Anybody that says they can"t stand the idea of eating liver pudding, blood sausage, HartKase, glickwurst, scrapple-- wait until mid February with snowed in roads, no refrigerator but a snow bank, nothing left but those items since the store bought and fancy cuts ran out last week--but still have some wood for the stove. You can change your mind about eating it or starve. Menudo is sort of in same class- gut soup doesn"t sound apetizing so use the fancy foreign word. Some French and Chinese dish"s shouldn"t be translated for the weak stomached people. New Orlean"s cooking can have the same dish in a fancy Freench restaurant or 1/3 the price at a Cajun bar and grill- you want crawdads and swamp rat(Nutria)? or the Ettofe" and something Lupin? Hint: some Ethanol of various kinds often recommended for some dish"s to improve percieved flavor by tourists. Beer and Rhine wine for featured ground up rest of hog- Cervasa and Pulque for some Mexican dish"s and Rice wines for some undisclosed sea food- Beche D"Mer. A couple generations of survival with "Offal" food and it get"s accepted by survivors. Phlaum on Rye bread a good snack/lunch feature- tell Sweetfeet it is going to be a spiced Goose Grease sandwich for lunch and maybe a beer, beer taken before or after?? Teasing Alert! RN.
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Today's Featured Article - Grain Threshing in the Early 40's - by Jerry D. Coleman. How many of you can sit there and say that you have plowed with a mule? Well I would say not many, but maybe a few. This story is about the day my Grandfather Brown (true name) decided along with my parents to purchase a new Ford tractor. It wasn't really new except to us. The year was about 1967 and my father found a good used Ford 601 tractor to use on the farm instead of "Bob", our old mule. Now my grandfather had had this mule since the mid 40's and he was getting some age on him. S
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1964 I-H 140 tractor with cultivators and sidedresser. Starts and runs good. Asking 2650. CALL RON AT 502-319-1952
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