Text 1903, 78 rader
Skriven 2008-02-05 18:13:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Travel
==============
 Hi, Dave,

 JW> Are you guys serious about this Feb? If so, I'll plan accordingly.

 DS> I'm referring to Feb '09; thanks to my f-----g government I will now
 DS> need a passport to cross the hostile northern frontier and the backlog
 DS> is so long that one month is no longer enough lead time.

 DS> Also, I'd need to schedule my vacation time well in advance.

 I can't address the latter point, that's your problem.
 But I get a lot of news coverage on this because I
 live on the Canadian/US border. You presently can
 pass with a photo ID, I think, but will get a
 lecture on future requirements. Next month I think
 you can get by with a photocopy of your birth
 certificate to prove citzenship plus the photo ID.
 It doesn't have to be the original embossed birth
 certificate, though how you would get a photocopy
 without possessing an original...? (This might already
 be "next month", I am behind). There is some
 confusion here still. One news story mentioned a
 student ID with photo would pass for the ID
 requirement, but another said "government-issued".
 If we on the border are still confused, I have
 sympathy for any other Americans/Canadians trying
 to plan a trip.

 It's not a big issue for me, because I had to get
 a passport some years ago to visit Glen. I hope
 renewals are cheaper than the original cost, mine
 does expire next year. Oh, I did read somewhere
 even an expired passport would suffice for US/Can.
 border crossings. So far.

 Joan MacDiarmid, on the Buffalo border with Canada.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Medallions Of Venison With Port And Cranberries
 Categories: Venison
      Yield: 4 servings

      1 c  Chicken stock or canned
           Low-salt broth
      1 c  Beef stock or canned beef
           Broth
    1/2 c  Ruby Port
    1/3 c  Whole berry cranberry sauce
      3 tb Butter
      8    Venison medallions

  Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares
  this entree in the winter with fresh cranberries. We call for canned
  cranberry sauce, which is available year-round. The chef likes sauted
  currants as a garnish, and braised cabbage and baked potatoes as side
  dishes.

  Combine chicken and beef stocks in heavy small saucepan. Boil until
  liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until
  liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry
  sauce and simmer until sauce thickens slightly, about 4 minutes.
  Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set
  aside. Sprinkle venison with salt and pepper. Melt remaining 2
  tablespoons butter in large nonstick skillet over high heat. Working
  in batches, add venison to skillet and cook to desired doneness,
  about 2 minutes per side for medium-rare. Divide sauce among 4
  plates. Place 2 venison medallions atop sauce on each plate.

  4 Servings

  Restaurant: Crookedwood House; Mullingar, Ireland Bon Apptit: May 1996

MMMMM

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