Text 4994, 80 rader
Skriven 2010-12-15 20:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: nonstandard thining 889
===============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> only have two outages of two weeks each in 30 years.

 ML> 1. With the trend toward greater extremes of temperature
 ML> (apparently within a context of an upward average, but not
 ML> necessarily so), wouldn't it be expected that the outages
 ML> would likely become more frequent?, and
 ML> 2. How difficult or costly would it be to construct a fleet
 ML> of wide flat-bottomed skiffs? 

What I haven't mentioned, so you and Glen wouldn't know, is that we
are building a bridge (at huge expense) which will be complete in a
year so the whole idea will become moot fairly soon.

Stupid bridge is a year late and way over budget, currently $180M,
up from $55M. That's a ridiculous sum to spend on 20,000 people who
have road access 11 months per year. There are so many other capital
projects that are higher priority in my mind. 

 JW> But I still prefer air chilled, for the firmer, drier meat.

 ML> And that doesn't taste like chlorine bleach.

Can you actually taste chlorine in your chicken? i'm fairly
sensitive to it; even in YK where the levels are low I age my water
a day or more in a large pitcher before drinking it and i really
dislike Edmonton and Ottawa water which reeks off the stuff.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Baked Chicken Breasts
 Categories: Microwave, Chicken, Wine, Easy, Cheese
      Yield: 8 Servings
 
      8    Chicken breast halves;
           Skinned and boned
      8 sl Swiss cheese
 10 3/4 oz Cream of chicken or
           cream of mushroom soup;
           Undiluted
    1/4 c  Dry white wine
      1 c  Herb-seasoned stuffing mix
           Crushed
      2 tb Butter; melted
           Parsley
 
  Arrange chicken in a lightly greased 12- x 8- x 8-inch baking dish.
  Top with cheese slices.
  
  Combine soup and wine; stir well. Spoon sauce over chicken;
  sprinkle with stuffing mix. Drizzle butter over crumbs; bake at
  350 F for 45 minutes. Garnish with parsley.
  
  Microwave Directions: Arrange chicken in a lightly greased 12- x
  8- x 8-inch baking dish. Top with cheese.
  
  Combine soup and wine, stirring well. Spoon sauce evenly over
  chicken, and sprinkle with stuffing mix. Drizzle butter over
  crumbs. Cover with wax paper, and microwave at HIGH for 18 to 20
  minutes; let stand 5 minutes. Continue microwaving briefly if not
  done after standing. Garnish with parsley.
  
  Recipe by: The Southern Living Cookbook, 1987
  
  From: Gail Shermeyer
 
MMMMM

Cheers

YK Jim


... I volunteered my stomach for the sake of journalism.

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