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No idea, 😯 but Gram’pa swears it was true and Gram’ma backs him up! Gram’pa is known to be a bit of a leg puller, but not Gram’ma.
twindragonsmum
lamortefille wrote:That was a very bad joke. 😆 Chinese food – Persian (cat) Platter. No whiskers, please. 😉
No offense intended. ❗
When my grandparents (dad’s folks) were newly married their next door neighbors were chinese. They became very good friends and would frequently have dinner at each other’s homes. One evening the chinese couple invited Gram’ma & Gram’pa for a supper of rabbit stew. Gram’pa said it was the best rabbit stew he’d ever had, but where had they found fresh rabbit in Southern California? Their friend replied “Evlee night labbit come to back door; meow meow” 😯 😯 😯
twindragonsmum
How exciting! Where in Oregon? Will you be close to the new Windstone factory? Have you seen this advert. for Windstone? Link is here;
http://corvallis.craigslist.org/trd/464535518.html
How fun would it be to work for Melody?
twindragonsmum
This is much yummier than Son of a Bitch Stew …. 😀 This recipe comes compliments of my sister-in-law, Chrissie, who is Australian. The dessert is named in honor of Anna Pavlova, the famous ballerina. My boys choose this dessert in place of cake and ice cream for their birthday.
Pavlova
4 egg whites
1 cup sugar
2 teaspoons vinegar
1 teaspoon vanilla
1 Tablespoon cornstarch
Fresh fruit
Sweetened whipped creamWhip up egg whites until stiff, add sugar (continue beating), vinegar and vanilla. Beat until very stiff. Add cornstarch and stir in.
Mound onto a piece of foil or baking parchment which is buttered and sprinkled with cornstarch. Spread into a large circle, 1 to 2 inches thick.
Bake at 250 degrees F for 1 1/2 hours. Cool. Top with whipped cream, berries, kiwi, bananas, or other fruit as desired, arranged in a decorative pattern. My boys like strawberries and bananas while the Aussie cousins prefer kiwi and passion fruit. Yum! 😀
twindragonsmum
Oh your babies are darling! Your little girl kitty looks just like our male, Loki. Her breed type is Lynx Point Siamese; she’s a gorgeous girl and your boys are utterly handsome! Happy Birthday! 😀
twindragonsmum
Hooray!!!!! I have a hard time with missing animals 😥 I’m glad Buster came home safe and sound! Have your Gram’ma give him hugs and belly rubs from me! 😆
twindragonsmum
azurielle wrote:Red seems a stange choice for a silver dragon. Silver dragon always seemed to signify cool, which would be more or the blue or lavender, while the gold with red made more sense, since gold always seemed more of a “hot” dragon to me. But that could be my D&D geek showing. 😀
I agree besides, I don’t like the red eyes I guess my D&D geek side is showing too although it’s been like a million years since I last played
twindragonsmum
It should be noted that this is not a dish you would make from meats purchased from the grocery store. All of the ingredients should come from the same calf, fresh from the slaughter. It should be a young calf, not a grown animal.
This never was a precise recipe. The ingredients can be adjusted to what’s available or to personal taste.
Onions
Carrots
Celery
Potatoes
Beef
Fat (can use shortening or cooking oil)
Water or beef stock
Salt & pepper
Bay leaf
Garlic
Other vegetables (pea, squash, turnips, leeks, tomatoes – to taste)Cube or dice the meat, trimming and discarding excess fat and gristle. Some of the fat can be rendered to produce the browning fat.
Heat the fat or oil in a Dutch oven until smoking. Add the meat and brown in the cooking fat, maintaining high heat. If the heat is too low, the meat will not seal in the juices, and the juices will cook out, preventing the meat from browning. Watch carefully and turn the meat often so that it browns and doesn’t burn.
Reduce the heat, add the vegetables and water or beef stock to cover. Add the bay leaf and a little salt and pepper. Add garlic if desired. If you are adding any soft or quick cooking vegetables reserve them until the end of the cooking cycle.
Bring to a light simmer, skim the foam, cover, and let stew for at least one hour and up to three hours, until the meat is tender. Obviously, if you are going to cook it the longer time, the vegetables will fall apart if they are added at the first, so save them until later in the cycle, but give them at least one to one and a half hours with the meat so flavors blend. If you like a thicker stew, flour the meat before browning. The flour will thicken the stew as it cooks.
Gram’pa’s note at the bottom of the page says; “When a calf was killed for meat, everything but the hair, hooves and holler were used, and the more perishable and least desirable pieces went into a Son of a Bitch Stew. In addition to some of the good meat, it included the heart, liver, sweetbreads, part of the gut called the ‘marrow gut’ and sometimes the brains of the animal. Every cook had his/her own recipe, but it was basically made the same as beef stew.” 😯
My note: I probably had this at Gram’ma and Gram’pa’s when I was little, but I don’t remember it if I did. Once the family stopped ranching there was no access to freshly slaughtered beef.
Enjoy!
twindragonsmum
You’re welcome! I’ve got tons more; the family cook book is 450 + pages. Let me know what kind of things you’re interested in and I’ll post what I’ve got. Or I can just keep on posting random things (would you believe I’ve a recipe for “son of a bitch stew”? It comes from gram’pa’s days as a cowboy 😈 ) Glad you like these so far!
twindragonsmum
Okay, so I admit that I’m terribly illiterate when it comes to the computer 😳 😳 Can any one please tell me how to show you my pics? I’m completely clueless as how to even get started! 😯 Any help would be greatly appreciated.
twindragonsmum
I may have to get big and brave and give it (sculpting) a try. Gulp… Haven’t done anything much since college waaaay before my twinners were born 😯
twindragonsmum
Holy smokes Purplecat! Your work is just too dang cute! What type of clay do you use for the sculpts? Do you use a wire base and model the clay over the top? Where did you find the eyes? Tons of questions… (sorry 😳 ) How are you making the mold and what medium will you cast in?… new snail dragon, jackalope, chirpmunk, original snail dragon… you’re quick and good and what a great imagination! I grovel at your feet…
twindragonsmum
