Text 14928, 73 rader
Skriven 2011-08-20 06:27:00 av Dave Drum (53700.cooking)
  Kommentar till text 14816 av Dale Shipp (1:261/1466.0)
Ärende: Gardening
=================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> BTW - was the box fastened securely to the stand? Or are they more
 DD> trusting than I would be?

 DS> I did not notice for sure.  It was a rather large box, about 18 inches
 DS> cube and I think made of metal -- which would have made rather heavy.
 DS> There was a padlock on a latch closure.  Perhaps Michael might remember
 DS> if it was anchored in any way.

Michael has noted that the box seemed securely fastened and that the stand was
in clear view from the house.

I found a similar set-up yesterday on my rounds of delivering parts to outlying
Auto Zones. Just south of Beardstown there is a place called (really) Monica's
Big Melons. And the racks were loaded with melons from two people to family
size. No one in sight, but a strongbox and a note that "All melons are $2.00"
and a smaller note below that "If you only have a $5 bill - take three melons".

I had the correct change and scored a nice medium-sized seedless melon. I dunno
if it goes nationwide, but Beardstown Melons are the gold standard in the
Midwest (Great American Outback). So, two bucks for a melon that the
semi-warehouse across the street from me is getting $4.99 for and ALDI is
getting $3.49 for (neither claiming to have Beardstown melons) is a pretty good
deal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Watermelon Chiffon Pie
 Categories: Pies, Fruits, Citrus
      Yield: 6 servings
 
      2 c  Watermelon; pureed
    1/2 c  Powdered sugar
      2 tb Gelatin
    1/4 c  Water; cold
    1/2 c  Water; boiling
      1 tb Lemon juice
      2    Egg whites; stiffly
           - beaten
      1 c  Whipping cream; whipped
      1    Graham cracker crust
           Whipped cream; garnish

MMMMM-----------------------GRAHAM CRACKER CRUST----------------------------
     24    Graham Cracker Squares
    1/4 lb Butter
    1/4 c  Sugar
    1/4 ts Cinnamon
 
  Thoroughly mix crust ingredients and pack into a ten inch
  pie pan. Hint: try to get the crust thickness very even and
  not too thick.
  
  Puree watermelon to measure 2 cups. Add powdered sugar. Set
  aside. Soften unflavored gelatin in cold water. Add boiling
  water; stir to dissolve. Add lemon juice and pureed
  watermelon. Refrigerate until mixture begins to thicken.
  Fold in egg whites and whipped topping. Pour into pie shell
  and refrigerate until firm. Garnish with whipped topping.

  Makes one 10-inch pie.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Life is a fatal complaint and an eminently contagious one. - O. W. Holmes
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