Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Politics : Just the Facts, Ma'am: A Compendium of Liberal Fiction -- Ignore unavailable to you. Want to Upgrade?

To: TimF who wrote (40722)	9/24/2005 4:55:03 AM
From: Solon	Respond to of 90947

It would be really cute if I said that there were other uses for guns than killing (or wounding) people. But YOU are being cute--so be cute. Maybe you could cut beets and make Borscht. Start with a gun recipesource.com Title: Borscht Categories: Soups/stews, Pork/ham Yield: 6 servings 1/2 c White Beans 1/4 c Cream or Milk 2 lb Lean Pork Spareribs 1 tb All purpose flour 4 ea Medium Beets, peeled, grated 1 ds Ground Pepper 1 ea Large Onion, diced 1 ea Juice of PUT SOME BULLETS IN THE GUN 1/2 lemon 1 1/2 ts Salt 1 ea Sour Cream 1/4 ea Medium Cabbage, shredded 1 ea Chopped Fresh Dill EAT THE GUN Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings. From The Gazette 91/01/30.