Text 24139, 145 rader
Skriven 2009-05-17 13:48:00 av Glen Jamieson
     Kommentar till en text av Janis Kracht
Ärende: CHAIN COFFEE 90517
==========================
 -=> Quoting Janis Kracht to Glen Jamieson <=-

Hello Janis,

 > I have never thought of avocado as a house plant.  Those trees in PNG

 JK> It's just something I started doing as a child years ago.. I remember
 JK> way back then I'd eat an avocado, plant that gigantic seed, to see if
 JK> it grew anything (g). Most times yes, you'd get a great plant!  I
 JK> remember when I was about 8 or so walking past the village square and
 JK> picking some pretty folliage and sticking it in water when I got home
 JK> to see if I could get it grow roots to get a plant out of it.. some of
 JK> it did, some of it didn't.. now I know what they planted there :)

I understand, as I did that sort of thing back then.  :)
 
 JK> I'm not sure but I think we're too cold here for them to make fruit
 JK> here :) 

I think that at least a warm temperate climate is needed for avocados.

 > My local grand-daughter is only 4, but loves dressing up.  Clothes
 > everywhere!

 JK> I can imagine that :) :)  If it's anything like my 3yr. old grandson
 JK> and his costumes for dragon-slaying (laugh)

Been there, seen that!
 
 > And now my eldest grand-daughter, in NZ, is due to give
 > birth in September - the next generation.
 JK> That is so wonderful - my congratulations and best wishes :) You must
 JK> be very happy about that :)

Everyone is very excited.  The mother and grand-mother to be have been
emailing copies of the ultrasound pictures to other family members.
 
 > We normally get 15 - 20 days over 100F (38C), with a maximum recorded
 > in my life time of 117F (47C).  I remember that time as I was in bed
 > after a tonsilitis operation, and my parents had great difficulty in
 > making ice-cream for me in those pre-refrigerator days.

 JK> Heh.. isn't it funny how suddenly they don't feel the need to yank out
 JK> all those tonsils .. and now these youngsters of today will never know
 JK> the joy of ice cream soothing the pain of tonsil surgery (g) I guess
 JK> that is actually a good thing (g).

The present generation has plenty to be grateful for, particularly
anti-biotics.
 
 >>  I learned very young that most of really good
 >> tecniques and information was to be learned from the older relatives in
 >> the kitchen :)
 
 > And not just about cooking.  It is a good place to chat about people,
 > philosophies and learn about life in general.

 JK> I know what you mean.. it's something I find interesting about one of
 JK> my grandson's schools.. they seem to emphasize Q&A to other adults in
 JK> your household or relatives about events in history (Viet Nam War,
 JK> etc.).. their experiences, opinions, feelings at the time, that kind of
 JK> thing.  I thought it was an interesting way to conduct the study of the
 JK> material. I'm sure they do a lot more than just that, but this was one
 JK> facet of the course work that I was asked about and thought was very
 JK> different from what we'd done in school. 

Apart from giving the kids a more rounded education, it is good for
the older relatives to know that they are appreciated, and they have
something of value to pass on to the younger generation.
 
 >> I used to LOVE to watch the crocodile fellow.. Steve Irwin.. what a

 > From what I have read, his wife and daughter are continuing to run his
 > animal business, and are doing very well at it.

 JK> That's what I'd understood... that's so great.
 
 > Some of the crocodile farmers I talked to in Darwin considered that
 > Irwin took excessive risks with his crocodiles, so it was surprising
 > that it was a sting-ray that killed him.  I have had one sting my

 JK> I'd heard that before ... that he took such risks.. but he was awfully
 JK> good at what he did.

He knew what he was doing, but the fear was that other people would
see what he did and take risks with wild crocodiles.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STINGRAY BALLS
 Categories: Starters, Mains, Seafood, Aboriginal, Australian
      Yield: 4 servings
 
      2 tb Olive oil; OR
      2 tb ; canola oil
      1    Onions; chopped
      2 ts Garlic cloves; chopped
      1 ts Blachan
      1 ts Chillies; chopped
      2 tb Cilantro leaves; OR
      2 tb ; dry leaves
      1    Fish- stingray; from flap
      2    Egg whites
    1/2 c  Cream; OPT
           Salt and pepper
    1/2 c  Flour- cornflour; OR
    1/2 c  ; plain flour
      2 c  Oil
 
  Stingray is very popular with the sea people especially on the
  islands. The old ladies boil the stingray to remove the meat & pulp
  it tegether by hand. They render the stingray fat which comes from
  the liver & fry the stingray meat till it turns brown. This is a
  great treat for the family & very healthy.
  
  Place oil in a pan & heat. Add onion, garlic & blachan. Fry lightly
  till onion is clear. Add chilli & coriander. Stir till mixture smells
  aromatic. Transfer to bowl & cool completely in fridge.
  
  Remove skin from stingray. Dice meat into small pieces. Place in bowl
  & pulp with wooden club or use kitchen whiz or blender. Place the
  pulped stingray into bowl & cool down in the fridge for 20 minutes.
  
  Lightly mix stingray pulp with onion mixture, adding 2 egg whites &
  cream (cream is optional but it helps keep mixture soft). Mix, &
  season with salt & pepper.
  
  Mould mixture inro golfball-sized pieces, & roll in cornflour or plain
  flour.
  
  Heat 2 cups of oil in a camp pan. Place stingray balls into hot oil &
  fry slowly till golden brown. Drain stingray balls on paper towel.
  
  Serve with rice, bush limes & sweet chilli sauce.
  
  From: WALKABOUT CHEFS By: STEVE SUNK & DAVID HANCOCK ISBN:
  0-9751800-1-0 Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)