Text 28238, 71 rader
Skriven 2009-09-03 12:24:24 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: YK things 118
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 JW> Which isn't operational yet. You passed through gate 1 coming and
 JW> going; gate 2 is merely a door on the side of the building without
 JW> any security, for local (within the NWT) flights. You can have rifles
 JW> in your hand luggage at gate 2!

The numbering has changed: you had told me this I think once
before, but the security line (quite long) was in front of a
door that said "gate 2" - that glassed-in area has two doors,
labeled A and B. WestJet was using A, Jazz B, but all pax had
to go to the right after exiting to get to the aircraft.

 ML> And so to bed, in the room frequented by the famous grandgirls,
 ML> surrounded by pictures of bubblegum stars
 JW> To All: He got curious enough to Wiki their names and U-tube a few
 JW> of their videos so now he knows almost as much about Nick and
 JW> Vanessa as I do.

But has forgotten, he is proud to say.

 -=> Jim Weller said to Dave Sacerdote <=-
 JW> (salt)
 DS> Hahahaha, you're palming it off on the Newfie.  I'll feel guilty if he
 DS> likes it, because you'll probably mock the hell out of him for it. [g]
 JW> If he likes it I won't say a word but if he passes it on I'll let
 JW> him in on the joke.  

If the turrs had been as bad as once thought, the bacon salt
would have been a great improvement.

 DS> The aurora sometimes are portential. Lynn was born the night of the
 DS> display that was visible even here below 40 lat, and which knocked out
 DS> power all over New England and eastern Canada. (Not that the ifo will
 DS> make Aura feel any better.)
 JW> Portentous indeed.

So why aren't the power grids in northern Canada routinely affected
in this way?

Here's a different sort of northern lights:

Haggis
cat: offal, Scot
yield: 1

1 sheep's stomach bag, scraped and steeped overnight
1 sheep's pluck (lights, lungs, heart and liver)
1/4 lb shredded suet (125 g)
1 lb chopped onions (500 g)
2 oz salt (50 g)
1 ts freshly ground black pepper [M says: more]
1 ts powdered herbs

Wash the pluck and place in a large pan of boiling water. Hang the
windpipe over the side with a small basin beneath to catch the drips.
Boil for about two hours and leave to cool overnight in the water.
Remove from the pan. Cut off the windpipe, chop the liver and chop the
heart and lights. Mix with the onions, suet and oatmeal. Season well
and add some of the cooking liquor to moisten. Fill the bag slightly
over half full, or make several smaller ones. Sew up and prick to
prevent bursting.

Place in boiling water and simmer for 3 hours.

Ready made haggis should be placed into simmering water and allowed
to simmer 45 min and serve as above.

Taste of Scotland

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 * Origin: Nocturnal State BBS - bbs.nsbbs.info (1:18/200)