landscapes in the 19th century. Another factor, too,
is the war damage - there's all kinds of incentives
to preserve those unintentionally open spaces.
War times always look beyond to peace and beyond that.
And the survivors do the best with what they have.
Surprising how well some of them do with so little.
Were it not so, there wouldn't be humans any more.
Probably so.
We are not a species that requires coddling.
Ford manual said to use the premium while towing with the Escape.
Had a > small engine, with a turbo boost.
How old a model is it?
It was a 2016 Ford Escape. No longer in our possesion, I presume running around Utah somewhere. Our son in law sold it at the South Jordan, UT
Car Max---same place we bought the truck.
The claim is made that newer vehicles'
computers compensate for differences in
fuel characteristics. Your scenario - small
engine, large load, might be the exception
that tests the rule.
Might be worth trying.
Might.
Don't know but I'll probably keep buying the seeds.
One does what one's comfortable with.
Yes, and I don't use a lot of them at a time so there's not a
significant celery taste.
My issue was that keeping the seeds whole is
going to ensure that eaters get bursts of that
taste, perhaps jarringly so, hence the suggestion
of grinding the seeds before using.
People will do pretty much anything to sell a
product - also inhumans and unhumans, if you know
the joke.
Not always funny.
Oh, it's definitely a religious joke, so you
won't be beset by it.
All right, remind me to ask you about it in September.
Nancy can do that, too. You can see that I'm
setting her up as the house archivist.
Jack Daniel's, which despite its name is
so low in alcohol that you probably would
have no trouble with it. The good news was
Also there was scanty if any whiskey taste.
that it wasn't hugely sweet, either.
I'd still rather have the fat, than the sauce.
Oh, for sure. I'll agree with that for at least
as long as there's a gallbladder in me.
Smoked maple snow goose
categories: Camadian, game, main
yield: 1
3 c sea salt
1/2 c sugar
2 L water, more as needed
1/2 c maple syrup
apple or alder wood chips
1 snow goose
Make a brine with the water, sugar and sea salt.
Place the goose in the brine and make sure it is
fully immersed. Leave in fridge overnight.
After a night of soaking, pat the goose dry and
discard the brine. Pour maple syrup into a
saucepan and reduce over a low heat for a
couple of minutes until thick. Coat the dry
snow goose with the syrup and then rub some salt
on the body and inside of the goose.
Meanwhile, preheat smoker to 225C [M finds this
very hot - no doubt F is meant]. Place the wood
chips inside. Once your smoker has reached
temperature, place the goose inside and slow
cook it 3 1/2 hr. Lacking a smoker, you can use
a charcoal BBQ and cook the goose at the same
temperature. Just add the wood chips to the
coals once they turn amber.
Occasionally baste the goose with maple syrup
during the cooking. Serve hot.
Chef Pierre LePage via David Thurton, CBC News
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