Text 12316, 70 rader
Skriven 2011-06-17 10:33:17 av Sean Dennis (1:18/200)
  Kommentar till text 12278 av RUTH HANSCHKA (1:123/140)
Ärende: Elk
===========
Hello, RUTH.

Thursday June 16 2011 at 22:52, you wrote to me:

 RH> My late great Coon Cat, Max, probably would have learned to type if
 RH> he'd had thumbs.(G)  Felix sounds like his son, if Max had been left
 RH> in his original condition.

Felix is one smart little kitty.  While he may not have the ability to speak,
he can communicate with us just fine with his body language and his eyes.  He
will "talk" with his scratchy, irrititating MEOW every once in a while but that
is generally to ask for food.  Otherwise, he prefers to be a man of action and
few words.

Felix also now plays fetch with one of his favorite toys, a little fuzzy soft
ball that we got in a bag of cat toys for a quarter at our local "scratch and
dent" grocery store.

Tigger is a very smart cat too but he's too lazy to do much else besides sleep,
eat, and cry for food.  If you whip out the laser pointer, Tigger will play for
a short amount of time and that's when you see the "mouser" come out in Tigger.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cat's Beef Brisket Barbecue
 Categories: Beef, Bbq, Sauces
      Yield: 18 Servings

      9 lb Whole brisket
 1 3/16 oz Envelope Lipton Beefy Onion
           - soup mix (dry)
 1 3/16 oz Envelope Lipton Onion Mush-
           - room soup mix (dry)
      6 oz Can tomato paste
      3 ts Worcestershire sauce
    3/4 c  Brown sugar; firm packed

  Wash the brisket and pat dry. Place it (fat side down) on 2 pieces of
  heavy duty aluminum foil that are large enough to seal the brisket in.

  Mix all the sauce ingredients together to make a thick paste. If
  necessary add another tsp. or so of Worcestershire sauce. Sauce
  should be quite thick, but still spreadable. Smear the sauce all over
  the top and sides of the brisket.

  Seal tightly and place in a roasting pan. Bake in oven for 5 hours at
  325oF/163oC.

  Remove from oven and refrigerate to solidify fat. When fat is solid,
  remove and discard. Then reseal the meat in foil and reheat until
  meat is quite warm, about an hour. This makes it easier to break up
  the meat. Break up the meat into small pieces and stir into the pan
  juices. Seal tightly and place into oven to bring to a hot
  temperature. Serve on good buns.

  If you wish, you can just slice the meat after cooking and after
  degreasing the juices, pour a bit of the sauce over the meat.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

Later,
Sean

... O Lord, help me to be pure, but not yet. - Saint Augustine
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)