Subj : Yellowknife
To   : DAVE DRUM
From : JIM WELLER
Date : Fri Sep 09 2022 23:46:00

-=> Quoting Dave Drum to Jim Weller <=-

 JW> I'm not sure why Yellowknife was selected in 1967.

 DD> Politics

Nope, an independent commission was assembled to address the issue
headed by a well respected dean of law who was a constitutional
expert.

 DD> and, probably, location.

But that was a factor as Yellowknife was more central to the other
populated places and Hay River is almost in Alberta.

 DD> Springfield ,,, is centrally located  (and) Albany (too)

Since the NWT runs from the 60th parallel to the North Pole our
centre is actually the 75th parallel, so logically our capital city
should be on Melville Island, which is an uninhabited island in the
Arctic archipelago that lies partly in the NWT and partly in
Nunavut. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gabriella's Fijones Con Seboya Moraderba Con Toutano
 Categories: Jewish, Greek, Beef, Beans, Soups
      Yield: 6 Servings
 
      3 c  Small white navy beans,
           Soaked overnight in water
      4 lb Beef bones with marrow, sawn
           In 3-inch sections
      8    Eggs in the shell
      4 sm Onions, finely chopped
      3    Gloves garlic
           Olive oil
           Salt and pepper
 
  Beef and Bean Soup with Marrow
  
  This also is a traditional Romianote Sabbath evening meal. As it
  requires long cooking and includes meat, eggs and vegetables, it
  is also suitable for Sabbath luncheon the following day. When
  called "fijones con louenga bouyida", it is made with ox tongue.
  
  Wash the beans well and put them in a large, heavy pot. Cover with
  water and bring to a boil over medium heat. After 10 minutes,
  remove the beans, drain, and return to the pot with fresh water to
  cover. Add the eggs in their shells, bring to a boil and simmer
  over low heat. Put the bones in another pot, cover well with water
  and bring to a boil. After 10 minutes remove the scum from the
  top, cover tightly, lower the heat and simmer for 30 minutes.
  Remove the pot from the heat and set aside.
  
  While the beans and bones are simmering, saute the onions and
  garlic ion olive oil. As soon as the beans start to soften (after
  about 2 hours), add the onions to the beans and stir in well.
  Remove from the heat. Carefully take out the eggs and put them in
  the pot with the bones, and pour the beans over all. Season with
  salt and pepper, cover tightly and simmer over low heat until
  beans are very tender. Add water during the cooking to maintain
  the level of cooking. Before serving, remove the eggs, immerse in
  cold running water to cool slightly, shell and return to pot. Put
  the bones in a dish and pour the beans with the eggs into a
  tureen. After serving the soup. Pass the eggs, which are broken
  and mixed in, and then the bones, which can be eaten separately,
  or the marrow scooped out into the soup.

  From: Gabriella
 
MMMMM
  

Cheers

Jim


.... Texas is the deep fried weird thing capital of the world.

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