Text 6111, 106 rader
Skriven 2008-04-26 07:47:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Meeses and Killing Them
===============================
-=> DAVE SACERDOTE wrote to DALE SHIPP <=-

 DS> That night, I bagged seven mice.  For the next week, I caught an
 DS> average of five a night.  There were almost thirty mice not paying
 DS> rent in my house!!  I'm surprised we didn't notice them sooner!

 DS> Unfortunately, there's no way I can keep them out of the house to
 DS> begin with - old houses have lots of secret entries and I'd never
 DS> find them all.  I won't put bait around the perimeter, because they'd
 DS> just come in anyway and die somewhere in the walls where I couldn't
 DS> get to them while they stunk.  But I have little Victor deathsprings
 DS> at my command, BWA HA HAHA HAHAHAHAHA!!

I have a mouse problem at my trailer - living so close to the game preserve and
mobile homes of, errrrrm, a certain age being pretty porous to the little
barstids. I have found that a combination of snapper traps in their known
speedways and D-Con keeps them in check.

Mice (and rats) that are offed with D-Con die by dehydration apparently and do
not stink. Every one I have come across that died inside the trailer has been
mummified and drier than a stick.

So long as Zim doesn't get hold of one and gulp it down ... the poison in D-Con
works on any warm blooded critter and any rodent with enough in him to kill his
sorry arse has enough residual poison to make Zim sick as a dog (pun intended).
Generally, though, the meese go back where they nest to croak.

And I don't keep pets any longer.

I was going to put my Stuffed Dormouse recipe by Gen. Apicus in here. But, it's
locked on a hard drive that I haven't been able to access lately.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pita Of Greens, Herbs & Eggs
 Categories: Greek, Vegetarian
      Yield: 12 servings
 
      2 lb Fresh greens *
           Salt (see note at end)
    1/2 bn Fresh parsley; chopped
    1/2 bn Fresh dill; chopped
      1    Handful fresh chervil; chop.
    1/4 c  Butter
      1 bn Scallions; chopped
    1/2 ts Ground allspice
    1/2 ts Ground cinnamon
    1/2 ts Nutmeg
      2 ts Granulated sugar
           Salt & fresh ground pepper
      5    Eggs; lightly beaten
      1 c  Crumbled feta cheese
    1/2 c  Milk, or more
    1/2 c  Butter (opt); melted
     12    Commercial filo sheets
 
  Traditional and individualistic.  Village women learn to gather
  tender, young greens from their rocky surroundings, which ironically
  produce the most beautiful wild flowers and delicious greens.  When
  greens are bought in the markets, spinach is the most frequently
  substituted.  Cretans combine dandelions and spinach.  This recipe is
  written as recipes are spoken in Greece, in the warm first-person
  plural.
  
  *Note: Suggested greens are: Spinach, dandelions, chicory, endive or
  any other fresh greens.
  
  First we wash the spinach, trim coarse ends, drain, chop, sprinkle
  with salt, and squeeze until all liquid has been drained.  Now we
  combine the spinach in a large bowl with the parsley, dill, and
  chervil and mix thoroughly.  Allowing the greens to stand while
  heating the 1/4 cup butte in a large frying pan, we add the scallions
  to the butter and saute them until the white parts are translucent.
  Continuing to cook over medium heat, we add the greens, the spices,
  sugar, and enough salt and pepper for seasoning, careful to allow for
  additional salt in the feta, which will be added later.  We partially
  cover the pan and simmer for 20 minutes, or until all the liquid has
  been absorbed, then we remove it from the heat and cool the mixture
  in a large bowl.  Now we add the eggs, feta, and enough milk to
  saturate the greens, mix, and assemble the pita as follows:
  
  Butter a 15 x 11 x 2-inch baking pan.  Spread 6 filo sheets, brushing
  each with melted butter.  Pour in the filling, spreading evenly.
  Cover with the remaining filo sheets, brushing each with butter.
  Flute the edges and brush top with butter.  Using a sharp knife,
  score the top 3 filo sheets into square or diamond shapes.  Bake for
  45 minutes in a moderate oven (350 F) and allow to cool slightly
  before slicing and serving it warm.
  
  Note: You may eliminate the salting of the spinach by panning it,
  cooking over very low heat until the leaves wilt, and then draining
  it thoroughly.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

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