> I'll bite my tongue, and say in passing that Anchorage/Fairbanks 
> had/have a little rivalry.

I found Fairbanks a somewhat unattractive place.

 ML>  The Fairbanks is drinkable (3 stars), and might be enjoyable (4 stars)
> Well to be honest...we bought it because it had a screw cap.  
> We used it for cooking exclusively, and when tossed into one
> of the storage compartments on the 5th wheel the screw cap
> was a big plus.

And you would have bought twice as much if it had been
named Anchorage sherry.

> We also started buying Big House wines because of the screw
> cap, and to cook with, and toss into the same storage
> compartment.  Matter of a fact I found an empty box with

Big House was said to be one of the early reputable
brands to be sold in screwcapped bottles. I'd take
issue with the reputable part.

> just the right sized cardboard inserts for wine bottles to
> keep things from rattling around to badly, still have it
> 15+ years later.

Should you need more, Lilli has some in her garage.

      Title: Terrine of Foie Gras
    1.5 fl Sauterne or Armagnac

A few things. The booze used should be Cognac (Armagnac
is kind of okay, so would be Calvados), not Sauterne,
and it's Sauternes anyway. After cooking, the thing 
should be weighted - a pound of anything on the cardboard 
or press plate would be sufficient. This is not really a 
Gascon dish. A foie gras doesn't have two large lobes, 
rather a big one and a little one. I think the dish 
should be served chilled, with the diners eating small 
portions and savoring the change in flavor and texture 
as the liver comes up to temperature.

Chili
categories: vegetarian, semi-homemade, Alaskan, not chili
yield: 1 batch

19 oz cn black bean soup
15 oz cn kidney beans, rinsed and drained
15 oz cn garbanzo beans, rinsed and drained
16 oz cn vegetarian baked beans
14.5 oz cn chopped tomatoes in puree
15 oz cn whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 Tb chili powder, or to taste
1 Tb dried parsley
1 Tb dried oregano
1 Tb dried basil

Just combine all the ingredients in a slow cooker and 
heat on high for at least 2 hr. It˙s that easy! I 
love this recipe because it makes so much, and it 
tastes so good. Plus, you can take this recipe to 
the next level by adding a pound of cooked ground 
beef to make it meat chili. So give this recipe a 
try the next time you˙re in a pinch and let me know 
how it turns out - maybe even bring me a bowl!

Les Nichols, Fairbanks Nissan
--- Platinum Xpress/Win/WINServer v3.0pr5