Sean Dennis wrote to Dave Drum <=-
There's been tremors recently in Yellowstone'a caldera. If that thing blows, nuclear war will be the least of our worries!
I thoought the grumblings of Ma Nature were more over in the Cascades where Mount St. Helen's reently blew its top.
You're right. Mt. St. Heles is 900 miles west of Yellowstone though.
Two different geological events.
Title: Purple Jesus Punch
That reminds me of basic training where they'd use MD/2020 or
Thunderbird. I never drank it as I preferred rum but it caused a lot
of people to regret their actions. XD
This stuuf, at the party I made it for resulted in three hook-ups, one
divorce (as a result of one of the hook-ups), a female "Rabbit Sherrif"
(game warden) running topless down my street, and one lady who drank a
single tumbler and passed out on my couch. When she was still there next morning I feared I might have killed her. Fortunately she woke and put
my mind at ease.
A more savory subject:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Farmer's Omelet
Categories: Breakfast, Dinner, Midwest
Yield: 4 Servings
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Full English Breakfast
Categories: Vegetables, Mushrooms, Herbs, Pork
Yield: 3 servings
8 oz White button or cremini
- mushrooms; halved,
- quartered if large
4 sm Plum tomatoes; halved
- lengthwise
2 tb Extra-virgin olive oil: more
- for drizzling
1 ts Worcestershire sauce; more
- to serve
3 Thyme sprigs
Salt & fresh ground pepper
8 Breakfast sausage links;
- pricked all over with a
- fork
4 lg Eggs
Buttered toast; for serving
Set oven @ 450oF/232oC.
In a medium bowl, toss together the mushrooms, tomatoes,
olive oil, Worcestershire sauce, thyme sprigs and a
pinch each of salt and pepper. Place sausage links onto
a rimmed sheet pan and spread vegetables evenly around
the sausages. Bake until browned and crisp, 15 to 20
minutes, tossing halfway through.
Take the pan out of the oven and use a spatula to push
the vegetables and sausages to one side. Drizzle the
empty side of the pan with a little olive oil, then
crack in the eggs; season lightly with salt and pepper.
Immediately return the pan to the oven and roast until
the whites are just set, the yolks are still runny, 3 to
5 minutes longer. If you prefer medium or hard egg
yolks, cook a minute more.
Using a spatula, cut the eggs apart. Slide them off the
pan and onto plates right away to stop the yolks from
solidifying. Discard thyme sprigs and serve vegetables
with the eggs, drizzling with a dash of Worcestershire
sauce, and more salt and pepper, if you'd like. Serve
with buttered toast.
By: Melissa Clark
Yield: 2 to 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Hamburger is just a steak that didn't pass the physical
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