Text 30237, 63 rader
Skriven 2012-10-08 19:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cola 393
================
 ML> Just asking, not thinking of emigrating, are wages 30%
 ML> above Alberta wages, as well?
 JW> Our overall cost of living is about 22% higher then Edmonton's. It
 JW> was about 33% higher when I first arrived here but things have
 JW> improved over the years. When I moved here on a bank transfer I got
 JW> a 24% raise but my then wife's income doubled as she landed a job
 JW> that would have required a degree down south, with a small handful
 JW> of college courses, as she was the best candidate to come forward.
 JW> (The unemployment rate is below 3%.)

What about for classical musicians?

 JW> Because of the oil boom and rapid growth, wages, the cost of housing
 JW> and cost of living are higher in places like Fort McMurray. I
 JW> mentioned to Dave that our effective minimum wage is $14. It's $10 in
 JW> Edmonton, $25 in Fort McMurray. Ray is in the sleepy little farming
 JW> town Peace River far from the oil patch and his costs are much lower
 JW> (and so is his new salary).

If I were substantially younger I might check out the scene
in Fort McMurray ... but 40 years ago I think I wouldn't have
had the gumption.

 JW> The average income in Yellowknife is $68,000, average family income
 JW> $122,000, average home (including condo apts and mobile homes) cost
 JW> $375,000. A single family detached home with garage runs around
 JW> $500,000.

These sound like boomtown prices. You should be raking it in.

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

      Title: Miller's Scallops
 Categories: Pasta, Seafood
      Yield: 1 Serving

      7 oz Sea scallops
      1    Large mushroom, sliced
    1/2    Medium sized tomato, sliced
           -into wedges
      1    Chopped scallion
    1/2 t  Chopped garlic
      2 oz Dry white wine
           Salt & pepper to taste
      7 oz Fettucine
  1 1/2 T  Margarine
           Flour

  Lightly flour scallops in flour, salt and pepper. Saute at medium
  heat in melted margarine until golden brown. Add mushrooms and garlic
  and saute for an additional minute. Add wine and simmer an additional
  minute. Add wine and simmer - reduce to 1/2 liquid. Add tomato wedges
  and simmer an additional minute. Toss with Fettuccini and top with
  chopped scallions. One large serving.

  From the Old Red Mill Inn, Clarence, NY, in "Taste of Buffalo Cookbook
  1998". Typed for you by Joan MacDiarmid.

MMMMM

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