NO POO FOR YOU!

I am at the end of my rope up Feces Creek without a paddle betwixt a rock and a hard place, and as I sit here up to my butt in alligators, big globs of the creek keep splashing up hitting this handy three-speed fan I just happened to have in my leaky rowboat, and then there is the sword of Damocles somehow managing to hang over my head [insert mental image of Moe Howard looking skyward as Symona Boniface clutches her ample bosom], meanwhile, the shores are filled with a thousand brushfires which have now lit my candle at both ends.

And my Internet connection is acting like it's trying to pass a kidney stone. And boy-howdy is it raining.

SO, all my previous wild-eyed optimism about being able to pump out some really high quality words and letters and sentences will yet again be dashed by the reality of actually having a job. Maybe tomorrow, for tomorrow is another day. (Hey, that sounds pretty good! I oughta write me a book!)

Before I go, though, I did want to assist a poor wayfarer who fell into the mess that is Possumblog by Googling jellied eel picture. You might want to try this link, courtesy of The Giant British Cookbook, which not only has an absolutely ravishing photograph, but also has a simply scrumptious recipe! Just the first couple of lines set my taste buds a'tingling!

Cut off a generous one third of the messiest parts of the eels. Set aside while you make the fish mousse. Put the trimmings you cut away into a liquidiser with the egg whites and reduce to a purée.

Transfer the purée to a bowl set over ice. In another bowl, whip the cream until thick but not stiff, then work it slowly into the eel purée. Add the nutmeg (and seasoning to taste). [...]

Mmmm-MM! Ain't nothin' like Mom's home cooked jellied eel!

Anyway, glad to be of help for today. Check back in Thursday and we'll make us some souse meat!
posted by Terry at 10:27:00 AM