Text 12514, 92 rader
Skriven 2007-03-01 22:27:22 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: New Mexico
======================
-> -> -> damaged body parts for me to live with. 
-> -> 
-> -> I generally don't have to go that far.  When my fingertips start
going numb
-> -> I know it's time to quit.:)  
-> -> 
-> Good plan but not too effective when I worked for the old PO...they
didn't 
-> like for you to actually USE your sick leave....and if you did you
became 
-> a "problem" employee and needed "extra" "supervision"...boy am I glad I
am 
-> retired! (grin)

I love it - you can have sick leave, as long as you don't get sick.  I
wonder what they did about maternity leave.  

-> -> -> -> why my father did KP in the army rather than the cooking!  
-> -> -> 
-> -> -> I like cream cheese and smoked salmon! Of course I like most
things
-> -> right off 
-> -> -> the bat anyway (grin)
-> -> 
-> -> I like Smoked salmon, but not off the bat - the way they throw those 
-> things
-> -> around you never know where they've been!  
-> 
-> fried batwings.....yummmmmmmmm!

I used to have a recipe for stewed bat, but I'm not sure about fried
bat....

Hmmm - look what I just found:

http://www.bertc.com/fruitbat.htm

Fruit Bat Soup  

      3   Fruit bats, well washed but either skinned nor eviscerated,
           Water
      1 tb Finely sliced fresh ginger,
      1 lg Onion, quartered,

  I knew if we were patient, this would become available.  For all of you
who  have been waiting patiently to make your fruit bats into fruit bat
soup,  here's a recipe.
  
  The following is a genuine recipe from Micronesia.  Fruit bats, or flying 
foxes, are furry, fruit and nectar eating bats about the size of small 
rabbits.  The make very affectionate pets.
  
  Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream.
  
  1.  Place the bats in a large kettle and add water to cover, the ginger, 
onion, and salt.  Bring to the boil and cook for 40 minutes. Strain broth 
into a second kettle.
  
  2.  Take the bats, skin them and discard the skin.  Remove meat from the 
bones and return meat, and any of the viscera you fancy, to the broth. 
Heat.
  
  3.  Serve liberally sprinkled with scallions and further seasoned with
soy  sauce and/or coconut cream.
  
  Yield: 4 servings.
  
  (From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c)
1971,
  
  Quadrangle Books, Inc. NY.
  
  NOTE:  A final word about the Jean Hewitt cookbook.  It is now out of
print
  so I don't feel too bad about swiping a recipe from it.  Despite the
above  it is an excellent cookbook made up from recipes sent in by readers
to the  New York Times, and tested by Ms Hewitt herself.  It comes from the
days  when "Natural Foods" did not just mean salt free veggie fare,
(although  there are plenty of first rate, mostly simple vegetarian recipes
included).
  If you can get hold of a copy from a public library, say, I recommend it.
  
  Bill Venables, Dept. of Statistics, Univ. of Adelaide, South Australia.
  
  Posted by Ted Taylor. Courtesy of Fred Peters.

  Collected by Bert Christensen
  Toronto, Ontario
  
  http://bertc.com  
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