Wednesday, March 08, 2006
Update 3.9
Has it almost been a week since I wrote? Time flies when you’re having fun, doesn’t it? Today is Vicky’s birthday… Shout out to Smelly!!! (She says she calls everyone Smelly so I think I should be able to call her that too!) We’ve got a gathering happening in Arikawa tonight, but I have a lot to do before then so I’m gonna to be quick.
First a picture I found on Vicky’s website. One of the few we have together because Yuki is always making funny faces. This was my hair before the disaster.
First a picture I found on Vicky’s website. One of the few we have together because Yuki is always making funny faces. This was my hair before the disaster.
This weekend I made some makizushi. It was my first time and no one was there to teach me…
Not so appetizing, is it?
SFS (Sexy for Summer) went on a group hike on Sunday afternoon. The weather was perfect (a little windy at the top) and we all worked up a good sweat. Sanae joined us, but was taking the picture. We took a picture together, but Yuki is making such a face that I can’t post it…darn him!
Oh! I already broke Lent: last Saturday for a piece of cake at my taco party, but other than that I’m doing well. I’m working out every day too!! Feeling great!!
Sunday, March 05, 2006
Roadkill
I was part of this internet recipe exchange and this is the first recipe I received.
Sweet 'Taters And 'Possum
Recipe By: Arthur and Bobbie Coleman
1 Possum
Salt as needed
8 Sweet potatoes
2 tablespoons Butter
1 tablespoon Sugar
Bacon slices as needed
Thyme or marjoram to taste
Freshly-ground black pepper (optional)
First, catch a young fat 'possum. This, in itself, affords excellent
sport on moonlit nights in the fall. Remove the 'possum's fur, either
by skinning or by soaking the 'possum in hot lye water, being careful
not to get any on the hands. Clean, take off the head and feet (unless
you want to cook it like whole roast pig), and wash well. Salt the
'possum well inside and out and freeze overnight, either outdoors or
in the refrigerator.
When ready to cook, peel sweet potatoes and boil them 'til tender
in slightly-salted water (to which 2 tablespoons of butter and 1
tablespoon of sugar have been added). At the same time, stew the
'possum 'til tender in a tightly-covered pan with a little water.
Arrange the potatoes around the 'possum, strip with bacon, sprinkle
with thyme or marjoram, (pepper is optional), and brown in the
oven. Baste with the drippings often. Served hot, sweet 'taters and
'possum, is "a dish fit fer a king!" Yum, Yum !!
Don't knock it 'til you try it !!
Sweet 'Taters And 'Possum
Recipe By: Arthur and Bobbie Coleman
1 Possum
Salt as needed
8 Sweet potatoes
2 tablespoons Butter
1 tablespoon Sugar
Bacon slices as needed
Thyme or marjoram to taste
Freshly-ground black pepper (optional)
First, catch a young fat 'possum. This, in itself, affords excellent
sport on moonlit nights in the fall. Remove the 'possum's fur, either
by skinning or by soaking the 'possum in hot lye water, being careful
not to get any on the hands. Clean, take off the head and feet (unless
you want to cook it like whole roast pig), and wash well. Salt the
'possum well inside and out and freeze overnight, either outdoors or
in the refrigerator.
When ready to cook, peel sweet potatoes and boil them 'til tender
in slightly-salted water (to which 2 tablespoons of butter and 1
tablespoon of sugar have been added). At the same time, stew the
'possum 'til tender in a tightly-covered pan with a little water.
Arrange the potatoes around the 'possum, strip with bacon, sprinkle
with thyme or marjoram, (pepper is optional), and brown in the
oven. Baste with the drippings often. Served hot, sweet 'taters and
'possum, is "a dish fit fer a king!" Yum, Yum !!
Don't knock it 'til you try it !!
