Text 2269, 76 rader
Skriven 2013-07-07 08:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pets 831
================
 NB> Selective understanding (akin to selective hearing)... and probably a
 NB> way of trying to make a point to their normal people of their pique at
 NB> being abandoned by them...  ;)

Maybe; who knows what evil lies in the heart of cats.

 NB> Besides, with cats, the idea of masters is a non-starter...

Or perhaps the interpretation is somewhat different.

 NB> possibly the beagle would have understood the concept...  ;)

Neh; she did things on her own time, her advantage and
modus operandi involving the mastery of the airwaves.

==
 NB> your animal housemates weren't young enough to get you chasing around
 NB> the house with them to work it all off..  (G)

Though the funniest thing happened. Usually I would
give the beagle a little after-dinner treat - she would
get fed at around 5 (she started to howl between 4:45
and 5:15 if not paid attention to), after which I would
cook for me and anyone else around, and then upon cleanup
I would give Lady a bit of leftover or somesuch in her
dish. One day, though, I had squashed a fly, and knowing
that all the critters love to catch flies, I put it in
her dish along with a few scraps of pasta or something,
and she became incredibly excited, running in circles
around the house at a pace I haven't seen in years and
howling with huge delight. I gave her a few moths another
day, but though appreciated, they didn't elicit quite the
response. Apparently flies taste especially yummy.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Salt Cured Leg of Lamb (Spekemat)
 Categories: Lamb, Norwegian, Scandinavia
   Servings:  6

      3 lb Salt
      4 qt Water (less if the leg is
           -smaller)
      1 tb Sugar
      8 lb Leg of lamb

  You will need a large saucepan and a large crock.  Dissolve the salt in the
  water to make a brine.  Add the sugar.  Put the leg of lamb in a large
  crock and pour enough brine over it to cover it completely.  Put a weight
  on top to keep it underwater. Leave to take the salt in a cool pantry (not
  below the freezing point, or the salting process comes to a halt) for 2
  weeks for a leg weighing 8 lbs (roughly 2 days per pound of meat.)

  Take the leg out after the allotted time and rinse thoroughly so that you
  do not get too salty a rind.  Hang it out to dry in a well-aired cool
  pantry, wrapped in a loose bag of cheesecloth or muslin to protect it from
  flies.  It will be dry, delicious, and ready to eat in 2 to 3 months.

  Serve, sliced very thin with a sharp knife, as part of an indoor picnic
  meal, with sweet butter, fresh hard-boiled eggs, a sliver of 'geitost' (the
  Norwegian sweet brown cheese), and flat bread or potato pancakes to wrap
  around each morsel.  A bowl of sour cream and some fresh raspberries can
  follow as a replacement for Norwegian cloudberries.

  Yield:  3 to 5 lbs dried meat.  Allow 1/4 lb of dried meat per person.
  Time:   Start 3 months before you need it; 20 minutes

  From:  "The Old World Kitchen - The Rich Tradition of European Peasant
  Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
  Cooking Echo, 7/92

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)