Text 15500, 89 rader
Skriven 2008-10-25 08:15:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Dandy Lions
===================
-=> Nancy Backus wrote to Michael Loo <=-

 NB> They may be invasive, but, if one likes them, and isn't trying for a
 NB> "county club" lawn, they are indeed beautiful.  And, when the neighbors
 NB> agree, one doesn't have to worry over the endearment stuff..  (G)  And,
 NB> yes, when mowed often enough, the small low flowers are indeed quite
 NB> attractive... :)

I used to have a neighbour who was retired, anal, and trying to keep away from
his crow of a wife ... so he maintained his yard to look like a putting green.

He began complaining to me about the dandelions that I let go to seed in my
yard and the height of my grass. And, as it seems that Springfield has an
ordinance about keeping your grass trimmed - he called the city health
department on me whenever the grass got higher than he approved. And the poor,
suffering inspector would come knock on my door and ask me to mow the grass to
shut this bozo up. I got a listing of allowed heights of grass called out in
the enabling ordinance.

So, I helped the old phart neighbour out ... I'd let the grass (mostly
bluegrass and white clover) grow to the (measured) bottom figure on the "must
mow" list. Then I'd mow the grass, starting at the far side of the yard and
keeping the open discharge of the mower pointed to the south and the
neighbour's lawn.

Then I got some starts of crabgrass and mint ... planted them on the south side
of my lot. Crabgrass is a pretty light green and does not grow very tall. Mint
will take over unless you fight it constantly. But, it makes your grass
clipping smell very nice indeed.

When I sold up and moved to a different house I am sure that Mr. Neighbour
celebrated ... except the person to whom I sold was aware of the situation and
had a very evil grin on his face when he said "Let him eff with me!"   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkish-Style Tomato & Red-Pepper Spread
 Categories: Condiments, Vegetables, Spreads, Chilies
      Yield: 2 servings
 
      2 cl Garlic
      6 oz Can tomato paste
     12 oz Jar roasted red peppers;
           - rinsed, patted dry
    2/3 c  Walnuts
      5    Inch pc of baguette; crust
           - discarded, in pieces (1
           - rounded cup)
    1/2 c  Extra-virgin olive oil
    1/2 ts Ground coriander
    1/2 ts Cayenne
    1/3 c  Fine chopped cilantro or
           - parsley
 
  Accompaniment: baguette slices, pita toasts, or crackers
  
  Opening a can of tomato paste just to use a tablespoon or
  two for a recipe can be something of a drain on one’s
  culinary resources—do you ever remember to use the rest of
  the can? This recipe is the delicious solution. Leftover
  tomato paste (from our Sausage-Stuffed Potatoes with Green
  Salad) gets puréed with roasted red peppers, walnuts, and
  garlic to become a luscious, deeply flavored spread. This
  easy recipe makes a lot, so it’s perfect for a party. And
  it’s so good that it’s even worth cracking open a fresh
  can (it will taste just fine if you use the whole thing).
  
  Mince and mash garlic to a paste with 1 tsp salt. Purée
  remaining ingredients with garlic paste in food processor
  until almost smooth. Season with salt.
  
  Cooks’ note: Spread can be made 5 days ahead and chilled.
  Bring to room temperature before serving.
  
  Recipe by Lillian Chou
  
  September 2008 | Gourmet
  
  Makes about 2 cups
  
  Meal Master Format by Dave Drum - 04 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Ah!  Now that's entertainment!" -- Vlad the Impaler
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