Part of the appeal is the exclusivity. Only 24 people per week can
go. Apparently next winter is virtually sold out with deposits in
place. The hotel was not going to build an addition without some
real assurances that the rooms would be filled.
Certainly there are several seasons' worth of
Chinese one-percenters, but eventually the
appeal will have to be broadened. If the venture
with the ultra-rich flies, then that expansion
is almost inevitable, barring a reversal in the
earth's magnetic field, nuclear holocaust, or
somesuch.
It's jet all the way from Beijing to Norman Wells. The last leg of
the trip is about 100 miles further and it would be on a Northwright
Air Beechwood 1900 which carries a maximum of 19 passengers.
It was that Beech that will have to be upsized
at some point.
How long is the runway, if there's a runway at all?
Every little off-road community, no matter how small, has a runway.
I looked it up and Deline has a gravel runway 3934' long and the
airport has about 2000 air movements per year.
A lot of similar Alaska outposts don't have
runways, just dirt strips or an unrecently
bulldozed area.
Where has Roslind not been up in the NWT?
Fort Reliance, population 2. But she has been to Rocher River,
population 0.
Well, a town of 2 is likely not to require counseling services
or hairdressing, so that makes sense. A population of zero
doesn't seem to cry out for same, either.
Roslind's future FIL dropped off and later on picked up some
wildlife biologists who wanted to go there about 1970 for a study of
some sort and she went along for the ride.
Sort of adventuresome and interesting.
My BIL Matthew was born there back when it was a prosperous little
community. His mom took the family to Lutsle Ke after a fire burned
down the school and the Hudson's Bay post closed down which was the
beginning of the spiral downwards until it became a ghost town.
A sad thing when a community dies, but when
there's nothing to generate revenue, kaput
is the word.
There was also a controversial power dam built on a nearby river to
provide power to the Pine Point mine which flooded out a bunch of
Native trap lines and the trappers never got compensated.
Back then the now underrepresented were
completely unrepresented. A lot of taking
without compensation, and part of me figures
that the current flop in the other direction
is just deserts.
workshops in all 32 NWT communities outside of Yellowknife on non-traditional job opportunities for women
Did she light a fire under any of them who subsequently became,
oh, cops, doctors, bush pilots?
Undoubtedly. But there were other initiatives going on as well and
it's difficult to say how many people she influenced in a positive
way. Quite a few I imagine.
But she was part of a system that made things
happen, many bonus points.
Speaking of her northern trips she did another stint in Cambridge
Bay recently and came home with both smoked char and muskox meat.
Sounds good.
The char was just $10 per pound up there so she got seven one pound
packages for friends and relatives here. We just retained one for
ourselves. We had half of our package mashed up into a sandwich
filling similar to salmon salad. I mixed up flaked char, minced
onion, capers, mayo and sour cream with just a hint of dill weed,
white pepper, mustard and cayenne and served it on rye toast smeared
with cream cheese. I also fried the skin crisp, broke it into tiny
shards and sprinkled that over the char salad. The other half
ended up in a potato and leek chowder that got enriched with half
the fried skin flakes.
What kind of wood?
The muskox was a gift from somebody's home freezer. I have had
enough of it in recent years that I re-gifted all of it. We sent a
boneless roast south to Ray and a bag of cubed stew meat went to
Matthew. Muskox is very dark red meat, lean, fine grained and mild.
It is similar in taste to both bison and beef (they're all related).
In Nepal or some place like that I had
real buffalo; the local religious elders
have decreed that it is not the same as
beef. It's the same as beef.
Ferrero Rocher Brownies
categories: chocolate, just desserts
servings: 16
170 g butter
40 g dark chocolate
130 g plain (AP) flour
1/2 ts baking powder
50 g dutch processed cocoa
200 g brown sugar, packed
2 lg eggs, beaten
1 ts vanilla
16 Ferrero Rochers, unwrapped
2 1'2 Tb Nutella
Preheat the oven to 180C/350F /160 fan forced.
Line an 8x8" / 20x20cm brownie tray with baking
paper (if you crinkle it up first it will fit
into the corners better).
Melt the butter with the chocolate in the microwave
in 30 second bursts, stirring well between each
until just melted. Allow to cool while you get
everything else together.
Mix the flour, baking powder, cocoa and sugar,
making sure there are no lumps. Mix well so
everything is distributed. Make a well in the
centre and add the butter, chocolate and vanilla.
Stir to distribute a little, then add the beaten
eggs and stir the whole lot until just combined.
Tip half of the batter into the prepared pan and
use a spoon or spatula to spread to all the edges
and into the corners. Drop the Ferrero Rochers
into the pan randomly. Use a spoon to dollop the
rest of the batter over and in between the
Ferreros making sure to get into all the corners.
Bake for 10 min, then remove and dollop the Nutella.
Bake for a further 15 to 20 min until firm around
the edges but the middle should still be a little
soft (with a very slight wobble if you shake the
pan). Allow to cool well before slicing
Source: Marie at sugarsaltmagic.com
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