.

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