Quoting Michael Loo to Nancy Backus <=-

nowadays, teachers get much higher salaries in comparison than
then, though...

Of course, nowadays they have to provide classroom materials,
take out gobs of life insurance, and so on.

Your teachers are still grossly underpaid! When Roslind graduated
Yellowknife had 10 applicants for every vacancy without advertising
and so did my home town in Ontario. But Americans were sending
recruiters to campus who lied their heads off about how pleasant
their cities were, Case in point Detroit offered her $30,000 and told
her their city was a vibrant cultural centre with a low crime rate.
They also told her roommate who was from the Barbados that visible
minorities were welcome and would feel right at home. (She was quite
rude to them.) At the time YK was paying $55K and substitutes were
earning $150 per diem. I don't know how much schools paid in the
Barbados but the roommate went home after graduation.

I checked websites for collective agreements and discovered that in
Detroit teachers make $51K today, $67K with a master's degree. They
also got a healthcare plan and a retirement pension. In rural Ontario
where the cost of living is low and the crime rate truly is low the
range is $50K to $100K and in YK with its high cost of living the
range is $67K to $129K. Also everyone here gets healthcare
automatically, working or not, and the teachers' extended health care
program covers prescriptions, dental work, glasses, hearing aids, and
mental health counselling. Plus generous indexed pensions, paid
maternity (and paternity) leave, adoption leave, child illness
leave, and for the stressed out, short and long term disability and
drug and alcohol rehab programs.

Back on topic:

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

Title: Lithuanian Pork Roulade
Categories: Lithuanian, Pork, Offal
Yield: 4 servings

2 Pork ears
4 Pork feet
3 Onions, chopped
3 Carrots, sliced
Bay leaf
Parsley sprigs
Salt and pepper to taste

Cover meat with water and bring to a boil, remove scum. When meat
has softened add vegetables and seasonings. Cook for 30 minutes.
Remove meats from stock, flatten ears and let cool. Cut up meat from
cooked feet and layer on each ear. Roll up each ear and tie with
string, keep weighed down for about 30 minutes. Remove strings,
place roulades in a deep dish, cover with cooking liquid, chill for
several hours.

Slice roulades, place on serving platter, surround with jelled
cooking liquid, sprinkle with cooked carrot slices and decorate with
parsley sprigs. Serve with marinated beets.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... If the place has "Dive Bar" in its name, it's not the real deal.

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JIM WELLER wrote to MICHAEL LOO <=-

nowadays, teachers get much higher salaries in comparison than
then, though...

Of course, nowadays they have to provide classroom materials,
take out gobs of life insurance, and so on.

Your teachers are still grossly underpaid! When Roslind graduated Yellowknife had 10 applicants for every vacancy without advertising
and so did my home town in Ontario. But Americans were sending
recruiters to campus who lied their heads off about how pleasant
their cities were, Case in point Detroit offered her $30,000 and told
her their city was a vibrant cultural centre with a low crime rate.
They also told her roommate who was from the Barbados that visible minorities were welcome and would feel right at home. (She was quite
rude to them.) At the time YK was paying $55K and substitutes were
earning $150 per diem. I don't know how much schools paid in the
Barbados but the roommate went home after graduation.

The only part of that offer that was correct was that the Barbadan
student would fit in - not as a minority though. 80+% of the population
of Detroit is non-caucasian.

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

Title: Barbadian Chicken Skewers
Categories: Poultry, Herbs, Chilies, Booze, Citrus
Yield: 4 servings

4 cl Garlic
1 lg Onion; cut in 6 wedges
2 Habanero or Scotch bonnet
- chilies, seeded
1 bn Spring onions; in 2.5cm (1")
- pieces
1 tb Dried thyme
1 1/2 ts Ground allspice
1 (3 cm/1.5") piece fresh
- ginger root, peeled,
- minced
Salt & fresh ground pepper
175 ml (6 fl oz) rum
5 tb Treacle
4 Limes; zested & juiced
680 g (24 oz) skinned, boned
- chicken; in 3cm (1.5") pcs

Place garlic, onion, chilies, spring onions, thyme,
allspice and ginger into the bowl of a food processor;
blend until smooth. Season to taste with salt and
pepper. Transfer mixture to a large, non metallic bowl,
and stir in rum, treacle, and lime zest and juice. Place
chicken in bowl, and turn to coat. Cover, and marinate
for 24 hours.

Preheat barbecue for high heat.

Remove meat from marinade, and thread onto skewers. Boil
marinade in a small saucepan for at least 3 minutes.

Brush cooking grate with oil, and arrange skewers on hot
grate. Slowly cook the chicken until slightly charred
and cooked through, brushing with the marinade every
time you turn the meat.

Recipe by: Marcus Hender

RECIPE FROM: http://allrecipes.co.uk

Uncle Dirty Dave's Archives

MMMMM


... Accurate observation is often called cynicism.

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