When you're bobbing around nicely and a motorboat roars
by with its wake engulfing your head, it's hard not to
think of homicide.

Indeed.

An idle question - what's worse, being swamped
by a motorboat when you're in a canoe or if you're
already in the water?

There's enough biomass, but harvesting would be
troublesome, as there were I'd say probably a
thousand to the pound.

That would make it less inviting to contemplate, even, true... :)

All sorts of other protein sources would be more
convenient.

Very much so... :)

It would probably be easier to synthesize protein
from scratch than use zebra mussels. And there's a
lot of biomass that is easier to harvest and possibly
as abundant.

Yeah, that's not particularly helpful... I still enjoy getting into the Pond for a nice swim... I can tread water well enough... :) RJ's been complaining about the difference in bouyancy between the salt water he's become used to in Turkey and the fresh water of the Pond... some people just are never satisfied... ;)

I can see his point, easily.

Not surprised at that... :)

I'm pretty nonbuoyant, both physically and in
terms of personality.

+

Or have one of those transposing organs.

That would also work... I had access to one of those once... maybe it
was the one at the church my sister Tait's wedding was at... Haven't
seen that with pipe organs... ;)

It would be complicated with pipe organs, though some
of the stops are automatic transposers, which may be
why so many organists are crazy.

True... at least on the possibility of a stop being an automatic transposer... sorta... one would have to use the stop on its own as a
solo stop, though... Usually it's used to just fill in harmonies and color... :)

Yeah, true enough, but their existence, and the
thought processes that went into their design,
boggle the mind.

But there's a reason why they don't have a pinochle
party after a funeral.

Indeed. :)

Of course, after a funeral, there's always "two spades."

Sometimes only one, and sometimes more than two, though.... SOW, Monday
we took Edith to Taste of Japan for a memorial meal, following taking
her up to her vet's to put down her cat Nena... it just seemed like the
right thing to do....

Yeah, feed on something the cat would have appreciated.
Sad, though, that scenario.

Are we entering some sort of early dementia, perhaps...?

We all are, but in fact I wanted to talk to her children,
but they were not amenable. Today she tried to cram an USB
plug into a 220V European outlet. Luckily it wouldn't go.

Hmmm.... denial on multiple fronts, I see... And good thing when the electronics has some protective features... ;)

She can be agreeable, plus I owe her money, but
there are scary moments as well as irritating ones.

Comes, I guess, with the territory....

On the plane yesterday she tried to put her headphone
plug into the 110V outlet. It went in. Luckily there
are fuses and such.

Serving pieces and bite-size pieces aren't the same.
The only way that gets me to 16 is cutting the breast
into 6, upper back, lower back, two wings, two drummers,
and two thighs, plus neck and giblets. Some people are
apt to get the short end of the stick.

Perhaps the drummers and thighs also get cut into two or three pieces
like the breast getting cut down...? I'd keep the giblets out of the
stew, probably as cook's portion... ;) And, if one had 6 breast pieces,
two wings, 4 drummer pieces and 6 thigh pieces, that would give the 16
pieces without adding in back and neck...

Thighs maybe. A duck drumstick has very little meat, as do
the wings. I don't see breaking them down into subparts.

---------- Recipe via Meal-Master (tm) v8.01

Title: Duck with Pine Nut Wild Rice
Categories: Mexican, Poultry, Rice/grains
Yield: 4 servings

1 x Apricot Basting Sauce; * 1 x Pine Nut Wild Rice;
Below
1 x Duckling; 4 1/2 to 5 Lbs.

-----------------------------PINE NUT WILD
RICE-----------------------------
1/2 c Wild Rice; Uncooked 2 oz Pine Nuts; Toasted,
1/2 Cup
2 tb Green Onions/Tops; Sliced 1/2 c Pears; Dried, Chopped
1 ts Margarine Or Butter 1/2 c Currants
1 1/2 c Chicken Broth

* See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set
aside.
Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a
shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat
thermometer so that the tip is in the thickest part of the inside thigh
muscle and doesn't touch the bone. Do not add water and do not cover.
Roast, brushing with the sauce 2 or 3 times, until thermometer registers
180 to 185 degrees or drumstick meat feels very soft when pressed between
fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice.

PINE NUT WILD RICE:

Cook and stir wild rice and onions in margarine in a 2-quart heavy
saucepan
over medium heat until onions are tender, about 3 minutes. Stir in
broth.
Heat to boiling, stirring occasionally, reduce heat and cover. Simmer
until
wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and
currants. Source unknown. I don't see anything Mexican about this.

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