Ben Collver wrote to Dave Drum <=-

That's sorta, kinda splitting the hair on the long axis.

Point taken. Pescy nuances...

If the skins were unbroken how did the worms get inside? That's a poser, innit?

I figure they teleport in using alien wormhole technology.

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

Title: Cat Tamales
Categories: Cat, Game, Mexican
Yield: 18 Tamales

8<----- EDIT ----->8

Recipe by Jason Goroncy

Recipe FROM:
<https://jasongoroncy.com/2010/12/10/main-course-felis-domesticus/>

Yikes! A whole web-site on eating kittens. Lawsy me, Ms Lizabeth!

Meanwhile - something new which I am going to try on for size:

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

Title: Watermelon Mint Syrup
Categories: Five, Fruits, Herbs, Sauces
Yield: 2 pints

1 sm Watermelon
+=OR=+
1/2 lg Watermelon (approx 8 cups of
- fruit, enough to produce 4
- cups of strained liquid),
- w/rind removed and cut
- in chunks
1/2 c Mint leaves; stripped of
- stems
4 c Sugar
1/4 ts Ascorbic acid

Place the watermelon chunks, including seeds, into a
food processor. Using the "pulse" setting, process until
juice forms, just a few seconds. The seeds will sink to
the bottom.

Strain 4 cups of the watermelon juice through 2 layers
of dampened cheesecloth into a saucepan, and bring to a
boil. Skim off any foam.

Remove from the heat.

Add the mint leaves. Cover and let steep for 20 minutes.

Strain the mixture again into a clean saucepan. Add the
sugar and bring to a boil. Skim off any foam.

Add the ascorbic acid and stir.

Strain the contents yet again into sterilized
containers, seal, and label. Watermelon pulp is hard to
remove completely, so the extra straining is required
for clearer syrup.

This syrup can be used immediately or stored in
swing-top bottles for up to a year with ascorbic acid
added, or six months without it. Store in the
refrigerator for up to two weeks after opening.

CookΓÇÖs Tip: ItΓÇÖs not necessary to use seedless
watermelon. If you use the pulse setting on your food
processor to liquefy the pulp, the seeds will settle to
the bottom and can be easily strained out.

By Nan K. Chase And Deneice C. Guest

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

Uncle Dirty Dave's Archives

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Re: Waskaly Wabbits
By: Dave Drum to Ben Collver on Wed Jul 09 2025 10:38:00

Title: Watermelon Mint Syrup

Interesting recipe. At first i was imagining what it might be like on pancakes, but decided it's more likely to be used in a beverage.

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

Title: Lemon Balm Syrup
Categories: Cocktails, Tea
Yield: 6 Servings

1 c Cane sugar
1 c Water
1 c Fresh lemon balm leaves;
- washed and dried

Preparation time: 5 minutes
Cooking time: 10 minutes

With just enough sweetness and that beloved lemony flavor, this
homemade lemon balm syrup is a delicious way to cool down and unwind
on a hot day! It's the secret to the best lemon balm sodas, iced
teas, and lemonade, and will be a go-to all summer long! This version
relies on fresh lemon balm, so give your plant a good pruning and
enjoy

Rinse and dry the lemon balm leaves. Remove the leaves from the stem.

Add all of the ingredients to a small saucepan and heat over
medium-high heat.

Once the sugar crystals dissolve, remove the pan from the heat and
let the leaves steep for 30 minutes to an hour for a stronger lemon
balm flavor.

Add the funnel and strainer to a glass jar and pour liquid through the
strainer to sieve the leaves out of the hot syrup.

Use the lemon balm simple syrup as desired or store the leftover
syrup in the fridge for up to 1 week.

Recipe by Rachael McKennon

Recipe FROM: <https://www.milkglasshome.com/lemon-balm-syrup/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

Title: Watermelon Mint Syrup

Interesting recipe. At first i was imagining what it might be like on pancakes, but decided it's more likely to be used in a beverage.

That was the intended usage in the accompanying verbiage. Mother Earth
News does get some interesting sh ... tuff.

If I put liquidon my pamquakes or waffles it will be either honey or
sorghum molasses. And with the strange malady attacking bees lately
honey is beginning toget 'spensive. And I am beginng to get converned
about vegetable crops as bees are a main pollination vector.

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

Title: Pomegranate-Honey Syrup
Categories: Five, Condiments, Fruits
Yield: 3 Cups

10 oz Pomegranate juice
14 oz Water
3 tb Clover honey
1 c White sugar

Bring the pomegranate juice, water and honey to a simmer
in a saucepan set over medium-high heat. Add the sugar
and stir until it completely dissolves. Remove the pan
from the heat and set aside to cool to room temperature.

Pour the syrup into a container and refrigerate it until
needed.

Keeps about 2 months in the refrigerator

By Nicole Riegl

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

Uncle Dirty Dave's Kitchen

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Re: Re: Syrupy syrups
By: Dave Drum to Ben Collver on Thu Jul 10 2025 08:33:00

If I put liquidon my pamquakes or waffles it will be either honey or sorghum molasses. And with the strange malady attacking bees lately
honey is beginning toget 'spensive. And I am beginng to get converned
about vegetable crops as bees are a main pollination vector.

We went for a few years without honey bees in our neighborhood. A hive of
tiny little midget bees moved in and started working the garden. Since
then the honey bees have returned and the midget bees are gone. I never
know what mother nature has up her sleeve, but i am sure it's not aligned
with the industrial scale monoculture that "we" depend on.

Title: Pomegranate-Honey Syrup

My favorite pamquake (LOL) topping is homemade applesauce, but it's not
quite the season for that yet.

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

Title: Crockpot Home Style Chunky Applesauce
Categories: Crockpot, Fruits
Yield: 4 Cups

10 Cooking apples; diced
1/2 c Water
3/4 c Sugar
Cinnamon; to taste

In crock-pot combine apples & water. Cover & cook on low for 4 to
6 hours or until apples are very soft. Add sugar & cook on low
another 30 minutes. Sprinkle with cinnamon at serving time. For
smooth applesauce, puree cooked apples.

MMMMM
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Ben Collver wrote to Dave Drum <=-

If I put liquid on my pamquakes or waffles it will be either honey or sorghum molasses. And with the strange malady attacking bees lately
honey is beginning toget 'spensive. And I am beginng to get concerned about vegetable crops as bees are a main pollination vector.

We went for a few years without honey bees in our neighborhood. A hive
of tiny little midget bees moved in and started working the garden.
Since then the honey bees have returned and the midget bees are gone.
I never know what mother nature has up her sleeve, but i am sure it's
not aligned with the industrial scale monoculture that "we" depend on.

I'm more concerned with small scale (home/homestead) vegetable patches. Industrial giants will finger out their own solutions. Speaking of the industrial giants - didja norice that Del Monte has gone "tits up"?

Title: Pomegranate-Honey Syrup

My favorite pamquake (LOL) topping is homemade applesauce, but it's not quite the season for that yet.

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

Title: Crockpot Home Style Chunky Applesauce
Categories: Crockpot, Fruits
Yield: 4 Cups

Fruit toppings is good. Apples, peaches, berries, etc. This would be
most excellent:

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

Title: Spiced Apples
Categories: Fruits, Spices
Yield: 6 servings

4 md Apples; cored, sliced in
- 1/4" rounds *
12 Cloves; whole
32 oz (2 bags) red hots
6 c Water
2 c Sugar
12 Drops red food coloring;
- 3 drops at time til deep
- red color is reached-opt

* Red delicious or Jonathan apples work best

In large saucepan pour water, sugar and red hots over
high heat and bring to a low boil.

Reduce heat to medium/high, add apple slices and let
cook at a simmer for 20 minutes, stirring every few
minutes then reduce heat to medium.

Add in food coloring til get a nice bright red color and
cook for 40 more minutes at a low simmer. 3. Check
frequently that water does not cook away. Add more if
water becomes to low during the first 20 minutes and
again during the first 20 minutes of the 40 minutes. But
at the end of the full hour, only a small somewhat thick
sauce should remain.

Remove from heat, pour into a container and allow to
cool. Refrigerate for at least 30 minutes to chill
before serving if wishing to serve cold, or just as
delicious to eat it warm when serving as a side dish.

Recipe by: Pam Upton, St. Charles, Missouri

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

Uncle Dirty Dave's Archives

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