Text 2177, 79 rader
Skriven 2010-09-29 21:13:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: ARTHUR ITIS  00929
==========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 -> There are some tough old parrots out there, that would try anything.
 -> 
 RH> There are the ones with feathers and the ones without.  Tough old
 RH> birds are a staple of the retirement communities here.  Parrots are a
 RH> little rarer.   

When I last visited my NZ daughter she introduced me to a weekly lunch
group of widows.  It was terrifying!  I was lucky to escape their
hospitality and generosity.  They were almost coming to blows over
getting my attention.

 -> A friend reported seeing a flock of white parrots flying overhead,
 -> making the usual parrot, "Eeeeek, eeeeek" noise, except for one of
 -> them which cried, "Hello, hello".

 RH> Escapee?  We have parakeet colonies here in Connecticut; they're all
 RH> descendants of a shipment that got loose on the tarmac and did what
 RH> scared birds do ... lit outta there.  

Definitely a former family pet.  The Australian budgerigars have
become one of the most popular cage birds around the world, with a
wide range of colours obtained by selective breeding, very different
from the original green.  Like other parrots they are social birds,
and as pets can get quite cuddly towards their owners, as well as
learning to talk and do other tricks.
 
 -> Wheat farmers test their crops by picking heads while the wheat is
 -> still growing, and checking the size of the grains.  I probably did
 -> that when young, as I ate everything then - live snails, poisonous
 -> berries, leaves, etc.

 RH> Well duh. Some people will eat anything.  

I haven't changed much in that respect, since baby-hood.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Parrot Pie
 Categories: Australian, Traditional, Poultry
      Yield: 1 Servings
 
           Parrots
           Breadcrumbs
           Lemon peel, minced
           Lemon thyme
           Parsley
      1 T  Butter
           Flour
           Bacon
           S & P
           Lemon juice
      2    Eggs, hard boiled
           Short or puff paste
 
  First stuff the parrots with a stuffing made of breadcrumbs, parsley,
  minced lemon peel, lemon thyme, and a tablespoonful of butter.  Dust
  the parrots well with flour.  Put some slices of bacon at the bottom
  of the pie dish, lay the parrots on them, scatter a little pepper and
  salt over, squeeze a lemon, cut up a couple of hard boiled eggs and
  put about the dish, lay some bacon on top of the parrots, pour some
  freshly made stock into the dish; if no other stock is available,
  stew down one of the parrots.  Cover with short paste, or puff if
  preferred, bake about 1 1/4 hours in a slow oven.
  
  Quails or other small birds may be used in the same way.
  
  ~ Miss Cattell
  
  Copied from The Kookaburra Cook Book of 1927 by Glen, 01/06
 
MMMMM
 

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