Subj : Yellowknife
To : DAVE DRUM
From : JIM WELLER
Date : Fri Sep 09 2022 23:46:00
-=> Quoting Dave Drum to Jim Weller <=-
JW> I'm not sure why Yellowknife was selected in 1967.
DD> Politics
Nope, an independent commission was assembled to address the issue
headed by a well respected dean of law who was a constitutional
expert.
DD> and, probably, location.
But that was a factor as Yellowknife was more central to the other
populated places and Hay River is almost in Alberta.
DD> Springfield ,,, is centrally located (and) Albany (too)
Since the NWT runs from the 60th parallel to the North Pole our
centre is actually the 75th parallel, so logically our capital city
should be on Melville Island, which is an uninhabited island in the
Arctic archipelago that lies partly in the NWT and partly in
Nunavut. [g]
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gabriella's Fijones Con Seboya Moraderba Con Toutano
Categories: Jewish, Greek, Beef, Beans, Soups
Yield: 6 Servings
3 c Small white navy beans,
Soaked overnight in water
4 lb Beef bones with marrow, sawn
In 3-inch sections
8 Eggs in the shell
4 sm Onions, finely chopped
3 Gloves garlic
Olive oil
Salt and pepper
Beef and Bean Soup with Marrow
This also is a traditional Romianote Sabbath evening meal. As it
requires long cooking and includes meat, eggs and vegetables, it
is also suitable for Sabbath luncheon the following day. When
called "fijones con louenga bouyida", it is made with ox tongue.
Wash the beans well and put them in a large, heavy pot. Cover with
water and bring to a boil over medium heat. After 10 minutes,
remove the beans, drain, and return to the pot with fresh water to
cover. Add the eggs in their shells, bring to a boil and simmer
over low heat. Put the bones in another pot, cover well with water
and bring to a boil. After 10 minutes remove the scum from the
top, cover tightly, lower the heat and simmer for 30 minutes.
Remove the pot from the heat and set aside.
While the beans and bones are simmering, saute the onions and
garlic ion olive oil. As soon as the beans start to soften (after
about 2 hours), add the onions to the beans and stir in well.
Remove from the heat. Carefully take out the eggs and put them in
the pot with the bones, and pour the beans over all. Season with
salt and pepper, cover tightly and simmer over low heat until
beans are very tender. Add water during the cooking to maintain
the level of cooking. Before serving, remove the eggs, immerse in
cold running water to cool slightly, shell and return to pot. Put
the bones in a dish and pour the beans with the eggs into a
tureen. After serving the soup. Pass the eggs, which are broken
and mixed in, and then the bones, which can be eaten separately,
or the marrow scooped out into the soup.
From: Gabriella
MMMMM
Cheers
Jim
... Texas is the deep fried weird thing capital of the world.
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