angraecum leonis
 

I picked up an angraecum at the Will Rogers Orchid Society Show last
weekend. I was actually hoping to find the distichum that is on my wish
list. I'm a little confused on the growth characteristics. My reference book
say it is monopodial but then goes on to say the plants are short with 4 or
5 leaves. I'm a little confused. Is it going to grow like a phal and only
retain 4 or 5 leaves at a time?

Thanks for your help.

angraecum leonis
 

Well, I found a new site.... I've never come across this page before, but
perhaps I'll go back again.

Anyway, http://www.orchids.mu/Species/Angraecum/index.html has a picture of
Angr. leonis with the growth habit in the background. Culture info as well
as taxonomy (which looks correct, too) I have no idea whether this site just
churns other people's info and pictures, but heck, its a place to start.

K Barrett

"Mark_OK" wrote in message
et...

I picked up an angraecum at the Will Rogers Orchid Society Show last
weekend. I was actually hoping to find the distichum that is on my wish
list. I'm a little confused on the growth characteristics. My reference
book say it is monopodial but then goes on to say the plants are short
with 4 or 5 leaves. I'm a little confused. Is it going to grow like a phal
and only retain 4 or 5 leaves at a time?

Thanks for your help.

angraecum leonis
 

On Thu, 22 Nov 2007 09:17:52 -0800, K Barrett wrote:
Well, I found a new site.... I've never come across this page before, but
perhaps I'll go back again.

Anyway, http://www.orchids.mu/Species/Angraecum/index.html has a picture of
Angr. leonis with the growth habit in the background. Culture info as well
as taxonomy (which looks correct, too) I have no idea whether this site just
churns other people's info and pictures, but heck, its a place to start.

K Barrett

This site also has some good info. http://www.orchidspecies.com/angleonis.htm
I'm going to put this plant on my wish list to go along with my:
Ang didieri, distichum, scottianum and sesquipedale. I just wish this
boat was bigger execpt when it comes to maintenence.

Bob

angraecum leonis
 

"Robert Lorenzini" wrote in message
...
On Thu, 22 Nov 2007 09:17:52 -0800, K Barrett
wrote:
Well, I found a new site.... I've never come across this page before,
but
perhaps I'll go back again.

Anyway, http://www.orchids.mu/Species/Angraecum/index.html has a picture
of
Angr. leonis with the growth habit in the background. Culture info as
well
as taxonomy (which looks correct, too) I have no idea whether this site
just
churns other people's info and pictures, but heck, its a place to start.

K Barrett

This site also has some good info.
http://www.orchidspecies.com/angleonis.htm
I'm going to put this plant on my wish list to go along with my:
Ang didieri, distichum, scottianum and sesquipedale. I just wish this
boat was bigger execpt when it comes to maintenence.

Bob

sesquipedale get as big as a house. You may want to drop it from your list
*G*! Substitute with Aerangis lueto-alba var. rhodosticta (Had to copy and
paste that, LOL!

K

angraecum leonis
 

I have the A. eburneum that ate NY. Of course, right now I feel like *I* ate
NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball, but
for the second year in a row, BB has not quite lived up to its usual
standards. Gotta try a new one next year.

Diana

"K Barrett" wrote in message
. ..
"Robert Lorenzini" wrote in message
...
On Thu, 22 Nov 2007 09:17:52 -0800, K Barrett
wrote:
Well, I found a new site.... I've never come across this page before,
but
perhaps I'll go back again.

Anyway, http://www.orchids.mu/Species/Angraecum/index.html has a picture
of
Angr. leonis with the growth habit in the background. Culture info as
well
as taxonomy (which looks correct, too) I have no idea whether this site
just
churns other people's info and pictures, but heck, its a place to start.

K Barrett

This site also has some good info.
http://www.orchidspecies.com/angleonis.htm
I'm going to put this plant on my wish list to go along with my:
Ang didieri, distichum, scottianum and sesquipedale. I just wish this
boat was bigger execpt when it comes to maintenence.

Bob

sesquipedale get as big as a house. You may want to drop it from your
list *G*! Substitute with Aerangis lueto-alba var. rhodosticta (Had to
copy and paste that, LOL!

K

angraecum leonis
 

On Thu, 22 Nov 2007 14:05:46 -0800, K Barrett wrote:

sesquipedale get as big as a house. You may want to drop it from your list
*G*! Substitute with Aerangis lueto-alba var. rhodosticta (Had to copy and
paste that, LOL!


Yea I know I already have it. I also have that Aer la as well as a few
others but it will take a look at the rhodosticta. We are into
miniture fragrant and slowly move out plants to refine our limited
collection (~75). At the moment we have a Aer citrata & hyloides
in their first spike.

Bob

angraecum leonis
 

Thanks!


"K Barrett" wrote in message
. ..
Well, I found a new site.... I've never come across this page before, but
perhaps I'll go back again.

Anyway, http://www.orchids.mu/Species/Angraecum/index.html has a picture
of Angr. leonis with the growth habit in the background. Culture info as
well as taxonomy (which looks correct, too) I have no idea whether this
site just churns other people's info and pictures, but heck, its a place
to start.

K Barrett

"Mark_OK" wrote in message
et...

I picked up an angraecum at the Will Rogers Orchid Society Show last
weekend. I was actually hoping to find the distichum that is on my wish
list. I'm a little confused on the growth characteristics. My reference
book say it is monopodial but then goes on to say the plants are short
with 4 or 5 leaves. I'm a little confused. Is it going to grow like a
phal and only retain 4 or 5 leaves at a time?

Thanks for your help.

angraecum leonis
 

On Thu, 22 Nov 2007 14:43:36 -0800, Diana Kulaga wrote
(in article ):

I have the A. eburneum that ate NY. Of course, right now I feel like *I* ate
NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball, but
for the second year in a row, BB has not quite lived up to its usual
standards. Gotta try a new one next year.

Diana

Diestel.
Tom
Walnut Creek, CA
Nikon D200

angraecum leonis
 

On Thu, 22 Nov 2007 17:43:36 -0500, "Diana Kulaga"
wrote:

I have the A. eburneum that ate NY. Of course, right now I feel like *I* ate
NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball, but
for the second year in a row, BB has not quite lived up to its usual
standards. Gotta try a new one next year.

Diana

The Denver Post tested Turkeys this year. 8 birds all professionally
cooked in the same manner, everything from the EL-Cheepo to the
Organically grown Fresh Bird.

I would give you 2 guesses -- as to the best tasting and best looking,
carving etc... But the first one would not count.

Yes, EL-Cheepo was the winner. The second was the second store's
Cheepie. The third I believe was Butterball (better watch out they
just re-branded the Turkey Factory in town).

But as many predicted #8 with the poorest taste, driest meat, and
least appealing look when cooked was the Fresh, Organically grown
bird.
SuE
http://orchids.legolas.org/gallery/main.php

OT Turkey was angraecum leonis
 

"SuE" wrote in message
...
On Thu, 22 Nov 2007 17:43:36 -0500, "Diana Kulaga"
wrote:

I have the A. eburneum that ate NY. Of course, right now I feel like *I*
ate
NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball, but
for the second year in a row, BB has not quite lived up to its usual
standards. Gotta try a new one next year.

Diana

The Denver Post tested Turkeys this year. 8 birds all professionally
cooked in the same manner, everything from the EL-Cheepo to the
Organically grown Fresh Bird.

I would give you 2 guesses -- as to the best tasting and best looking,
carving etc... But the first one would not count.

Yes, EL-Cheepo was the winner. The second was the second store's
Cheepie. The third I believe was Butterball (better watch out they
just re-branded the Turkey Factory in town).

But as many predicted #8 with the poorest taste, driest meat, and
least appealing look when cooked was the Fresh, Organically grown
bird.
SuE
http://orchids.legolas.org/gallery/main.php

That had been our experience, too, SuE. We went totally yuppie for a few
decades, seeking the free range turkey, paying thru the nose, being
unimpressed. Then the 'brining' rage started and the cheap-o birds were
very good when brined. Then this year we hit our heads "D'oh!" realizing
*why* Butterball injected saline solution into their birds. Industrial
Strength Brine! So this year we cooked a Butterball and it was fine.
However I must say I prefered the Safeway's own brand that we brined
ourselves last year.

Some years ago a man collected all the turkey fat and disgusting parts that
Butterball threw away, rendered it into grease/oil, and made deisel fuel out
of it. It was the fisrt time I'd ever heard the term 'bio diesel' (Bio
Diestle?) That idea fell with a thud. Now 6-7 years later everyone is
looking at rendering oil out of cooking grease/oil/etc. Everyting old is
new again.

The San Francisco Auto show is this weekend and the Hybrids/Electric cars
are creating quite a splash. I've long been interested in fuel cells. I
know the technology probably won't fly where autos are concerned, however
I'd truly like to get something along those lines to take my GH off grid.
Somehow getting solar cells and inverters to charge batteries to power fans
over night. I doubt I'd ever get enough power to run the swamp cooler,
though.

As Sundance said to Butch, "Keep thinking, that's what you're good at."

K Barrett
(amazingly I got back on topic after all......)

angraecum leonis
 

Tom, That sounds like a German Tom? *G* Cheers Wendy
"tbell" wrote in message
.com...
On Thu, 22 Nov 2007 14:43:36 -0800, Diana Kulaga wrote
(in article ):

I have the A. eburneum that ate NY. Of course, right now I feel like *I*
ate
NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball,
but
for the second year in a row, BB has not quite lived up to its usual
standards. Gotta try a new one next year.

Diana

Diestel.
Tom
Walnut Creek, CA
Nikon D200

OT Turkey was angraecum leonis
 

The many sides of the turkey, LOL! Thanks for the input. Frank & I bought a
couple of the organic free rangers back a few years ago and found them
awful.

Diana

"K Barrett" wrote in message
. ..
"SuE" wrote in message
...
On Thu, 22 Nov 2007 17:43:36 -0500, "Diana Kulaga"
wrote:

I have the A. eburneum that ate NY. Of course, right now I feel like *I*
ate
NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball,
but
for the second year in a row, BB has not quite lived up to its usual
standards. Gotta try a new one next year.

Diana

The Denver Post tested Turkeys this year. 8 birds all professionally
cooked in the same manner, everything from the EL-Cheepo to the
Organically grown Fresh Bird.

I would give you 2 guesses -- as to the best tasting and best looking,
carving etc... But the first one would not count.

Yes, EL-Cheepo was the winner. The second was the second store's
Cheepie. The third I believe was Butterball (better watch out they
just re-branded the Turkey Factory in town).

But as many predicted #8 with the poorest taste, driest meat, and
least appealing look when cooked was the Fresh, Organically grown
bird.
SuE
http://orchids.legolas.org/gallery/main.php

That had been our experience, too, SuE. We went totally yuppie for a few
decades, seeking the free range turkey, paying thru the nose, being
unimpressed. Then the 'brining' rage started and the cheap-o birds were
very good when brined. Then this year we hit our heads "D'oh!" realizing
*why* Butterball injected saline solution into their birds. Industrial
Strength Brine! So this year we cooked a Butterball and it was fine.
However I must say I prefered the Safeway's own brand that we brined
ourselves last year.

Some years ago a man collected all the turkey fat and disgusting parts
that Butterball threw away, rendered it into grease/oil, and made deisel
fuel out of it. It was the fisrt time I'd ever heard the term 'bio
diesel' (Bio Diestle?) That idea fell with a thud. Now 6-7 years later
everyone is looking at rendering oil out of cooking grease/oil/etc.
Everyting old is new again.

The San Francisco Auto show is this weekend and the Hybrids/Electric cars
are creating quite a splash. I've long been interested in fuel cells. I
know the technology probably won't fly where autos are concerned, however
I'd truly like to get something along those lines to take my GH off grid.
Somehow getting solar cells and inverters to charge batteries to power
fans over night. I doubt I'd ever get enough power to run the swamp
cooler, though.

As Sundance said to Butch, "Keep thinking, that's what you're good at."

K Barrett
(amazingly I got back on topic after all......)

OT Turkey was angraecum leonis
 

On Sat, 24 Nov 2007 08:26:15 -0800, "K Barrett"
wrote:

That had been our experience, too, SuE. We went totally yuppie for a few
decades, seeking the free range turkey, paying thru the nose, being
unimpressed. Then the 'brining' rage started and the cheap-o birds were
very good when brined. Then this year we hit our heads "D'oh!" realizing
*why* Butterball injected saline solution into their birds. Industrial
Strength Brine! So this year we cooked a Butterball and it was fine.
However I must say I prefered the Safeway's own brand that we brined
ourselves last year.

Some years ago a man collected all the turkey fat and disgusting parts that
Butterball threw away, rendered it into grease/oil, and made deisel fuel out
of it. It was the fisrt time I'd ever heard the term 'bio diesel' (Bio
Diestle?) That idea fell with a thud. Now 6-7 years later everyone is
looking at rendering oil out of cooking grease/oil/etc. Everyting old is
new again.

The San Francisco Auto show is this weekend and the Hybrids/Electric cars
are creating quite a splash. I've long been interested in fuel cells. I
know the technology probably won't fly where autos are concerned, however
I'd truly like to get something along those lines to take my GH off grid.
Somehow getting solar cells and inverters to charge batteries to power fans
over night. I doubt I'd ever get enough power to run the swamp cooler,
though.

As Sundance said to Butch, "Keep thinking, that's what you're good at."

K Barrett
(amazingly I got back on topic after all......)

They are collecting the Deep fry oil here to make Bio-fuel. One fellow
I have seen on Discovery just filters it enough to burn the cooking
oils. So what if he smells like McD's frys driving down the road.

Ian Rich is "off grid" with his gh I believe. He has fuel cells and
solar power. Of course he needs them. They live in a section of CO
with unreliable power and fierce storms.
SuE
http://orchids.legolas.org/gallery/main.php

OT Turkey was angraecum leonis
 

I got a fairly small Butterball (14 Pounds) and did it on the grill to
slow cook and smoke it. Not much leftovers, stayed juicy. I filled a
pan of water/white wine with celery and onions to catch the drippings.
Made sage Butter by mixing fresh sage leaves and cold butter in a food
processor and slathering it over the surface and placed whole sage
leaves UNDER the skin in a decorative pattern. Took about 3.5 hours at
325 degrees and came out fine. One of these days I am going to try
brining one just to see if it makes a difference.

Cheers!

Dave

On Sat, 24 Nov 2007 08:26:15 -0800, "K Barrett"
wrote:

"SuE" wrote in message
.. .
On Thu, 22 Nov 2007 17:43:36 -0500, "Diana Kulaga"
wrote:

I have the A. eburneum that ate NY. Of course, right now I feel like *I*
ate
NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball, but
for the second year in a row, BB has not quite lived up to its usual
standards. Gotta try a new one next year.

Diana

The Denver Post tested Turkeys this year. 8 birds all professionally
cooked in the same manner, everything from the EL-Cheepo to the
Organically grown Fresh Bird.

I would give you 2 guesses -- as to the best tasting and best looking,
carving etc... But the first one would not count.

Yes, EL-Cheepo was the winner. The second was the second store's
Cheepie. The third I believe was Butterball (better watch out they
just re-branded the Turkey Factory in town).

But as many predicted #8 with the poorest taste, driest meat, and
least appealing look when cooked was the Fresh, Organically grown
bird.
SuE
http://orchids.legolas.org/gallery/main.php

That had been our experience, too, SuE. We went totally yuppie for a few
decades, seeking the free range turkey, paying thru the nose, being
unimpressed. Then the 'brining' rage started and the cheap-o birds were
very good when brined. Then this year we hit our heads "D'oh!" realizing
*why* Butterball injected saline solution into their birds. Industrial
Strength Brine! So this year we cooked a Butterball and it was fine.
However I must say I prefered the Safeway's own brand that we brined
ourselves last year.

Some years ago a man collected all the turkey fat and disgusting parts that
Butterball threw away, rendered it into grease/oil, and made deisel fuel out
of it. It was the fisrt time I'd ever heard the term 'bio diesel' (Bio
Diestle?) That idea fell with a thud. Now 6-7 years later everyone is
looking at rendering oil out of cooking grease/oil/etc. Everyting old is
new again.

The San Francisco Auto show is this weekend and the Hybrids/Electric cars
are creating quite a splash. I've long been interested in fuel cells. I
know the technology probably won't fly where autos are concerned, however
I'd truly like to get something along those lines to take my GH off grid.
Somehow getting solar cells and inverters to charge batteries to power fans
over night. I doubt I'd ever get enough power to run the swamp cooler,
though.

As Sundance said to Butch, "Keep thinking, that's what you're good at."

K Barrett
(amazingly I got back on topic after all......)

Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR

OT Turkey was angraecum leonis
 

Interesting, Dave. We have a super grill w/very reliable temp control. Never
have tried turkey on it, but it sounds like we will!

Diana (also a big fan of fresh herbs and butter......)

"Dave Fouchey" wrote in message
...
I got a fairly small Butterball (14 Pounds) and did it on the grill to
slow cook and smoke it. Not much leftovers, stayed juicy. I filled a
pan of water/white wine with celery and onions to catch the drippings.
Made sage Butter by mixing fresh sage leaves and cold butter in a food
processor and slathering it over the surface and placed whole sage
leaves UNDER the skin in a decorative pattern. Took about 3.5 hours at
325 degrees and came out fine. One of these days I am going to try
brining one just to see if it makes a difference.

Cheers!

Dave

On Sat, 24 Nov 2007 08:26:15 -0800, "K Barrett"
wrote:

"SuE" wrote in message
. ..
On Thu, 22 Nov 2007 17:43:36 -0500, "Diana Kulaga"
wrote:

I have the A. eburneum that ate NY. Of course, right now I feel like *I*
ate
NY, LOL!

O/T: What's your favorite brand of turkey? We always liked Butterball,
but
for the second year in a row, BB has not quite lived up to its usual
standards. Gotta try a new one next year.

Diana

The Denver Post tested Turkeys this year. 8 birds all professionally
cooked in the same manner, everything from the EL-Cheepo to the
Organically grown Fresh Bird.

I would give you 2 guesses -- as to the best tasting and best looking,
carving etc... But the first one would not count.

Yes, EL-Cheepo was the winner. The second was the second store's
Cheepie. The third I believe was Butterball (better watch out they
just re-branded the Turkey Factory in town).

But as many predicted #8 with the poorest taste, driest meat, and
least appealing look when cooked was the Fresh, Organically grown
bird.
SuE
http://orchids.legolas.org/gallery/main.php

That had been our experience, too, SuE. We went totally yuppie for a few
decades, seeking the free range turkey, paying thru the nose, being
unimpressed. Then the 'brining' rage started and the cheap-o birds were
very good when brined. Then this year we hit our heads "D'oh!" realizing
*why* Butterball injected saline solution into their birds. Industrial
Strength Brine! So this year we cooked a Butterball and it was fine.
However I must say I prefered the Safeway's own brand that we brined
ourselves last year.

Some years ago a man collected all the turkey fat and disgusting parts
that
Butterball threw away, rendered it into grease/oil, and made deisel fuel
out
of it. It was the fisrt time I'd ever heard the term 'bio diesel' (Bio
Diestle?) That idea fell with a thud. Now 6-7 years later everyone is
looking at rendering oil out of cooking grease/oil/etc. Everyting old is
new again.

The San Francisco Auto show is this weekend and the Hybrids/Electric cars
are creating quite a splash. I've long been interested in fuel cells. I
know the technology probably won't fly where autos are concerned, however
I'd truly like to get something along those lines to take my GH off grid.
Somehow getting solar cells and inverters to charge batteries to power
fans
over night. I doubt I'd ever get enough power to run the swamp cooler,
though.

As Sundance said to Butch, "Keep thinking, that's what you're good at."

K Barrett
(amazingly I got back on topic after all......)

Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR

OT Turkey was angraecum leonis
 

On Sun, 25 Nov 2007 13:52:18 -0500, "Diana Kulaga"
wrote:

Interesting, Dave. We have a super grill w/very reliable temp control. Never
have tried turkey on it, but it sounds like we will!

Diana (also a big fan of fresh herbs and butter......)



Diana, It is really neat to put whole sage leaves under the skin, when
the skin is golden the leaves show through in relief. Tastes great
too.

Mine is a large charcoal grill that has good vent control so I have
learned how to manage the fire to keep the temp stable. Use a smoke
box with soaked wood chips over the fire, build a small fire on each
end and roast the bird over the middle. This cooks it evenly and
allows fine control of the smoke and the temperature. The secret is to
keep the fire even, and check it often. Makes a great excuse to work
in the herb garden while monitoring the grill! I also will take green
herb cuttings and place them on the coals to add subtle flavor to what
I am cooking.

Good luck!

Dave
Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR

OT Turkey was angraecum leonis
 

A man after my own heart, Dave. If I roast a chicken, it is with herbs (and
sometimes lemon) in the cavity. Your grilling methods sound suspiciously
like Frank's.

Diana

"Dave Fouchey" wrote in message
...
On Sun, 25 Nov 2007 13:52:18 -0500, "Diana Kulaga"
wrote:

Interesting, Dave. We have a super grill w/very reliable temp control.
Never
have tried turkey on it, but it sounds like we will!

Diana (also a big fan of fresh herbs and butter......)



Diana, It is really neat to put whole sage leaves under the skin, when
the skin is golden the leaves show through in relief. Tastes great
too.

Mine is a large charcoal grill that has good vent control so I have
learned how to manage the fire to keep the temp stable. Use a smoke
box with soaked wood chips over the fire, build a small fire on each
end and roast the bird over the middle. This cooks it evenly and
allows fine control of the smoke and the temperature. The secret is to
keep the fire even, and check it often. Makes a great excuse to work
in the herb garden while monitoring the grill! I also will take green
herb cuttings and place them on the coals to add subtle flavor to what
I am cooking.

Good luck!

Dave
Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR

OT Turkey was angraecum leonis
 

Dave just wants our mouths to water.... all over again. I love
thanksgiving, LOL!! Its all about the food.

K Barrett

"Dave Fouchey" wrote in message
...
On Sun, 25 Nov 2007 13:52:18 -0500, "Diana Kulaga"
wrote:

Interesting, Dave. We have a super grill w/very reliable temp control.
Never
have tried turkey on it, but it sounds like we will!

Diana (also a big fan of fresh herbs and butter......)



Diana, It is really neat to put whole sage leaves under the skin, when
the skin is golden the leaves show through in relief. Tastes great
too.

Mine is a large charcoal grill that has good vent control so I have
learned how to manage the fire to keep the temp stable. Use a smoke
box with soaked wood chips over the fire, build a small fire on each
end and roast the bird over the middle. This cooks it evenly and
allows fine control of the smoke and the temperature. The secret is to
keep the fire even, and check it often. Makes a great excuse to work
in the herb garden while monitoring the grill! I also will take green
herb cuttings and place them on the coals to add subtle flavor to what
I am cooking.

Good luck!

Dave
Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR

OT Turkey was angraecum leonis
 

Yeah, but there's love mixed in there! A pox on the stores that opened on
Thanksgiving day. Sorry to anyone who shopped.........

Diana

"K Barrett" wrote in message
. ..
Dave just wants our mouths to water.... all over again. I love
thanksgiving, LOL!! Its all about the food.

K Barrett

"Dave Fouchey" wrote in message
...
On Sun, 25 Nov 2007 13:52:18 -0500, "Diana Kulaga"
wrote:

Interesting, Dave. We have a super grill w/very reliable temp control.
Never
have tried turkey on it, but it sounds like we will!

Diana (also a big fan of fresh herbs and butter......)



Diana, It is really neat to put whole sage leaves under the skin, when
the skin is golden the leaves show through in relief. Tastes great
too.

Mine is a large charcoal grill that has good vent control so I have
learned how to manage the fire to keep the temp stable. Use a smoke
box with soaked wood chips over the fire, build a small fire on each
end and roast the bird over the middle. This cooks it evenly and
allows fine control of the smoke and the temperature. The secret is to
keep the fire even, and check it often. Makes a great excuse to work
in the herb garden while monitoring the grill! I also will take green
herb cuttings and place them on the coals to add subtle flavor to what
I am cooking.

Good luck!

Dave
Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR

OT Turkey was angraecum leonis
 

On Sun, 25 Nov 2007 19:40:41 -0500, "Diana Kulaga"
wrote:

Yeah, but there's love mixed in there! A pox on the stores that opened on
Thanksgiving day. Sorry to anyone who shopped.........

Diana

Amen to that, wife and I had shopped for everything we needed well in
advance. No need to make any last minute runs to the store. Time to
relax and spend with family and friends. Shopping could wait.

As you can tell I love to cook and so does my wife, and
I wondered why I needed bigger and bigger shirts....


"K Barrett" wrote in message
...
Dave just wants our mouths to water.... all over again. I love
thanksgiving, LOL!! Its all about the food.

K Barrett

Well yeah there is that.... It is PARTLY about the food, it is MOSTLY
about family and friends and sharing the love WITH food. Wife made
home made pies after baking two sugar pumpkins for the filling.
Everything we did was made from scratch, cornbread for the stuffing,
pecans for the stuffing came off the trees in our yard. The Herbs used
in cooking came from the garden. All to make it right for the Family.

Old fashioned I suppose but it was what my mom and grandma did and so
for me it is what Thanksgiving is all about.

Peace

Dave
Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR

OT Turkey was angraecum leonis
 

Hah! Frank & I both love to cook. The very first year we were together, he
had already retired (early). I was still working. I had this tradition of
making treats for Christmas and giving them away.

One day I came home and he had made (are you ready?) 11 dozen cookies!
Trying to steal my thunder, I tell you, so I out did him the next day. Good
thing we had lots of cookie monsters in our life.

Guess I really love these holidays. And to all, a good night for now.

Diana

"Dave Fouchey" wrote in message
...
On Sun, 25 Nov 2007 19:40:41 -0500, "Diana Kulaga"
wrote:

Yeah, but there's love mixed in there! A pox on the stores that opened on
Thanksgiving day. Sorry to anyone who shopped.........

Diana

Amen to that, wife and I had shopped for everything we needed well in
advance. No need to make any last minute runs to the store. Time to
relax and spend with family and friends. Shopping could wait.

As you can tell I love to cook and so does my wife, and
I wondered why I needed bigger and bigger shirts....


"K Barrett" wrote in message
m...
Dave just wants our mouths to water.... all over again. I love
thanksgiving, LOL!! Its all about the food.

K Barrett

Well yeah there is that.... It is PARTLY about the food, it is MOSTLY
about family and friends and sharing the love WITH food. Wife made
home made pies after baking two sugar pumpkins for the filling.
Everything we did was made from scratch, cornbread for the stuffing,
pecans for the stuffing came off the trees in our yard. The Herbs used
in cooking came from the garden. All to make it right for the Family.

Old fashioned I suppose but it was what my mom and grandma did and so
for me it is what Thanksgiving is all about.

Peace

Dave
Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR

OT Turkey was angraecum leonis
 

On Sun, 25 Nov 2007 21:00:13 -0500, "Diana Kulaga"
wrote:

Hah! Frank & I both love to cook. The very first year we were together, he
had already retired (early). I was still working. I had this tradition of
making treats for Christmas and giving them away.

One day I came home and he had made (are you ready?) 11 dozen cookies!
Trying to steal my thunder, I tell you, so I out did him the next day. Good
thing we had lots of cookie monsters in our life.

Guess I really love these holidays. And to all, a good night for now.

Diana

I want to go to your cookie exchange. The ones I have been too have 3
dz of each type and 10 people. You end up being lucky to bring home 3
of a kind. I love a cookie plate with 10 - 12 different kinds.
SuE
http://orchids.legolas.org/gallery/main.php

OT Turkey was angraecum leonis
 

I'd love to put together a cookie exchange. Who has time? Someone sent me a
list of links for dozens of different cookie recipes, though. If I can find
it I'll post it tomorrow.

Diana

"SuE" wrote in message
...
On Sun, 25 Nov 2007 21:00:13 -0500, "Diana Kulaga"
wrote:

Hah! Frank & I both love to cook. The very first year we were together, he
had already retired (early). I was still working. I had this tradition of
making treats for Christmas and giving them away.

One day I came home and he had made (are you ready?) 11 dozen cookies!
Trying to steal my thunder, I tell you, so I out did him the next day.
Good
thing we had lots of cookie monsters in our life.

Guess I really love these holidays. And to all, a good night for now.

Diana

I want to go to your cookie exchange. The ones I have been too have 3
dz of each type and 10 people. You end up being lucky to bring home 3
of a kind. I love a cookie plate with 10 - 12 different kinds.
SuE
http://orchids.legolas.org/gallery/main.php