Text 3807, 87 rader
Skriven 2010-11-15 05:08:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Scout Ants
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> The onesy and twosy ants are most likely scouts. When they find
 DD> something interesting they mark their trail with pheromones for the
 DD> rest of their colony to follow.

 RH> However my continuous counter top cleaing destroys those trails.  I
 RH> guess that's why they keep sending more scouts out.

They will keep sending out scouts no matter do you wipe their trails or not.
It's the way they work. 
 
 RH> We're keeping up the multi pronged attack.  Sooner or later they will
 RH> be wiped out but I hope it's on the sooner side.

If you truly believe that I have a bargain price on this bridge between
Manhattan Island and Brooklyn.  Bv)= Seriously, there are a LOT more of them
than there are of we.
 
 RH> We were sort of half debating a
 RH> trip next month to check on my parents--looks like we will make the
 RH> trip for sure now.  Mom fell today and broke her left wrist.  She's
 RH> right handed but the limited range of motion she has in both arms is
 RH> even more limited.

Sorry to hear that. My friend, Jungle Jim's dad died the day after Veteran's
Day from injuries suffered when he tripped over the cord to his electric
blanket and pretty much bashed his face in. He 88 years old. At that age there
isn't a lot of snap back.
 
 RH> I took a look at the TX ones you posted in Home Cooking (and here);
 RH> some of those brisket ones look pretty good.

If you judge Texas Cooking from the recipes I have been posting from the weekly
e-mails Texans are really into beef brisket and pies.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cholent Brisket
 Categories: Beef, Beans, Vegetables, Poultry
      Yield: 8 servings
 
      2 lb Brisket
      1 c  Onions; thin sliced
      2 tb Chicken fat
      2 ts Salt
           Pepper
           Several small pieces of
           - marrow bone
      4 md Potatoes; in 4 pieces.
      1 c  Dry limas; soaked in water
           - overnight
           Boiling water
 
  Fry the onions in the fat until golden. Salt and
  pepper the meat and brown in fat on all sides. Turn
  the meat and onions into a 4 QT casserole with a tight
  lid. Arrange the marrow bones around the meat. Also
  arrange the potatoes and the soaked limas.

  Add the boiling water to cover; using some of the
  water the limas were soaked in so that all is covered.
  Add More S&P if needed. I sometimes add a bit of garlic
  and some ginger.

  Cover tightly and bake either over night on a low
  oven of 250øF-275øF or Cook on top of stove for 3-4
  hours simmering gently.
  
  Formatted by Elaine Radis; 1992
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... If I only had a little humility, I'd be perfect. - Ted Turner
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