Mabelline

One thing I've never understood is the absolute obstinancy of the USDA to provide sufficient inspectors. Some years ago one of the big panhandle beef processors started a big ole mess with contaminated beef. The root cause was too few inspectors, and packers will be packers, when the cat's away. Here's another thing which has totally gotten past the mainstream media. There is a possibility of Wyoming loosing its Brucellosis-free certification. Testing is being done as we speak(or write).

Jackal10, I tried yesterday to reach the ag. agent re the trees, but unfortunately he's in Washington state re the mad cow. I shall prevail, though. It shall become my Christmas gift in exchange for your beautious blog. fifi, do you go to any of those Scottish-English-Irish antiques cargo-container auctions? Try those, girl, they have exactly those types of things, and you may get a deal! That is a homely scene(don't beat me up, U.S., that's the English way of saying homey). Too bad you're having a brown Christmas like us.And please do include pics of Jill and yourself. That stollen with marzipan looks too good. I can imagine the taste. Edit to say I understand the pictures thing.

I would like the casserole recipe very much, Wesza. Maybe the swahili berebere originally meant something like "don't pick up that hot pot, dummy", and fit when they acquired chiles. Hey, it could happen

The magnet is called a bolus,and is a smooth large capsule shape that is given to bossy by a sort of a blowgun arrangement that you squeeze. They feel no pain, which they certainly would with nails. Given their druthers, cows get up to some very weird diets- they will for example, lick all over your warm vehicle, while you are back on a trailer kicking off bales to them. Go figure. Perhaps it's gourmet to them.

Got home late last night. During the morning I'd prepared hot wings for SO & me, barbeque wings for little ol' landlady (does not like heat).So the meat was ready. I made my version of chicken rice-a-roni with real chicken stock, longgrain rice and orzo-shaped Egyptian kamut pastas. It so kicked ass. Then I fell out till a few min-utes ago. Curlywurlyfi, that dish sounds delicious! Also sounds like the cookpan gramps made was big enough for folks to miss it from the ship !!

FG, you could take a box every time you go to the friends to eat. Then you could join the ranks of the summer zucchini and winter fruitcake brigades. The clementines that won't go away. Make pomanders. Kids love sticking cloves in them.Keeps em occupied, for real.

We are the instruments of our own destruction. Don't know who said it but it fits. In school, my first animal nutrition class curriculum--?-- had a chart we had to get pretty intimate with about TDG's (total digestable proteins) and pounds to weight ratio,blah,blah,blah....anyway, two of the highest scores were chicken feathers and litter, and animal fats. Back then,whenever I read that, it would literally make me gag. The weirdest shit my cows have ever eaten- and still do-is hardware. But they also eat magnets,too. We are understandably in high alert in Montana and it makes a main news topic in an area with so much tied to cattle. I believe, unless I'm wrong, the Canadian cow that resulted in the quarantine was headed here (MT). We also have to remember something else- 60% of Canadian beef gets exported, 10% of American. So the Canadian producer is a lot more nervous. The small producers I know who bring in fresh stock have an entirely different spin- they are hoping that they do not end up destroying a herd that has a geneology that runs right along with their own.

I too am intrigued. What's a common or Asian name for them? I've a Korean market, a health-y food store, and some Chinese acquaintances with a restaurant, so I might even be able to find some.

Biglots is like a Tuesday Morning kind of place where they sell all kinds of overstocks of E.V.E.R.Y.T.H.I.N.G. (well, almost) and it's ridiculously low. They've got a snacks, sodas, canned goods,box mixes,spices ( I scored a 3 oz. bottle of Spice Islands' Cream of Tartar for 69c). I never thought I'd see one in Billings, now I know we're headed for the big time-also, folks drive like 250 miles to shop here. We have no state tax as well, so a LOT of luxe vehicles and Rolexes stop here momentarily. Oops- and a gourmet and/or imported foods area. Last time I picked up some wine and cherry vinegars.Under 3 bucks each. In the cool bottles I can use later.

Is that your way of letting them know your opinion of their emotional health: " here, babe, you could use some of this here stuff".

Is she ovo,lacto,vegan, or what? Does she eat real cheese,real eggs?Sorry, I just re-read where you said she's doing scrambled eggs. What about some real broths? Chicken's easy,easy,and good.

Yep, that's what I meant. The system is notready for shock-if it causes discomfort she might back off. And pork-lean pork- is mild and flavorishious-sp?

I truly loved to watch them. Although they may have only been together a while, they just complimented each other "swimmingly". I really was astonished at the pictures of Jennifer in her youth in the Mediterrean. She was gorgeous! I hope when she was exiting the mortal coil they gave her a drink and a smoke, if she could handle it.

Your bacalao picture reminded me of a man who worked for me. He was of Philadelphia Italian stock, and when he misbehaved as a kid, his mom used a hunk of that for her paddle

You bet-- that's what these guys are paid for, and they usually do the job for love more than money. I'm also going to see if you need to apply a tree-friendly antiseptic, so that any "bugs" are not provided with a cozy home.

This will probably sound dense, but I'm going to call an ag.extension agent and have him look into the possibility of a latex (or similar) coating to try and save your less damaged trees...I may be wrong but I think there is something used by commercial growers; anyway, I'll give him something to do. Your panettone looks stunning... Today I took a detour to avoid a busily travelled street--went down a parallel road 1/4 of a mile from extreme traffic. In a pasture with four show horses(full samarai-looking winter rig) were at least 300 honkers(wild geese)! I was thrilled. Your story about the poacher's wife and the naked pheasant had me giggling everytime I thought about it- the true "rude awakening"!

My gram always called fish "brain food", why not salmon? But to be perfectly serious, she probably needs to restart kind of carefully. I would think mild, easily digested stuff to ready herself for BACON!!!

Ooh, just thought of something else- have the ham in my fridge,so I'm going to get the skin and the fat off, and wrap that up so it'll be ready. I'm going to be crazy tomorrow,because I'll be at the food bank most of the day, and I'm plotting out all my moves..I have a helpful list (#1: put on clothes, #2: make tea water, etc. etc.--- I think I'm gettin' old-timer's, cuz I've got to write everything out anymore.

I was pretty tired when I wrote that, so as soon as I read it I thought, yep, that was bright- sounds like a whole damn critter(first, dig a BIG hole...). But no, fortunately it's a hump roast- have not done one, but what the heck. Also, the difference with this was it was arrow-shot in the old way. Came from the Dakotas via a friend at Crow Agency. So I'm anxious to do well. But your roasting brainstorm sounds wizard to me- and your braising sauce is very similar to red pork,is it not? This is going to sound ridiculous, too, but the rock sugar around here is more precious than platinum, so I buy 79 cent boxes of rock sugar candy from the Cracker Barrel General Store. Works for me! In response to the post about their hiring practices, it must've changed cuz I know a lesbian couple in their kitchen, and a couple of gay waiters (I just wanted to get that out of the way). But, I don't see any reason the ham skin and fat won't work for this, too. Have you got yours thawed? Do you marinate or just start it fresh? This is going to be killer, I can tell right now. Mine is over in my landlady's fridge- I make her dinner for her, so she's got the space. I wiped it down with vinegar,covered it in an old enamel basin, and now it will sit till Wednesday afternoon. I too am going to use 250 for my temp. "a killer soba noodle soup"-is not Christmas soba addict70, elyse,and one other eGer's birthdays? Maybe we could send some for a present...

You'll flip on this...Biglots! I try all kinds of vinegars, so if I see one I buy it; with this I think I'm the only one who's bought it. I haven't tried the mushroom soy in game- does it add earthiness? You really hit the spot tonight, with this topic- I'm doing a bison roast Christmas and I've been racking my brain of how I'm going to cook it- and I'm cooking a ham, too. That puppy don't need that skin, neither. I'm gonna try it too. The way I see it, if it don't come out right, I won't see some of these folks for a year! Edit to say Roast, Bison Roast, not a whole bison!

Yes, fifi, it is milder, and it just adds something that the venison just responds well to. Like budrichard said the lower and slower braising game the better it always works for me. Let's call it Bambisian!

That sounds as if it will work excellently well. It also sounds delicious. I always use a pork product of some kind with venison. I make a lot of ground venison recipes, and I mix a ratio of 1# pork to 2# venison. There's no reason why the skin should not work just as you anticipate. Be sure to let us know how it comes out. Also I've been using a Phillipine palm and cane vinegar called sarap-asim. It is great!

Ah, Mayhaw Man, you've just single-handedly renamed Rimrock Mall. The risu kouen,indeed!

Yogi Tea Egyptian licorice & Detox, Earl grey, lapsang souchong,jasmine,roiibos, and English or Irish Breakfast. OOH - and gunpowder.

I am looking forward to reading this, for your photos are absolutely gorgeous! We get a lot of wildlife in our yard, and all around town. Deer,rabbits,marmots,antelope,cougars,pheasants,wild ducks and geese, and whooping cranes this summer. Do you expect snow for yule? All our snow has disappeared and it's 50 degrees. The food is so inviting - how neat to have a weekly blog from England on the holiday most common between our countries! Happy Christmas,Hanukkah,Solstice!