Text 8962, 76 rader
Skriven 2008-06-14 19:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Airport?
====================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > Our airport accommodates jets as large as Boeing 737s and we
 > routinely have 27 flights a week in and out.

 CS> I didnt realize you had an airport for more than bush sort of planes! 

Yellowknife has all those diamond mines where half the employees
(about 2250) live down south and commute biweekly and it is also the
hub for all points further north. The airport has over 70,000
movements (takeoffs and landings) per year making it the the 18th
busiest airport in Canada just behind Halifax and ahead of Regina.

(Several mines and one fishing lodge up here have private runways
long enough to accommodate 737s.)

 CS> Somehow I got the impression if you wanted to go on a trip, you had to
 CS> drive that long haul.  Perhaps price of airfare is related?
        
Partly. Also, Roslind has relatives to visit at every stop along the
way. I've mentioned two of them here in the past as they are beef
ranchers and we buy beef from them.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Preston Pittman's Daube Provencale
 Categories: French, Beef, Stews, Game, Pork
      Yield: 4 Servings
 
  2 1/2 kg Stewing beef or wild boar
      2    Sliced onions,
    250 g  unsliced smoked bacon
      1 tb Olive oil
      1    Bouquet garni
      1    handful of cepe mushrooms
    100 g  pitted black olives
           MARINADE: (the night before)
    1.5 l  red wine
      4    Carrots
      1    Onion
      6    Cloves
      2    Bay leaves
           A few slices of leek
           Zest of 1/2 orange
      2 tb Olive oil
 
  The night before marinate the beef (or wild boar) in 1.5 litres of
  red wine, 4 diced carrots, 1 sliced onion, 6 cloves, 2 bay leaves,
  a few slices of leak, the zest of 1/2 an orange and 2 tablespoons
  of olive oil. The next day drain the meat (keeping the marinade)
  and lightly brown it with 2 sliced onions and a tablespoon of
  olive oil. Ensuite, add 250 grms of rinded smoked bacon cut into
  small pieces. In a large pan start cooking the meat in 1/2 a
  glass of olive oil, mean while bring the marinade to the boil
  adding 1/2 a litre of water and a bouquet garni, boil for 10 mins,
  filter the marinade with sieve and add the meat, the onions the
  bacon, the bacon rind and a handful of cepe mushrooms. Season to
  taste and simmer for 3 hours. 1/2 an hour before the end add 100
  grms of black olives (or 2 tablespoons of tapenade) Serve with
  pasta, parmesan, grated gruyere cheese and a good bottle of red
  wine.

  From: Preston Pittman
 
MMMMM
 

Cheers

YK Jim


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