Text 2468, 112 rader
Skriven 2010-10-05 01:13:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: ARTHUR ITIS  01004
==========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 -> When I last visited my NZ daughter she introduced me to a weekly lunch
 -> group of widows.  It was terrifying!  I was lucky to escape their
 -> hospitality and generosity.  They were almost coming to blows over
 -> getting my attention.
 -> 
 RH> Some guys would have been rubbing their hands in glee.  I guess you're
 RH> not one of those guys.  

I was terrified that they would eat me alive!  The took me to the
Hokonui Moonshine museum in the town of Gore, which glorified the
early Scottish whisky distillers, who made excellent liquor in the
nearby hills.  That they were all from my mother's ancestral McRae
clan gave me an extra aura of attraction to these ladies.
 
 -> Definitely a former family pet.  The Australian budgerigars have
 -> become one of the most popular cage birds around the world, with a
 -> wide range of colours obtained by selective breeding, very different
 -> from the original green.  Like other parrots they are social birds,
 -> and as pets can get quite cuddly towards their owners, as well as
 -> learning to talk and do other tricks.

 RH> I've never heard them do anything but squawk.  Parrots on the other
 RH> hand can learn all sorts of things.  Every once in a while I see an
 RH> agony column/lost pet ad for a missing parrot.  It makes me wonder if
 RH> Bugsy or Muffin hopped a Quantas flight Down Under or went to
 RH> Brazil.(no extradition)

You never know where they might turn up.  Quite possibly they have
talked themselves into comfortable family situation.  I had a budgie
which talked quite well.  As far as I know all the Australian parrot
family can be taught to talk.  My talker was a male.  I never managed
to get a later female budgie to talk, though.  Kevin had a Lorrikeet
for a while, which used to talk quite a bit.  It was very boosting to
the ego to have a voice in the night saying, "I love you!", even if it
was only from a young bird.
 
 -> I haven't changed much in that respect, since baby-hood.

 RH> It's well known that men grow old, but not necessarily up.  

Sadly, that is true.  Unfortunately the flesh does weaken.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aged Cheddar & Guinness Fondue
 Categories: Cheese, Beer, Dips
      Yield: 4 servings
 
      2    Apples, cored & cut into
           Chunks
      2 c  Cauliflower florets
      2 c  Lg cubed ham
      2 c  Baby carrots, each halved
      1    Baguette (or any bread with
           Lots of crusty crust)
           Pigs-in-blankets
           Fondue
      1 lb Good aged cheddar, grated
  2 1/2 T  All-purpose flour
      8 oz Guinness stout + more if
           Needed
      6 T  Frozen apple juice
           Concentrate, thawed
      1 ts Powdered mustard
      1 ts Finely minced garlic
      1 ts Worcestershire sauce
      2 ts Olive oil
 
  The secret to a smooth cheese mixture is to toss the flour with the
  grated cheese before adding it to the fondue pot. This method evenly
  distributes the flour (which serves as the thickener) and prevents
  lumpy fondue! The unexpected ingredient is apple juice concentrate -
  which sweetens the aged cheddar ever so slightly. Just a great combo
  of flavors. One of our favorite fondue dippers are baby pigs in a
  blanket. Simple to make - 1 can/tube of crescent dough + Lil' Smokies
  baby sausage links. Unroll the dough, cut into strips - wrap each
  Lil' Smokie and bake 375F for 10-12 minutes until golden brown.
  
  Serves 4 as meal or 6 as first course
  
  If you don't have a fondue pot, just prepare the fondue dip in a
  medium sized saucepan and bring it to the table hot. You may have to
  warm the fondue back at the stove a couple of times during the meal.
  If the cheese gets too thick, thin it out with a little more
  Guinness. Tossing the grated cheese with flour ensures a smooth,
  lump-free fondue.
  
  Toast bread: If your bread is day-old, skip this step. Otherwise cut
  the bread into 1ö squares. Turn oven to 250F. Toast bread pieces for
  15 minutes. Remove and cool. Make fondue: Toss grated cheese with the
  flour. In your fondue pot over low heat, add 2 teaspoons of olive oil
  and garlic. Fry until garlic is fragrant, about 30 seconds. Turn heat
  to medium-high. Add Guinness, apple juice concentrate, Worcestershire
  sauce and mustard. Bring to boil. Add cheese a little at a time,
  stirring constantly until fondue is smooth and melted. Thin with more
  Guinness, if needed throughout the meal. Season with salt and pepper.
  
  Serve: Arrange bread, vegetables and fruit around the table. Other
  ideas: broccoli, pigs in blanket (made with lil’ smokies wrapped with
  crescent roll dough unrolled & cut into strips, bake 375F for 12
  minutes) , celery, boiled new potatoes, grapes, steamed Brussels
  sprouts, boiled shrimp. From: Http://Steamykitchen.Com
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)