Text 2521, 74 rader
Skriven 2013-07-18 00:57:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 2316 av Michael Loo (1:123/140)
Ärende: Re: skitters 849
========================
 -=> On 07-09-13  11:13,  Michael Loo <=-
 -=> spoke to Nancy Backus about skitters 849 <=-

 ML> DEET is bad, but mosquitoes are worse. Going to Kodiak later
 ML> this month, and the Alaska state bird is said to be bigger
 ML> and better than ever before. Some blame global warming, some
 ML> blame global wetting, some claim that an influx of tender-
 ML> skinned tourists are bait just waiting to be chomped on.

Here is a link to a home made mosquito repellant (taken from Sharon
Steven's post).

https://www.facebook.com/photo.php?fbid=554675084596561&set=a.539863976077672.1073741828.539853159412087&type=1&theater


or
tinyurl.com/mosqu

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN SAUCE PIQUANT
 Categories: Cajun, Main dish, Poultry
      Yield: 30 servings
 
      2 c  Bacon drippings (for roux)
      6 c  Plain flour
      7 c  Onion, chopped
      1 c  Bell pepper, chopped
      3 c  Green onions, chopped
      1 c  Celery, chopped
      3 c  Parsley, chopped
    1/4 c  Garlic, chopped
      1 x  Bacon drippins/brown chicken
     20 lb Baking hens, (see directions
      1 x  Water
      1 lb Mushrooms, sliced
     16 c  Tomato sauce
      8 c  Chablis wine
  1 1/2 pt Stuffed olives
      6 T  Lea & Perrins
      8 T  Louisiana hot sauce
      1 t  Dried mint, crushed
      6 T  Salt
 
  The bacon drippings are for browning the chicken.
  The 20 lbs of chicken should be cut up in 2-inch-long pieces.
  Justin likes more wine in this sauce than some peoples.  If you
  don't wish to use all 8 Cups of Chablis in the sauce, feel free
  to drink what the sauce don't take.  Make sure you taste your
  sauce as you add the wine.  Me, I likes it.  My wife, she don't.
  Make a roux.  (see the recipe for Justin Wilson's roux, also
  posted here).  Add onions, bell pepper, green onions, and
  celery and saute until onions are tender and clear.  Add parsley
  and garlic and saute.
  Brown off chicken while roux is being made.  After onions, etc.
  are tender, add water to bring roux to a smooth paste.  Add all
  other ingredients and enough water to cover well.  Bring to a
  boil, and then cut heat.  Cook for about 4 to 6 hours.
  Serve over spaghetti.  This is for a party and will serve
  20 to 40 people.  You can freeze what you don't eat.
  From Justin Wilson's "Outdoor Cooking With Inside Help"
  Downloaded from the WWW site of Dave & Georgette Burnside
  www.synapse.net/~gemini/mealmast.htm
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 01:05:00, 18 Jul 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)