>  > it's been quite pleasant, what I term "bathwater" as it really doesn't
>  ML> Though Keuka is one of the shallowest of the Finger Lakes
>  ML> (if not the), it still runs upward (downward) of 100 feet
>  ML> through much of it. I finally went in and got pretty chilled
>  ML> despite the air temperature being in the 80s.
> Sounds about right...    Even our Pond, which is shallower than the
> Finger Lakes, can be cool enough to cool one off for the rest of the
> day.... 

Unfortunately, the cottage was toward the end of one 
of the Y forks, so the water was wide enough to allow
full-speed power boating and narrow enough that the
wake would make surf crashing on shore. I don't care
for such conditions.

>  ML> By the way, I found that though I'm much more tenderfooted
>  ML> than in the halcyon days, the zebra mussels weren't a problem,
>  ML> as their shells crunched satisfyingly under my soles. By the
>  ML> other way, I ate a zebra mussel - it tasted more shellfishy
>  ML> than I'd have expected.
> Yet another invasive species that might be controlled by turning into
> food for the masses, perhaps...?  

There's enough biomass, but harvesting would be 
troublesome, as there were I'd say probably a
thousand to the pound.

>  ML> They have to get there somehow, and unless you have
>  ML> intakes from infested waters or boats launched that
>  ML> have been in same, you're pretty golden.
> No intakes into our Pond, just the springs, and then the water flows out
> through the outlet (and what my son has identified as secondary
> outlets)...   And we've tried to educate people on the Pond, including
> guests, about not launching boats that haven't been properly cleaned
> beforehand, especially if they've been used elsewhere previously...

Careful and complete scraping of boat bottoms is essential.

>  > Even a couple of weeks ago, when it was cooler, I did a proper swim...
>  > all the way in, and stay there for a while..  Granted, today's swim was
>  > at least twice as long... I hated to get out....   
>  ML> I got halfway between one dock and the neighboring
>  ML> dock, and that was enough. Cut across to shore and
>  ML> welcome.
> Too much water to let the sun warm it up much, I guess...    At least
> you got a bit of a swim in... 

I am becoming less and less of a water person - and
since my almost 20 lb net loss of water and/or fat,
whatever buoyancy I had is gone. I deadman's float 
totally below the surface nowadays, which would make
me a deadman for sure in short order.

>  >  >  ML> >  ML> We trust your tastes and local knowledge.
>  >  >  ML> > OK, we're going to check out some seafood places.
>  >  >  ML> That sounds good, but one thing crossed my mind; if
>  >  >  ML> people really want prime rib, we can do it ourselves
>  >  >  ML> given enough oven space.
>  >  > We have a standard range but if people want to try grilling beef,
we've
>  >  > several options there.
>  >  ML> I suppose one could grill a rib roast to good effect.
>  > I can see that this picnic is shaping up to have some interesting
>  > possibilities....  (G)
>  ML> Always does.
> So I've noticed... in one way or another... 

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

      Title: Alabama Picnic Chilli
 Categories: Chilli, Tested, Beef
      Yield: 10 Servings

      5 lb Coarse-ground beef
      1 lg Onion; diced fairly fine
    1/2 c  Green bell pepper; diced
      2 tb Beef base *
      1 ts Cocoa (Nestle or Hershey)
      5 ts Powdered garlic granules
      1 ts Ground cumin
     48 oz Can tomato or V8 juice
      5 tb Plus 3 ts chilli powder
    1/2 ts Fresh black pepper

  * Kraft beef soup/gravy base. You can sub bouillon cubes (3
  of them) but your chilli will be awfully salty. You can also
  skip this ingredient altogether.

  Combine the beef base, tomato juice, chopped veggies, cocoa
  and 4 teaspoons of powdered garlic in a dutch oven over a
  low (simmer) flame.

  Divide the hamburger into three more-or-less equal batches
  and brown it in a separate skillet. Add 1 teaspoon of chilli
  powder per batch of meat.

  When browned and crumbled drain excess fat and add meat to
  dutch oven. Repeat until all ground beef is in the chilli
  pot. Add the black pepper to the chilli pot.

  Stir in 1 tablespoon of the chilli powder per pound of meat
  (5 Tb for this batch). Cover pot and let simmer, stirring
  once in a while. When the onions and peppers are cooked
  (about 1 1/2 hr) taste the pot. You will probably find
  that you'll need to add the remaining tablespoon of garlic
  powder and the teaspoon of ground cumin. You may also want
  to add an additional tablespoon of chilli powder at this
  time. Trust me on the garlic and cumin. It adds the final
  kick. Neysa tasted before and after and could not believe
  how much difference it made.

  Simmer for an additional 10 to 15 minutes and serve.

  For those desiring a hotter product add cayenne until your
  lips turn numb and your sinuses drain if you like. I made
  this batch extra-mild in deference to picnic attendees who
  don't handle heat real well. Sadly, Maya Houston thought it
  was still too hot after she tasted a spoonful. &^(=

  Format and recipe by Dave Drum - 18 August 98

  Uncle Dirty Dave's Kitchen

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)