Text 27973, 81 rader
Skriven 2015-06-10 01:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: bzz 798
===============
 NB> Perhaps over the years, you've been developing a resistance to all the
 NB> skeeter-borne fevers...?  A primitive sort of vaccination, so to
 NB> speak...? 

Vaccination is supposed to produce a modest facsimile of
the disease at issue, so that's a remotish possibility.

Today I went up into the hills with Jim to check out his
water well, and as it was in the 80s I went in short sleeves,
and Jim remarked that he didn't notice any mosquitoes, and
of course, there was a constant bzz around me, which he heard
only when I was nearby. I ended up with a number of itchies
(as well as scratches from brambles), and he got none, though
he was not immune from the scratches.

I certainly hope that no pathogens of note were introduced
into my pristine system. Insult to injury - no hot water
came out of the supposed functional bathroom tap, and I made
do by splashing cold water around.

 NB> I'm thinking of bringing up my pennyroyal oil to the Pond... it's
 NB> supposed to ward off fleas (whose bites I react badly to)

Fleas bother me but no more than they do most people.

Jim was reminiscing about his days as a worker bee in
Yellowstone when they had to capture, immobilize, and
evict a mama bear that somewhat damaged a small child
who had gotten close to her cub - back then the judge
and jury came to a decision quickly that the child was
mostly at fault, so capital punishment was not in order.
He described the nastiness of the bear's coat, with its
malodor and role as a vermin apartment house.

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

      Title: Basic Brown Sauce
 Categories: Sauces, Vegetables
      Yield: 3 c

      3 tb Butter                                   
      1 lg Carrot, Scrubbed, Unpeeled,              
           -And Chopped                             
      1    Stalk Celery, Chopped                    
      2 lg Onions, Chopped                          
    1/4 c  Unbleached Flour                         
      6 c  Brown Stock                              
      1    Clove Garlic, Crushed                    
      1 ea Bouquet Garni 
    1/3 c  Tomato Puree

  While this very basic sauce is excellent by itself over beef,
  noodles, and some game, such as venison and bear, it is
  generally used as a base for other more complex sauces. It
  may seem very time consuming to make a brown stock, then this
  basic brown sauce and then a finished sauce, but the result
  is well worth the effort. Both the stock and this sauce can
  be frozen for up to three months, which means you can make
  your own instant bases to have on reserve, which will speed
  up the process.

  Melt the butter in a heavy saucepan over medium heat.     

  Add the carrot, celery, and onions and saute until golden,
  taking care not to let them brown.

  All at once, stir in the flour and reduce the heat to low.
  Cook, stirring occasionally, until the flour and vegetables
  are well browned but not burned.

  Stir in the stock, then add the garlic, bouquet garni and
  tomato puree.  Simmer 1 hr, stirring from time to time, or
  until the sauce is reduced by half. Strain. Allow to cool,
  then chill and skim off any fat before using.

  From The Complete Book Of Sauces by Sallie Y. Williams

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