Text 9014, 100 rader
Skriven 2008-06-15 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: magpies
===============
-=> Quoting Björn Forsström to Mark Lewis <=-

 ML> we currently do rather the same here with the hawks and
 ML> other predators by firing the rifle or pistol just to make a loud
 ML> noise and scare them off...

 BF> Then you haven't tried it with magpies....they fly away and wait until
 BF> it have cooled down and then they are back. They have great eyes too...
 BF> they saw me from over 30 feet when I stuck my head out from behind a
 BF> wall. 

Like their relatives the crows, they are very clever birds. I
remember them flying off if I stepped outside the back door with a
gun but brazenly continuing to eat whatever they were stealing if I
was empty handed or held a broom or a shovel.

The huge ravens up here will take turns teasing a dog on a chain
while the second one steals dog food from his bowl. They work as a
team and switch places so the second one can eat too.
                
(The Inuit considered them sacred messengers and never killed them.)


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai Curried Vegetables with Adzuki Beans (Wok)
 Categories: Low-fat, Thai, Curry, Chilies, Beans
      Yield: 4 Servings
 
      2 ts Vegetable oil; or more
      1 c  Chayote squash;
           -julienned
      1    Red bell pepper;
           Julienned
      1 c  Bok choy; with leaves,
           Chopped
      1    Asian (thai) eggplant; cut
           Into thin strips (or half a
           small eggplant)
    1/2 c  Sliced mushrooms
      1 tb Fresh minced ginger
      1    Clove minced garlic
      1 tb Thai red Curry sauce
    1/2 c  Adzuki beans, cooked;
           Drained
      1 c  Coconut milk, light;
           Canned
      2 tb Low-sodium soy sauce
      1 tb Lime juice (half a lime)
           (or small red chili beans)
      1 tb Fresh coriander leaves
           Freshly ground pepper;
           Coconut extract; opt'l
      3 c  Hot cooked rice
           (jasmine or brown or
           -blend)
 
  Prep - Have everything cut and measured; ready to go into the wok.
  Cut bell pepper and chayote squash into 'matchsticks.  Roughly chop
  (1-inch pieces) the bok choy. Thinly slice the mushrooms.  Thinly
  slice the eggplant; or if using globe, slice to square-up the
  eggplant (an end-cut and 4 side cuts). Cut the remainder into thin
  wafers. Measure and mix the curry powder into a paste as instructed
  on envelop.   Allow 10 minutes.

  Heat the wok, add the oil and swirl to coat pan. Fry the chayote
  squash and  bell pepper: about 4 minutes. Add bok choy and
  eggplant; fry about 2 minutes. (Add a little more oil only if
  needed.) Add mushrooms and ginger, and garlic, if using. Cook
  about 1 minute. Add the Curry paste and warm through (less than 1
  minute.) Add coconut milk, soy, lime juice and coriander leaves.
  Stir just to warm and combine but not to blend flavors (See
  notes).

  Taste: adjust flavors with pepper and optional coconut extract
  (1/8 tsp.). Serve at once with hot cooked rice, optional soy and
  hot sauce (such as Sriracha).
  
  Cooks Notes: As described by Jay Solomon: "This dish engulfs your
  palate with rolling aromatic flavors accented with occasional
  lightning flashes of heat."  In order to maintain crispness and
  unique flavors (surprises!), halve the cooking time used in Jay's
  recipe.

  Acknowledgement: Lean Bean Cuisine (1995) Jay Solomon
  Message to McRecipe as low-fat version and to Elf
  
  Recipe by: Jay Solomon (1995);  adapted by Pat Hanneman (1997)
 
MMMMM
 

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)