Text 26625, 65 rader
Skriven 2009-07-27 08:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: naughty 916
===================
 -> And were thankful, no doubt. But frying or roasting crisp
 -> can cover up a multitude of sins.
 RH> Not to mention create a few new ones.  Well-done steaks, anyone?

Now that's nasty. But well steaks can be palatabilized by
grinding and making into chili.

 -=> Ruth Hanschka said to Carol Shenkenberger <=-

 ->  > once.  Did you get any pictures of the disgruntled cat?  They look so
 ->  > pathetic when they're soaking wet.
 -> Naw, no pics of wet pussy ;-)
 RH> Carol, how many of the good pills did you pop before you wrote that? 
 RH> A friend on another board just found a big stash of vintage 40s nekkid
 RH> lady pictures in a yard sale (by mistake - bought an old tin box and
 RH> WHOOPS) so maybe I'm reading things that aren't there.

I'm imagining, given her reputation, history, and profession,
that she was just being plain naughty.

 ->  > -> We gave her an extra dose of duckfat that night so she'll pass any
 ->  > furballs
 ->  > -> neatly (grin).
 ->  > That's one way to make sure she ate it - fed her the good stuff.
 -> Works for her and me!
 RH> But you can't fry potatoes in it if you feed it to the cat. 

Speaking of which. I'd give regular oil to the cat, and if
she didn't like that, add a teaspoon of "the good stuff" to
make the medicine go down. One thing that the picnic goers
will find is that I put my own needs before those of the cats,
though the cats certainly do not go hungry or neglected.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Herb Mustard (Basic Recipe)
 Categories: Cyberealm
      Yield: 3 jars

      2 bn Parsley, finely chopped
      2 bn Chervil, finely chopped
      6    Estragon twigs, finely chopd
      9 oz Mustardseeds, black
      1 ts Ginger, ground
    1/2 ts Cloves, ground
  4 1/4 oz Sugar
      1 ts Salt
  2 1/8 c  White Wine Vinegar

  1.Grind the mustardseeds very finely; mix with the sugar, herbs,
  ingwer-and clovepowder and salt in a bowl. 2.Bring vinegar to a boil
  and pour right away over bowl,slowly, stirring constantly. 3.Put the
  mixture into mason jars and keep in refridgerator, keeps for 6 month.
  4.You can change the mustard with garlic,chilipeppers, green peppers,
  hazelnuts, honey in place of the sugar.You can replace parts of the
  vinegar with withe wine, or applejuice, or champagne. 5.If you like
  your mustard very yellow add some Kurkuma to it. Translated by
  Brigitte Sealing

MMMMM


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