Text 5889, 85 rader
Skriven 2013-10-18 06:24:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Inaccuracies
====================
-=> DAVE DRUM wrote to MICHAEL LOO <=-

 DD> Operating under the maxim that "Water seeks its own level". Water
 DD> flowing to a lower point cares not a whit about which compass point it
 DD> is following.

 ML> We know about gravity. The more interesting question is what
 ML> geological forces led to the relative dearth and puniness of
 ML> rivers flowing north into the Great Lakes as compared to the
 ML> ones that flow south. I think that's a true statement; and if
 ML> it's not, the interesting question is what would make both
 ML> Nancy and myself think it is.

 DD> Probably because neither of you considered the fact that a goodly part
 DD> of Canuckistan drains into the Great Lakes (rivers flowing south, of
 DD> course). Most of the rivers in the eastern US flowing south drain into
 DD> the Gulf of Mexico or the Atlantic Ocean.

In the interest of making the above statement NOT match the subject of the
post: I was not clear on my meaning - which was -- on the North American
continent, or for that matter, north of the equator, most streams flow in a
generally southerly direction as they seek sea level.

I'm not sure what obtains in the northern part of Canadia around the latitudes
where Nanook of Yellowknife holds forth. Probably a number of north flowing
(when liquid) streams headed for the Arctic Ocean, Hudson's Bay, etc.

Of course I belaboured the obvious ... but, in my defence it was early in the
ayem and I was only on my second cup of coffee.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hudson Bay Bread
 Categories: Breads, Grains, Nuts
      Yield: 24 servings

      2 c  Butter; softened
  1 1/2 c  Sugar
    1/3 c  Honey
      3 tb Cornstarch
      3 tb Light-colour corn syrup;
           - like Karo
      2 ts Vanilla (optional)
     10 c  Regular rolled oats *
    3/4 c  Sliced almonds or chopped
           - walnuts
     12 oz M & M's (optional)
           +=OR=+
      1 c  Raisins (optional)

  This is a recipe for what the Sommers Canoe Base calls
  Hudson Bay Bread, or sometimes just Bay Bread. In the
  1960's, the Base got the recipe from the Minnesota Outward
  Bound School, and for several years it was baked at the
  Barbara Ann Bakery in Ely.

  In a very large mixing bowl beat softened butter with an
  electric mixer on medium to high speed for 30 seconds. Add
  sugar and beat until combined. Beat in honey, cornstarch
  and corn syrup until combined. Gradually stir in oats
  and nuts and M & M's if using. (Dough will be crumbly.)

  Press oat mixture firmly into a 15x10x1-inch baking pan.
  Bake in a 375øF/190øC oven for 22 to 24 minutes, rotating
  pan once, or until bars are light brown and have tiny
  bubbles across the entire surface. Do not over-bake. Cool
  in pan 10 minutes.

  Cut into 24 pieces. Cool completely.

  * For a less "pick-it-from-your-teeth" result you may
  wish to grind the oats (a cup at a time) in a blender
  or food processor. DO NOT USE INSTANT OATS

  Recipe from Midwest Living

  From: http://www.recipe.com

  Uncle Dirty Dave's Archives

MMMMM

... A competent and reliable dishwasher never starves. -- Robert A. Heinlein
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