Text 11188, 85 rader
Skriven 2007-01-31 20:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: working but homeless
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> One of the people I know from the frequent flyer boards was
 ML> who was literally homeless - he had a consulting job and
 ML> was of no fixed address at all

We have a situation here with our short summer construction season
where workers will work 12 hours a day, seven days a week for six weeks
in a remote camp with a bunkhouse, then take a mandatory two week break,
then repeat the cycle. The Dept. of Labour only allows four such
strenuous shifts a year but that's still 2016 hours, a regular year's
work and pay. With four shifts and three vacations in the middle, one
doesn't need a fixed address for 30 weeks if one books hotels for those
breaks. I know one guy from Newfoundland who spent 2 weeks in
Yellowknife, 2 weeks in Calgary, 2 weeks in Mexico and eventually went
back to his home province at the end.

I did something similar when I worked on pipeline: a trip to either
Edmonton or Calgary first, then a trip to Banff or Jasper, and later in
the year a trip to Vancouver or Victoria. I returned to Ontario each
winter and took one semester of college per year, earning a three year
degree in six years without resorting to student aid or being broke.

Of course some people pick more distant and exotic locations for their
14 day breaks. With the amount of money you can make and save in six
weeks living in a camp with free room and board there's virtually no
limits.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pares Sauce
Categories: Filipino, Beef
  Servings: 4

      1 k  beef brisket or camto
           McCormick tenderizer
           freshly ground black pepper
      3 TB knorr seasoning
      4 TB lea perrins and
      3    pcs calamansi juice
      8 c  water
      1 md red onions
      2 TB crushed garlic
    2/3 c  soy sauce (golden swan)
    1/2 c  brown sugar
      3    pcs star anise
           salt & pepper to taste
      2 tb garlic
    1/2    medium red onion
           thickened roux
           garlic fried rice
           margarine toasted garlic
           chopped spring onions

Take 1 k beef brisket or camto cut into bite size cubes. Marinate beef
in McCormick tenderizer, freshly ground black pepper, 3 tbs knorr
seasoning, 4tbs lea perrins and 3pcs calamansi juice w/o the bones or
seeds, for 1 hour

Place meat in heavy casserole bring to a boil w/ ingredients listed
below and simmer covered in low fire until tender for aproxm. 1 1/2 hrs:
8 cups water 1 med. red onions 2tbs crushed garlic 2/3 cups soy sauce
(golden swan) 1/2 cup brown sugar 3 pcs star anise salt & pepper to
taste

When tender set aside meat. Saute another 2 tbs of garlic & 1/2 medium
red onion in a wok or heavy frying pan then include meat. Pour thickened
roux. Serve on top of garlic fried rice garnished w/ margarine toasted
garlic & chopped spring onions.

From: Filipino Food Lovers List
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... U.S. Mint workers on strike-they want to make less money.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)