Subj : Re: Packrats
To   : Ruth Haffly
From : Dave Drum
Date : Sat Jan 13 2024 06:08:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> During the fall (leaf season) there is more frequency of pick ups. And
 DD> if you have need to get rid of the waste before the scheduled pickup
 DD> there is a facility between the city and the airport where you may
 DD> take your bags and they will be accepted for the compost pile..

 RH> The town runs a separate vaccuum truck to pick up leaves during the
 RH> fall. I think each area of town is picked up every couple of weeks or
 RH> so.

They wouldn'y have to worry with my place. Leaves and small twigs get
run through the mulcher and spread back on the yard to return to the
soil. And fertilise the grass that's there. The lawn mower is a 
mulching mower as well.

 DD> Speaking of yead waste .... you might want to replave the beer in
 DD> this recipe with mushroom stock or vegemte/marmite mixed w/water.

 RH> I would definatly replace it, with maybe a bit of beef broth/stock.

 DD>       Title: Backyard's Ranch Beans
 DD>  Categories: Beans, Beer, Pork, Chilies
 DD>       Yield: 24 Servings

 DD> As long as it's not sweet. The beer, Shiner Bock, is "well-hopped? and
 DD> therefore bitter. Which is why I suggest the replacements that I did.

 RH> The hops are the main thing we find objectionable in beer.

They do add a bitter component. All Australian beers AFAICS are well
hopped and one of the most popular is "Victoria Bitter"  Bv)= Too bad
not of the Australian bunch are on the echo any longer. They could hop
right on this topic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charles Chocolates Bittersweet Chocolate Truffles
 Categories: Five, Chocolate, Dairy
      Yield: 60 servings
 
      1 c  Heavy cream
      1 lb Bittersweet chocolate; fine
           - chopped
      1    Whole vanilla bean
    2/3 c  Unsweetened natural cocoa
           Powder
 
  Place the cream in a small saucepan over medium heat and
  bring to a simmer. Remove from the heat and set aside.
  Place the chopped chocolate in a heatproof bowl and set
  aside.
  
  Split the vanilla bean lengthwise and use the back of a
  paring knife to scrape the vanilla seeds into the cream.
  Discard the pod or reserve it for another use. Let the
  cream and vanilla steep for 10 minutes.
  
  Return the cream to a gentle simmer over medium heat.
  Pour the hot cream over the reserved chocolate and let
  it sit undisturbed for 5 minutes.
  
  Whisk the chocolate and cream together until very
  smooth.
  
  Pour the chocolate mixture into an 8" X 8" baking dish.
  Cover and refrigerate until hardened, at least 5 hours.
  
  Using a small melon baller or a small teaspoon, scoop a
  1" sized ball of the chocolate mixture into your hand
  and roll it between your palms until it's somewhat smooth
  and round.
  
  Place on a baking sheet and repeat with the remaining
  chocolate mixture.
  
  Place the cocoa powder in a shallow bowl or pan. Roll
  the truffles in the cocoa powder until evenly coated.
  
  Store the truffles at a cool room temperature for up to
  2 weeks in an airtight container, but do not refrigerate
  or freeze them - this damages the texture of the creamy
  chocolate.
  
  RECIPE FROM: https://www.chowhound.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I listed three taverns as dependants on my tax return.
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