Text 15140, 123 rader
Skriven 2014-07-26 08:57:26 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Bug Zapper was: gardens etc
===================================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> stuff at the outlet mall in Smithfield on the way home. Also got a bug
 RH> zapper that looks sort of like a tennis racquet--bugs don't stand a
 RH> chance woth it!

 DD> For a real show - swat a June bug with it.   Bv)=  Or a large moth.

 RH> Steve has done the zapping so far--gotten several bugs of various types
 RH> but they've all produced quite the sizzling sound. I've not observed
 RH> any spitz & sparken with it but suspect there is, especially with some
 RH> of the better sized bugs.

I first learned of the show caused by June bugs (and other large insects) when 
I got one of the stationary, plug into house current, hanging, round mesh 
zappers with a blue light in the middle to attract the pests. It wasn't 
especially effective against mosquitoes (the reason I bought it). But, it did 
for flies, lady bugs, lightning bugs, etc. And, of course, the occasional 
bumblebee, June bug or large moth - which caused a sound much like a welder 
running a bead on a big project. With, as you say, much spitzen und sparken.

And of course the sparrows, wrens and robins had a smorgasbord under the 
zapper from all the cooked bug carcasses. Except the mosquitoes - those which 
blundered into the grid of the thing just made a little "vt" sound and seemed 
to evaporate, leaving no residue. Not even a true "zap".
 
 DD>       Title: June Bug
 DD>  Categories: Five, Beverages, I scream, Citrus
 DD>       Yield: 4 servings

 DD>       3 c  Ginger ale or Vernor's
 DD>       4 tb Grenadine syrup
 DD>       4 tb Orange juice
 DD>       3    Scoops orange sherbet

 DD>   Blend together ginger ale, grenadine, orange juice, and
 DD>   sherbet. Pour into ice-filled cocktail glasses. (To make a
 DD>   version with alcohol, add white rum.)

 RH> And have nothing else to eat or drink except water and a few raw
 RH> veggies as the carb count is high. Oh, yes, have a big serving of carb
 RH> free protein (a big steak or similar) to counter the carb hit. No
 RH> potatoes, breads, or desserts tho.

Well, as I don't obsess over carbs, I might try one ... but, I'd have to save 
my sugar sins because I pay more attention to my diabetes/sugar numbers caused 
by refined sugar. And *all* the ingredients in that punch are heavily sugared. 
Still, I am slowly decreasing my weight and waistline. It's almost time to go 
out and get another round of Dickies work breeches with a smaller waist. And 
retire the ones I have taken in to fit better - any more "taking in" and they 
will look really stupid - sort of like those balloon short pants things that 
Shakespearean actors used to wear in medieval dramas. Only I would wear the 
tights under then at gun-point.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smorrebrod (Denmark)
 Categories: Breads, Seafood, Citrus, Cheese, Fruits
      Yield: 12 servings

      8 lg Lettuce leaves
      6 lg Eggs; hard-cooked; cut in
           - quarters
     12 sm Cooked shrimp; shelled,
           - de-veined 
      3 oz (ea) smoked salmon & smoked
           - herring or whitefish; thin
           - sliced
      2 oz (ea) sliced boiled ham and
           - rare roast beef
      2 oz (ea) Danish blue and Danish
           - hard cheese; in cubes
      3 md Tomatoes; cut in wedges or
           - sliced
      3 sm Apples; cored, in wedges,
           - dipped in lemon juice
      3 sm Oranges; peeled, sectioned
    1/2 c  Sliced onion
     24    Pimiento-stuffed green
           - olives
      6    Dill pickles; cut lengthwise
           - in quarters
    1/3 c  + 2 ts (ea) mayonnaise,
           - prepared mustard, prepared
           - horseradish, seafood
           - cocktail sauce
     12 sl (thin) rye bread (1/2 oz ea)
  4 1/2 oz Crispbread *

  * Crispbread traditionally consists of wholemeal rye
  flour, salt, and water. It is a flat and dry type of bread
  or cracker.

  Crispbreads are light and keep fresh for a very long time.
  Crispbread is a staple food and was for a long time
  considered a poor man's diet.

  Line 2 large wooden serving boards or 2 trays with 4
  lettuce leaves each.

  On each board (or tray) decoratively arrange 12 egg
  quarters, 6 shrimp, 1 1/2 ounces each salmon, and herring
  (or whitefish), 1 ounce each ham, roast beef, and cheeses,
  half each of the tomatoes and fruits, 1/4 cup onion
  slices, 12 olives, and 12 pickle spears.

  Spoon mayonnaise, mustard, horseradish, and cocktail sauce
  into individual serving dishes and set out near serving
  boards. Serve bread slices and crispbread in napkin-lined
  basket.

  Makes 12 servings.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Cuisine is only about making foods taste the way they are supposed to 
taste
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)