Speaking of which, how does the landlord managing
to make a go where Chef Lepage couldn't?

Pierre was over extended with too many business on the go and was
carrying a massive debt load. No single store brought him down.
Things started to go downhill for him in 2008 when the
American stock market crash pulled down the Canadian market and

Everything's our fault, eh.

money for mining exploration dried up. Diamond sales and prices
dropped too and the mines went on austerity programs which included
less corporate entertaining. He struggled along until 2010 before he
pulled the plug. We are still feeling the effects of the mining
turndown even today: exploration is down 95% from 2007 and a

I suppose that made you suffer a bit as well.
The 2007 numbers were most likely boom optimism,
but that's still a crushing downfall.

regional airline that depended on charter work recently went into
creditor protection. The uptick in tourism doesn't begin to replace

Which? Hope it didn't have anything to do
with your friend Buffalo Joe.

the lost mine revenues and besides waiters and hotel attendants
don't earn as much or spend as much as engineers and environmental consultants.

But tourists do, don't they?

The store was only open a few weeks when the lender called the loans
and the landlord subsequently locked the doors as soon as one
month's rent was past due. The LL then negotiated a buy out on the

Pretty unforgiving, that landlord - were there
difficulties between the parties before?

fixtures with the lender. I do not and will not ever shop there.
It doesn't look very busy but probably covers the payroll and
utilities and since the mall has other vacancies to fill the LL
keeps it open.

So a sort of show outlet.

And where is that worthy person now?

He worked for a while as head chef at a local lodge but moved to
Quebec City a few years ago to run their large convention centre. He
says he wants to stay on salary and never own a business again.
Probably a good idea.

As his visions overrode his business acumen,
probably so. How many of the revenues went up his
nose, also a question - I know people suspected
that at one time.

---------- Recipe via Meal-Master (tm) v8.00

Title: Long Island Iced Tea
Categories: Beverages
Yield: 6 servings

1/2 Shot Tequila 3 Shots Coca Cola
1/2 Shot Vodka 1/2 To 1 shot Sour Mix
(or Tom
1/2 Shot Gin -Collins Mix or
Whiskey Sour
1/2 Shot Rum -Mix)

SOURCE: Natl Cooking Echo 18 Jun 90

Contributed to the echo by: Sallie Austin

Put all in a glass and stir and watch out. Not my idea of a way to
consume
alcohol (I would prefer too much wine or champagne <grin>), but I believe
this was the recipe. Does taste close to iced tea though... --Michelle M.
Bass

My boyfriend is a "working manager" of a bar here... i.e., he bartends.
He
said to add these to the preceding ingredients:

1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or
Cointreau

I only tried one of these... I agree with Michelle... at least with wine
or
champagne it requires a few hours of sipping before you pass out, instead
of a few minutes <big GRIN>.

BTW- I just asked Jim if he was sure that both 151 and regular rum were
used, and why... he said "to hurt people". Good enough reason for

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