Text 10306, 71 rader
Skriven 2008-07-10 08:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: keeping cool
========================
-=> Quoting Hap Newsom to Ruth Haffly <=-

 HN> I dunno, I know that the Canadians of the West seem
 HN> to blame a lot of the problems they see (french signage,
 HN> mandatory french classes in school, and the perpetual
 HN> being "held hostage" feeling when dealing with unrepentant
 HN> seperatists from that province) on Quebec, and the 
 HN> attitudes of Quebec'ers doesn't ease that tension in 
 HN> the least!

That attitude is widespread and about 10% justified, 90%
over-reaction.

 HN> Many of them refuse to speak english, and
 HN> demand that everyone they meet speak french to 
 HN> them...even when they travel to other provinces

My experience is that Quebecers speak English to the best of their
ability when travelling but, not unexpectedly, expect us to speak
French in Quebec. I was amused, several years ago at the
Montreal pig roast, by waitresses being very nice to the Americans
who weren't, after all, expected to speak French but acting rather
coldly to me.

If I ever moved back from Yellowknife to Ottawa I would make an
effort to learn French. and I am pleased that my grandkids want to
learn at least a little French, Dogrib AND Inuktitut  (Inuvialuktun
actually, the western dialect.)

BTW, I just today came across a real old time Inuvialuit recipe!

(Like the Hawaiians, the Inuit have too many vowels and could get
rich selling them to Poland!)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Igunaq
 Categories: Native, Canadian, Wild, Game, Preserving
      Yield: 1 Serving
 
      1    Ring Seal
 
  Fermented seal meat is an acquired taste but this Inuit delicacy is
  prepared much in the same way as cheese or sausage.
  
  Pick out a cool shady place that you don't mind stinking up, like a
  shed. Skin and clean the seal; remove every organ except the liver.
  Sew the seal shut. Press down on the animal to expel all the air from
  the cavity; air pockets can lead to spoilage.
  
  Place the animal in a large metal basin, put some seal fat on top of
  the animal. Cover with with plywood, leaving a small slit for air
  flow.
  
  In about a month the fat will melt into oil and your igunaq is ready
  to eat.
  
  Source: Up Here magazine, published in Yellowknife
  
  Posted by: Jim Weller
 
MMMMM

Cheers

YK Jim


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