-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Nunavut ... Roslind no longer travels there

 DS> I did not know that her traveling had been shut down.

She may not resume it. People are becoming comfortable with
telephonic sessions and the novelty of traveling there has worn off.
Her cell phone bill sometimes runs close to 4000 minutes a month
though. (Her plan has unlimited Canadian long distance minutes for a
flat rate.)

I imagine 5 foot long, 30 pound swans would have amazing Buffalo
wings!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Puerto Rican Caldo Gallego
 Categories: Chilies, Sausage, Caribbean, Beans, Ham
      Yield: 6 Servings

    1/2 lb Dried white beans; soaked
           -overnight, and drained
      1 lb Chicken thighs
    1/2 lb Spanish or Mexican chorizo
           -sausage; cut into
    1/2    -inch pieces
    1/2 lb Ham; chopped
    1/4 lb Salt pork; diced
      1 md Yellow onion; peeled,chopped
      3 cl Garlic peeled and chopped
      2 ts Worcestershire sauce
           Tabasco sauce to taste
  2 1/2 qt Water
    1/2 lb Potatoes; peeled, quartered,
           -sliced
    1/2 lb Green cabbage; sliced thin
      2 c  Kale; tough stems removed,
           -sliced thin
    1/2 lb Turnips; peeled, quartered,
           -sliced
           S&P
    Chopped fresh dill for
    -garnish; (optional)

  Place the drained beans, chicken, chorizo, ham, salt pork, onion,
  garlic, Worcestershire sauce, Tabasco sauce and water in a 6- to
  8-quart soup pot. Bring to a boil, then turn down to a simmer.
  Cook, covered, for 45 minutes. Remove the chicken pieces from the
  pot and debone. Set the meat aside and discard the bones. Add the
  remaining ingredients except the salt, pepper and chicken to the
  pot. Simmer, covered, for 25 minutes, then add salt and pepper.
  Return the chicken meat to the pot and simmer for a few more
  minutes. Top with the optional dill.

  Recipe Source: THE FRUGAL GOURMET by Jeff Smith
  Formatted by Joe Comiskey

MMMMM


Cheers

Jim


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