I always wondered whether the line-item veto
was a justifiable curb of legislative excess
or an unjustifiable expansion of the executive.

> The one up here is also muted.  I used to be able to borrow from anywhere in
> the state.  I've ask for materials from all over the state, it got an airplane
> ride to/from to me.  Now days it's only from within the Bourough library
> system.  So some of the things I'd like to get are unavailable to me.  In a way
> the library system in Alaska was reliant on the sharing of resources statewide

You're lucky you have books up there. But when
you have people like Sharman fighting for your 
rights, you're lucky they teach reeling and
writhing at all. I don't understand why zealots
(leftists in particular) are so blind to the
reactions they cause. Oh, yeah, right.

> so it's been an impact on everyone.  The why about why it went away is two
> fold, the obvious pandemic, and the one that slipped by most folks...the

Mmm, I'll add that cutting education funding has 
a significant political impact.

>       Title: White Wine Court Bouillon
>     2.5 qt Cold water
>     2.5 qt White Wine

It will not be lost on you that few if any restaurants
make a court-bouillon with a substantial amount of wine
in it. They will never admit it or allow their vinegar 
(okay, once in a while juice) recipe to be printed, though.

Truite au bleu - Poached trout
serves: 1
cat: classic, fish

1 trout per person
1 qt water
1 c dry white wine (sub vinegar - very inferior)
2 carrots, sliced
2 onions, sliced
2 shallots (optional)
3 parsley roots (sub coriander roots or parsley stems)
1 t salt
1 sprig thyme
1 bay leaf
6 peppercorns
melted butter, lots

Make a court-bouillon: boil the water with all ingredients 
except the trout and the butter. Simmer until carrots are tender.

Clean the trout. Do not rinse it or do anything else to it. 
Above all do not disturb the skin.

Poach the trout over low heat in the court-bouillon for 10 min.
Drain and serve hot with melted butter on the side.

Source unrecorded, looks like a translation by me
from the Internet
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