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

 ML> Harriet had to wait 8 days in state-mandated quarantine before
 ML> she got her negative

 ML> We guys don't have much of anything.  Eight days of confined to
 ML> quarters ... she is very cautious to begin with

Sadly, most people can't be relied on to use common sense as the
stats clearly show.

My two granddaughters are on day 12 of the mandatory 14 day self
isolation just because they arrived here from Alberta and are going
stir crazy.                                               

 JW> diamond mines are doing their own daily testing on site for
 JW>southern fly-in workers who get charter flights out of Edmonton
 JW> and bypass Yellowknife entirely.

We now have one positive case at one of the mines; the first case in
115 days in the NWT since the initial five in late March and early
April. There are 36 contacts strictly self isolating there now as a
result, with no further bad news emerging in the past 8 days.
                        
 JW> Kohlrabi and Carrots

 ML> I presume your kohlrabi are sweeter and less
 ML> skunky than ours.

Young small ones fresh from the garden are mild and sweet, not woody
or fibrous. Our supermarket ones are no better than yours; they come
from the same place after all. I have never detected a skunky note
though; they taste like a cross between extra mild turnips and
radishes.

Another use for rosemary ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Chinotto
 Categories: Italian, Alcohol, Beverages, Fruit
      Yield: 8 Bottles
 
  1 3/4 l  160 Proof vodka
      2    Tangerines
      1    White grapefruit
      1    Pink grapefruit
      1    Blood orange
      1    Navel orange
    1/4 c  Coriander seeds
    1/4 c  Black peppercorns
      2    Sticks cinnamon
      5    Cloves
      1    Sprig fresh rosemary
           FOR THE SIMPLE SYRUP:
      1 lb Dark brown sugar
           Water
      3 l  Red wine
           FOR THE ASSEMBLY:
           Funnel
      8    750 ml wine bottles
           Ladle
           Old corks
 
  A red wine based amaro imitating that of a Chinotto, who's
  bittering agent is the strange chinotto orange. I improvised with
  burnt citrus and some basic spices.
  
  Now take all the citrus, slice and burn it according to last
  year's classic post on burned citrus.
  
  Combine all of the ingredients together and store in a 1/2 gallon
  sized, air-tight container, giving it a shake everyday for 1
  month. Now go buy a 3 liter box of decent quality red win that
  comes in bulk.
  
  To make the dark simple syrup: take one pound and combine with an
  equal amount of water in a sauce pan and heat until the sugar
  dissolves and is clear, not cloudy and allow to cool.
  
  Fill the bottles about 1/5th of the way with the dark simple syrup
  then fill the bottles to just under half way with the amaro base.
  Now fill to the shoulder of the bottle with red wine, shake and
  give it a taste. It should be well balanced but on the bitter
  side. Too sweet? Add more amaro base. Too wine-y? Add more Amaro
  base.

  Get corking with the most dried out of the corks sitting around
  the house. Make sure they are real corks. Take the narrowest end
  of your narrowest cork and carefully drive it down into the bottle
  until it is nearly flush with the top.

  If you want to make fancy you can go to a art supply store and get
  some non-toxic sealing wax of a suitably snazzy color and melt it
  in a double boiler made from a small sauce pan and a tin foil
  reservoir, then dip your bottle tops in the wax a few times to get
  that good and runny Chianti wax bottle look.
  
  Posted by tom.murder.murder.marcyville.
  From: Http://Groceryguy.Blogspot.Com
 
MMMMM


Cheers

Jim


... I have a wine cellar; there's faith in the future for you.

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