Text 8968, 89 rader
Skriven 2008-06-14 19:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Investing in the Futu
=================================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I am considering options for dealing with squirrels

Cats and small noisy dogs.

 DS> We have dozens of squirrels here.  They tip my neighbor's trash
 DS> barrels over and feast there; they raid my bird feeders when Zim isn't
 DS> trying to kill them (he's gotten one.)
                
We only have two, at opposite ends of the yard, each staking out
their territory, so they are not a nuisance. They just eat pine cone
seeds and don't bother me.

 DS> I can't shoot them

When I spoke of protecting cherries with a gun I was thinking of my
childhood in the country.

 DS> I may eat a few in stew.

Lexi would be VERY upset with me if I did that to her two. She
thinks of them as pets and feeds them Ritz crackers. When I told her
they steal birdseed she just puts out more so there is enough for
everyone. And I let her.

But no I wouldn't want dozens of them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Feijoada Transmontana
 Categories: Portuguese, Beans, Pork, Sausage
      Yield: 8 Servings
 
      1    Fresh pork trotter (not
           Pickled, not smoked)
      1    Smoked pig's ear*
      1    Smoked pork shank
      1 lb Pork spare ribs
      2 c  dry white beans
      4 oz Salpicao (closest thing:
           Italian salami)
      1    Chorizo
      1    Boudin sausage
      4    Carrots
      2 ts Olive oil
      1 ts Drippings (soft lard)
      4    Onions
      3    Garlic cloves, peeled
      1 lb Fresh tomatoes
           Fresh parsley, salt, pepper
           And chillies (piri-piri) to
           Taste
 
  * In fact, you don't use only the cartilaginous part of the ear, but
  also the large meat area surrounding it.
  
  Salt trotter and ribs and leave overnight. Soak the beans and the
  smoked meats, also overnight. Cook the shank in lightly salted
  water; discard the water, set  meat aside. Cook trotter, ribs and
  soaked beans. Reserve the water. Scald then boil the sausages for
  a few minutes. Add to the beans. Add  2 carrots and 1 onion (not
  sliced). In a large earthenware pot fry the rest of the onions and
  the garlic, both minced, in a mixture of olive oil and drippings.
  When the onion becomes translucent add the tomatoes (crushed),
  parsley, pepper, piri-piri and salt to taste. Add the water in
  which you cooked the beans, etc, the remaining carrots, sliced,
  and the meats cut in small pieces. Again, let cook slowly to mix
  flavours. Before taking the pot to the table add the sausages,
  sliced.
  
  I don't think this would be appropriate for American tastes, with
  the ear and blood sausage ingredients, but, who knows?
  
  From: Antonio Vigario

  (He's wrong about the ears and thing of course! -JW)

  
MMMMM

Cheers

YK Jim


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