Text 18602, 96 rader
Skriven 2014-10-27 21:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: airlines 143
====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> There are a number of these places I'd like to see.
 
 JW> Gjoa Haven
 JW> Pangnirtung 
              
These two are allegedly the most picturesque. Roslind is more
travelled than me; her favourite place was Deline (was Fort Franklin)
on Great Bear Lake.

She has toured every single community twice. Decades ago when she
was a fine arts student, between husbands and dating a pilot. She
did her thesis on how technology was affecting Inuit art. He took
her everywhere on weekends.

More recently she did a dog and pony show for the Federal Status of
Women's Council on non-traditional employment opportunities for
women, especially the trades. Basically her pitch was the diamond
mines had affirmative action programs for Natives, the unions had
affirmative action programs for women and the government had very
generous student loan programs for academic upgrading (i.e. high
school equivalency for dropouts) and an 800 number for further
information and assistance. They flew her everywhere, one community
per week for half a year.

Back to Florida seafood again:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flounder with Scallop Stuffing
 Categories: Fish, Scallops, Stuffing, Dairy, Sauces
      Yield: 6 Servings
 
           SCALLOP STUFFING:
    1/2 c  Butter
      1    Clove garlic, minced
      1 sm Onion, finely chopped
    1/2 lb Scallops, chopped
           Salt
           Freshly ground black pepper
           Dry white wine (I use
           Cooking wine)
           Fine bread crumbs
           THE FISH:
      6    Flounder fillets
    1/4 c  Butter melted
    1/2 c  Hot water
           WHITE SAUCE:
      2 tb Butter
      2 tb Flour
      1 c  Milk
           Salt
           White pepper
           Dry white wine
 
  Preheat oven to 350. In a 10 inch skillet, melt the 1/2 cup
  butter. Add garlic and onion and saute until onions are
  translucent. Add scallops and cook 2 or 3 minutes. Season with
  salt, pepper and wine to taste. Add sufficient bread crumbs to
  prepare a moist stuffing.
  
  Place each flounder fillet, dark side up on a flat surface.
  Placing the scallop stuffing in the center of each fillet, divide
  evenly among all the fillets. Fold the ends of the fillet over the
  stuffing. Pour melted butter and the hot water into a 9 x 12 inch
  baking dish, and put the fillets into bake. Bake about 20 minutes
  while you prepare this white sauce
  
  White Sauce: In a small saucepan, melt butter, then whisk in
  flour. Cook over low heat 2 - 3 minutes, whisking constantly. Then
  add milk, and salt, pepper, and white wine to taste. Increase heat
  to med, whisking constantly until the sauce is thickened. Cook
  several minutes over low heat, stirring.
  
  When the flounder has baked 20 minutes, pour the white sauce over
  the stuffed fillets. Return the baking dish to the oven briefly
  and heat until the sauce begins to bubble.
  
  (After pouring on the white sauce, I like to add some fresh ground
  pepper to the top along with a few shakes of paprika. Makes it
  look pretty)
  
  Lillian in Tampa, Florida
 
MMMMM


YK Jim


... The trouble with the world is that the stupid are too cocksure.

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