Text 34277, 87 rader
Skriven 2010-02-02 09:05:19 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Jim Weller
Ärende: Accents
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I attribute that to our chirrun being educated in
 DD> public schools and by the glass teat

 JW> That is why the distinctive Ottawa Valley accent which I mentioned
 JW> to Dale has just about died out over the past fifty years.

I find that regional accents in North America are becoming less and less
noticeable in the younger folks. Soon enough one will be hard pressed to hear
any accent in spoken language that varies significantly from Mittle Amerikan
Midwest Bland. All kids will sound like Tom Brokaw or Marfa Stewart.

Southern accents have gone, in my lifetime from a thick gumbo patois to an
occasional y'all or a bit of a nasal twang. And it's really unusual, these
days, to hear a formerly typical Wisconsin or Minnesota pronunciation of
"house" ... as in "Whyncha come over to my hoose dere?" Even Harry Truman's
cornfield rasp is a thing of the past ... 'eh?

I asked my employers for bi-lingual pay the other day - My district manager
said "I didn't know you could speak Spanish." 

"I can't," I said, "but, I do speak American and Canadian, eh?"   Bv)=

So, what did I get in my pay packet over the regular pay - bugger all.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Floralie of Moreton Bay Bugs
 Categories: Seafood, Shellfish, Vegetables
      Yield: 4 servings
 
    100 g  Peas
    150 g  Carrot; julienned
      8    Baby carrots
    600 g  Bug meat
    100 g  Green beans or snow peas
    150 g  Celery
     20    Fresh green asparagus spears
    300 g  Potatoes
     50 ml Tarragon vinegar
    100 g  Tomatoes; diced meat
      8    Baby spring onion
    100 g  Regency lettuce
     50 g  Butter
     20 g  Fresh tarragon
    100 g  Leek; julienned
 
  Slice leeks, celery, carrots and cabbage. (Leave baby onions
  whole). Cook pomme anna (or you can grate the potatoes and
  fry).

  Saute bugs in fry-pan, deglaze with French dressing.

  Saute vegs in very hot fry-pan with olive oil. Display
  vegetables on bottom of plate and place bugs on top of
  vegetables.

  Pomme anna (or potatoes the way you like), then to be
  placed on top of bug meat. Pour dressing around vegetables
  and bugs. (Either a French or butter sauce).

  Place sun dried tomatoes and garnish (dill, cherry tomato),
  on top of potato.
  
  Note: Green prawns or crayfish tails can be substituted
  for bugs. Fresh spinach can be substituted for lettuce.

  Recipe by Magnus Johansson.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "A lawyer's answer, so close to the truth it could hide in its shadow."
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