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Some independent analysis of recording industry market data suggests that a decline in new releases, and not Internet piracy, is to blame for the industry's sales slump. "There were almost 12,000 fewer new releases for the consumer to choose from in 2001 than 1999," writes George Ziemann in RIAA's Statistics Don't Add Up to Piracy. "If the record industry had gone forward with the 12,000 releases that it cut back over the past two years and only sold 3,000 copies of each title (a loser in record company terms), both the units shipped and total sales would have continued to climb as they had in previous years."
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This afternoon is reserved for vinarterta. This is a time-consuming, layered pastry recipe that comes from my Icelandic grandmother and her sisters, via their mother, who immigrated from Iceland in the 19th century, eventually settling in the Icelandic immigrant town of Gimli in Canada. I found this comment on Gimli on one website:
If you can pronounce Islendingadagurinn without hesitating, you must be a Gimli resident, or at least have an Icelandic background. If you know the difference between Ponnukokur and Vinarterta and love drinking coffee made in a sock you are in the right place.
I grew up without the sock! But with plenty of very strong coffee, the way Icelanders like it -- I confess I have to add hot water to the coffee cups of friends sometimes when I make the coffee ('strong enough to trot a mouse' is how my half-Icelandic father describes the proper strength). The women in my family make vinarterta every Christmas and sometimes for Thanksgiving as well -- it has to be done a few weeks in advance of when you want to eat it for best flavour. My aunt taught me the sacred process many years ago [grin] and I've been making it ever since.
It's one of those recipes that has to be taught, as it is involved and requires little tricks that must be demonstrated (but you can try it yourself here... this is close to my recipe. You can have up to 9 layers -- Lillingtons [nee Jonnsons] do a modest five). I get asked for the recipe all the time and people don't believe me when I say they'll really need to come around the next year when I make it! Most people cannot guess the ingredients, either -- an elusive blend of cardamom (typically Scandinavian!), cinnamon, almond, vanilla and a secret prune filling that no one ever guesses is prunes. Sounds weird but it sure is good...
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