Hmmmmmm I wonder who that could be??? I think it's a great name for a Fairy Godmother
We who want to put animals outside and yet want to protect them have a security problem. This product is highly recommended. However, I found these two testimonials so danged funny I'm still chuckling, especially the second one. Cracked me up!! This is the homepage and again, I don't have one and I'm NOT recommending it. However I am considering buying several! http://www.scatmat.com/Products/Scarecrow/?pcontent=overviewpage "I want to let you know that I am very pleased with my new Scarecrow. I was having problems with deer tearing up my garden. I had to replant 3 times and my son found out about the Scarecrow and bought it for my birthday in April. Since receiving it, my garden hasn't been invaded, and all of my plantings are flourishing. We haven't had any rain for the past 3 months and the deer are moving in from the mountains behind our house to forage on green plants. One exception are the quail. They seem to activate the system and parade in front of the sprinkler. Oh well, they are fun to watch and enjoy the shower!!" Roy Fisher Hereford, AZ "My problem has been deer eating my pet petunias. Dont get me wrong, we love the deer. We just wish they would dine on something other than our roses (and other ornamental greenery). I recently acquired a Scarecrow which I thought would be the answer to my problem. On about the third day in service, I just happened to glance out the window to witness a does first encounter with a Scarecrow. The spigot on the sprinkler head was positioned just right to hit her square in the head from a range of about 12 inches as she moved into the Scarecrows field of vision. When a surprising burst of water hit her square in the side of the head at full force, she leapt what I guessed at to be about 8 feet in the air while simultaneously losing control of her personal faculties, and she "hit the road" demonstrating speed that would make Sterling Moss envious. The question is...which is worse? Having your roses pruned, or dealing with the clean-up? In summation, your product works!! My roses no longer disappear when the local deer population come by. This is by far a better solution than shooting these beautiful animals." Brian F. Conrad Victoria, BC
Missi or Kaffie can you unsub my peege address..My computer crashed so I restored it and went to aol so I don't get anymore worms..or other outlook virus's (too bad I loved outlook) any way Cinderskye2000@aol.com is my new addy..I already have subbed under it Pj
Seafood Pasta Salad Serving Size: 8 8 ounces sea shell pasta 1 1/2 teaspoons lemon juice 1/2 cup celery -- finely chopped 2 tablespoons onion -- minced 6 ounces salad shrimp -- cooked and peeled 8 ounces crab meat -- chopped 1/2 cup low-fat mayonnaise 2 teaspoons Old Bay Seafood seasoning 1/2 cup frozen peas -- thawed 1 tablespoon parsley salt and pepper -- to taste Cook pasta according to package directions. Drain and rinse in cold water. Immediately toss with lemon juice. Mix in the remaining ingredients. Chill for several hours. Serve on a bed a lettuce. Per Serving: 204 Calories; 5g Fat (23.1% calories from fat); 14g Protein; 24g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 248mg Sodium The fat and cholesterol in a recipe can be lowered by substituting low fat or fat free ingredients.
...just don't drop your wand!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1 ----- Original Message ----- From: <cinderskye2000@aol.com> To: <FOLKLORE-L@rootsweb.com> Sent: Monday, May 21, 2001 11:02 PM Subject: Re: [FOLKLORE FAMILY] Welcome cinderskye~! > Hmmmmmm I wonder who that could be??? > I think it's a great name for a Fairy Godmother
It's done sweetie. :-) I just sent you a welcome letter. :-) I had a time with my mail the past few days too. Hope all is well now Peege. Hugs, kaffie > Missi or Kaffie can you unsub my peege address..My computer crashed so I > restored it and went to aol so I don't get anymore worms..or other outlook > virus's (too bad I loved outlook) > > any way Cinderskye2000@aol.com is my new addy..I already have subbed under it > Pj >
In a message dated 5/21/2001 9:35:19 PM Central Daylight Time, mzmouser@home.com writes: > ding-ding-ding~! :-) We have a winner~! :-) > Good job Patti. > I'm a fan of black and white movies too. I especially like the Thin Man > series. So Funny~! :-) > Thanks Patti Sorry I didn't get back to ya Pat :@) > Kath > > I kinda cheated on that one. I bought the entire series and I watch one before going to sleep every night. Do ya happen to know of any other b&w mysteries like these? Patti
Hi Cinderskye~! :-) Welcome to Folklore. I know someone else that goes by cinderskye. :-) Kath ----- Original Message ----- From: <cinderskye2000 > subscribe folklore >
In a message dated 5/21/2001 3:45:26 PM Central Daylight Time, patwhite@sprynet.com writes: > > Well, I've thunk and I've thunk and I just can't come up with what movie > Jimmy Stewart played a bad guy in... you gonna tell us? *grin* > pat :@) > Jimmy Stewart played a bad guy in one of the Thin Man series it was the one titled "After The Thin Man". Actually through the whole movie ya think he's a good guy but ya find out at the end that he was the murderer. I love black and white movies....lol Patti
> > ding-ding-ding~! :-) We have a winner~! :-) > > Good job Patti. > > I'm a fan of black and white movies too. I especially like the Thin Man > > series. So Funny~! :-) > > Thanks Patti Sorry I didn't get back to ya Pat :@) > > Kath > > > > > > I kinda cheated on that one. I bought the entire series and I watch one > before going to sleep every night. Do ya happen to know of any other b&w > mysteries like these? > Patti hmmmm....good question. For the life of me, I can't think of a one, Patti. Curious to know this myself. :-) Kath
Kath, Well, you have to admit it was small <g> Elsie At 05:15 PM 5/21/01 -0700, you wrote: >Elsie, someone on the listowners list said it got through because it was so >small. ?? > Kath > > > LOL Vicki, > > Kath wouldn't do such a thing. <g> However, I'm not sure how it > > did get past Rootsweb. As long as I have been on their different lists, > > this is the first one that I have ever seen come through. > > Weird, > > Love ya, > > Elsie > > > > At 01:34 PM 5/21/01 -0400, you wrote: > > >Kaffie -- When I got this it had an attachment!!! It was just a .gif >file > > >so I opened it -- it was just an "S"!! Wonder how that got through > > >rootsweb! You ain't passin' no bugs are ya?!?!? lol vicki
On the Upper West Side of NYC lived an assimilated Jew who was now a very militant atheist. But he sent his son to Trinity School because, despite its denominational roots, it's a great school, and completely secular. After a month, the boy comes home and says casually, "By the way Dad, do you know what Trinity means? It means the Father, the Son, and the Holy Ghost." The father can barely control his rage. He seizes his son by the shoulders and declares, "Danny, I'm going to tell you something now and I want you never to forget it. There is only one God... and we don't believe in him!"
Definition of Outdoor Barbecuing It's the only type of cooking a "real" man will do. When a man volunteers to do such cooking, the following chain of events is put into motion. 1) The woman goes to the store. 2) The woman fixes the salad, vegetables, and dessert. 3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils, and takes it to the man, who is lounging beside the grill, drinking a beer. 4) The man places the meat on the grill. 5) The woman goes inside to set the table and check the vegetables. 6) The woman comes out to tell the man that the meat is burning. 7) The man takes the meat off the grill and hands it to the woman. 8) The woman prepares the plates and brings them to the table. 9) After eating, the woman clears the table and does the dishes. 10) The man asks the woman how she enjoyed "her night off." And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women.
> > > > Well, I've thunk and I've thunk and I just can't come up with what movie > > Jimmy Stewart played a bad guy in... you gonna tell us? *grin* > > pat :@) > > > > Jimmy Stewart played a bad guy in one of the Thin Man series it was the one > titled "After The Thin Man". Actually through the whole movie ya think he's > a good guy but ya find out at the end that he was the murderer. I love black > and white movies....lol > Patti ding-ding-ding~! :-) We have a winner~! :-) Good job Patti. I'm a fan of black and white movies too. I especially like the Thin Man series. So Funny~! :-) Thanks Patti Sorry I didn't get back to ya Pat :@) Kath After The Thin Man (1936) The second entry in this series finds Nick and Nora visiting Nora's family in San Francisco. When Nora's slightly unstable cousin is thought to have killed her husband, Nick must step in to find the real murderer. A couple more murders follow, as does a lot of drinking and verbal sparring. This movie is almost as good the first, with a greater focus on the comedic aspect. Asta also has a couple of cute subplots. FUN FACT: A very young Jimmy Stewart plays a supporting role in this film, carving out a future of quality moviemaking. http://www.geocities.com/Hollywood/8686/thinman.html
Taken from an E mail: I was at the market over the weekend and it seems that the first of the cherries are beginning to arrive! Sweet news to my mouth. I love cherries! I often have them unadorned as a dessert...ripe sweet deep red cherries. Sometimes, if it's hot out, I'll place them on ice just because it makes everyone feel cooler...though their flavor is more profound if at room temperature, I don't care. Feeling cool is often a mind game. So I got thinking about cherries...you know I like the silly details! And cherries are no exception to the rule. I scoured my recipe file for simple but unique recipes for you...ones that go a little outside the box. Why not try something new? And the best ways to solve old problems like how to pit them and what makes a good cherry, anyway? * Fresh sweet cherries are available in the U.S. from May through August, with sour cherries ripening in June. * Sweet Cherries They are larger than sour cherries, heart-shaped with sweet firm flesh and range in color from golden red-blushed Royal Ann to dark red to purplish-black Bing. Lambert and Tart Arian are other popular dark cherries. Sweet cherries also work well in cooked dishes. * Sour Cherries Normally too tart to eat raw, sour cherries are smaller than their sweet cousins, and more globular in shape with softer flesh. The Early Richmond variety is the first available in late spring and is bright red in color, with the Montmorency soon following. The dark red Morello variety is another popular sour cherry. Sour cherries are normally cooked with sugar and used for pies, preserves and relishes. SELECTING AND STORING * Fruit should be clean, bright, shiny, and plump with no blemishes. * Avoid cherries with cuts, bruises, or stale, dry stems. You'll find stemmed cherries less expensive, but know that cherries with the stems intact will have a longer shelf life. * Sweet cherries should have firm, but not hard flesh, while sour cherries should be medium-firm. * The darker the color, the sweeter the cherry. Store unwashed cherries in a plastic bag in the refrigerator, and wash just before eating. I toss in a clean dry paper towel into the baggie before I close it up. I gently squish out all the extra air in the baggie. They stay a bit fresher and last longer. * Before eating fresh sweet cherries, leave them out on the counter for a few hours as the flavor is much better at room temperature. * Fresh cherries should be eaten within two to four days, though the paper towel trick can extend the refrigerated life of the cherries. * Allow one cup serving of sweet cherries per person, less for sour cherries. * The common cherry tree, Prunus avium, is native to the temperate areas of eastern Europe and western Asia. * Cherries are a part of the Rose family. * Its name comes originally from the Greek, and in Latin means "of or for the birds", due to the birds' obvious love of the fruit. The English word "cherry" originates from the Assyrian "karsu" and Greek "kerasos". * The cherry is one of the world's oldest cultivated fruits dating back to 300 B.C. * Cherries won the hearts of Americans many years ago. European settlers had barely set foot in the New World before they began planting cherry trees. Early French colonists from Normandy brought cherry pits that they planted along the St. Lawrence River and beside the Great Lakes. That's why Michigan is known for cherries. * In late 1800's that cherry growing and harvesting began in earnest, eventually becoming a commercial enterprise. Peter Dougherty, Presbyterian missionary is credited with getting the U.S. cherry industry started. In 1852, he planted a group of cherry trees on the Old Mission Peninsula, near Traverse City, Michigan. Dougherty's cherry trees flourished, and soon other residents of the area planted cherry trees. The area all along Lake Michigan, from Benton Harbor to north of Traverse City, proved to be ideal for growing cherries. Lake Michigan tempered the arctic winds in winter and cooled the orchards in summer. * The most popular variety is the Bing cherry, which was developed by Seth Luelling in Milwaukee, Oregon, in 1875 and allegedly named for his Manchurian foreman. * There are almost 4 million cherry trees in Michigan alone, which annually produce 150 to 200 pounds of tart cherries each. I think I must eat a tree's worth every year! I'm just a cherry hound! * There are about 80 (unpitted) cherries to the pound...so let's see, doing the math on that... that means I will eat somewhere from 12,000 to 16,000 cherries! That does seem like a lot, doesn't it? Oh, well, I like a challenge!...and a tasty one at that! * You can freeze fresh cherries, but they should be pitted first, otherwise they will take on a slightly bitter almond flavor from the pit. * Beware the juice when pitting cherries, as it will stain clothing. * Cherries can be pitted and frozen without liquid in plastic bags with all the air removed. If I've got the time and freezer space, I prefer to freeze separate cherries on a cookie sheet and then pack in bags for freezing. * To freeze sour cherries for pie filling, stir 3/4 cup of sugar into each quart of pitted, whole sour cherries. Pack in rigid airtight containers with 1/2-inch headspace or airtight bags. Frozen cherries will last ten to twelve months in the freezer. * When using cherries in baked goods, you might notice a blue discoloration around the cherries in the finished product. This is due to a chemical reaction between the cherries and alkalines such as baking powder or baking soda. To prevent discoloration, substitute buttermilk or sour cream for milk in the recipe or add an acidic liquid such as lemon juice. * Pure almond extract is a natural companion to cherries. Less than 1/4 teaspoon added to cherry mixtures really brightens the cherry flavor. So, how do you pit a cherry? There are little machines you can buy if you live in cherry country or have such a hankering that you will not be denied. Or there are three methods I have tried that work pretty well. I suggest you wear rubber gloves (I get the surgical kind at the drugstore) or else your hands will be a vicious color by the time you are done. * Push a drinking straw through the bottom of the cherry forcing the pit out the top (stem end). * Place a jagged edged pastry bag tip (tip side pointing up) on a protected countertop. Force the cherry, bottom side down, onto the jagged top of the tip. CAREFUL with this method... you can hurt your fingers! * Use your thumb to press down on the stem end of the cherry to dislodge the pit. Then with your index and thumb of your other hand, gently squeeze the sides of the cherry just below the bottom of the pit. The pit pops right out of the top. Just in case you don't have fresh cherries around, the unsweetened frozen ones from the grocer work very nicely. Get the ones that have been individually frozen (usually they are in a bag like peas). You can tell they have been frozen separately if the bag is flexible, the cherries feel like single little balls inside, and there are no big clumps of cherries in the bag. Defrost in the refrigerator. When the cherries are still just slightly frozen, that's when to start cooking with them. They will taste more like fresh by using this method. Here are a few cherry favorites. PEPPERED PORK TENDERLOIN WITH CHERRY SALSA Can be prepared in 45 minutes or less. 1/2 lb. dark sweet cherries, pitted and chopped (about 1 cup) 2 t. fresh lime juice 1/4 t. freshly grated lime zest 1 T. finely chopped red onion 1 t. finely chopped seeded fresh jalapeño chili 1 1/2 t. finely chopped fresh coriander 3/4 lb. pork tenderloin, trimmed of excess fat 2 T. crushed black peppercorns 1 T. olive oil Preheat oven to 425 degrees F. In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander. Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa. Serves 2. Gourmet June 1994 CHERRIES SIMMERED IN RED WINE (Ciliege al Vino Rosso) Wine is as much a religion in Tuscany as food is, and rare is the table that is set without a bottle of the local vintage. Wine is also an ingredient in sauces, stews and even sweets. Fruit simmered in wine is a common dessert in the region, and cherries are the fruit of choice during their short summer season. 4 C. dry red wine 1 1/2 C. sugar 2 pounds red or golden cherries, stemmed, pitted 1/2 t. grated orange peel 1/8 t. almond extract 1/8 t. ground nutmeg Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl. Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve. Makes 6 servings. Bon Appétit May 2000 If you find that you have landed hip deep in cherries and want to do something with them that you will be able to enjoy come winter and the holidays...try this one. BRANDIED BLACK CHERRIES 4 lb. large black (Bing) cherries 5 C. sugar 2 C. water 1 1/2 C. brandy Trim the stems of the cherries to within 1" of the fruit. Bring 1 cup sugar and 2 cups water to a boil in a saucepan over medium heat. Blanch the cherries, a cup at a time, for 2 minutes in the simmering syrup. Remove to a platter with a slotted spoon and cool. Add remaining sugar to the syrup and cook until the sugar is dissolved and the syrup is at the boiling point. Remove from heat and cool. Spoon the cherries into sterilized pint jars. Add the brandy to the cooled syrup, pour over the cherries and seal. Keep in a cool dry place for 4 months before using. Makes about 6 pints. House & Garden August 1962 Just so you know, there are very good reasons to eat cherries beside the fact that they taste fabulous! Cherries contain 17 compounds with strong anti-oxidant properties. While most of the medicinal uses for cherries are anecdotal, there are indications that pigments giving cherries their bright red color have anti-inflammatory effects. Old wives' tales say that eating cherries regularly could help prevent gout and arthritis. Can't hurt...so enjoy good health and good eats! Copyright 2001 by Pulse Direct, Inc. All rights reserved.
Looks like there starting to rock near DC... E ----- Original Message ----- From: "Seismo-Watch EQ-Alert" <noreply@seismo-watch.com> To: "Seismo-Watch USA EQ-Alert" <usa_eqalert@seismo-watch.com> Sent: Monday, May 21, 2001 11:30 Subject: Seismo-Watch USA EQ-Alert > > ========================================================================= > Seismo-Watch > Earthquake Alert Bulletin No. 01-43204 > ========================================================================= > Preliminary data indicates a significant earthquake has occurred: > > Regional Location: 13.7 MI SE OF WASHINGTON > > Magnitude: 3.4M > > Greenwich Mean Date: 2001/05/20 > Greenwich Mean Time: 10:35:58 > Latitude: 36.96N > Longitude: 113.38W > Focal depth: 1.9km > > > Source: Utah & Yellowstone (University of Utah - UUSS) > > Seismo-Watch, Your Source for Earthquake News and Information. > Visit http://www.seismo-watch.com > > ========================================================================= > All data are preliminary and subject to change. > Magnitude: Ml (local or Richter magnitude), Lg (mblg), Md (duration), > ========================================================================= > > To unsubscribe: mailto:usa_eqalert-unsubscribe@seismo-watch.com > For additional commands: mailto:usa_eqalert-help@seismo-watch.com > For more information: mailto:info@seismo-watch.com or visit: > http://www.seismo-watch.com/EQSERVICES/AlertBulletins/AlertBulletins.html >
BUYING GUIDE FOR FRESH FISH Evaluating fresh fish is easy once you have learned the basic methods for determining its quality. 1. Flesh - The flesh should be firm and elastic to the touch, and should not be separating from the bone. Fillets should have a fresh cut appearance and the color should resemble freshly dressed fish. 2. Appearance - Fresh fillets, steaks, chunks, cuts, etc. should look moist, firm, and practically free of any brownish streaks throughout the meat. If, when you press your finger into the flesh, there is an indentation that fills with liquid, or if there is excessive liquid in the package, the fish has probably been frozen and thawed. 3. Eyes - If present, the eyes should be bright, clear, transparent, full, and protruding. As fresh fish ages, the eyes will become cloudy and sunken and often turn pink. 4. Gills - If present, the gills should be bright red and free of slime. As the fish begins to deteriorate, the gills change color, fading to a pink, then gray. Eventually they will become brownish and greenish. 5. Skin - The skin should be vibrant and bright. Any skin markings (color, spots, stripes) should be distinct. BAKED CATFISH FILLETS 1 1/2 lb. Catfish fillets 2 egg whites 1 tablespoon grated onion 1/4 teaspoon dry mustard 2 tablespoons butter or margarine 1 cup milk 1 tablespoon lemon juice 2 tablespoons sour cream 1 clove garlic 1/4 teaspoon white pepper 2 tablespoons flour 4 teaspoons prepared horseradish Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.
BLACK BEAN AND CORN SALAD 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Elsie, someone on the listowners list said it got through because it was so small. ?? Kath > LOL Vicki, > Kath wouldn't do such a thing. <g> However, I'm not sure how it > did get past Rootsweb. As long as I have been on their different lists, > this is the first one that I have ever seen come through. > Weird, > Love ya, > Elsie > > At 01:34 PM 5/21/01 -0400, you wrote: > >Kaffie -- When I got this it had an attachment!!! It was just a .gif file > >so I opened it -- it was just an "S"!! Wonder how that got through > >rootsweb! You ain't passin' no bugs are ya?!?!? lol vicki
Colonial Sage Wine Sage was commonly mixed with ale or wine to make a restorative brew. Both Parkinson and his contemporary John Gerard, author of The Herbal, or General History of Plants, included a recipe for sage ale. The practice of brewing beverages with sage continued into U. S. colonial times. Martha Washington's Booke of Cookery has a recipe for a health cordial that included sage. The late eighteenth century hand-written receipt book of Guilelma, wife of William Penn, founder of Pennsylvania, had this recipe for sage wine: "Take 25 quarts of spring water and boil it and let it stand till it is a little more then blood warm. Take 25 pound raisons, clean picked and shred and 1/2 a bushel of the best red sage and so shred it also. Then put the fruit and sage into warm water. Then take a pint of ale yeast and put thereto, and cover it warm and let it stand 7 days stirring it once a day. "Then strain it and put it into a small cask. Let it stand a week or more then put to it a quart of malig sack [a type of white wine], bottle it putting a little sugar in each bottle. I think it the best way to put the sack in the bottles and so to fill them up with sage wine. It may bee drunk in a month or 6 weeks but it will keep good a year in this manner. You may make cowslip wine [in the same manner] only allow a bushel of cowslips instead of 1/3 a bushel of sage."