Subj : Weeds eas: Grass
To   : Mike Powell
From : Dave Drum
Date : Fri Aug 01 2025 06:56:38

-=> Mike Powell wrote to DAVE DRUM <=-

 >  MP> Yes, they were certainly weeds.  Most of them were the ones that look
 >  MP> like miniture cat-tails that we would pick as kids, twist the stem
 >  MP> around itself, and then pull it tight to "fire" the seed head off of
 >  MP> the stem. Unlike a real cat-tail, the seed head was not soft.

 > I'm having trouble visualising that. Can you post a link to a picture or to
 > a Wiki entry?

 MP> If I knew what it was called, I would!  :D

So, I went looking and here's what I came up with:

https://tinyurl.com/REED-WEED-POD

Is taht even close?

 MP>  * SLMR 2.1a * Armadillo: A mouse built to government specs.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mu Shu Armadillo
 Categories: Game, Oriental, Chilies, Wine
      Yield: 4 Servings
 
    3/4 lb Armadillo tenderloin;
           - boneless, trimmed of fat,
           - in matchstick-size shreds
           - about 1 1/2" long
  1 1/2 tb Vegetable oil
      2 lg Eggs; lightly beaten
      4 c  Shredded bok choy
     10    Dried black mushrooms;
           - soaked in hot water 20 min
           - drained, stemmed, caps
           - thin sliced
      8    Scallions; green part only
           - into 1" lengths
    1/2 c  Hoisin sauce
      8    Mandarin pancakes or flour
           - tortillas; steamed

MMMMM--------------------------MARINADE-------------------------------
  2 1/2 tb Soy sauce
  1 1/2 tb Rice wine or sake
      1 ts Sesame oil

MMMMM---------------------------SAUCE--------------------------------
      3 tb Chicken broth
      2 tb Rice wine or sake
      1 tb Soy sauce
      1 tb Corn flour (cornstarch)
           +=OR=+
      1 tb Arrowroot
    1/2 ts Sugar
    1/4 ts Fresh ground pepper

MMMMM-------------------------GARNISHES------------------------------
      6 cl Garlic, minced
  1 1/2 tb Minced fresh ginger
      2    Green or red chilies; seeded
           - minced
 
  Marinate armadillo: In a medium-sized bowl, combine marinade
  ingredients. Add armadillo and toss lightly to coat. Cover
  with plastic wrap and refrigerate for 30 minutes.
  
  Mix minced seasonings: In a small bowl, combine garlic and
  ginger; set aside.
  
  Make sauce: In a small bowl, combine sauce ingredients and
  blend well; set aside.
  
  Stir-fry mu shu filling: Heat a wok or large skillet over
  high heat, add 1/2 tablespoon of the vegetable oil and heat
  until very hot. Add the marinated armadillo and stir-fry
  until the meat is cooked through, about 2 minutes. Remove
  with a slotted spoon and set aside. Cook down any remaining
  juices to a glaze and add to the armadillo. Add another 1/2
  tablespoon oil to the wok and heat until very hot. Add eggs
  and stir-fry, scrambling them until just dry. Remove and set
  aside.
  
  Add the remaining 1/2 tablespoon oil and heat until very
  hot, add the reserved minced seasoning and stir-fry until
  fragrant, 10 to 15 seconds. Add cabbage and mushrooms and
  stir-fry until tender, about 2 minutes. Pour in the reserved
  sauce mixture and stir constantly until thickened, about 1
  minute. Return the armadillo and eggs to the pan and toss
  until heated through. Stir in scallions. Transfer to a
  platter.
  
  To serve, spread some hoisin sauce over a steamed pancake or
  tortilla, spoon some of the stir-fried mixture on top, roll
  up and eat.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I wonder how many mosquitoes will get addicted to meth this summer?
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