Text 35871, 80 rader
Skriven 2013-04-09 00:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Tony
============
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Nope - the guy was at one time well known and in demand
 ML> as a speaker, and his Canuckian is pretty standard. Plus
 ML> he also kept correcting himself.

He had a very rough time with his aggressive chemo treatment and has
also suffered a stroke.

He's had quite a life ...  he is a Metis, originally from the tiny
little settlement of Deninoo Kue (Moose Island) also known as Fort
Resolution. He went to residential schools in Fort Smith and then
Yellowknife.

He worked for Northern Transportation Company (NTCL) on the tugs and
barges on the Mackenzie River and for the Northern Canada Power
Commission (NCPC) in remote locations as a deck hand, truck driver,
mechanic and welder. 

Later in life he attended and graduated from the University of
Calgary and began a civil service career with the Territorial and
Federal governments.

His career in politics started as a town councilor in Fort Smith,
then he was elected as an ordinary member of the NWT legislative
assembly, promoted by the premier to cabinet minister and finally
speaker of the house. After that he was appointed the Commissioner
of the Northwest Territories which is the equivalent of a provincial
lieutenant governor i.e. the Queen's viceroy.
            
He is also a good friend of grandpa Ray Pirker and came out of
retirement to do the wedding.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marinated Moose Neck
 Categories: Native, Canadian, Jw, Venison, Beer
      Yield: 6 Servings
 
      3 lb Moose neck meat
      2 md Onions; chopped
      1    Carrot; sliced
      1 cl Garlic; minced
      1 ts Salt
     10    Peppercorns
      5    Juniper berries
      1 tb Chopped parsley
      1    Bay leaf
           Juice of 1 lemon
    1/2 c  Salad oil
     10 oz Bottle beer
     10 oz Bottle ginger ale
 
  Wash meat well in salted water. Remove any tough membranes and all
  the tendons. Cut meat into 1 1/2" cubes. Drain. Mix all the
  ingredients in a large glass, crockery or earthenware bowl, cover
  and let stand in a cool place 2 days, stirring twice a day. Place
  meat and marinade in a large kettle and bring slowly to a boil.
  Cover, reduce heat and simmer for 2 hours or more until tender.
  
  Remove the meat and set aside. Remove and discard the bay leaf.
  Strain the liquid forcing the vegetables through the strainer.
  Return the liquid to the stove, bring to a boil and thicken it
  with a paste made of 2 tablespoons flour mixed into 1/2 cup water.
  Stir until smooth. Add the meat and heat thoroughly. Serve.
  
  From: The Northern Cookbook by Indian and Northern Affairs Canada
  Posted by: Jim Weller
 
MMMMM


YK Jim


... Use ketchup only if you know it was made from free range tomato.

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