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pneu-engine

Independent Fundamental Baptist
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  1. Jacquie Lawson has done it again. This one is simply too beautiful for words. It is best viewed full screen and with the sound turned all the way up. Watch it all the way to the end, and it will surprise you with its grandeur. Please click here:::::::::::: http://www.jacquielawson.com/viewcard.asp?code=1221321706636&source=jl999
  2. It does. The very first ingredient is ground Bay Leaves. Stores around here only sell whole bay leaves so I'm presently building a grinder for this purpose. The grinder will consist of two sets of stainless steel roller pairs that have been sand-blasted to make them slightly rough textured. The first pair of rollers is spaced 0.001" apart while the second pair of rollers will be spaced only 0.0005" apart. Both roller sets will be driven at moderately high-speed (e.g. 1,200 rpm). A feed-in hopper will be placed above the rollers. There will have to be barriers and seals on the ends of the rollers to prevent leakage. The rollers will turn in opposite directions and pinch, grind and pulverize anything that is dropped into the hopper.
  3. According to the story the linemen were miles away when that big ol' bull moose was thrashing, bashing, trashing and crashing around in the underbrush during his rutting. He must have caught his 60" rack in the wire cable which would have made him even madder and do more thrashing. Typically, the cables are not usually lying flat on the ground during the wire-stringing process, but rather suspended off the ground just a bit. Then when they were pulling the cable with their heavy equipment they noticed undue tension on the cable. LOLOLOLOLOL I guess too there was a lot of cable tension. HAHAHAHAHAHAHAHAHA. The 60" rack tells us that he prOBably weighed about 1600 to 1800 pounds.
  4. Without the picture this would be unbelievable:::::::: Pogo Moose Incident - Fairbanks , Alaska "They were laying new power cables which were strung on the ground for miles. The moose are rutting right now and very agitated. He was thrashing around and got his antlers stuck in the cables. When the men (miles away) began pulling the lines up with their big equipment, the moose went up with them. They noticed excess tension in the lines and went searching for the prOBlem. He was still alive when they lowered him to the ground.. He was a huge bull with a 60 inch rack and was slightly peeved from the ordeal!" LOL
  5. Love 'em. ...especially with farm-fresh raw milk with a little bit of vanilla in it. If you cannot get that try Dutch double-chocolate milk. Either of those combos are to die for.
  6. I have to echo what Kitagrl said, it's great on fries. One time at an antique tractor show (Rough 'n' Tumble, Kinzers, PA, annually the second week in August) there was a french fry wagon. I tried Old Bay Seasoning for the first time on french fries, and I have to say that I will never go back to ketchup again. It's also good on baked potatoes and steamed veggies, and just about anything (except eggs) you would put salt on.
  7. Hmmmmmmmmmmmm, flavors are detected by the olfactory bulbs which are located at the back of the throat in the passage that goes up to the nasal air-ways. If those flavor sensors are not healthy and vibrant then flavors will seem bland and vacant. This is the very reason that we cannot tell the difference between foods when we have a bad cold or sinus infection. Here is an experiment:::::: Hold your nose and eat an apple. What does it taste like? Then do the same thing with a pear. What does that taste like? They both tasted the same, didn't they? i.e. hardly any taste at all, and no flavor. We want to be careful not to confuse tastes with flavors. They aren't the same at all. The taste buds are on the tongue and roof of the mouth. The six tastes are ::::::: salt, sweet, bitter, hot, cold, sour. Some schools of thought say that the ability to sense flavors descreases with age. It is also why some people (myself included) begin using a touch of hot pepper spices to season their food. The heat opens up the flavor sensors a bit. In your case I suspect a medical condition, and recommend a doctor's visit. Just a thought.
  8. Hi Everybody, Do you use Old Bay Seasoning? Maybe you'd like use it more but don't want so much sodium, and the commercial variety is very high in salt content. The following recipe will permit you to adjust the amount of salt to suit your own tastes:::::::::::::::::::::: Ingredients:
  9. For fruit production to be Grade-A Fancy I would recommend a thorough pruning, feeding and spraying program. ***Feed the trees in the spring (late April / early May for Zone 6) just before bud expansion to promote tree health and satisfactory fruit production. Use an ordinary 10-10-10 fertilizer and apply it at the rate of one cupful per inch of trunk diameter. Sprinkle it on the ground around the tree out to the drip-line-circle and being careful to stay away from the trunk by at least a 12" radius. ***Prune the trees in the late winter / early spring to promote best fruit size, scupt and shape the tree and promote new cane growth. ***Spray regularly to keep the fruit disease and vermin free. ---Late winter miscible-oil dormant spray ---"Bud break", or "Pink" stage ---"Petal-Fall" stage ---Every 7 days thu-out the summer. ---I use Captan for fungi, Imidan for all chewing/invasive insects, and Sevin for fruit maggot. If you follow these instructions to the letter then you can expect the very best looking and tasting fruit you could possibly imagine. That is, providing that frosts do not freeze out the blossoms in the spring.
  10. It has been for us. My wife and I have been eating them fresh and giving them away, but now this last group of drops have been especially large and vermin-free so we will prOBably make a batch of pie and cOBbler filling and freeze it.
  11. Hi Everybody, It's that time of year again for autumn fruits and veggies. The growing season this year in south east Pennsylvania has been exceptionally fine for fruit growing. Pears in particular did especially well. Our neighbor has a huge tree full of them but he does not want them. These pears are sweet, crisp and juicy and possess a very flavor content. If you happen to come into an abundance of them then the following idea may be beneficial to you::::::::::::::::::: Pear Filling for Pies, Crisps, COBblers, and Crumbles, Slumps and Grunts Peel and cut up the pears. Put them into a large pan or kettle and cover them with water. Add sugar, honey or your preferred sweetener to suit your own tastes. Add both cinnamon and vanilla to brighten up the flavor. Bring to boil and then turn back to simmer for ~10 more minutes, or until the pears are soft. Make a sauce by pouring off the broth and adding a cornstarch thickener in the same fashion you would to make gravy from meat stock. The kettle should be removed from the hot burner whilst performing this step because there is no liquid on the pears, and we do not want them to stick, scorch or burn. When the sauce is fully thickened to the desired consistency recombine to the already cooked pears and mix well. If it is your desire to can this mixture then ladle the hot mixture into clean sterilized hot jars. Place lids on the jars that have been scalded and add the rings and tighten them. Never put a hot mix into a cold, or room temperature, jar. The wide temperature difference could break it. To cool for freezing simply place the entire kettle into the sink with ice water in it. Adding ice cubes to the water will accelerate this process. The ice water on the outside of the kettle should be at the same height or higher as the liquid on the inside of it. Ladle this mix into freezer boxes or bags for freezing. This recipe was OBtained from the following site (and modified a bit) :::::::::::::::::: http://www.thriftyfun.com/tf45836171.tip.html
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