Quoting Michael Loo to Jim Weller <=-

Recipe by: Ann Meekitjuk Hanson

She is of that transitional generation who was born on the land but
also went to university and rose to prominence later in life. She
was a receptionist who became a senior civil servant, a translator, journalist, publisher, broadcaster and producer before she retired

Sounds interesting. During what times did
she make her way up the ladder?

She's a bit older than me, early 70's I believe. She was born on an
island in the Hudson Strait that links Hudson Bay and the Labrador
Sea. Her first government job was as a secretary and interpreter for
some politician. She went back and forth between the public and
private sector. At the CBC she went from receptionist to on air
announcer to producer. She also started up a regional newspaper. Her
term as Commissioner of Nunavut was up in 2010. A remarkable woman!

We're on a McSorley's kick, eh. [...] more schtick than
anything else (the ale is ML> not notable for strength of
alcohol or flavor).

That's disappointing to hear. I imagine its legend got "romanced
up". I guess I won't go out of way to go there then, should I ever
make it to NYC.

the Fraunces Tavern got my bucks last time

Another noteworthy historical landmark.

Once again, fixing up old recipes gathered years ago but I'm not
actually recommending milk and sugar in scrapple.

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

Title: Lucky's Liver Scrapple
Categories: Sausage, Pork, Offal
Yield: 6 Servings

1 c Cornmeal
1 c Milk
1 ts Sugar
1 ts Salt
2 tb Butter
2 3/4 c Boiling water
8 oz Liver sausage (liverwurst),
-cooked, drained, crumbled
All-purpose flour
Maple syrup (optional)

In a saucepan, combine cornmeal, milk, sugar and salt; gradually
stir in water. Cook and stir until thickened and bubbly. Reduce
heat; cook covered, 10 minutes longer or until very thick,
stirring occasionally. Remove from heat and stir in sausage. Pour
into a greased 7 1/2 x 3 1/2 x 2-inch loaf pan (the pan will be
very full). Cover with plastic wrap and refrigerate. To serve,
unmold and cut into 1/3 inch slices. Dip both sides in flour. In
a skillet, melt butter over medium heat. Brown scrapple on both
sides. Serve with maple syrup.

From: Lucky To Rec.Food.Recipes

MMMMM

Cheers

Jim


... Americans resist going metric; they think it is complicated.

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