-=> Quoting Janis Kracht to Jim Weller <=-

 JK> Sounds like crazy weather is all over  :(

Here's a nasty aspect to our cooler than normal weather here ...

Four communities along the Arctic Ocean missed their annual summer
sea lift and are short of supples going into winter. The harbours
which are all in shallow bays are already so plugged with ice that
even the Canadian Coast Guard ice breakers can't break a path for
the tugboats and barges to go through.

The small hotel in Kugluktuk that Roslind stays at once a month
didn't receive its $22000 prepaid order of nonperishable groceries
so they'll have to raise meal prices, fly in groceries and pay
for warehousing for the stuff stuck in Inuvik until next summer.
Cambridge Bay won't get it's replacement RCMP Ford Expedition and a
bunch of hunters there won't get their paid for quads and
snowmobiles until next shipping season. Construction of a mine that
will create 200 jobs in a small town will be set back by a year for
lack of explosives, fuel, concrete and steel.

The worst hit place, Paulatuk, didn't get their annual supply of
home heating oil and diesel for their power generator. The GNWT will
fly it in; otherwise everyone there would die. Imagine being the
pilot tasked with flying 60 loads of 10,000 litres of flammable liquids
in huge bladders in a Dash 8 cargo plane, landing on a 4000 foot
long ice coated gravel runway when you're at maximum capacity and a
few kilos over and you need a minimum of 3400 feet to land.

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     Title: Plachie De Peste
Categories: Romanian, Fish, Grill
  Servings: 4

      1 kg carp (cleaned) (or cod, sea
           bass, or salmon)
    1/2 kg tomatoes
      3 lg paprikas yellow and red
      5    garlic cloves
      1 md onion
           olive oil
           parsley and dill
           salt & pepper

Romanian Grilled Fish With Onion And Paprikas

Wash and salt the fish and cut the skin three or for times on each
side. Grill the fish on aluminum foil. We use a gas grill and we
grill the fish for about 10-15 min on each side on medium heat. You
have to try to see the consistency, it has to be soft when you touch
it on the thickest place.

Chop the onion, 2 cloves of garlic and pepper. In a pan, saute the
garlic, onion and the paprika until soft. Add the chopped tomatoes
and stir the mixture well. You can add 100 ml of tomato sauce if the
sauce is too dry. Remove from heat and let it cool. Use a mixer or a
blender to liquefy the sauce and add the last 3 cloves of fresh
garlic.

Serve the grilled fish on a big plate and covered with the sauce and
freshly chopped parsley and dill.  Serve with some dry white wine
and maybe some baked potatoes.

It is also possible to use other white fish filet instead of carp,
even salmon or trout.

Posted by Bettinna's World

From:romanianfood.Wordpress.Com
 
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Cheers

Jim


... And thank you for coming to my TED talk.

___ Blue Wave/QWK v2.20