I got this chicken

modom said:

And I got this chicken sausage. If you were to cook them in a single
recipe, what would you do?

Both bird and sausage are free range. Okay, the sausage didn't range
far after it was ground, but the chickens from which it was made did
range a bit before the Great Grinding brought them low. D bought them
from a local small-time farm. It's one of those places where about a
dozen home-schooled kids, all 10 months apart in age, swarm your car
as you pull in the gravel drive. Kids with names like Jeddidiah and
Habbukuk and with impeccable manners. Cow Hill's not the buckle of
the Bible Belt. I'm guessing it's just one of the finishing stitches.

I'm thinking I'll bone the bird, cook the sausage, mix it with chopped
pecans, apple chunks, sweet potato chunks and ???, and stuff it into
the boned bird like a redneck version of a classic forcemeat.

Well not that redneck. No Little Debbie creme pies.

modom

No basting with RC?

Actually, it sounds like a wonderful recipe. I'd add garlic, but I add
it to everything this side of chocolate cake.

Boron

modom said:

And I got this chicken sausage. If you were to cook them in a single
recipe, what would you do?

Both bird and sausage are free range. Okay, the sausage didn't range
far after it was ground, but the chickens from which it was made did
range a bit before the Great Grinding brought them low. D bought them
from a local small-time farm. It's one of those places where about a
dozen home-schooled kids, all 10 months apart in age, swarm your car
as you pull in the gravel drive. Kids with names like Jeddidiah and
Habbukuk and with impeccable manners. Cow Hill's not the buckle of
the Bible Belt. I'm guessing it's just one of the finishing stitches.

I'm thinking I'll bone the bird, cook the sausage, mix it with chopped
pecans, apple chunks, sweet potato chunks and ???, and stuff it into
the boned bird like a redneck version of a classic forcemeat.

Well not that redneck. No Little Debbie creme pies.
--------------------

Hi, Modom,
I know you're an artist with paints, but you're also an artist with
words. Your description of the "local small-time farm" with the
children running to greet you is so vivid. I've been there, but not in
Texas,--in Missouri. Backbone of our country, God bless 'em.
Regards, Nancree

Quoted message said:

modom

Boron Elgar said:

modom said:

And I got this chicken sausage. If you were to cook them in a single
recipe, what would you do?

Both bird and sausage are free range. Okay, the sausage didn't range
far after it was ground, but the chickens from which it was made did
range a bit before the Great Grinding brought them low. D bought them
from a local small-time farm. It's one of those places where about a
dozen home-schooled kids, all 10 months apart in age, swarm your car
as you pull in the gravel drive. Kids with names like Jeddidiah and
Habbukuk and with impeccable manners. Cow Hill's not the buckle of
the Bible Belt. I'm guessing it's just one of the finishing stitches.

I'm thinking I'll bone the bird, cook the sausage, mix it with chopped
pecans, apple chunks, sweet potato chunks and ???, and stuff it into
the boned bird like a redneck version of a classic forcemeat.

Well not that redneck. No Little Debbie creme pies.

modom

No basting with RC?

Cola basting is for ham, silly.

Quoted message said:

Actually, it sounds like a wonderful recipe. I'd add garlic, but I add
it to everything this side of chocolate cake.

Thanks. You'll be relieved to hear that the final stuffing included
garlic and a shallot. It also included Akmak whole wheat cracker
crumbs and a beaten egg for the binding qualities that're in them.

The bones are simmering in a pot with thyme, bay leaves, coupla baby
carrots and coupla ribs of celery. I foresee gravy. The stuffed,
boneless bird is in a medium oven. Dinner will be late tonight. The
boning went okay. Only nicked my finger once, and the way sharp
boning knife did its job like a champ on the chicken. My tie-up job,
on the other hand was touch and go with a rather lumpy bundle at the
end.

modom

modom said:

On Sun, 23 Oct 2005 18:21:42 -0400, Boron Elgar
<[email hidden]> wrote:

Quoted message said:

Quoted message said:

No basting with RC?

Cola basting is for ham, silly.

Quoted message said:

Actually, it sounds like a wonderful recipe. I'd add garlic, but I add
it to everything this side of chocolate cake.

Thanks. You'll be relieved to hear that the final stuffing included
garlic and a shallot. It also included Akmak whole wheat cracker
crumbs and a beaten egg for the binding qualities that're in them.

Akmaks are a cherished favorite around here, courtesy of Trader Joe's.
I have only used them for snacking, and you have given me ideas.

Quoted message said:

The bones are simmering in a pot with thyme, bay leaves, coupla baby
carrots and coupla ribs of celery. I foresee gravy. The stuffed,
boneless bird is in a medium oven. Dinner will be late tonight. The
boning went okay. Only nicked my finger once, and the way sharp
boning knife did its job like a champ on the chicken. My tie-up job,
on the other hand was touch and go with a rather lumpy bundle at the
end.

Sorry about the battle scar. Wear your bandage proudly.

Boron

nancree said:

modom said:

And I got this chicken sausage. If you were to cook them in a single
recipe, what would you do?

Both bird and sausage are free range. Okay, the sausage didn't range
far after it was ground, but the chickens from which it was made did
range a bit before the Great Grinding brought them low. D bought them
from a local small-time farm. It's one of those places where about a
dozen home-schooled kids, all 10 months apart in age, swarm your car
as you pull in the gravel drive. Kids with names like Jeddidiah and
Habbukuk and with impeccable manners. Cow Hill's not the buckle of
the Bible Belt. I'm guessing it's just one of the finishing stitches.

I'm thinking I'll bone the bird, cook the sausage, mix it with chopped
pecans, apple chunks, sweet potato chunks and ???, and stuff it into
the boned bird like a redneck version of a classic forcemeat.

Well not that redneck. No Little Debbie creme pies.
--------------------

Hi, Modom,
I know you're an artist with paints, but you're also an artist with
words. Your description of the "local small-time farm" with the
children running to greet you is so vivid. I've been there, but not in
Texas,--in Missouri. Backbone of our country, God bless 'em.

Yes and no. The kids are sweet, but the times I've been there they
struck me as missing out on something. There's an insularity to their
lives that makes me want more for them. Even if more might be defined
as a Sponge Bob DVD library.

The chickens, however, are amazing. And thanks for the nice
compliment.

modom

Boron Elgar said:

On Sun, 23 Oct 2005 19:22:42 -0500, modom <[email hidden]> wrote:

Quoted message said:

Quoted message said:

The bones are simmering in a pot with thyme, bay leaves, coupla baby
carrots and coupla ribs of celery. I foresee gravy. The stuffed,
boneless bird is in a medium oven. Dinner will be late tonight. The
boning went okay. Only nicked my finger once, and the way sharp
boning knife did its job like a champ on the chicken. My tie-up job,
on the other hand was touch and go with a rather lumpy bundle at the
end.

Sorry about the battle scar. Wear your bandage proudly.

Boron

The nick was a trifle. The tie up job I spoke of involved only the
chicken. I learned my lesson about carving digits last Thanksgiving.
Boy am I careful with knives these days.

modom

In article <[email hidden]>,

modom said:

Boron Elgar said:

On Sun, 23 Oct 2005 19:22:42 -0500, modom <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

My tie-up job, on the other hand was touch and go with a rather
lumpy bundle at the end.

Quoted message said:

Quoted message said:

Sorry about the battle scar. Wear your bandage proudly.

Boron

The nick was a trifle. The tie up job I spoke of involved only the
chicken.

It was all I could do to not inquire. None of my business, really, but
I wondered about the knot. . .

Quoted message said:

I learned my lesson about carving digits last Thanksgiving.

Refresh my memory.

Quoted message said:

modom

--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

In article <[email hidden]>,

modom said:

Quoted message said:

modom wrote:

Quoted message said:

Quoted message said:

Quoted message said:

from a local small-time farm. It's one of those places where about a
dozen home-schooled kids, all 10 months apart in age, swarm your car
as you pull in the gravel drive. Kids with names like Jeddidiah and
Habbukuk and with impeccable manners. Cow Hill's not the buckle of
the Bible Belt. I'm guessing it's just one of the finishing stitches.

Quoted message said:

Yes and no. The kids are sweet, but the times I've been there they
struck me as missing out on something. There's an insularity to their
lives that makes me want more for them. Even if more might be defined
as a Sponge Bob DVD library.

Hard to tell here. Perhaps I shouldn't reply, since I haven't seen
these kids and you have, but, wait, I already am!

We've all heard about the "Boonies", as in out in the boonies. Well,
around here, we have "Boonville", a very small town that is, well, out
in the boonies. They have their own language, called Boontling:

http://en.wikipedia.org/wiki/Boontling

There's a family there, and their kids were homeschooled. I think there
were just three. Anyway, three went to Harvard. I don't think that
they were missing out on much.

ObFood: The Boonville Hotel had such a wonderful reputation for its
food that people would fly in from all over the state to eat a meal
there.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Melba's Jammin said:

Quoted message said:

I learned my lesson about carving digits last Thanksgiving.

Refresh my memory.

I'd carved the turkey. I'd chopped the ribs. I'd prepped the whole
shebang and cutting a lemon for garnish, I got my thumb. But good.
One thumb is 1/8 inch shorter than the other one now.

Around cutlery, me be careful nowadays.

modom

Dan Abel said:

In article <[email hidden]>,

modom said:

Quoted message said:

modom wrote:

Quoted message said:

Quoted message said:

> from a local small-time farm. It's one of those places where about a
> dozen home-schooled kids, all 10 months apart in age, swarm your car
> as you pull in the gravel drive. Kids with names like Jeddidiah and
> Habbukuk and with impeccable manners. Cow Hill's not the buckle of
> the Bible Belt. I'm guessing it's just one of the finishing stitches.

Quoted message said:

Yes and no. The kids are sweet, but the times I've been there they
struck me as missing out on something. There's an insularity to their
lives that makes me want more for them. Even if more might be defined
as a Sponge Bob DVD library.

Hard to tell here. Perhaps I shouldn't reply, since I haven't seen
these kids and you have, but, wait, I already am!

We've all heard about the "Boonies", as in out in the boonies. Well,
around here, we have "Boonville", a very small town that is, well, out
in the boonies. They have their own language, called Boontling:

http://en.wikipedia.org/wiki/Boontling

Okay, that's cool.

Quoted message said:

There's a family there, and their kids were homeschooled. I think there
were just three. Anyway, three went to Harvard. I don't think that
they were missing out on much.

They must have done something right for sure. (And yet I know one
Harvard PhD whom I believe has missed out on a lot, as well.) My
estimation of what I termed these kids' insularity is simply an
impression based in part on how lavishly they attend to us when we
visit. It would be nice for them to experience a visit as ordinary.
Especially since we're only there for the chicken.

Quoted message said:

ObFood: The Boonville Hotel had such a wonderful reputation for its
food that people would fly in from all over the state to eat a meal
there.

ObTraveling for a meal: I just read an explanation for Michelin stars
somewhere. One means "Interesting," two mean "worth a detour," and
three mean "worth a journey."

ObFood: Chili for dinner.

modom

Boron Elgar said:

Actually, it sounds like a wonderful recipe. I'd add garlic, but I add
it to everything this side of chocolate cake.

Why don
t you add garlic to choc alte cake?

modom said:

And I got this chicken sausage. If you were to cook them in a single
recipe, what would you do?

modom

Veering off the "in a single recipe" for a moment, a friend bought some
chicken sausage seasoned with basil and minced sundried tomatoes, probably
some other stuff. He sliced the sausage, browned it in olive oil then added
onion, garlic, thin strips of green and red bell pepper. He tossed the
whole mess with pasta. Don't know what herbs he added but this was
delicious!

Jill