Subj : Re: Yellowknife
To   : JIM WELLER
From : Dave Drum
Date : Tue Sep 06 2022 04:42:00

-=> JIM WELLER wrote to DAVE DRUM <=-

DD> If it weren't for the pursuit of the yellow metal and glittery rocks
DD> you guys wouldn't probably be there .... at least not in the numbers
DD> dotting your landscape.

JW> Gold and diamonds get all the publicity but government is actually
JW> the largest employer. We are not only the Territorial capital but the
JW> federal government's northern regional centre including our Defense
JW> Northern Command.

Likely located there because of an already substantial (comparatively)
population and infrastructure caused by the natural resources exploitation.

Made sense to locate those things there. And, of course, they metastasised.

DD> Title: Traditional Scotch Broth
DD> Yield: 6 Servings
DD> 2 tb Pearl barley
DD> 2    Leeks
DD> 1/2 sm Cabbage

JW> That's a lot of cabbage and leeks and not very much barley compared
JW> to my version.

Works for me. Cabbage is cheap .... and can be filling.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Healing Cabbage Soup
Categories: Soups, Vegetables, Poultry
     Yield: 8 Servings

     3 tb Olive oil
   1/2 lg Onion; chopped
     2 cl Garlic; chopped
     2 qt Water
     4 ts Chicken bouillon
     1 ts Salt; to taste *
   1/2 ts Black pepper; to taste
   1/2    Head cabbage; cored, coarse
          - chopped
14 1/2 oz Can Italian-style stewed
          - tomatoes; drained, diced

 * With the saltiness of most chicken bouillons you really
 may not need any additional salt. - UDD

 "Comfort food on a cold winter's night, cabbage simmered in
 chicken broth is also an age-old folk remedy for curing the
 common cold."

 In a large stockpot, heat olive oil over medium heat. Stir
 in onion and garlic; cook until onion is transparent, about
 five minutes.

 Stir in water, bouillon, salt, and pepper. Bring to a boil,
 then stir in cabbage. Simmer until cabbage wilts, about 10
 minutes.

 Stir in tomatoes. Return to a boil, then simmer 15 to 30
 minutes, stirring often.

 From: http://allrecipes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... No one is ever old enough to know better.
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