Text 24175, 65 rader
Skriven 2009-05-18 20:49:20 av bill swisher (1:124/311)
     Kommentar till en text av Dave Drum
Ärende: Re: Squirrel Bait
=========================
Dave Drum wrote:

> I joined the Navy with malice aforethought. I didn't want to wear those funky
> green fatigues and camp out in the wilderness as the army did at that time. I
> definitely didn't want to be a gung-ho jarhead and not really a wing-wiper
> either. I was more into sleeping under a roof, eating decent food and having
a
> chance to see the world ... even if it meant I might have to spend some time
> bobbing about like a cork on the oceans of that world.

When people asked why I joined the Navy, I explained that the Army and Marines
walked everywhere and spent a lot of time it in the mud/dust.  My dad at the
end
his career wasn't enamored with the AF anymore.  I totally spaced the Coast
Guard somehow.  The Navy doesn't do mud, you're not stuck in one place to long
and for the most part people aren't shooting at you in war time.  My first ship
was a destroyer tender which sat in port for 11 months out of the year.  In the
winter we went to Puerto Rico for a month.  The next winter we went to
Jacksonville Fl for a month.  My second ship was brand new (I have a plank
owners certificate around here somewhere), other than a 9 week jaunt to
Guantanamo Bay Cuba, we sat in the shipyards for over a year.  Just before my
enlistment was over, about 90 days as a matter of a fact, we headed for the
Mediterranean.  They put me off the ship in Naples and flew me back to Boston
for out processing.  Oh well, I got to pass by The Rock of Gibraltar from one
direction.  :-)

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Spi Di Yuwana (Iguana Soup)
 Categories: Caribbean, Soups
      Yield: 6 servings

      1    Iguana
  1 1/2 qt Water
      2    Chicken bouillon cubes
      1    Clove of garlic
      1    Leek
      1    Tomato, coarsley chopped
      1    Onion, studded with 3 cloves
      1    Green pepper, quartered
    1/4 sm Cabbage
      1 ts Cumin
      1 ds Nutmeg
           Salt and pepper
      2 oz Vermicelli

  Kill, clean, skin and cut the Iguana into serving pieces.

  Prepare chicken broth in heavy kettle, add garlic, leek, tomato,
  onion, green pepper and cabbage. Bring to a boil, reduce heat and
  simmer for thirty minutes. Add the iguana, and simmer an additional
  half hour, or until the meat is tender. Remove from the fire. Strain
  broth, discarding vegetables. Bone the iguana and set the meat aside.

  Return the broth to the fire and add cumin, nutmeg, vermicelli and
  salt and pepper. Simmer for about five minutes until the vermicelli
  is tender. Add the iguana and heat thoroughly. Serve piping hot with
  Funchi (Corn-meal mush).

  Source: This is the Way We Cook! Recipes from outstanding cooks of the
  Netherlands Antilles. Compiled by Jewell Fenzi and Helen Dovale.

MMMMM
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