I can take 'em or leave 'em but realize that
we can't have clams without sea and sand.

Or crabs, better yet.

Without sand, anyway, there would probably be
deepwater crabs, which might not be as delicate
as blues, especially Maryland ones, but they
are satisfying to eat, with a much greater
ratio of meat to effort. I think it may be
time to visit Swisher again up in the thawing
north.

Do you have photosensitivity, ordinary or
disease- or drug-related?

Ordinary, but enhanced by some drugs. I'm at my happiest working
with a 100-watt bulb at night.

A hundred watts these days can produce quite a
bit of a glow.

I don't know how to turn an unteachable knack
into a major business, but you could restrict
your efforts to arenas where the chances of a
big score are greatest.

I try to do that too. The current saying is "When the going gets
weird, the weird turn pro". I need to get printing business cards.

Tou could be like Mr. Whitekeys and say We cheat
the other guy and pass the savings on to you!

Actually, being kept in the dark and fed effluvient is my stock

in

trade.

I Kennett Square that with a real life.

Go off with a hen in the woods, and think about it a bit?

What's the morel of this story?

Sounds like a cobbled-together product made at
short notice for the occasion. I can see some
food scientists sitting around the table over a
beer and going, hey, what about gluten-free Jews
at Passover?

Somebody probably did. Matzoh for the celiac crowd.

I thought that's what we were talking about
originally.

Morel mushrooms stuffed with crab
categories: starter, main, shellfish
servings: 6 or 18

18 lg morel mushrooms
2 Tb unsalted butter
3 Tb ramps (or onion)
2 Tb sherry
1 ts chopped parsley
1/4 c Italian bread crumbs
2 c jumbo lump crabmeat
salt & pepper tt
fresh grated Parmesan tt

Oven at 350F.

Melt 1 Tb butter over medium heat. Add ramps or onion
and saute for 5 min.

Melt 1 Tb butter in a small dish. Using a brush
lightly coat the morels with the melted butter and
place in muffin tin. Set aside.

When the onions are translucent add the sherry. Let
reduce by half, 5 to 7 min. Remove from heat.

Combine onions, parsley and breadcrumbs. Slowly
incorporate the crabmeat and mix well but gently.
Season.

Liberally stuff each mushroom with the filling.
Lightly brush some more melted butter over and
sprinkle with some freshly grated parmesan.

Bake for 20 to 25 min until lightly toasted on
the top and cooked all the way through. Remove
from the oven and let cool before serving.

outdoorannalea.com
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I can take 'em or leave 'em but realize that
we can't have clams without sea and sand.

Or crabs, better yet.

Without sand, anyway, there would probably be
deepwater crabs, which might not be as delicate
as blues, especially Maryland ones, but they
are satisfying to eat, with a much greater
ratio of meat to effort. I think it may be
time to visit Swisher again up in the thawing
north.

Land crabs have to be easier to catch, but they look disgusting.
Probably don't taste much better. They are however in the Caribbean,
so Bill thankfully won't have them handy.

Ordinary, but enhanced by some drugs. I'm at my happiest working
with a 100-watt bulb at night.

A hundred watts these days can produce quite a
bit of a glow.

Plenty for just about anything I'd do, even bead work. Those 1mm
seed beads can be a bit of pain.

I try to do that too. The current saying is "When the going gets
weird, the weird turn pro". I need to get printing business

cards.

Tou could be like Mr. Whitekeys and say We cheat
the other guy and pass the savings on to you!

They employ the law firm Dewey Cheatham and Howe.

Actually, being kept in the dark and fed effluvient is my

stock

in

trade.

I Kennett Square that with a real life.

Go off with a hen in the woods, and think about it a bit?

What's the morel of this story?

I chanterelle; there isn't one.

Somebody probably did. Matzoh for the celiac crowd.

I thought that's what we were talking about
originally.

More like matzoh for the fad diet crowd.

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