-=> Bill Swisher wrote to Dave Drum <=-

 DD> was still sucking at the glass teat and the Alaska oriented
 DD> show "Northern Exposure" was running on CBS. I remember the
 DD> cliche' moose leaning against a building in a reprise of
 DD> Lee Marvin's horse in Cat Ballou.   Bv)=

 BS> Filmed in Washington, never the less I have Season 1 on DVD.  I have a

Roslyn, Wa. IIRC. Which is fairly close to Seattle and SeaTac aerodrome making 
commuting from Holly-dude a piece of cake.

 BS> picture of the aftermath of one leaning on my trucklings passenger
 BS> window.  That cost me more than $3 to get fixed.  We were out of town
 BS> somewhere, dead of the winter.  Luckily my neighbor got handy with
 BS> visqueen and duct tape.  It took out the window, I found small pieces
 BS> of it on the seat/floor, which did save me a bundle on potential
 BS> weather damage.

I think I'd choose to be "out of town" in the dead of an Alaskan winter as 
well. Lucky for you your neighbour was vigilant and caring. That shopuld have 
earned him a case or two of frothingslosh.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ale-Braised Pork Chops w/Roasted Garlic Mashed Potatoes
 Categories: Pork, Beer, Potatoes, Marinades, Fruits
      Yield: 4 Servings
 
MMMMM--------------------------POTATOES-------------------------------
      1    Head garlic
  2 1/2 lb Potatoes; peeled,
           - quartered
    3/4 ts Salt
    1/2 c  Milk; heated
      6 tb Butter; melted

MMMMM----------------------------PORK---------------------------------
      4    (1" thick) pork loin chops
      2 tb Flour
      1 c  Beef broth
      2 tb Oil
      1 sm Onion; halved, peeled, thin
           - sliced
      1 sm Shallot; peeled, minced
      1 cl Garlic; minced
      1 c  Amber ale
      8    Dried figs; stemmed; coarse
           - chopped
      1 tb Brown sugar
    1/4 ts Salt
           Fresh ground black pepper
      1 ts Tomato paste
 
  To prepare the roasted garlic for the mashed potatoes: Cut
  about 1/2 inch from the top of the head of garlic and wrap
  well in foil.
  
  Place in a preheated 300°F/150°C oven for about 1 hour, or
  until the garlic is very soft. Cool the garlic before
  pressing the pulp out of the skins into a small bowl. Set
  aside.
  
  To prepare the pork: Dredge the pork chops in flour and
  shake off the excess. There should be about 2 teaspoons
  left. Mix with a tablespoon of the broth and set aside.
  
  In a large skillet, preferably nonstick, heat the oil over
  medium heat. When hot, put the pork into the pan and brown
  lightly for a few minutes on each side. Remove from the
  pan.
  
  Put the onion, shallot and garlic into the pan and saute
  about 5 minutes. Add another tablespoon broth if the pan
  becomes too dry.
  
  Pour the remaining broth into the pan with the ale; bring
  to a boil. Stir in the dissolved flour mixture, the figs,
  brown sugar, tomato paste, salt and pepper. Cook for about
  1 minute. Put the chops into the pan and reduce the heat
  to medium-low. Cover and cook about 45 minutes, turning
  the chops occasionally, until the pork is tender.
  
  To prepare the mashed potatoes: Quarter the potatoes and
  place in a pot. cover with water and bring to a boil.
  Cover the pan and reduce the heat to medium. Cook the
  potatoes until soft, about 15 to 20 minutes. Drain well.
  
  Mash the potatoes with the roasted garlic, salt, warm milk
  and melted butter. Cover loosely and hold in a warm over
  (about 200°F/95°C) while finishing the chops.
  
  When the pork is tender, transfer to a plate, cover
  loosely with aluminum foil and place in the warm oven.
  
  Bring the sauce in the pan to a boil and cook on
  medium-high heat until reduced and thickened. Ladle the
  sauce over the chops and mashed potatoes.
  
  Recipe By: Seattle Times 2/19/97
  
  Uncle Dirty Dave's Archives
 
MMMMM

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