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  • Fur was: Grass was: Pizz

    From Dave Drum@1:124/5016 to Sean Dennis on Fri Aug 1 06:56:38 2025
    Sean Dennis wrote to Dave Drum <=-

    Like a Bosley hair transplant for your yard!

    That sent me to the Bing search engine.

    I had a friend do that and it worked for him. He had a bad case of
    monk's cap.

    Chrome dome w/fringe over the ers?

    Only things go on my hair are soap, water and Nizoral shampoo. Gave up
    on the bear grease (Wildroot Cream Oil) before I went to the Navy.

    I use Suave "3-in-1" body wash (I have oily hair and I wash it daily, keeping it at 1/4" [9 mm] long during the summer). I tried using gel
    when I was younger and had longer hair but the gel caused me to itch.

    Buzz cut, then. I keep mine short sides and back. When it starts to tickle
    it's time for a trip to the barber. If I did a buzz cut I could do that
    in the mirror at home.

    Title: Mushroom & Bacon Cheesecake

    That is something that sounds delicious to me!

    A slightly boozy cheesecake...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kahlua White Russian Cheesecake
    Categories: None
    Yield: 1 Servings

    Cakes (of all sortd except cupcakes) are seldom on my menu. Drutherr
    have a nice pie. Or a cookie.

    That being said ,,, here's a cake I will eat gladly whenever offered

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Easy Crab Cakes
    Categories: Seafood, Vegetables, Breads, Citrus
    Yield: 4 Servings

    1 c Seasoned bread crumbs;
    - divided *
    2 Green onions; fine chopped
    1/4 c Fine chopped red bell pepper
    1 lg Egg; lightly beaten
    1/4 c Mayonnaise
    1 tb Lemon juice
    1/2 ts Garlic powder **
    1/8 ts Cayenne pepper
    12 oz (2 cans) crabmeat; drained,
    - flaked, cartilage removed
    1 tb Butter

    In a large bowl, combine 1/3 cup bread crumbs, green
    onions, red pepper, egg, mayonnaise, lemon juice, garlic
    powder and cayenne; fold in crab.

    Place remaining bread crumbs in a shallow bowl. Divide
    crab mixture into 8 portions; shape into 2-in. balls.
    Gently coat with bread crumbs and shape in 1/2" thick
    patties.

    In a large nonstick skillet, heat butter over
    medium-high heat. Add crab cakes; cook until golden
    brown, 3-4 minutes on each side.

    * I used crushed Ritz crackers
    ** or 1 teaspoon of garlic granules

    Charlene Spelock, Apollo, Pennsylvania

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Government is too big and too important to be left to politicians.
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  • From Sean Dennis@1:18/200 to Dave Drum on Fri Aug 1 15:17:39 2025
    Dave Drum wrote to Sean Dennis <=-

    Chrome dome w/fringe over the ers?

    Yep. That runs in my family for the males but so far, I've dodged that
    bullet.

    Buzz cut, then. I keep mine short sides and back. When it starts to
    tickle it's time for a trip to the barber. If I did a buzz cut I could
    do that in the mirror at home.

    I recently bought a nice Braun hair trimmer on the cheap. It works well
    and I can hold it in my hands easiy.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cranberry Pear Pie
    Categories: Pies
    Yield: 8 Servings

    MMMMM---------------------------PASTRY--------------------------------
    2 1/4 c All purpose flour
    1 tb Sugar
    1 ts Salt
    10 tb Butter,cold
    3 tb Shortening
    8 tb Ice water

    MMMMM--------------------------FILLING-------------------------------
    1/2 ts Grated lemon peel
    1/4 ts Salt
    3 tb Cornstarch
    1 tb Butter
    1/2 ts Vanilla extract
    2/3 c Sugar
    Water
    3 lb Pears,diced
    1 1/2 c Cranberries

    Pastry: Combine flour,sugar and salt.With two knifes,cut in butter and
    shortening until mixture resembles coarse crumbs.Sprinkle in water,1
    tbsp. at a time,tossing with a fork,until pastry is moist enough to
    hold together.Shape into two balls (one slightly larger than the
    other).Cover and refrigerate one hour or overnight.
    Filling: Combine sugar and 1/2 cup water.Bring to a boil.Reduce heat
    and simmer 5 minutes.Add pears,cranberries,lemon peel and salt.Simmer
    until cranberries have popped,about 10 minutes.Dissolve cornstarch in
    1/4 cup water;stir in fruit mixture.Bring to a boil.Reduce heat and
    simmer 2 minutes,stirring occasionally. Remove from heat.Stir in
    butter and vanilla.Cool completely.
    Preheat oven to 425 degrees.On a lightly floured surface,roll the
    larger ball of pastry into a 12" circle.Line a 9 1/2" deep dish pie
    pan.Trim pastry to edge.Roll remaining pastry into a 10" circle.Cut
    into 8 equal wedges.
    Spoon filling into pie crust.Arrange cut pastry wedges on top. With
    tines of a fork,press the edges to seal.Bake for 15 minutes. Reduce
    heat to 375 degrees.Continue to bake for 50 to 55 minutes until
    filling is bubbly and crust is golden.Cool completely on a wire
    rack.Makes 8 servings.

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    -- Sean

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