Sean Dennis wrote to Dave Drum <=-
Saturday December 30 2023 15:35, you wrote to All:
Title: Purple Jesus Punch
I can see that drink's earned its name. Looks like something someone would whip up for a weekend party when I was in basic training.
I made and served it at a house party I threw back in the 70s. I had a
table full of food and other beverages (beer, wine, soda, etc.) on offer.
But, the punch proved to be the hit of the party. End result was one
divorce, several new "hook ups" and a female Rabbit Sherrif (game warden) running topless down my street. Fortunately many of the neighbours were
at the party so no one called the nabs.
I've been to the ER three times in a week and a half. Recovering from
flu and a nasty viral lower respiratory infection so I am behind on everything.
I know the words to that song. Things are just beginning to get back to
what passes for normal at my house after my round of visits to hospital.
Not to mention one of my jerk neighbors rammed their car into my access ramp and completely destroyed it. I called the cops Friday night and filed a report. Tuesday is not going to be a happy day for my
landlord.
Is their insurance going to repair/replace the ramp? I dunno what the
law is in your state - but it my state if you drive without insurance
coverage and have an accident things will be painful for your wallet
until you've paid the damages out of your own pocket and bought special
SR-22 liability insurance. The SR-22 insurance is also required if you
get pulled over by the nabs and con't produce proof of insurance.
https://www.forbes.com/advisor/car-insurance/what-is-sr-22-insurance/
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rotisserie Beef Roast
Categories: Beef, Marinades, Rubs, Chilies, Citrus
Yield: 10 Servings
4 lb Beef rump roast
MMMMM--------------------------MARINADE-------------------------------
2 tb Honey
2 tb Soy sauce
1/2 tb Tabasco sauce
1/4 c Lime juice
1 ts Ground cumin
2 tb Oyster sauce; opt
MMMMM----------------------------RUB---------------------------------
6 Parts chilli spice (I use
- Baron's Dark)
6 Parts paprika (sweet)
3 Parts ground coriander
3 Parts garlic granules
3 Parts onion granules
3 Parts salt
2 Parts ground cumin
1 Part cayenne pepper
1 Part crushed red pepper
1 Part black pepper
1 Part dried leaf oregano
Combine all ingredients thoroughly and store in an
airtight jar or container.
Pierce beef roast numerous times with a fork. Combine
marinade ingredients in shallow container or resealable
freezer bag, reserving 2 tbsp of the marinade for
basting roast while barbecuing.
Marinate roast 12-24 hours in refrigerator. Discard
used marinade.
Remove roast from marinade bag and use rub to make a
paste crust. This will be mess so wear gloves if you
wish. Don't get any on your shirt as it will stain.
Preheat grill to medium heat.
Insert meat thermometer into center of beef roast.
Cook on rotisserie over drip pan in closed grill over
INDIRECT HEAT for about 1 1/2 hours (rare = internal
temp of 120øF/49øC or medium = internal temp of 140øF
/60øC).
Pass unused marinade as a sauce at table.
Uncle Dirty Dave's Kitchen
MMMMM
... Dear Optimist & Pessimist: While you argued I drank it - Opportunist
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