>  ML> Not that this is relevant, but Swisher's
>  ML> itinerary takes him to Tok, not Tuk, but it
> That's pronounced Toke, as in, naturally, medical marijuana.  And it's
thru,
> since it's pretty much the only way to drive home, there is another way by

I had hoped to be able to see it, but no.
Even if I get to coordinate with you for
part of the trip, it won't be that part.

> getting on a ferry across the Yukon River up by Dawson City.  The
Alaska Marine
> Highway has a, by design I strongly suspect, gap between Haines and
Yakutat(?)
> to keep the traffic flowing on the roadway.

Cost-benefit analyses having been done and
argued over no doubt. I don't think the gap
was between Haines and Yakutat.

> ... Bill, the blue guy.

P.S. Burt and Shirley have been back on
Facebook and sound well.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Pears with Bilberries
 Categories: Desserts, Fruits, Vegan
      Yield: 2 servings

      2 lg Pears; peeled & left whole
     25 g  Butter
           - cut into small pieces
      1    Glass of red wine
     40 g  Caster sugar
      1    Cinnamon stick, 2.5 cm
    100 g  Bilberries (or blueberries)
           Creme fraiche (Vegans omit)

  Poaching pears in a slow oven transforms them completely, and although
  cooked through until soft, they do not lose their firm, grainy texture.
  A little cinnamon and red wine flavour the sauce, and the bilberries are
  an inspired touch.

  Arrange the pears in an ovenproof dish. Add the butter, red wine, sugar,
  cinnamon stick and bilberries or blueberries.

  Bake at 200 degrees C / 400 degrees F / gas 6 for 1 hr, covered with
  foil and basting every 10 min. Serve hot or warm, with creme
  fraiche.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

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