Text 34502, 104 rader
Skriven 2010-02-07 11:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Snow
============
-=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> In my town, if you have a hydrant in front of your house, you have 24
 DS> hours to shovel it clear after a storm or face a fine, same as if you
 DS> have a sidewalk in front of your house.

Same here. Such a bylaw helps hold down DPW budgets and property taxes.

 DS> clear the walk and driveway every six hours or so regardless of
 DS> conditions

Because most of my snow storms are accompanied by winds and
drifting, I always wait to the end. Sometimes I get lucky and have
very little to do.

 DS> Also, I can get out of my driveway with my little Nissan 4x4 with up
 DS> to about 18 inches of snow on the street, but I'd be stranded like
 DS> everyone else if I waited until all 30 inches had fallen.

Last weekend I showed a houseboat to a customer on a small lake
about half an hour from town. It has the whole lake to itself, no
neighbouring boats or cottages. I had planned to obtain a pair of
snowmobiles from Ray but the customer was confident his 4X4 could
handle the snow. It was up past his front bumper and snow kept
piling up in front of us. Every hundred feet or so we had to back up
and detour around the mound of snow he created. We did make it the
two miles from the road to the boat but it took a while. We pushed
that Jeep right to its limits and there were times I thought we
would have to walk out. Going back was easier of course.

Beans and big hunks of meat are always good cold weather food:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leg of Lamb with Small Lima Beans
 Categories: Lamb, Australian, Beans, Onion
      Yield: 8 Servings
 
      2 kg Leg of lamb, at room
           Temperature
      4    Bulbs of garlic, 2 cloves
           Removed and sliced
           Lengthwise
      8    Sprigs of fresh rosemary
      4 lg Spanish onions, peeled and
           Quartered
      6 lg Egg tomatoes, halved
           Lengthwise
      2 l  good lamb stock
     20 g  dried mushrooms
    1/2 c  Diced fennel, celeriac or
           Celery
    360 g  dried small lima or
           cannellini beans, soaked
           overnight In cold water
      1 lg Spanish onion, extra, finely
           Chopped
    1/2 c  Finely chopped parsley
 
  Using a sharp knife, make small incisions over surface of the meat and
  insert slivers of garlic and sprigs of rosemary.  Sprinkle with sea
  salt and coarsely ground black pepper.  Spread the prepared onion and
  tomato over base of a lightly oiled roasting pan and place the meat on
  top.  Slice tops off garlic bulbs to expose cloves and position bulbs
  around the meat.  Roast at 190C for 30 minutes.  Reduce oven
  temperature to 170C and roast for 1 hour longer, or to your liking.

  Meanwhile, for sauce, heat 1 litre of lamb stock in a saucepan and
  simmer to reduce by half.  Add mushrooms and diced fennel, celeriac
  or celery and simmer for 5 minutes.  Pour off about 1/2 cup of liquid,
  cover saucepan and turn off heat.  Baste the meat occasionally with
  reserved 1/2 cup liquid during cooking.  Place the remaining 2 cups
  stock, drained beans and extra onion in a separate saucepan.  If
  necessary, add water or more stock to bring liquid level to 1 finger
  joint above level of beans.  Bring to the boil and simmer, partly
  covered, for 1 hour, adding more water or stock, if necessary.  At the
  end of cooking time, most of the liquid will have been absorbed,
  leaving a syrupy layer on the base of the pot.  Add parsley, cover pan
  and turn off heat.

  Remove pan from the oven, transfer lamb, onion and tomato to a
  warm serving platter, cover loosely with foil and stand in a warm
  place for 10 minutes to rest.  Squeeze garlic from cloves, stir
  into sauce and reheat.  Slice lamb and serve with onion, tomato
  and beans, and the hot sauce spooned over meat.
  
  Bon Appetit - Exec.Chef Magnus Johansson
  Source: Australian Gourmet Traveller Aug'94
 
MMMMM
 




Cheers

YK Jim                                   

Yellowknife winters last an average of 13 months.

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