Dave Drum wrote to Shawn Highfield <=-

Those are called "senior moments". I sometimes attempt to refer to a person I know well and the name will not pop to the front of my brain
for use. The, a few minutes later, that name will emerge, unbidden,
from the depths of the swamp that is my memory.

I started having memory issues in the Army where my section chief called it "can't remember [stuff]". <G>

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cedar-Smoked Salmon
Categories: Main dish, Fish
Yield: 6 Servings

3 lb Center-cut salmon, cut
--almost all the way through
--into 6 steaks
1 Lemon, thinly sliced
Salt & pepper
Sprigs of fresh dill
6 tb Butter, melted
Cedar pieces (see below)*

*Untreated cedar pieces are sold by the bundle at most lumberyards
and some hardware stores. Soak untreated cedar pieces (1 piece about
6' x 12", 6 pieces about 3" x 6") in a pan of water overnight or
place in a large pot of water and bring to a boil over med-high heat.
Drain.

Preheat oven to 450 F. Place large cedar board on a foil-lined cookie
sheet. Season salmon with salt and pepper, then lay it on the cedar
and slip smaller cedar pieces, a few lemon slices, and a few dill
sprigs (reserve some lemon and dill for garnish) between each steak.
Brush all over with butter.

Roast until salmon is pink, 20-25 minutes. Remove salmon from oven.
Take smaller pieces of cedar out from between steaks and scatter over
salmon, then wrap tightly with foil and set aside to finish "cooking"
~ and to set smoky flavor - for 15 mintues. (For a more well-done
fish, return wrapped salmon to oven and roast for 5 minutes.) Unwrap,
and, when salmon is cool enough to handle, finish slicing the fish.
Serve steaks garnished with reserved lemon slices and fresh dill, if
desired.

Reprinted from Saveur Magazine - July/Aug 1996.

MMMMM

-- Sean

... TV Truth: Court cases are all solved with a suprise witness.
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Sean Dennis wrote to Dave Drum <=-

Those are called "senior moments". I sometimes attempt to refer to
a person I know well and the name will not pop to the front of my
brain for use. The, a few minutes later, that name will emerge,
unbidden, from the depths of the swamp that is my memory.

I started having memory issues in the Army where my section chief
called it "can't remember [stuff]". <G>

We had a lady at Dept of Ag who had a "convenient" memory. If she didn't
want to do something or get involved with a discussion her oft-repeated statement(s) were either "I can't remember" or "I don't know". One day
her boss changed the name plate on her desk to "Ida Noe, clerk".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rosemary Memory Elixir
Categories: Herbs, Grains, Booze
Yield: 1 recipe

4 Parts rosemary
2 Parts Ginkgo
1 Part gotu kola
2 Parts oat straw
1 Part peppermint
Brandy
Raw honey

Combine dried herbs and mix well. Label and store the
mixture in a cool, dark place until you’re ready to make
your elixir.

When you’re ready to make your rosemary memory elixir,
take a glass pint jar and fill it half full of your herb
mix (fill it full if using fresh herbs).

Fill the jar half full with brandy, and then fill the
remaining half of the jar with honey. Use a spoon to mix
the herbs, brandy, and honey well.

Cover with a lid, label your jar, and place it in a
cool, dark place for 6 weeks. Stir the mixture a few
times a week, if you can remember.

After 6 weeks, strain the herbs from your elixir, and
compost them. Then bottle and label your rosemary memory
elixir, and store it.

Usage: Adults take 30 drops of elixir daily.

By: Meagan Visser

RECIPE FROM: https://thelostherbs.com

Uncle Dirty Dave's Archives

MMMMM

... Famous Last Words: Oops.
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