Text 15618, 83 rader
Skriven 2014-08-07 17:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: meowy 759
=================
 ML> You'd know - if one got it, and it was untreated, every one
 ML> would get it. And when you have a bunch of critters running
 ML> around the house with red eyes, bumping into things and
 ML> trying to wash their faces all the time, you know it.
 NB> Maybe we've been just plain lucky, then...  :) 

Yep. I was going to say that "well, you have a big house" but
then reflected on Annie's two floors at 3K sq ft each (and attic
and cellar to match, but the cats don't have free run of those).

 ML> cat breeder has a really good deal here, as she gets Annie
 ML> to pay the expenses.
 NB> Sounds like...  I think I prefer our cheaper waifs and strays, then...
 NB> we manage to get away with minimal vet bills too, usually... :)  

Annie, being sometimes a bit of a princess herself, likes
thoroughbreds.

 ML> The versions of Bahasa (Malayan and Indonesian for "language")
 ML> are more interchangeable, and speakers of the various forms
 ML> can usually communicate, more so than say French and Italian
 ML> speakers.
 NB> They may have more of an interest in communicating with each other,

One would think so, except that doesn't explain the growth of
pidgin English (and similar evolutions of Cantonese) in that
area. It would seem to me that a common origin is more
plausible.

 NB> too...  ;)   Maybe more like the different Hispanic variations, and
 NB> possibly including Portuguese as well...? 

Well, those are more clearly cases of common origins branching
out through geographic isolation.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Farmers Cabbage with Smoked Sausage  (Boerenkool Met Worst)
 Categories: Pork/ham, German, Sausages
      Yield: 6 servings

      6    Good sized potatoes                 1 lb Smoked sausage
      1 bn Of kale (to fill a 2 qt.            3 tb Butter or margarine
           -pot)                                    Salt and pepper

  Peel, cook, and mash potatoes.  At the same time, chop kale finely, cook
  untill tender. Dice and cook sausage.  Put kale into a blender with enough
  of the cooking water to make a thick slurry.  When done, add to the mashed
  potatoes. Add cooked sausage.  Add butter.  Salt and pepper to taste. Mix
  well and serve piping hot.  For a more festive apprearance, put into a
  cassarole dish, garnish with slices of Oude Gouda (Old Gouda) or a medium
  cheddar and sprinkle with paprika.  Place in medium oven until cheese melts
  and begins to brown.  Then serve or take to your pitch-in.

  Don't sell the kohl crops short.  Try collards and savoy.  They are still
  doing quite well in the garden despite 15 F. temperatures lately. Savoy is
  a joy to eat at Yule.  The frost seems to sweeten and intensify the flavor.
  Our annual homemade sauerkraut is making its presence known by the merry
  burbling of the water-seal crocks in the utility room. This is the best
  time of the year to make kraut.  It is cool and the fermentation takes a
  longer time, leaving the salted sour cabbage as crisp as the bright windy
  day in October it was put up.

  We are lucky to have antique apple trees.  Three bushels of mixed russets
  are slumbering in the garage and will last until spring.  Fie on the Granny
  Smiths and Red Delicious!  A Golden Russet or Ashmeads Kernel, peeled and
  sliced, served with a wedge of sharp cheddar at your side on a winter
  evening while reading a good book is one of lifes great luxuries.

  Rereading this post makes me hungry.  No I'm not going to crack open a
  fruit cake!  They are not ready for another month.  Besides, my nocturnal
  rustlings are not always appreciated around here, except for the ever
  present cats who always look for a handout.  The coffee is ready though and
  I think I remember where Frances stashed some homemade cookies.

  'Scuse me!

  Source: I wish I knew the history of this recipe

-----
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet In Your Language  > DocsPlace.org (1:123/140)