Subj : Waskaly Wabbits
To   : Ben Collver
From : Dave Drum
Date : Wed Jul 09 2025 10:38:00

-=> Ben Collver wrote to Dave Drum <=-

 DD> That's sorta, kinda splitting the hair on the long axis.

 BC> Point taken.  Pescy nuances...

 DD> If the skins were unbroken how did the worms get inside? That's a poser,
 DD> innit?

 BC> I figure they teleport in using alien wormhole technology.

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

 BC>       Title: Cat Tamales
 BC>  Categories: Cat, Game, Mexican
 BC>       Yield: 18 Tamales

     8<----- EDIT ----->8

 BC>   Recipe by Jason Goroncy

 BC>   Recipe FROM:
 BC>   <https://jasongoroncy.com/2010/12/10/main-course-felis-domesticus/>

Yikes! A whole web-site on eating kittens. Lawsy me, Ms Lizabeth!

Meanwhile - something new which I am going to try on for size:

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

      Title: Watermelon Mint Syrup
 Categories: Five, Fruits, Herbs, Sauces
      Yield: 2 pints

      1 sm Watermelon
           +=OR=+
    1/2 lg Watermelon (approx 8 cups of
           - fruit, enough to produce 4
           - cups of strained liquid),
           - w/rind removed and cut
           - in chunks
    1/2 c  Mint leaves; stripped of
           - stems
      4 c  Sugar
    1/4 ts Ascorbic acid

  Place the watermelon chunks, including seeds, into a
  food processor. Using the "pulse" setting, process until
  juice forms, just a few seconds. The seeds will sink to
  the bottom.

  Strain 4 cups of the watermelon juice through 2 layers
  of dampened cheesecloth into a saucepan, and bring to a
  boil. Skim off any foam.

  Remove from the heat.

  Add the mint leaves. Cover and let steep for 20 minutes.

  Strain the mixture again into a clean saucepan. Add the
  sugar and bring to a boil. Skim off any foam.

  Add the ascorbic acid and stir.

  Strain the contents yet again into sterilized
  containers, seal, and label. Watermelon pulp is hard to
  remove completely, so the extra straining is required
  for clearer syrup.

  This syrup can be used immediately or stored in
  swing-top bottles for up to a year with ascorbic acid
  added, or six months without it. Store in the
  refrigerator for up to two weeks after opening.

  Cook’s Tip: It’s not necessary to use seedless
  watermelon. If you use the pulse setting on your food
  processor to liquefy the pulp, the seeds will settle to
  the bottom and can be easily strained out.

  By Nan K. Chase And Deneice C. Guest

  RECIPE FROM: https://www.motherearthnews.com

  Uncle Dirty Dave's Archives

MMMMM

.... Fish is the only food considered spoiled when it smells like what it is.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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