Text 14884, 74 rader
Skriven 2014-07-17 23:23:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 14870 av Dave Drum (1:18/200)
Ärende: Re: Wild versus domestic
================================
 -=> On 07-17-14  09:34,  Dave Drum <=-
 -=> spoke to Dale Shipp about Wild versus domestic <=-

 DS> Not annoying at all.  They are green.  They cover what would otherwise
 DS> be bare dirt.

 DD> Better those than kudzu or the Creeping G**D@mmit Vines I am trying to
 DD> eradicate from my little corner of heaven. Spectracide Woody Vine
 DD> Killer  doesn't do anything, nor does Round-Up. But, I have bought a
 DD> long-handled  butane torch. I bet I can burn the snot out of them - so
 DD> long as I am careful  and don't burn down the house while I am at it.  

We also have some creeping ivy vines.  They are a very dark green.  In
front of the house, they have grown to cover a hillside bank.  I don't
mind at all.  They seem to have stopped spreading other than just that
bank and make a pretty decent ground cover.   In the back of our house,
off of the deck, they have taken to growing out from the fence.  That
group is more aggressive!  Occasionally I have to get a hedge trimmer
out to push them back to where I want them to stop.  But again, they are
covering ground where I don't think that grass would grow well and so I
don't mind too much.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CATALAN RICE
 Categories: Vegetables, _ethnic, Casseroles, Seafood
      Yield: 3 Servings
 
  2 1/2 c  Fish stock
    1/4 c  Dry white wine
    1/2 lb Chorizo, 1/4" slices
      1 lg Onion, thinly sliced
      2 lg Tomatoes, peeled, chopped
      3 lg Squid
      2 c  Long grained rice
    1/3 c  Pine nuts
      1 c  Artichoke hearts, drained
     18    Clams or mussels, scrubbed
    1/2 c  Peas
      2 T  Fresh parsley, minced
    1/4 t  Saffron threads
      6 T  Lard
  1 1/2 lb Pork loin, 1" dice
      2 ea Green bell peppers,
           -julienned
    3/4 c  Blanched almonds
      3 ea Garlic cloves, minced
    1/4 c  Pimientos, julienned
 
  Clean squid and cut body sacs into rings.  Cut tentacles in half. In
  a sm saucepan, bring stock to a bare simmer.  Crush saffron and
  combine it with wine in a sm bowl.  In a flameproof casserole or
  paella pan, heat the lard over moderately high heat. Saute the
  chorizo and pork, turning them until they are browned.  Add the
  onion, bell peppers, tomatoes, and squid and cook the mixture over
  moderate heat, stirring, for 15 minutes. Stir in the rice and cook
  for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron
  mixture, and artichoke hearts. Ladle in enough stock to just cover
  the rice mixture. Bring to a boil and simmer it, covered, for 20
  minutes. Arrange the clams in the rice, add the peas, and simmer for
  10 15 minutes, or until the rice is just tender and the clams open.
  Discard any clams that do not open.  Garnish with pimientos and
  parsley.
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:05, 17 Jul 2014
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)