Text 5153, 107 rader
Skriven 2006-09-03 17:04:00 av Dave Drum (1:10/345)
     Kommentar till en text av GLEN JAMIESON
Ärende: Anumated Lawn Maintenance
=================================
On 08-24-06 Glen Jamieson Scribbled to Dave Drum about NEW HOUSE  60824

GJ> DD> You mean you're not allowed a pet goat or two? What a bunch of
GJ> DD> maroons!  I always advocate for nature's lawn movers. They keep
GJ> DD> the grass short,  fertilising as they go. And at the end of the
GJ> DD> season ... barbeque! 

GJ> DD> Even pygmy goats (which are very cute) would work as the grass
GJ> DD> clippers,  although they are probably so cute as to be able to
GJ> DD> escape the BBQ. 

GJ>Goats and sheep are fine as lawn mowers, although goats happily
GJ>consume anything else they can reach, including young trees.   Geese
GJ>are the best lawnmowers and fertilizers, as long as you don't want to
GJ>play on the lawns.  They also have a better chance of resisting
GJ>marauding feral cats than smaller birds.  Foxes can kill them,
GJ>though, as I presume would your coyotes.   As security guards and
GJ>religious sales-people deterrents, geese are very effective.

A brace of pygmy goats would go over much better around here than geese. 
And you don't have to keep their wings clipped to make sure they stay to 
home.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Hazelnut Pound Cake with Shiny Chocolate Glaze
 Categories: Chocolate, Tnt, Cakes, Nuts, Frosting
      Yield: 12 Servings
 
MMMMM------------------------CAKE BATTER-----------------------------
  1 1/2 c  Whole hazelnuts
      8 oz Semisweet chocolate, cut
           Into 1/4-inch pieces
     16 tb Unsalted butter
      1 c  Sugar, divided
      8    Eggs, separated
      1 c  All-purpose flour
    1/4 ts Salt

MMMMM----------------------CHOCOLATE GLAZE---------------------------
    1/3 c  Water
    1/3 c  Light corn syrup
      1 c  Sugar
      8 oz Semisweet chocolate, cut
           Into 1/4-inch pieces
 
  Set a rack in the middle level of the oven and preheat to 350 degrees.
  Butter a 12-cup Bundt pan and flour the buttered surface, shaking out
  the excess. Place hazelnuts in the bowl of a food processor fitted
  with the steel blade and pulse continuously until finely ground. Bring
  a small pan of water to a boil and remove from heat. Place chocolate
  in a heatproof bowl and set over the pan of water, stirring
  occasionally, until melted. Remove bowl from pan and set aside. In a
  large mixer bowl beat the butter and 1/2 cup of the sugar until soft
  and light. Beat in the chocolate and scrape bowl and beater(s). Beat
  in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in
  the ground hazelnuts and the flour by hand.
  
  In a clean, dry mixer bowl, whip the egg whites with the salt on
  medium speed, until they are frothy. Continue whipping the egg whites
  until they are white and opaque, and beginning to hold their shape
  when the beater(s) are lifted. Increase the speed and gradually whip
  in the remaining 1/2 cup sugar, continuing to whip the egg whites
  until they hold a soft, glossy peak. Stir a quarter of the egg whites
  into the batter to lighten it, then fold in the remaining egg whites
  with a rubber spatula, continuing to fold until no streaks of egg
  white remain. Scrape the batter into the prepared pan. Bake the cake
  about 35 to 45 minutes, until it is well risen and a toothpick or
  skewer inserted between the edge of the pan and the central tube
  emerges clean. Place a rack on the pan and invert cake and pan to rack
  to cool. Remove pan after 5 minutes and allow cake to cool.
  
  For glaze, combine water, corn syrup and sugar in a saucepan and stir
  well to mix. Place over low heat and bring to a boil, stirring
  occasionally to dissolve sugar. Remove from heat and add chocolate.
  Swirl pan so that chocolate is submerged in hot syrup, then allow to
  stand 2 minutes. Whisk glaze smooth. Before glazing cake, cut a disk
  that will fit under the cake from stiff corrugated cardboard. Cut a
  hole in the canter corresponding to the central tube in the cake pan.
  Slide the cardboard under the cake and place it on a rack over a jelly
  roll pan. Pour glaze from pan onto highest point of cake, all around,
  allowing glaze to drip down outside and center of cake. Let glaze dry
  before moving cake.
  
  Sandi
  From: "Pilar I Dusch"

  Uncle Dirty Dave's Archives - A FIDO Cooking Echoes Recipe
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


... AIRPLANE: What Mom impersonates to get a 1-yr.-old to eat strained beets.

LABOR UNIONS - The folks who brought you weekends!!!
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