Text 50, 81 rader
Skriven 2013-06-04 08:24:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Outhouses
=================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  -> Not great, but it was a situational bad. If I'd been off on a
 ->  -> beach or something and not on the Lasix, I might have toasted
 ->  -> heck out of myself but otherwise not been too troubled.

 ->  SR> As long as there was an outhouse handy, even the Lasix might not
 ->  SR> have been a deterrent.

 -> You don't see a lot of Porta-crappers at the beach. Or even permanent
 -> biffies. Or trees or substantial bushes/shrubs for that matter.

 -> There is however a whole ocean out there - and that's a pretty big pool
 -> to pee in.  Bv)=

 RH> Not an awfully private spot however, and you can't exactly hide what
 RH> you're doing from the local gendarmes or the occasional jogger.

Sure you can, little boys (and some girls) do it all the time. Same as grown
ups. After all, the parts involved are masked by the water and the liquids
dissipate quickly in the ocean, river, lake or pool.
 
 ->       Title: Newark Valley Raspberry Shrub

 RH> Newark Delaware, one hopes.  Newark New Jersey has been better known
 RH> for oil refineries.
 
And Newark, NY has Burt and Shirley - who probably smell better than either.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: My Stuff (Non-Alcoholic)
 Categories: Beef, Vegetables, Sauces, Mushrooms, Wine
      Yield: 1 Lg serving
 
    1/2 md Onion, sliced
      4 oz Mushrooms (sm can sliced)
           - reserve liquid
    1/4 lb Ground hamburg; approx
    1/2    Package of dry gravy mix
    1/2 c  Mushroom liquid + water
           Some frozen green peas
      6 oz RED Zinfandel (not white)
 
  Dump onions, and beef into a large frying pan and cook
  until beef is browned. Make the mushroom liquid up to
  1/2 cup with water, and add to the pan. Then add the
  mushrooms and the dry gravy powder. Cook and stir a
  little until it thickens some. Cover with a large cover
  and let sit on the magic burner, at about 180øF/82øC.
  
  Just before eating throw in a handful of peas, for color.
  (I used to 'brown' the mushrooms with the hamburg, but
  Shirley says it was a waste of time.)
  
  Go drink the wine at the computer, watch the news, etc.
  When ready to eat (My Stuff was ready at the end of the
  last paragraph), make a serving of instant potatoes and
  three slices of nice brown toast. Put the potatoes and
  two slices of toast on a big plate. Put about 2/3 to 3/4
  of My Stuff on top. Refill wine glass.
  
  When the toast is gone, and the potatoes are about 2/3
  gone, get the last slice of toast and put the rest of My
  Stuff on the toast, and on the potatoes to warm them up.
  
  My Stuff can sit on the magic burner for hours if you
  want. It just gets better. Remember to turn off the magic
  burner.
  
  Recipe By Burt Ford.  U/L to cooking 09/94
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Reality is that which, when you stop believing in it, doesn't go away.
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