Subj : Pensions
To : Ruth Haffly
From : Dave Drum
Date : Sun Dec 17 2023 07:10:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Title: Country-Style Groundhog DD> Categories: Game DD>
RH> Yield: 6 Servings
RH> Kill one and 7 come to its funeral according to John Burroughs. Don't
RH> see many around here but used to see a lot where I grew up. Hmmmm, come
RH> to think about it, haven't seen so many up there recently.
DD> They were thick on our farm. They and the raccoons could do major
DD> damage to a field of corn. Granddad used to use leg traps to catch the
DD> unwary. One of our daily things was to check the trap line and he's
DD> dipatch the catch with his pistol then reset the snare. One day we
DD> started around the corner of the corn crib and he stopped short. Tald
DD> me, "Run back to the house and bring me the rifle." Seems there was
DD> a skunk in the trap.
RH> And don't do anything to startle the skunk! We had them around our
RH> area as well and every so often our dogs would provoke them just
RH> enough to get sprayed. Their other nemisis was porcupines--dogs
RH> would come home with a muzzle full of quills.
I've never seen a porky-pine in the wild.
And I learned, early-on, that giving the "skunked" pooch a bath in
tomato juice helps McMuttly to smell more like a dog than a chemicals
plant.
DD> Title: French Fried Skunk
DD> Categories: Game, Dairy, Chilies
DD> Yield: 5 Servings
RH> I'll pass on this one, thank you. (G)
Actualyy once you get past the mental images it's pretty good eating.
I had a friend who kept a skunk as a pet. Everyone thought Pepe had been
de-scented as there was never a hint of "skunk" around John or the skunk.
Unless someone tried to bully John. Then Pepe would spin around and spray
the bully in defense of his boss. People soon learned to "play nice" in
their presence. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cullen Skink
Categories: Dairy, Seafood, Vegetables, pOTATOES
Yield: 4 servings
2 1/2 c Milk
1/4 c Parsley sprigs; leaves and
- stems separated, more
- leaves for garnish
1 Bay leaf
1 lb Smoked haddock fillet;
- preferably not dyed
2 oz (4 tb) unsalted butter
1 md Onion; fine chopped
8 oz Store-bought or home-made
- mashed potato (1-1 1/2 c)
Salt &d black pepper
Crusty bread; to serve, opt
Put the milk, parsley stalks, bay leaf, and the whole
piece of haddock into a large saucepan.
Finely chop the parsley leaves. Set aside.
Bring the milk to a gentle boil over medium heat. Lower
the heat to low simmer, about 3 minutes.
Remove the pan from the heat. Set aside for 5 minutes so
the herbs and haddock infuse their flavors into the
milk.
Remove the haddock from the milk with a slotted spatula.
Set aside.
Strain the liquid through a fine mesh strainer. Discard
the herbs.
In another large saucepan over medium-low heat, add the
butter and the onion. Cook gently until the butter melts
and the onions become translucent, about 5 minutes. Be
careful not to burn the onion.
Add the infused milk and the potato to the onion-butter
mixture. Stir until the potatoes dissolve and the soup
thickens slightly.
Flake the smoked haddock into bite-size chunks,
discarding any bones. Add to the soup.
Lower the heat to a gentle simmer. Add the chopped
parsley and cook until the haddock is warmed through,
about 5 minutes. Don't overstir, because the fish chunks
might disintegrate.
Season to taste with salt and pepper. Be careful with
the salt, as the fish will impart quite a salty flavor
all on its own.
Garnish the soup with the reserved parsley leaves and
more freshly ground black pepper. Serve with crusty
bread, if desired.
By: Julia Hartbeck
Makes: 5 to 6 cups
RECIPE FROM:
https://www.thespruceeats.com
Uncle Dirty Dave's Archives
MMMMM
... Curry: take all the spices in your cupboard and mix them together.
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