Text 24434, 83 rader
Skriven 2015-02-28 13:14:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Re: squirrels
=====================
-=> JIM WELLER wrote to DALE SHIPP <=-

 DS> I've never seen a red squirrel

 JW> They are smaller, prefer coniferous forests, don't do well in urban
 JW> areas and don't do well in areas where there are grey squirrels.

 JW> We have red ones here but very few as I am at the extreme edge of
 JW> their range.

I have found that the squirrels I have been callin red squirrels around here
are, in fact, fox squirrels - among the largest of the squirrels. We also have
some grey squirrels and a nearby town/area is well known for white (non-albino)
squirrels. Olney, IL has been milking those squirrels for tourist $$$ for
onks.

 DS> but I have seen black ones.

 JW> They are actually grey squirrels with a recessive gene that gives
 JW> them their colour.

I have seen one black squirrel. But, in New York - not local to me

 DS> They have yet to figure out how to get into our bird feeder.

 JW> I have the opposite problem. As I said squirrels are not common here
 JW> and my grandkids when they lived here would like to feed them along
 JW> with the songbirds but pesky ravens and gulls steal all the food.

Put out D-Con for the gulls and ravens as I do for the starlings and crows. It
tends to thin the populations.

MMMMM----- Recipe via Meal Master (tm) v8.06

      Title: Raven's Stew
 Categories: Game, Pork, Potatoes, Herbs, Vegetables
      Yield: 5 servings

  2 1/2 lb Venison, elk meat or moose
      4 sl Bacon; raw
      1 cl garlic; chopped
      1 lg Onion; quartered
      4 md White potatoes; quartered,
           - peeled
      2 lg Carrots; peeled, coarse
           - chopped
      2 lg Parsnips; peeled, coarse
           - chopped
      1    Mutsu (Crispin) apple;
           - coarse chopped
      2 ts (ea) coarse sea salt & fresh
           - ground black pepper
      1 ts Fresh thyme
      2 tb Fresh parsley; chopped
      4 c  Sweet apple cider; NOT hard

  In a crock pot, add the venison and cover with the bacon
  slices.

  Place the garlic, onion, potatoes, carrots, parsnips and
  apple around the meat.

  Season well with salt, pepper, thyme and parsley.

  Pour the apple cider over everything and cook on low for 6
  to 8 hours.

  If you prefer a thicker gravy, add a little flour and
  water mix and allow to cook till thickened.

  Serve to your preference and enjoy.

  Recipe from: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

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