OK, I get the bunny in the oven part, but what's kiishishut?
Morrish is in southern Ontario near Oshawa which is/was Cayuga
(Iroquois) country. I don't know a single word of their language.
Anyone I know is either some flavour of Algonkian-Cree or Dene and
of no help.
It sure looked like a language that had had
more than a casual brush with Froggish.
After a bit of a whisky break I'm messing with gin and Chartreuse
again. (It takes a lot of gin to finish off a single bottle of
Chartreuse!)
Many households I've been to have partial bottles
of green Chartreuse that have aged in the back of
their liquor cabinets for decades.
Title: The Green Ghost
I'd likely prefer the green fairy.
Homemade strawberry liqueur
Categories: booze
Yield: 1 liter
3 c fresh, rinsed and hulled strawberries
1 1/2 c sugar
2 c inexpensive vodka
1 c water
1/2 ts lemon zest
1 ts orange zest
1 ts lemon juice
Use only fruit in top condition; cut out any bruised,
green or bad parts.
Method 1 - For the patient person
Measure your prepared fruit and the sugar. Crush them
together and allow them to stand, covered, for 1 hr.
Pour the sugary fruit into a jar. Add the rest of the
ingredients; cover.
Stir everything up well several times a day for 2 days
or until you see that the berries have given up all
their color. Strain into the second jar. Throw out the
worn-out berry solids.
Cover and allow to stand for one week without stirring;
remaining solids will go to the bottom of the jar.
Strain again and allow the liqueur to mellow for one
month before serving.
Method 2 - For the impatient person
Put your prepared fruit in a large jar. Pour the sugar
on top; add the vodka, zests and lemon juice. Stir to
start the sugar dissolving. Cover and stir twice a day.
When you see that the strawberries are all white and
pathetic, strain the liqueur. Cover and allow to settle
for 1 week; strain again. Wait 1 month before serving.
Miriam Kresh, fromthegrapevine.com
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