Shawn Highfield wrote to Dave Drum <=-

Twas pneumonia. Something I have been innoculated against (viral or bacterial) Currently I am recouping at home with anti-biotics and an oxygen concentrator. And hacking my lungs wrong-side out.

Ugh, I've had that more then once, and it doesn't get any easier.
Lungs are so scarred from it now if I even get a cold or cough that
lasts more then a couple days I need to see Doc for Antibiotics.

A large part of my respiratory woes comes from a 45 year 2-packs per
day cigarette habit. My croaker, several years ago, showed me a print
out of CAT scan of my lungs. It looked like someone had spilled coarse
ground pepper in the page. Island of calcium scarring from the nicotine addiction.

Oddly, I'd have been better off being a "stoner" than a smoker. But,
that wouldn't have worked out either. I'm allergic to cannibis - still,
that allergy got me out of the Sixties more-or-less intact.

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

Title: Alice B. Toklas Brownies
Categories: Cookies, Snacks, Fruits, Nuts
Yield: 12 Servings

1 ts Black peppercorns
1 Whole nutmeg
4 Sticks of cinnamon
1 ts Coriander
1 c Stone dates
1 c Dried figs
1 c Shelled almonds and peanuts
1 c Granulated sugar
1/2 c Butter
1 Handful of cannibis sativa

Pulverise the first four ingredients in a mortar.

Chop the fruits and nuts and mix them together. A
bunch of cannibis sativa can be pulverized. This
along with the spices should be dusted over the
mixed fruit and nuts, and kneaded together.

About a cup of sugar dissolved in a big pat (1/2 c)
of butter. All rolled into a cake and cut into pieces
or made into balls about the size of a walnut.

It should be eaten with care. Two pieces are quite
sufficient. Obtaining the cannibis may present certain
difficulties. It should be picked and dried as soon
as it has gone to seed and while the plant is still
green.

Recipe by Brion Gysin.

From: http://michiganmedicalmarijuana.org

Uncle Dirty Dave's Archives

MMMMM

... "All these doughnuts and not a cop in sight." -- Plucky Duck
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Dave Drum wrote to Shawn Highfield <=-

A large part of my respiratory woes comes from a 45 year 2-packs per
day cigarette habit. My croaker, several years ago, showed me a print

That's a lot of tar and nicotine for sure.

out of CAT scan of my lungs. It looked like someone had spilled coarse ground pepper in the page. Island of calcium scarring from the nicotine addiction.

Wow. I smoked about 20 years, but I quit around 20 years ago.

Oddly, I'd have been better off being a "stoner" than a smoker. But,
that wouldn't have worked out either. I'm allergic to cannibis - still, that allergy got me out of the Sixties more-or-less intact.

I wish I liked it more, maybe I wouldn't drink as much. LOL It's fully legal here in Stonada. Andrea bakes with it as a friend grows his legal limit every year and gives it all to us in exchange for half the goodies she makes.

Shawn

... You're a Redneck if motorcycle gangs are afraid of your grandmother.

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Shawn Highfield wrote to Dave Drum <=-

A large part of my respiratory woes comes from a 45 year 2-packs per
day cigarette habit. My croaker, several years ago, showed me a print

That's a lot of tar and nicotine for sure.

out of CAT scan of my lungs. It looked like someone had spilled coarse ground pepper in the page. Island of calcium scarring from the nicotine addiction.

Wow. I smoked about 20 years, but I quit around 20 years ago.

In retrospect I wish I had never started. Hopefully the essences of the
greedy marketroids who peddled a deadly poison as a "pleasure" will be
ground under the wheels of kharma .... for eternity.

Oddly, I'd have been better off being a "stoner" than a smoker. But,
that wouldn't have worked out either. I'm allergic to cannibis -
still, that allergy got me out of the Sixties more-or-less intact.

I wish I liked it more, maybe I wouldn't drink as much. LOL It's fully legal here in Stonada. Andrea bakes with it as a friend grows his
legal limit every year and gives it all to us in exchange for half the goodies she makes.

I don't know that I ever "liked" it. It was just more-or-less a counter
culture social ritual at that time

Much like when out "olds" did alcohol during "Prohibition" (in Canadia
1918 to 1920 - Amerika 1917 to 1932) Drinking was called "Striking a
blow for liberty!. Bv)=

... You're a Redneck if motorcycle gangs are afraid of your
grandmother.

I stole your tagline. Bv)=

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

Title: Redneck Turtle Burgers
Categories: Beef, Cheese, Pork, Breads
Yield: 4 Servings

1 lb Ground beef
12 All-beef wieners; halved,
- lenghtwise for a total of
- 24 halves
4 sl Sharp cheddar cheese
1 lb Bacon
Aluminum foil
4 Hamburger buns
Condiments for burgers

Set oven @ 400°F/205°C.

Make four good-sized hamburger patties, nice and round
and thick. Top w/single slice of sharp cheddar cheese.

Wrap each beef patty in bacon strips, making a basket
weave as you go. Cover entire burger.

Next, take the hot dog halves and make turtles' legs,
head and tail. Cut the one for the tail at a diagonal on
the end, so the tail looks "pointed". In the legs, put a
few tiny 'slits' in the ends, so they will look like
feet w/ claws after they bake.

Line a baking sheet (with sides on it!) with foil, and
place a baking rack over the foil. Arrange your
"turtles" on the baking rack.

Cook for 30 - 40 minutes in your heated oven. A little
crispy, not too crunchy ... just the way a turtle ought
to be, right?

Added by Terrie Hoelscher

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

Uncle Dirty Dave's Archives

MMMMM

... If I had a dime for every math test I flunked I'd have $1.95 today.
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Dave Drum wrote to Shawn Highfield <=-

In retrospect I wish I had never started. Hopefully the essences of the

I think everyone has that wish.

greedy marketroids who peddled a deadly poison as a "pleasure" will be ground under the wheels of kharma .... for eternity.

They will be.

... You're a Redneck if motorcycle gangs are afraid of your
grandmother.

I stole your tagline. Bv)=

That means it's a good one! ;)

Shawn

... Excess is never enough.

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On 05-26-23 04:24, Dave Drum <=-
spoke to Shawn Highfield about Sick Call <=-

I don't know that I ever "liked" it. It was just more-or-less a
counter culture social ritual at that time

I agree that there was considerable social pressure to smoke. I also
cannot say that I liked cigarettes, but then again addiction is hard to
beat. What I do recall liking was my pipes.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Turmeric Rice
Categories: D/g, Rice, Boat
Yield: 6 servings

2 1/2 c Water
1 c Rice, Uncle Bens Converted
1 ts Ground turmeric
1 pn Chili powder
1/2 Bay leaf

Bring water to boil in medium sauce pan. Add rice with spices,
stir gently for 10 seconds. Cover pan, lower heat to low - cook
covered for 30 minutes. Stir when finished.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:31:00, 27 May 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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Dale Shipp wrote to Dave Drum <=-

I don't know that I ever "liked" it. It was just more-or-less a
counter culture social ritual at that time

I agree that there was considerable social pressure to smoke. I also cannot say that I liked cigarettes, but then again addiction is hard to beat. What I do recall liking was my pipes.

I tried a pipe several times ... mostly because my Granddad smoke one
using "Bond Street" tobacco. And I liked the aroma. Fortunately the bite
of the tars and crud made it very "bitey and bitter" very quickly. So
I mixed my remaining tobacco with Bugler cigarette tobacco and rolled
my own cigarettes - both by hand and with a manual roller. Cigars and
I never got along well ..... same complaint as with the Bond Street. So
I wound up "chewing" most of the cigar. Fortunately that nasty habit
ever took hold ... and girls would still kiss me. Bv)=

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

Title: Fillet Of Beef Prince Albert
Categories: Beef, Pork, Vegetables, Wine, Booze
Yield: 6 Servings

3 tb Sunflower oil
1 lg Onion; sliced
1 cl Garlic; fine chopped
2 Carrots; diced
2 Celery ribs; thin sliced
1 kg (2 lb 4 oz) beef fillet;
- trimmed
75 g (3 oz) duck liver pate
Salt & fresh ground pepper
1/2 ts Truffle oil (opt)
8 sl Rindless streaky bacon
4 Fresh bay leaves
100 ml (3 1/2 fl oz) cognac
200 ml (7 fl oz) Madeira
150 ml (5 fl oz) fresh beef stock

MMMMM--------------------------TO SERVE-------------------------------
Handful chopped fresh
Parsley
Creamed potatoes
Green beans

Heat two tablespoons of the oil in a frying pan. Fry the
onion, garlic, carrots and celery for 10-12 minutes, or
until softened and golden-brown. (You may need to
increase the heat toward the end of the cooking time to
encourage the vegetables to brown.) Spoon the cooked
vegetables into a casserole dish.

Place the beef fillet onto a chopping board. Cut a
pocket in the side of the fillet, leaving a 2cm/1in gap
at each end. (Make sure that you only make an incision
halfway into the meat and that you don't cut the meat
into two pieces).

Cut the pate' into 1.5cm/1/2" wide strips, place inside
the pocket and drizzle with the truffle oil, if using.
Close the pocket to encase the filling. Season the beef
all over with sea salt and plenty of freshly ground
black pepper.

Wrap the beef in the bacon rashers and secure with
kitchen string. Place a bay leaf between the bacon and
string every other rasher. Set aside.

Set the oven to 180ºC/350ºF/Gas 4.

Heat the frying pan and add the remaining oil and brown
the beef fillet in the frying pan for 10-12 minutes, or
until the bacon is crisp and golden-brown. Place the
beef fillet on top of the vegetables.

Remove all but two tablespoons of fat from the frying
pan and stir in the flour. Slowly add the cognac,
stirring constantly. Once the mixture is boiling, add
the Madeira, followed by the beef stock. Bring the
liquid to a simmer then pour immediately around the
beef. Cook the beef in the oven for 30-35 minutes for
rare beef, or 40 minutes for medium-rare.

Carefully remove the beef onto a chopping board, cover
with a piece of foil and two tea towels. Return the
casserole to the hob and simmer for 2-3 minutes, or
until the liquid thickens slightly. Strain through a
fine sieve into a warmed jug. Carve the beef into thick
pieces.

Pour some of the sauce into six deep plates. Place the
beef on top and garnish with fresh parsley and serve
with creamed potatoes and green beans.

By The Hairy Bikers

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

Uncle Dirty Dave's Archives

MMMMM


... Soul food vs. Country food: it's the same thing!
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