Quoting Bill Swisher to Dave Drum <=-
I never did "get" that. Nor the refusal to send to APO/FPO addresses.
I used to sort of forgive them. I'm pretty sure it was an insurance thing.
I don't know how the USPS calculates charges but Canada Post has a
formula for parcel post that considers, size, weight and the milage
between the shipping and receiving cities. I pay more to send a
parcel to Ottawa than a Toronto resident would.
I ordered some tax software for Connie ... they got $10 for the
product and paid $12 for shipping.
Amazon Prime recently wised up and stopped offering free shipping to
Nunavut and those communities in the NWT that lack road access after
somebody noticed the air cargo bills piling up. People were ordering appliances, chest freezers, mattresses and cast iron air tight
woodstoves. Air freight from a semi-remote place like Yellowknife to
a truly remote place like Aklavik can run over $2.20 per pound and
that's after a truck lugs the stuff up here from Edmonton.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Entrecote Al Queso Cabrales (Steak W/blue Cheese Sauce)
Categories: Beef, Spanish, Steak, Wine, Cheese
Yield: 4 Servings
8 oz Blue cheese; crumbled
1 Clove garlic; finely chopped
2 tb Dry white wine
1 ds Ground red pepper
2 tb Butter
4 sm New York strip or Rib eye
-steaks; cut 1" thick
Freshly ground pepper
1/4 c Water
Parsley; snipped
Cook the cheese, garlic, wine and red pepper over low heat,
stirring frequently, until cheese is melted; keep warm.
Heat butter in 12" skillet until hot. Cook beef steaks over
medium-high heat, turning once, until medium doneness, about 5
minutes on each side. Sprinkle with pepper. Remove from skillet;
keep warm. Add water to skillet. Heat to boiling, stirring
constantly to loosen browned bits; boil 2 minutes. Stir pan juices
into cheese mixture. Pour over steaks. Sprinkle with parsley.
NOTES: In Spain, a strong, leaf-wrapped blue cheese called queso
cabrales would be used to flavor a rich sauce for these steaks. We
find that Roquefort or another blue cheese works quite nicely.
Recipe by: New International Cookbook
Posted by The Creedenites
MMMMM
Cheers
Jim
... They live by their own rules.
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