[AT] OT Redbud/asparagus

[Rob Gray]

Ah, some grits with cheese melted in them go along well with scrapple 
and runny eggs for breakfast. I have not had that combo for quite a 
while since I've been going low carb for a while.... Asparagus is good 
cooked in an omlette too... Man, I'm getting hungry....

Somewhat back to tractors: I am in an ongoing war with multiflora rose 
and was getting ready to head out with my weed-whacker with the round 
metal blade attachment to attack them again today. I have heard of 
people who connect a chain to the base of the plant and yank it out with 
a tractor. Has anyone trid this method to deal with these super-invasive 
plants? I'm thinking it would be a great method if I had a heavier 
tractor, but I'm thinking the 8N might not have enough weight in the 
front to do it succesfully....

Rob Gray
Northamption County, PA

charlie hill wrote:

> Mattias,  Porridge is a good word to describe both grits and poi.
> They are of that same consistency when cooked.  Grits are typically 
> served as a breakfast food to supply carbohydrates or as we would say 
> to "stick to your ribs" (meaning they were filling, would keep you 
> from getting hungry and give you energy to work).
>
> Poi is served as a vegetable dish but I don't know why.
>
> Charlie




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