Text 19226, 78 rader
Skriven 2014-11-11 18:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: social 233
==================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> communities went from 80% unemployed to 80% employed.
 JW> The Dene tend to move from their home community
 JW> only people left are the elders and the unemployables.

 ML> are the home towns worth saving?

Perhaps not. Some are the outgrowth of fur trading posts and that
industry is dead. Others are government designed social
engineering constructs. In the 1950s the Dene and the Inuit were
strongly encouraged to come in off the land. They were given welfare
and free houses in little villages that had one teacher, one nurse,
one priest and one cop. That whole thing failed badly as the
children did not, by and large, integrate into modern society as
hoped.
         
 ML> And what happens to the family structures?

The successful ones who get away tend not to associate with the ones
who stay behind. I have a nephew who has a university degree and is
a senior bureaucrat; he has not been home for over 25 years.

Back in those villages there are a lot of single moms and way too many
grandmothers raising grandkids without partners. And a lot of
troubled and troublesome teenagers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gulf Coast Scallops
 Categories: Scallops, Pasta, Mushrooms, Fruit
      Yield: 6 Servings
 
      1 lb Fresh or frozen scallops
      9 oz Refrigerated fresh spinach
           Fettuccine
      3 c  Sliced fresh mushrooms
      2 c  Thinly sliced carrot
    3/4 c  Frozen orange juice
           Concentrate; thawed
    3/4 c  Cold water
      2 tb Cornstarch
      1 ts Instant chicken bouillon
           Granules
    1/4 ts Garlic powder
        ds Pepper
           Parsley
           Grapefruit sections
           Orange slice twists
 
  Thaw scallops, if frozen.  Cut any large scallops in half.  Cook
  pasta according to package directions, adding the mushrooms and
  carrots to the water with the pasta. Drain and keep warm.
  
  Meanwhile, in a medium saucepan stir together thawed concentrate,
  water, cornstarch, bouillon granules, garlic powder, and pepper.
  Add scallops. Cook and stir until mixture is thickened and bubbly.
  Cook and stir about 2 minutes more or until scallops t
  
  Serve scallop mixture over pasta mixture. Sprinkle with snipped
  parsley and garnish with parsley sprigs.  If desired, garnish with
  grapefruit sections and orange twists.
  
  Recipe by: Florida Cuisine Insert BH&G Magazine
 
MMMMM
 



YK Jim


... Vermouth and gin are better together than Sinatra and Crosby.

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