>  ML> remote; there are places without cell service, but
>  ML> nowhere that there wouldn't be other traffic going
>  ML> by within a few minutes.
> That's pretty much it.  But unlike the Canadians, we're not nice and don't have
> big signs along side the road saying that there's no cell service.  Like around

And be sure to zip your parka!

> here that's generally in the mountains.  I haven't been up in the Fairbanks

Kind of figures, doesn't it.

> area in probably 15 years, so I don't what their service is like.

Yeah, I've been in Fairbanks and can attest to the fact that
cell service exists; it was not so great at UAF for some
reason. Not the mountains, because they're negligible there,
and we were at Signers' Hall, which is on a rise. M's note:
Fairbanks sherry is Californian and made by Gallo.

 Fairbanks Sherry vs. Barbadillo by Sweet Tooth Chris via totalwine.com
 The Fairbanks is drinkable (3 stars), and might be enjoyable (4 stars)
 if not taken with superior competition that shows up its' shortcomings.
 These are due to an harsh end note (that I would never describe as
 "mellow" which the label does) and the fact that it tastes more of
 alcohol than the Barbadillos do, despite that they are each listed as
 17.5% alcohol by volume to Fairbanks' 17%. I am giving Fairbanks a
 recommendation with the following qualifications: it is more than just
 good enough for cooking or marinading, potable in fact, so not devoid
 of appeal. However the real reason for choosing it if planning to
 drink neat, by my lights, is price (maybe patriotism, if you are
 American) but if you can afford the outlay (and can get them) the
 Barbadillos are worth the extra money.

Fettuccine Alfredo
categories: Italian, celebrity, main, pasta, starter, lactovegetarian
servings: 6 to 12

1 ts kosher salt, plus more for pasta pot
1 lb dried fettuccine
2 c heavy cream or half-and-half
4 Tb unsalted butter
10 fresh sage leaves
1/2 c grated Grana Padano

Fettuccine Alfredo began as regular fettuccine al burro 
until the Roman restaurateur Alfredo di Lelio enriched it 
with a double and a triple dose of butter for his 
pregnant wife, who could not keep anything down. The dish 
was so delicious he kept it on the menu of his restaurant
Alfredo all Scrofa in Rome. Mary Pickford and Douglas 
Fairbanks had it during their 1920 honeymoon trip to 
Rome, loved it, brought the recipe back, and served it to 
their friends when they returned to Hollywood. 

Bring a large pot of salted water to boil for pasta. When 
you are ready to begin the sauce, slip the fettuccine into 
the water.Combine the cream, 1 cup pasta cooking water, 
the butter, sage, and half of the grated cheese in a large 
skillet over medium heat. Stir to melt the butter and 
bring just a simmer. Let simmer lightly for a minute or 
two, so the cream infuses the sage leaves. When the 
fettuccine is al dente, transfer it directly to the 
skillet with the simmering sauce. Season with the salt and 
return to a simmer. Simmer, tossing with the tongs, just 
until the sauce begins to coat the pasts, another minute 
or two. Remove from heat, sprinkle with the remaining 
grated cheese, and toss. Serve immediately. 

Lidia Bastianich 
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