Text 32079, 69 rader
Skriven 2015-10-17 06:21:00 av Dave Drum (90249.cooks)
  Kommentar till text 32058 av NANCY BACKUS (1:123/140)
Ärende: Possums was:Pears
=========================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> You don't need to poison possums. Leave a mirror out. Once they see
 DD> how ugly they are they will die of shame.

 NB> Ours have no shame... no shame at all... ;)

 NB> Back when my neighbor had a feral cat feeding station, she'd also
 NB> attract raccoons and possums... dunno why, but she was more afraid of
 NB> the possums...  The one I saw in the driveway was just sitting there,
 NB> looking back at the car... The headlights made the eyes shine, and I
 NB> thought at first it might have been one of the cats... until it turned
 NB> and went into the bushes... then I saw the body and the tail... clearly
 NB> an opossum... Hasn't shown up since, so may just have been passing
 NB> through...  :)  We don't feed the wildlife, except for the birds that
 NB> eat the wild grapes, or the groundhogs that eat the plantain leaves..
 NB> ;)

I don't feed non-pet animals intentionally. Except I used to toss stale
bread/rolls/etc out on the lawn or parking lot (depending on where I was) for
the sparrows and wrens. They must have some sort of communication system - once
one finds the treasure trove it's not long before the area looks like an
viary.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blackbird Pie *
 Categories: Game, Puddings, Offal, Pork
      Yield: 4 Servings
 
      8    Blackbirds
    1/2 lb Bacon
    1/2 lb Liver paste
      1 lg Onion
           Handful field mushrooms;
           -  chopped
           Pepper & Salt
      4 oz (1 gill) brown sauce
           Suet Paste
 
  * Traditional Blackbird Pudding Recipe from Somerset
  
  This recipe is taken straight from the handwritten recipe
  book of my Great Grandmother, who was born and bred in the
  Brendon Hills of West Somerset, and is at least one
  hundred years old.
  
  Grease and line a pint and a half pudding basin with good
  suet paste. Bone and clean the blackbirds, stuff each one
  with liver (of a paste-like consistency), wrap each
  blackbird up in a thin strip of bacon, season each piece
  with pepper and salt. Put some pieces of bacon in the
  bottom of the basin, put the rolled-up birds in neatly,
  sprinkle over the chopped onion and mushrooms, pour in the
  brown sauce, fill in with any pieces of bacon left over.
  wet round the edges of the paste, put on the top crust,
  tie it up in a cloth tightly, plunge into boiling water
  and boil gently for two hours.
  
  From: http://www.exmoorian.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Thanks cows. I appreciate your tastiness." -- Craig Ferguson
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