Text 17946, 111 rader
Skriven 2007-07-13 10:32:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Water
=============
On 07-12-07 DAVE SACERDOTE Scribbled to DAVE DRUM about Water

DS>DS>(To keep down the mosquito population, I've treated the rainbarrel
DS>DS>with a bacterial colony harmless to all living things save
DS>DS>mosquito larvae.  It works marvelously, without chemical
DS>DS>pesticides.) 

DS>DD> You could also keep a goldfish or two in the barrel. They 
DS>DD> loves baby skeeters.

DS>That was actually my first thought, but I made some enquiries
DS>and decided against it.  I'd need more than just a few goldfish.
DS>There were so many larvae in the barrel that the water looked like
DS>it was squirming.  Any goldfish would have eaten themselves to 
DS>death in just a few days, so I'd have to constantly refresh the
DS>fish as they went belly-up.

DS>Also, I'd have to start aerating the barrel, and figure out how
DS>to clean the fish shit out of it, etc.

Our barrels weren't that infested. And there was enough surface area 
that we did not have to aerate the water ... goldfish do quite well in 
aquaria that are not bubbled. We also kept goldfish in the stock tanks 
and moved the rain barrel goldfish to the stock tanks before things got 
frozen - as the stock tanks were semi-heated and not allowed to freeze.

Our rain barrels were tapped off to the cistern that supplied the pump 
in the kitchen. The rain water was used for laundry, washing hair, etc. 
Regular water for drinking, cooking, etc. was pumped from an eighty foot 
deep well that featured plenty of limestone dissolved in it.

If my grandfather had tapped the barrels at or near the bottom the carp 
would have had a rough time of it. Or if we had covered the tops ... no 
need for killing off skeeter larvae. Dunno why it wasn't done. But, 
Grampa usually had good reason for whatever he did. And as a 16 year old 
(or younger) I never thought to ask about it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettuccine With Peas, Prosciutto & Raw Egg
 Categories: Pork, Pasta, Vegetables
      Yield: 4 servings
 
      4 tb Unsalted butter
      1 lg Onion; chopped
      1 c  Shelled fresh peas;
           - blanched
    1/2 c  Chicken or vegetable broth
      4 sl Prosciutto (abt 4 oz); in
           - strips
      2    Eggs; lightly beaten
      4 oz Freshly grated Parmesan
           - cheese; plus Parmesan for
           - the table
           Salt and fresh ground pepper
      1 lb Fettuccine
 
  Fettuccine alla papalina consists of tender pasta tossed with beaten
  egg and cheese, then with a little saute of peas and prosciutto. It is
  delicious whether prepared with homemade egg pasta or with purchased
  dried fettuccine. From Marlena Spieler.
  
  Start bringing a large pot of salted water to a boil. Melt the butter
  in a skillet over medium-low heat. Add the onion and saute for about
  10 minutes, until softened and golden. Add the peas and broth and
  cook over high heat for several minutes, until the peas turn bright
  green and the sauce is somewhat reduced. Remove from heat and stir in
  the prosciutto.
  
  Beat together the eggs and Parmesan, season with salt and pepper and
  set aside.
  
  Cook the fettuccine in the rapidly boiling water until just al dente,
  then drain, reserving about 1/4 cup of the cooking water.
  
  Toss the hot pasta with the egg-cheese mixture, mixing well to coat
  each strand evenly. The egg will cook lightly with the heat of the
  pasta.
  
  Toss the pasta with the pea mixture, and return to the heat for a
  moment or two, adding several tablespoons of the reserved cooking
  water as you toss (add enough water to bring together the various
  ingredients into a lovely clinging sauce).
  
  Serve right away, with extra Parmesan for grating at the table.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 21 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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