I bought two old hens, retired layers, about 2.5 pounds each, at the
farmer's market. I put them, whole, in a stock pot and covered them with
spring water. I brought the pot to a gentle simmer, never going over 200
degrees, for 2 hours. Scum skimmed as required. Removed the birds and
cut them into 1" pieces, returned to pot with a medium onion, halved, 1
medium carrot and 1 celery stalk, cut into 1" chunks, 2 whole garlic
cloves, 6 whole black peppercorns, 1 tsp salt. Simmered at 200-205
degrees for another 4 hours. Strained, removed most of the fat. I now
have about 1 gallon of the most heavenly tasting stock, crystal clear.

It's really worth going the extra mile when making stock.


--
Peter Aitken

Peter A wrote:
> I bought two old hens, retired layers, about 2.5 pounds each, at the
> farmer's market. I put them, whole, in a stock pot and covered them with
> spring water. I brought the pot to a gentle simmer, never going over 200
> degrees, for 2 hours. Scum skimmed as required. Removed the birds and
> cut them into 1" pieces, returned to pot with a medium onion, halved, 1
> medium carrot and 1 celery stalk, cut into 1" chunks, 2 whole garlic
> cloves, 6 whole black peppercorns, 1 tsp salt. Simmered at 200-205
> degrees for another 4 hours. Strained, removed most of the fat. I now
> have about 1 gallon of the most heavenly tasting stock, crystal clear.
>
> It's really worth going the extra mile when making stock.
>
>
LOL... on first glance I thought this said "I bought two old hens,
retired lawyers..."
I thought to myself "Oh too cute.. he's assigned occupations to his
birds" lol

Peter A said...

> It's really worth going the extra mile when making stock.


Peter A,

Do you have any immediate plans for some portion of your fresh homemade?

Andy

"Peter A" > wrote in message
...
> I bought two old hens, retired layers, about 2.5 pounds each, at the
> farmer's market. I put them, whole, in a stock pot and covered them with
> spring water. I brought the pot to a gentle simmer, never going over 200
> degrees, for 2 hours. Scum skimmed as required. Removed the birds and
> cut them into 1" pieces, returned to pot with a medium onion, halved, 1
> medium carrot and 1 celery stalk, cut into 1" chunks, 2 whole garlic
> cloves, 6 whole black peppercorns, 1 tsp salt. Simmered at 200-205
> degrees for another 4 hours. Strained, removed most of the fat. I now
> have about 1 gallon of the most heavenly tasting stock, crystal clear.
>
> It's really worth going the extra mile when making stock.


I had to laugh. Retired hens and their retirement home is a soup pot.
Clearly not the best retirement plan they could have. I can only hope it
doesn't catch on for those of us higher up the food chain. But lately, one
never knows what can pass for a great idea.

Paul

On Fri, 5 Jan 2007 18:39:53 -0500, Peter A >
wrote:

>I bought two old hens, retired layers, about 2.5 pounds each

....damn....that is some skinny layers. We like'm about 5 pounds
each.

In article >,
says...
> On Fri, 5 Jan 2007 18:39:53 -0500, Peter A >
> wrote:
>
> >I bought two old hens, retired layers, about 2.5 pounds each
>
> ...damn....that is some skinny layers. We like'm about 5 pounds
> each.
>
>
>

When you use them for stock, the weight is irrelevant.

--
Peter Aitken

"Peter A" > wrote in message
...
> In article >,
> says...
>> On Fri, 5 Jan 2007 18:39:53 -0500, Peter A >
>> wrote:
>>
>> >I bought two old hens, retired layers, about 2.5 pounds each
>>
>> ...damn....that is some skinny layers. We like'm about 5 pounds
>> each.
>>

> --
> Peter Aitken
>
>
My question as well. Where do you find 2.5lb "old hens"?

Peter A wrote:
> I bought two old hens, retired layers, about 2.5 pounds each, at the
> farmer's market. I put them, whole, in a stock pot and covered them with
> spring water. I brought the pot to a gentle simmer, never going over 200
> degrees, for 2 hours. Scum skimmed as required. Removed the birds and
> cut them into 1" pieces, returned to pot with a medium onion, halved, 1
> medium carrot and 1 celery stalk, cut into 1" chunks, 2 whole garlic
> cloves, 6 whole black peppercorns, 1 tsp salt. Simmered at 200-205
> degrees for another 4 hours. Strained, removed most of the fat. I now
> have about 1 gallon of the most heavenly tasting stock, crystal clear.
>
> It's really worth going the extra mile when making stock.

Yep, really worth not using old scraps.

"Peter A" > wrote in message
...
>I bought two old hens, retired layers, about 2.5 pounds each, at the
> farmer's market. I put them, whole, in a stock pot and covered them with
> spring water. I brought the pot to a gentle simmer, never going over 200
> degrees, for 2 hours. Scum skimmed as required. Removed the birds and
> cut them into 1" pieces, returned to pot with a medium onion, halved, 1
> medium carrot and 1 celery stalk, cut into 1" chunks, 2 whole garlic
> cloves, 6 whole black peppercorns, 1 tsp salt. Simmered at 200-205
> degrees for another 4 hours. Strained, removed most of the fat. I now
> have about 1 gallon of the most heavenly tasting stock, crystal clear.
>
> It's really worth going the extra mile when making stock.
> --
> Peter Aitken

Damn! Sounds good enough to drink!

Felice

"Paul M. Cook" > wrote
>
>
> I had to laugh. Retired hens and their retirement home is a soup pot.


I did too! I could just about see their little half-glasses and crossword
puzzle books!



--
Posted via a free Usenet account from http://www.teranews.com

On Fri, 5 Jan 2007 20:36:29 -0500, Peter A >
wrote:

>When you use them for stock, the weight is irrelevant.

They were putting the scrawny meat back in the stock. Didn't you
read that?

In article <2tCnh.107$rz3.34@trnddc03>,
says...
>
> I had to laugh. Retired hens and their retirement home is a soup pot.
> Clearly not the best retirement plan they could have. I can only hope it
> doesn't catch on for those of us higher up the food chain. But lately, one
> never knows what can pass for a great idea.
>
When we were stationed in Japan, I used to stop in at a little shop on
the way home from work every so often to buy eggs. That was about all
they seemed to sell, and they were some of the best, freshest eggs you
could imagine.

One day I spotted a really nice-looking whole chicken in a cooler case
off to one side, and asked how much it was. The price was right, so it
got bagged up and taken home with the eggs. We trussed it up, stuffed
it with celery and apples, seasoned it, and popped it into the oven for
Sunday dinner. It came out picture perfect, a beautiful shade of brown,
with nice, crispy skin.

Then my wife tried to slice it. It. Was. Impossible. Even to get a fork
into the breast or thigh to hold the thing down while we tried to slice
it was a challenge. It was like the thing was armor plated or made of
plastic or something.

It finally dawned on us that this beautifully done bird was a retired
laying hen, getting the last laugh, no doubt, at a couple of dumb Gaijin
who had no idea just what (or Whom) they were dealing with. Out came
the KitchenAid plus meat grinder attachment that we had shipped over,
and we ended up having some tasty, if chewy, chicken wraps for dinner,
with asparagus and mashed potatoes on the side.

Lesson learned, we bought chicken at the commissary from then on.

Bob

"yetanotherBob" > wrote

> When we were stationed in Japan, I used to stop in at a little shop on
> the way home from work every so often to buy eggs. That was about all
> they seemed to sell, and they were some of the best, freshest eggs you
> could imagine.
>
> One day I spotted a really nice-looking whole chicken in a cooler case
> off to one side, and asked how much it was. The price was right, so it
> got bagged up and taken home with the eggs.

(laughing!) You know what I thought you were going to say?
After that they didn't have eggs to sell anymore.

nancy

how will you store a gallon of chicken stock?







"Peter A" > wrote in message
...
>I bought two old hens, retired layers, about 2.5 pounds each, at the
> farmer's market. I put them, whole, in a stock pot and covered them with
> spring water. I brought the pot to a gentle simmer, never going over 200
> degrees, for 2 hours. Scum skimmed as required. Removed the birds and
> cut them into 1" pieces, returned to pot with a medium onion, halved, 1
> medium carrot and 1 celery stalk, cut into 1" chunks, 2 whole garlic
> cloves, 6 whole black peppercorns, 1 tsp salt. Simmered at 200-205
> degrees for another 4 hours. Strained, removed most of the fat. I now
> have about 1 gallon of the most heavenly tasting stock, crystal clear.
>
> It's really worth going the extra mile when making stock.
>
>
> --
> Peter Aitken

In article >, kh6444
@comcast.net says...
> My question as well. Where do you find 2.5lb "old hens"?
>
>
>

I got them at the local farmer's market. I asked for "stewing hens" so
to be honest I am just assuming they were old. THere are some breeds
that don;t get as big as the commercial chickens, you know.

--
Peter Aitken

In article >,
says...
> how will you store a gallon of chicken stock?
>
>
>

Freeze it in 1 quart yogurt containers.

--
Peter Aitken

yetanotherBob wrote:
> In article <2tCnh.107$rz3.34@trnddc03>,
> says...
> >
> > I had to laugh. Retired hens and their retirement home is a soup pot.
> > Clearly not the best retirement plan they could have. I can only hope it
> > doesn't catch on for those of us higher up the food chain. But lately, one
> > never knows what can pass for a great idea.
> >
> When we were stationed in Japan, I used to stop in at a little shop on
> the way home from work every so often to buy eggs. That was about all
> they seemed to sell, and they were some of the best, freshest eggs you
> could imagine.
>
> One day I spotted a really nice-looking whole chicken in a cooler case
> off to one side, and asked how much it was. The price was right, so it
> got bagged up and taken home with the eggs. We trussed it up, stuffed
> it with celery and apples, seasoned it, and popped it into the oven for
> Sunday dinner. It came out picture perfect, a beautiful shade of brown,
> with nice, crispy skin.
>
> Then my wife tried to slice it. It. Was. Impossible. Even to get a fork
> into the breast or thigh to hold the thing down while we tried to slice
> it was a challenge. It was like the thing was armor plated or made of
> plastic or something.
>
> It finally dawned on us that this beautifully done bird was a retired
> laying hen, getting the last laugh, no doubt, at a couple of dumb Gaijin
> who had no idea just what (or Whom) they were dealing with. Out came
> the KitchenAid plus meat grinder attachment that we had shipped over,
> and we ended up having some tasty, if chewy, chicken wraps for dinner,
> with asparagus and mashed potatoes on the side.

Maybe better if you had made stock with it. Browned chicken stock is
good, too!
maxine in ri

In article om>,
says...
>
> Maybe better if you had made stock with it. Browned chicken stock is
> good, too!
> maxine in ri
>
>
Sheesh, NOW you tell me... (This happened *only* about 33 years ago.)

I mentioned to my wife that I had revealed "the rest of the story" and
all she could do was shake her head and roll her eyes. That was one
TOUGH hen (the chicken, not the wife). The wife got to clean the thing
out and finish off the pinfeather elimination when I got it home, so she
has even more vivid memories of the experience than I do.

Bob

In article >,
Peter A > wrote:

> I bought two old hens, retired layers, about 2.5 pounds each, at the
> farmer's market. I put them, whole, in a stock pot and covered them with
> spring water. I brought the pot to a gentle simmer, never going over 200
> degrees, for 2 hours. Scum skimmed as required. Removed the birds and
> cut them into 1" pieces, returned to pot with a medium onion, halved, 1
> medium carrot and 1 celery stalk, cut into 1" chunks, 2 whole garlic
> cloves, 6 whole black peppercorns, 1 tsp salt. Simmered at 200-205
> degrees for another 4 hours. Strained, removed most of the fat. I now
> have about 1 gallon of the most heavenly tasting stock, crystal clear.
>
> It's really worth going the extra mile when making stock.

Sounds most excellent!!!!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

yetanotherBob wrote:
> In article om>,
> says...
> >
> > Maybe better if you had made stock with it. Browned chicken stock is
> > good, too!
> > maxine in ri
> >
> >
> Sheesh, NOW you tell me... (This happened *only* about 33 years ago.)
>
> I mentioned to my wife that I had revealed "the rest of the story" and
> all she could do was shake her head and roll her eyes. That was one
> TOUGH hen (the chicken, not the wife). The wife got to clean the thing
> out and finish off the pinfeather elimination when I got it home, so she
> has even more vivid memories of the experience than I do.
>
> Bob

So next time, you'll know. Just be forwarned: just about all kosher
birds are just as annoying to clean off the pinfeathers, altho the
innards are already gone. Prolly not a problem, but just thought I
should mention it.
maxine in ri

In article >,
"readandpostrosie" > wrote:

> "Peter A" > wrote in message
> ...
> >I bought two old hens, retired layers, about 2.5 pounds each, at the
> > farmer's market. I put them, whole, in a stock pot and covered them with
> > spring water. I brought the pot to a gentle simmer, never going over 200
> > degrees, for 2 hours. Scum skimmed as required. Removed the birds and
> > cut them into 1" pieces, returned to pot with a medium onion, halved, 1
> > medium carrot and 1 celery stalk, cut into 1" chunks, 2 whole garlic
> > cloves, 6 whole black peppercorns, 1 tsp salt. Simmered at 200-205
> > degrees for another 4 hours. Strained, removed most of the fat. I now
> > have about 1 gallon of the most heavenly tasting stock, crystal clear.
> >
> > It's really worth going the extra mile when making stock.
> >
> >
> > --
> > Peter Aitken
>
> how will you store a gallon of chicken stock?
>
<corrected for top posting>

I have at least a gallon of stock in the freezer right now...
It's a luxury to have that much as I generally have to make it as I need
it. I've been going thru a LOT of stock lately.

It's mostly turkey stock, and some duck stock.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Peter A > wrote:

> In article >,
> says...
> > how will you store a gallon of chicken stock?
> >
> >
> >
>
> Freeze it in 1 quart yogurt containers.

I refrigerate it over night for defatting, then store it in ziplock
freezer storage bags. It's easier that way, but that's a good way to
recycle yogurt containers. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article om>,
"maxine in ri" > wrote:

> Maybe better if you had made stock with it. Browned chicken stock is
> good, too!
> maxine in ri

Oh gods yes!
The batch of duck stock I made for Christmas dinner was pre-roasted. I
used duck wings I found at the asian market. I roasted them first for
one hour (there were 4 lbs. of them), then made the stock.

It was incredible! ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
says...
>
> yetanotherBob wrote:
> > In article om>,
> > says...
> > >
> > > Maybe better if you had made stock with it. Browned chicken stock is
> > > good, too!
> > > maxine in ri
> > >
> > >
> > Sheesh, NOW you tell me... (This happened *only* about 33 years ago.)
> >
> > I mentioned to my wife that I had revealed "the rest of the story" and
> > all she could do was shake her head and roll her eyes. That was one
> > TOUGH hen (the chicken, not the wife). The wife got to clean the thing
> > out and finish off the pinfeather elimination when I got it home, so she
> > has even more vivid memories of the experience than I do.
> >
> > Bob
>
> So next time, you'll know. Just be forwarned: just about all kosher
> birds are just as annoying to clean off the pinfeathers, altho the
> innards are already gone. Prolly not a problem, but just thought I
> should mention it.
> maxine in ri
>
>
Thanks.

I seldom see "kosher" chicken for sale locally. There are a few kosher
specialty stores closer in to DC, but I haven't ventured over to see
what they have. A Super Fresh grocery flyer a few months back listed
"kosher leg quarters" (I *love* roasted leg quarters), but when I went
to the local store, the guy kind of sheepishly told me that they didn't
have any, because, in his words, "We don't get much call for that
here."

When I clued him in that I was interested in the "leg quarter" part vs.
the "kosher" part, he looked a bit relieved and offered to package up a
bunch of legs and thighs at the sale price, but y'know, it just isn't
the same...

Bob

"yetanotherBob" > wrote

> When I clued him in that I was interested in the "leg quarter" part vs.
> the "kosher" part, he looked a bit relieved and offered to package up a
> bunch of legs and thighs at the sale price, but y'know, it just isn't
> the same...

Just curious, did people always call the drumsticks 'legs'? I see
that often now. I know my leg includes my thigh. If I buy a
chicken leg, I expect a drumstick and thigh attached.

nancy

In article >,
says...
>
> "yetanotherBob" > wrote
>
> > When I clued him in that I was interested in the "leg quarter" part vs.
> > the "kosher" part, he looked a bit relieved and offered to package up a
> > bunch of legs and thighs at the sale price, but y'know, it just isn't
> > the same...
>
> Just curious, did people always call the drumsticks 'legs'? I see
> that often now. I know my leg includes my thigh. If I buy a
> chicken leg, I expect a drumstick and thigh attached.
>
> nancy
>
Around here you see and hear it both ways: legs and drumsticks. The
attached leg/drumstick plus thigh are called "leg quarters" pretty
uniformly, from what I've seen. Could it be a regional thing, like so
many other food names and references?

Bob

"yetanotherBob" > wrote

> says...

>> Just curious, did people always call the drumsticks 'legs'? I see
>> that often now. I know my leg includes my thigh. If I buy a
>> chicken leg, I expect a drumstick and thigh attached.

> Around here you see and hear it both ways: legs and drumsticks. The
> attached leg/drumstick plus thigh are called "leg quarters" pretty
> uniformly, from what I've seen. Could it be a regional thing, like so
> many other food names and references?

I really don't know, it's only something I've noticed over maybe
the past couple of years. Now, today I see in the ad, 10 lbs for $10,
chicken Whole Legs, Drumsticks, Thighs or Whole Chickens.

Other times I have seen the drums sold as legs.

On the subject of chicken, I picked up a package of chicken
breasts, bone in, being that they were on sale a dollar a pound
as well. This way I get to practice using my brand new boning
knife. Let's hope I don't wind up going by the nickname
9 finger nancy.

nancy

In article >,
says...
>
> On the subject of chicken, I picked up a package of chicken
> breasts, bone in, being that they were on sale a dollar a pound
> as well. This way I get to practice using my brand new boning
> knife. Let's hope I don't wind up going by the nickname
> 9 finger nancy.
>
>
Good luck, and don't forget to brown those ribs and toss them into the
stockpot! ;-)

Bob

"yetanotherBob" > wrote

> says...
>>
>> On the subject of chicken, I picked up a package of chicken
>> breasts, bone in, being that they were on sale a dollar a pound
>> as well. This way I get to practice using my brand new boning
>> knife. Let's hope I don't wind up going by the nickname
>> 9 finger nancy.

> Good luck, and don't forget to brown those ribs and toss them into the
> stockpot! ;-)

To be honest I hadn't thought of it. Of course. Thanks!

nancy

In article >,
yetanotherBob > wrote:

> In article >,
> says...
> >
> > "yetanotherBob" > wrote
> >
> > > When I clued him in that I was interested in the "leg quarter" part vs.
> > > the "kosher" part, he looked a bit relieved and offered to package up a
> > > bunch of legs and thighs at the sale price, but y'know, it just isn't
> > > the same...
> >
> > Just curious, did people always call the drumsticks 'legs'? I see
> > that often now. I know my leg includes my thigh. If I buy a
> > chicken leg, I expect a drumstick and thigh attached.
> >
> > nancy
> >
> Around here you see and hear it both ways: legs and drumsticks. The
> attached leg/drumstick plus thigh are called "leg quarters" pretty
> uniformly, from what I've seen. Could it be a regional thing, like so
> many other food names and references?
>
> Bob

Leg quarters here also include a back portion.
They are literally the back half of the chicken, cut in half, back and
all.

Legs are called drumsticks and are just the lower portion. I've never
seen just a leg and thigh sold together as a "leg", just the
hindquarters with the back portion.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Nancy Young" > wrote:

> "yetanotherBob" > wrote
>
> > says...
>
> >> Just curious, did people always call the drumsticks 'legs'? I see
> >> that often now. I know my leg includes my thigh. If I buy a
> >> chicken leg, I expect a drumstick and thigh attached.
>
> > Around here you see and hear it both ways: legs and drumsticks. The
> > attached leg/drumstick plus thigh are called "leg quarters" pretty
> > uniformly, from what I've seen. Could it be a regional thing, like so
> > many other food names and references?
>
> I really don't know, it's only something I've noticed over maybe
> the past couple of years. Now, today I see in the ad, 10 lbs for $10,
> chicken Whole Legs, Drumsticks, Thighs or Whole Chickens.
>
> Other times I have seen the drums sold as legs.
>
> On the subject of chicken, I picked up a package of chicken
> breasts, bone in, being that they were on sale a dollar a pound
> as well. This way I get to practice using my brand new boning
> knife. Let's hope I don't wind up going by the nickname
> 9 finger nancy.
>
> nancy

Take your time... and don't drink while boning. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote

> "Nancy Young" > wrote:

>> On the subject of chicken, I picked up a package of chicken
>> breasts, bone in, being that they were on sale a dollar a pound
>> as well. This way I get to practice using my brand new boning
>> knife. Let's hope I don't wind up going by the nickname
>> 9 finger nancy.

> Take your time... and don't drink while boning. <G>

(laughing) Advice well worth following, for all of us.

nancy

Nancy Young wrote:
> "yetanotherBob" > wrote

> > Around here you see and hear it both ways: legs and drumsticks. The
> > attached leg/drumstick plus thigh are called "leg quarters" pretty
> > uniformly, from what I've seen. Could it be a regional thing, like so
> > many other food names and references?
>
> I really don't know, it's only something I've noticed over maybe
> the past couple of years. Now, today I see in the ad, 10 lbs for $10,
> chicken Whole Legs, Drumsticks, Thighs or Whole Chickens. [snip]
>
There's the drumstick, there's the thigh, and together they make the
leg or "whole leg." But there's also the back, or part of it, and I
would expect that to be included in something called the "leg quarter."
Not that I would want it, but I'd expect it. What I hate is when they
call them "legs" or "whole legs" and still include that part of the
back (or hip). I've told the meat guy at two local supers I think
that's dishonest labeling and they just shrug. Yet another reason why
I nearly always buy whole chickens and cut them up myself. -aem

In article >,
says...
>
> Leg quarters here also include a back portion.
> They are literally the back half of the chicken, cut in half, back and
> all.
>
>
Now that you (and aem) mention it, I've gotten "leg quarters" like that
as well, with back meat. The back meat part doesn't bother me as much
as the *huge* quantities of fat that always seem to be left on the ones
trimmed like that.

The "leg quarters" I like best (among store-bought chicken parts-is-
parts) are the ones Whole Food sells. I don't think they're organic or
free-range or anything like that, but they're "air-chilled" and don't
include any portion of the back. And they're reasonably sized vs. the
ones that look like something Paul Bunyan dug out of in his freezer that
some stores carry.

Bob

In article >,
"Nancy Young" > wrote:

> "Omelet" > wrote
>
> > "Nancy Young" > wrote:
>
> >> On the subject of chicken, I picked up a package of chicken
> >> breasts, bone in, being that they were on sale a dollar a pound
> >> as well. This way I get to practice using my brand new boning
> >> knife. Let's hope I don't wind up going by the nickname
> >> 9 finger nancy.
>
> > Take your time... and don't drink while boning. <G>
>
> (laughing) Advice well worth following, for all of us.
>
> nancy

Btdt, got the scars to prove it? <g>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

How many recipes do we NEED ??? Enough already !

In article >,
says...

> Take your time... and don't drink while boning. <G>
> --
> Peace, Om


Minor point, but THANK YOU for not saying "deboning."

--
Peter Aitken

"Omelet" > wrote

> "Nancy Young" > wrote:
>
>> "Omelet" > wrote

>> > Take your time... and don't drink while boning. <G>
>>
>> (laughing) Advice well worth following, for all of us.

> Btdt, got the scars to prove it? <g>

Oh, no, I was just going along with the double entendre.
No knife scars for this girl.

nancy

In article >,
(Carmen) wrote:

> How many recipes do we NEED ??? Enough already !

There are never enough recipes...... ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Peter A > wrote:

> In article >,
> says...
>
> > Take your time... and don't drink while boning. <G>
> > --
> > Peace, Om
>
>
> Minor point, but THANK YOU for not saying "deboning."

I know better. :-)
It's like shelling nuts...
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson