Text 1072, 87 rader
Skriven 2008-01-21 00:03:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Ice Road
====================
 -=> On 01-20-08  18:51,  Jim Weller <=-
 -=> spoke to Dale Shipp about Re: Ice Road <=-

 DS> What about the ice road that was featured on the TV program?   Is
 DS> that for cars as well as 18-wheelers?

 JW> That one is built by mines for mine supply only and is private
 JW> property. They tolerate hunters and gawkers in 4x4s and on
 JW> snowmobiles but there are huge signs up that state: private road, no
 JW> services, proceed at your own risk, keep out of the way of truck
 JW> convoys etc. It can be fairly rough driving with pressure ridges,
 JW> cracks, drifting snow etc. It would be possible but not safe to
 JW> travel it in a light passenger vehicle.
 

   I wonder if that is what Sacerdote was thinking of when he said he'd
   like the adventure of driving up from Edmunton?   Doesn't sound like
   it is what us ordinary folks would use.

 DS> Somehow I had the impression
 DS> that Yellow Knife was not reachable by road except when in the winter
 DS> when you had the ice road up?
 JW> 
 JW> Yellowknife is connected to the south by a two lane, recently paved
 JW> highway. The only gap in the system is the Mackenzie River crossing
 JW> as there is no bridge. We have ferry service June to Dec and a short
 JW> ice bridge Jan to April. The interruption to traffic is 0 to 14 days
 JW> in late Dec and 21-28 days in April-May. The ice bridge is very well
 JW> groomed and maintained so that it is an easy crossing even in a low
 JW> slung sub-compact.

   Thanks -- I had remembered your saying something about lack of
   supplies because it was not yet cold enough for the ice bridge.
   That explains it quite well.   I guess it pays to stock up in
   December before the ferry quits, and again in March before the ice
   melts.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Lamb Salad
 Categories: Salads
      Yield: 4 servings
 
           -
    1/2 c  Red wine vinegar
    1/4 c  Chopped fresh parsley
      2 tb Instant minced onion
      1 ts Dried whole oregano
    1/4 ts Salt
    1/4 ts Pepper
    3/4 lb Cooked lean leg of lamb
           -cut into thin strips
      6 sm Unpeeled round red potatoes
           -quartered
           -(1/2 pound)
      3 c  Tightly packed shredded
           -romaine lettuce
    1/2 c  Chopped celery
    1/2 c  Cherry tomato halves
    1/4 c  Crumbled feta cheese -- (1
           -ounce)
 
  Combine first 6 ingredients in a large zip-top heavy-duty plastic bag.
  Add lamb strips; seal bag, and marinate in refrigerator 8 hours,
  turning bag occasionally.
  
  Arrange the potatoes in a vegetable steamer over boiling water. Cover
  and steam 10 minutes or until tender. Let potatoes cool.
  
  Combine lamb mixture, potatoes, lettuce, celery, cherry tomato halves,
  and crumbled feta cheese in a large bowl; toss well. Yield: 4 servings
  (serving size: 2 cups).
  
  Recipe By     : Cooking Light, June 1994, page 123
  
  From: George Elting                   Date: 02-18-00
  Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:06:57, 21 Jan 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)