Text 32384, 100 rader
Skriven 2015-10-26 04:58:00 av Dave Drum (90554.cooks)
  Kommentar till text 32357 av NANCY BACKUS (1:123/140)
Ärende: Re: Possums
===================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> I've not seem milkweed for nearly forever. We used to take the
 DD> milkweed pods into the schoolhouse and open them in front of the air
 DD> ducts.   Bv)=  Any student getting caught at that was not able to sit
 DD> comfortably for then next week or so.

 NB> Wellll.... I can see that being a problem... ;)   Dunno where our
 NB> milkweed came from, it appeared on its own in my peony strip, and I
 NB> decided not to get rid of it... It's been there now for a number of
 NB> years...  ;)  It's probably re-seeding itself...  :)

It is a weed, after all.

 NB>> My son feeds the fish in Boyd Pond... he has bread
 NB>> crumbs for them, and shares sardines and other food with them... then
 NB>> when they get nice and big (and tame), he reaches in and harvests one
 NB>> or two for his supper...  ;)  But in the meantime, there are lots of
 NB>> fishes around whenever he shows up at the dock... :)

 DD> Whenever I think aobut "feeding the fish" it generally involves those
 DD> poor unfortunates who suffer seasickness and forgot their dramamine.

 NB> Well, yeah, as I typed it, that fleeting thought did cross my mind...
 NB> these fish probably enjoy their gourmet meal(s) a lot better...  (G)

Either way it was gourmet .... one slightly more "processed" or pre-digested
than the other.

 NB> And they are quite tasty in return... I ended up with a couple of them
 NB> when he hadn't finished eating out his fridge/freezer before it was
 NB> time to leave and close up for the winter.... They'd gone from pond to
 NB> freezer, and then stayed frozen to my freezer, from whence they went to
 NB> a hot oven... And from there to our plates...  ;)

I've not met a fish that I'd didn't like. Even anchovies - except when they are
salt-bomb misplaced eyebrows on a pizza.

 NB> ... Eat Salmon ... the OTHER pink meat

That reminds me. I need to order a new T-Shirt from bobzany.com -- one of the
cats, newly renamed from "Girly" to "Sail Cat" did a number on mine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Shanks w/Anchovy
 Categories: Lamb/mutton, Seafood, Vegetables, Wine
      Yield: 2 Servings
 
      2    Lamb shanks
           Fresh ground black pepper
      1 tb Olive oil
      2    Onions; rough chopped
      1 cl Garlic; sliced
      4    Anchovy filets; chopped
      2    Sprigs rosemary
      2    Turkish bay leaves
    250 ml (8 fl oz) chicken or beef
           - stock
    250 ml (8 fl oz) dry red wine
           Handful of fresh parsley;
           - chopped
 
  Preheat the oven to 160øC/300øF/Gas 4.
  
  Season the lamb shanks with the pepper. Brown them in a
  casserole with a little olive oil.
  
  When the shanks are slightly browned add the roughly
  chopped onions and garlic. Chop up two of the anchovy
  filets and add to the casserole. Tear in the rosemary and
  bay leaves. Then add the stock and the wine and bring to
  a simmer.
  
  When simmering, put the lid on and bake in the oven for
  two hours, with a little turn of the shanks halfway
  through.
  
  Remove the shanks to a serving dish and leave to rest in
  a warm oven.
  
  Meanwhile tend to the sauce by adding two more chopped
  anchovies and a handful of chopped parsley. Bring the
  sauce to the boil, check the seasoning on then pour over
  the resting lamb shanks and serve.
  
  Serves 2
  
  From Nigel Slater's Simple Cooking
  
  From: http://www.bbc.co.uk/food
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... This is like deja vu all over again -- Yogi Berra
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