-=> Quoting Michael Loo to Jim Weller <=-

 JW> First Air / went first to Kugluktuk and picked her up but
 JW> then it went on to Cambridge Bay, Gjoa Haven, Kugaaruk, and
 JW> Taloyoak before returning to Yellowknife. It was a circular 6
 JW> 1/2 hour

 ML> That would have been a dream for me.

It ceases to be a dream when it's a regular winter occurance and
ruins that afternoon's work schedule. Also the second meal was the
same as the first: sandwich, apple, cookies.

 ML> I've seen pantries with paprika so old it was 
 ML> almost bleached white. More so cayenne

That may become the fate of my ground Thai dragon peppers!

Actually they are being slowly consumed in small pinches.

My mom's Tabasco was old enough to have turned pale pink and clear.
I threw it out when cleaning house before the estate sale. It was I
think her second bottle since my parents got married in 1947.

 MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cashew Chicken on a Bed of Spinach
 Categories: Thai, Chicken, Nuts
      Yield: 4 Servings

           SPINACH:
      1 lb spinach leaves
    1/2 ts sesame oil
           CHICKEN:
      3 tb Oil (peanut or vegetable)
      4    Garlic cloves (kratiem),
           Minced
      1 lb Boned chicken, thinly
           Sliced
    1/3 c  Sliced red bell pepper or
           Sweet red peppers
      2    To 6 dried Thai Dragon
           Chiles
           SAUCE:
      2 tb Oyster sauce
      1 tb Date palm sugar
    1/4 ts White pepper
      2 tb fish sauce (nam pla)
    1/2 c  Dry roasted cashew nuts
           GARNISH:
      1    Green onion, sliced
 
  (Gai Pad Met Ma-Muang Himaphan Pak Kam)
  
  Lightly steam in a wok 1 pound of spinach leaves tossed with 1/2
  teaspoon of sesame oil. Set aside.
  
  Heat a large skillet or wok, add the oil, chicken, bell peppers,
  chiles, garlic, and quickly stirfry. When the chicken is no longer
  pink add the sauce ingredients, sugar and sprinkle with the white
  pepper. Continue cooking on a medium high heat until the sauce is
  reduced and coats the chicken thoroughly.
  
  Toss in the cashew nuts and stirfry an additional 30 seconds.
  
  Plate the spinach spreading out to form a bed for the chicken mixture.
  Place the chicken on top of the spinach. Garnish with green onion
  slices. Serve with steamed jasmine rice.
  
  From: Shantihhh
 
MMMMM


Cheers

Jim


... Canada consumes more mac & cheese than any other nation in the world.

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