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Post by Kate on Jan 23, 2014 17:56:31 GMT -5
I'm beginning to think that a lot of those who write and make movies and TV shows about vampires don't know what vampires really are. Basically, if they aren't dead, then they aren't vampires.
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Post by Kate on Jan 7, 2014 19:10:21 GMT -5
I'm sorry about your mother. I know someone who cured her cancer with what is called the grape juice cure. I don't have a link, but we discussed it once in one of our old groups and I'll try to find and post it.
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Post by Kate on Jan 7, 2014 19:06:25 GMT -5
I love the original Dark Shadows TV show, even though it was before my time, but I just can't get into any of the other vampire TV shows.
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Post by Kate on Jan 7, 2014 19:02:35 GMT -5
I remember when we discussed the case and had the vote. We talked about the long ransom note that someone (Jason I think) called the "War and Peace" note and someone said that the way that she was tied up and everything was more like something that a child would do than an adult. I agreed and I voted that the son probably did it.
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Post by Kate on Jan 1, 2014 22:59:45 GMT -5
People are naturally attracted to things like witchcraft and the supernatural, just like they're attracted to murder and the dark side of human nature. It's just like when you read the news on some site and you see the headlines for a story about Satanic sacrifice and another about a Sunday School picnic. Which one gets your attention?
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Post by Kate on Dec 24, 2013 22:14:51 GMT -5
The only one of these that I've read is The Woman in Black and it's excellent.
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Post by Kate on Dec 17, 2013 22:45:54 GMT -5
Traditional Yuletide WassailIngredients: 4 small delicious apples 1 cup unrefined cane sugar 1 medium orange 13 whole cloves 2 quarts hard apple cider ½ cup brandy 1 Tbsp. powdered ginger 1 tsp. grated nutmeg 6 allspice berries 2 cinnamon sticks 6 large eggs (separated)
Instructions: Preheat the oven to 350° F.
Scoop out the core of the apples without fully penetrating the apple – a melon baller works well. Fill each apple with about a tablespoon of unrefined cane sugar and place apples on a baking sheet. Stud an orange with thirteen cloves and place it on the baking sheet. Bake the apples and orange together for 40 minutes.
While the apples and orange bake, pour apple cider and brandy into a heavy-bottomed stock pot and warm over moderately low heat. Whisk in powdered ginger and grated nutmeg. Do not bring the wassail to a boil.
After orange bakes, quarter it leaving the cloves in place.
Cut a small square of muslin and place allspice and cinnamon in the square and tie with 100% cotton twine and float this sachet of spices in the wassail as it warms.
Beat egg yolks until light in color and set aside. In a separate bowl, whip egg whites until stiff peaks form. Fold egg yolks into whites, then temper the eggs by slowly pouring a half cup wassail into the eggs. Remove the spice sachet from the wassail and add to eggs. Transfer to a punch bowl. Float baked apples and orange slices in wassail and serve in mugs.
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Post by Kate on Dec 14, 2013 1:45:40 GMT -5
Jason is an undertaker. I thought that everyone knew. But he doesn't "do" embalming or anything he considers "gross" and because his grandfather owns a bunch of funeral homes, he doesn't have to.
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Post by Kate on Dec 14, 2013 1:43:34 GMT -5
Roast Suckling Yule Pig with Apples
Suckling Pig Ingredients: 1 suckling pig (14 to 16 pounds) Salt and freshly milled pepper 6 tart apples, quartered 1 small red delicious apple 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 lemons, halved Virgin olive oil Fresh herbs (thyme, rosemary, etc.), for serving Field greens such as arugula, bibb lettuce, mizuna, tat soi, frisee, oakleaf, red chard, radicchio, mustard greens, radicchio, etc., for serving
Directions: Preheat the oven to 450° F.
Remove the liver, kidneys, heart and other organs from the cavity of the pig and thoroughly scrub the pig. Towel dry thoroughly, inside and out. Salt and pepper the cavity, and stuff it with apples, herbs and lemon halves. Sew the cavity shut with a larding needle or close with skewers and string.
Place the pig in a large roasting pan in a sitting position with its back legs folded under its rump and front legs forward. Brace the mouth open with a 2-inch ball of foil. Cover the ears with foil to protect them from burning. Roast the pig for 30 minutes.
Brush on olive oil to coat the skin and reduce the temperature to 350° F. Roast for 30 minutes and baste again.
Continue roasting for 2½ hours, basting every 30 minutes with the pan juices. Insert a meat thermometer into the fleshiest part of the thigh. When the internal temperature reaches 185° F., the pig is roasted. Remove the pig from the oven and let it rest for 30 minutes.
Transfer the pig to a serving board or platter and remove the foil. Fill the mouth with fresh rosemary and thyme and a small apple.
Meanwhile, skim off as much fat as possible from the pan juices and pour the liquid into a small saucepan. Cook the juice until heated through and reserve ¾ cup to pour over the field greens. Serve the remaining juices with the roast.
Baked Apples 12 tart red apples 2 cups brown sugar 2 sticks butter 8 teaspoons ground cinnamon
Directions: Preheat oven to 350° degrees F. Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.
Place apples around pig on top of field greens.
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Post by Kate on Dec 5, 2013 0:54:37 GMT -5
Yule Goose with StuffingIngredients: ½ cup butter 1 cup chopped onion 3 stalks celery, sliced, divided 6½ cups day-old Southern cornbread (cornbread recipe below) 1½ cups cubed or crumbled 2-3-day-old light bread 2 teaspoons dried thyme leaves 1 teaspoon salt, divided ½ teaspoon pepper, divided ¾ cup water 1 large egg 1 large fresh or thawed frozen goose, about 12 to 14 pounds 1 large carrot, chopped 2 bay leaves ¼ cup unsifted all-purpose flour
Preparation: In large (8-quart) stockpot or kettle, melt butter over medium heat. Reserve ¼ cup onion and add remaining onion to butter; sauté 5 minutes. Add celery and cook until tender-crisp. Stir in bread cubes, thyme, ½ teaspoon salt, and ¼ teaspoon pepper until lightly mixed; remove from heat. In cup, whisk together water and egg; stir egg mixture into bread mixture. Set bread stuffing mixture aside. Heat oven to 400° F. Remove neck and giblets from goose. Remove excess fat from neck and body cavities. Rinse goose, neck, and giblets; drain well. Fill neck cavity with some stuffing. Fasten neck skin to back with a small metal skewer. Spoon remaining stuffing into body cavity and tie legs together.
Place goose, breast side up, on wire rack in shallow roasting pan. With tines of fork, pierce skin of goose all over. Insert meat thermometer into inside thigh muscle, being careful not to touch the bone, or use an instant-read thermometer while roasting goose.
Roast goose, uncovered, 1 hour and carefully pour off accumulated fat from pan. Meanwhile, in 2-quart saucepan, cook neck and giblets over medium heat in a little oil or butter until well browned, stirring occasionally. Stir reserved onion, the chopped carrot, and bay leaves into giblets; add enough water to cover. Heat to boiling over high heat. Reduce heat to low, cover, and simmer 1 hour.
Reduce oven temperature to 325° and continue roasting goose 2½ to 3 hours longer or until thermometer registers 180° to 185°. During roasting, spoon off accumulated fat about every 30 minutes. Transfer goose to large platter; let stand 15 minutes before carving.
Meanwhile, to prepare gravy, skim off all but about 3 tablespoons of fat from the goose drippings in the roasting pan. Strain the liquid from cooking neck, giblets, and vegetables through a large sieve into a large measuring cup or bowl. Discard the particles. Measure 3 cup liquid and set aside. If not enough, add water or chicken broth.
Into the roasting pan with the reserved fat, stir flour until well mixed. Gradually stir in reserved 3 cup liquid and cook over medium-low heat until thickened and bubbly. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper. Pour gravy into a small pitcher.
Remove skewer and untie the goose legs. Garnish platter with kale and fruits, if desired. Carve the goose and serve with stuffing and gravy.
Southern Cornbread
Ingredients 2 cups white cornmeal ¾ cup sifted all-purpose flour 1½ tablespoons baking powder ¾ teaspoon baking soda (omit if you use regular milk rather than buttermilk) ½ teaspoon salt Dash of black pepper 1 cups buttermilk (more or less) 2-3 tablespoons bacon drippings or melted lard
Directions: Preheat oven to 400° degrees Prepare an iron skillet by placing the bacon drippings or lard in the skillet and roll the skillet or use a paper towel to coat the interior sides of the skillet with the grease. Place the skillet in the preheated oven while preparing the following batter.
In a medium size bowl, combine all the dry ingredients and mix well. Add ¾ of the buttermilk and stir.
Carefully remove skillet from oven and slowly add about 1 tablespoon of the hot oil (bacon grease) from the skillet, into the batter, stirring well. (Use a pot holder to pick up the skillet) Note: the skillet and bacon grease should be very, hot but not smoking.
Watching the consistency of the batter, carefully add remainder of buttermilk while stirring. The consistency of the cornbread batter should look like a thick pancake mix. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal.
Lightly sprinkle the skillet bottom with dry corn meal and pour in the batter and immediately place skillet in preheated oven. Bake at 400° degrees approximately 25 minutes. Time will vary according to the consistency of the batter you end up with. Watch the cornbread after about 20 minutes and cook until the top is golden brown.
Once the top is brown, remove the cornbread from the oven and flip it over in the skillet, then continue baking another 5 minutes.
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Post by Kate on Dec 1, 2013 18:39:43 GMT -5
Ba'al was one of the Caananite gods and there's a LOT about him in the Bible.
I've always thought that Semitic meant anyone who spoke a Semitic language, which can be Hebrew, Arabic or several others, but there could be other definitions.
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Post by Kate on Nov 30, 2013 18:08:26 GMT -5
It will be a shame if they let the housing development go through, but people don't seem to care about ancient sites, ancient trees, or much of anything else anymore.
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Post by Kate on Nov 30, 2013 18:06:34 GMT -5
I agree, Sam, and I'm surprised that not many people have bothered to read it.
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Post by Kate on Nov 30, 2013 18:04:13 GMT -5
I don't know a lot about Spring-heeled Jack, but I don't see the connection between him and the ghost of a woman looking in at a window, even if it was 30 feet from the ground. I had always thought that Spring-heeled Jack was something like the Mothman, not a ghost.
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Post by Kate on Nov 30, 2013 18:00:52 GMT -5
I don't think that Robert Wagner killed her, but I also don't think that he's ever told the entire truth about what happened.
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