Text 6278, 74 rader
Skriven 2011-01-27 06:07:00 av Dave Drum (1:18/200.0)
   Kommentar till text 6232 av Ruth Hanschka (1:123/140)
Ärende: Planting
================
RH> ->  ->  RH> Not to mention the flowering trees.  I've planted a dead
RH> ->  ->  RH> mouse or two, but that's about all.

RH> ->  -> You plant mice. What comes up? I thought dead mice were for
RH> ->  -> flushing.  Bv)=

RH> ->  RH> Cheesy jokes?  They make decent fertilizer too.

RH> -> But only for very small plants ... unless you have a lot of them.

RH> That depends on how good your cats are, and what sort of things you
RH> have around to attract mice. 

I haven't had the heart to keep/allow a cat to attach since Spot snuffed 
it. And mice don't need much to attract them - especially when it's cold 
outside and warm inside. The only food that is readily available to them 
around Chez Dirty is the blue D-Con pellets in the convenient trays.

MMMMM----- Recipe via Meal-Master (tm) v8.03

      Title: Cat's Beef Brisket Barbecue
 Categories: Beef, Bbq, Sauces
      Yield: 18 servings

      9 lb Whole brisket
    1.2 oz Envelope Lipton Beefy Onion
           - soup mix (dry)
    1.2 oz Envelope Lipton Onion Mush-
           - room soup mix (dry)
      6 oz Can tomato paste
      3 ts Worcestershire sauce
    3/4 c  Brown sugar; firm packed

  Wash the brisket and pat dry. Place it (fat side down)
  on 2 pieces of heavy duty aluminum foil that are large
  enough to seal the brisket in.

  Mix all the sauce ingredients together to make a thick
  paste. If necessary add another tsp. or so of
  Worcestershire sauce. Sauce should be quite thick,
  but still spreadable. Smear the sauce all over the top
  and sides of the brisket.

  Seal tightly and place in a roasting pan. Bake in oven
  for 5 hours at 325oF/163oC.

  Remove from oven and refrigerate to solidify fat. When
  fat is solid, remove and discard. Then reseal the meat
  in foil and reheat until meat is quite warm, about an
  hour. This makes it easier to break up the meat. Break
  up the meat into small pieces and stir into the pan
  juices. Seal tightly and place into oven to bring to a
  hot temperature. Serve on good buns.

  If you wish, you can just slice the meat after cooking
  and after degreasing the juices, pour a bit of the
  sauce over the meat.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 XA writer is one for whom writing is more difficult than
for other people

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)