> There ya go.  They're in Vancouver WA, which I think is just a cross the creek
> from Portland.

Pretty much. I forgot about Vancouver WA despite having
been there a couple times. Peculiarly, the AQI sites note
that across the river the pollution is much less, perhaps
because the soot and smoke particles know they will be
trespassing if they cross state lines. But then Spokane
has recently had a worse index than Portland (which keeps 
being listed as the worst major city in the world by this 
criterion).

> In the meantime I've noticed that some other friends, who are down in
> Louisiana, seem to have forgotten to disable the hurricane magnet on their
> boat.

Isn't that hurricane magnet a bear.

> put in.  They bought it in Florida and sailed it around to park it close to
> where they're living.  He's some sorta big muckety-muck with one of the salt
> mines down there.

Literally? The salt businesses in a lot of those coastal
places are more evaporative fields.

>       Title: A Goose Pye

Turducken pie, what a good idea. Actually, such excesses
were known, as I recall (being rather old) since ancient
Roman times. Paul Prudhomme, the old humbug, claimed to
have invented the turducken, though it's just another
galantine or ballottine using three different meats (your
standard galantine, for example, uses at least two, say
light and dark meat chicken, but can be more elaborate by 
a bunch).

Chicken Galantina
Categories: Philippine, poultry, pork, main, holiday
Servings: 6

1 whole chicken, deboned
1 lb ground pork
4 Chinese sausages
3 Tb sweet pickle relish
1/2 c raisins
2 hard boiled eggs
3/4 c minced ham
3/4 c chopped Vienna sausage
1/2 c minced yellow onion
1/2 c minced carrot
1/2 c chopped red bell pepper
5 Tb bread crumbs
3/4 c soy sauce
1 lemon, juice of
1 1/2 ts salt
1/2 ts ground black pepper

Combine ground pork, ham, Vienna sausage, bell pepper, 
carrot, onion, raisins, sweet pickle relish, salt, and 
pepper. Mix well. Add the bread crumbs and continue 
mixing. Set aside.

Combine lemon juice and soy sauce in a large container.
Marinate the whole chicken in the lemon and soy sauce 
mixture for 30 min.

Remove the chicken from the mixture and then stuff with 
half of the meat and vegetable mixture. Arrange the 
boiled eggs and Chinese sausage inside the chicken and 
then continue to put in the rest of the meat mixture.

Secure the chicken by wrapping it in a cheesecloth and 
tying both ends of the cloth with a kitchen twine.

Boil about 1 qt of water in a steamer. Steam the 
chicken for 90 min.

Let the chicken cool down and then refrigerate for 
3 to 6 hr. Slice into serving pieces.

Serve. Share and enjoy!

M's note: the Argentines have a similar dish, the
matambre, whose outside is a beef flank steak.

Vanjo Merano, panlasangpinoy.com
--- Platinum Xpress/Win/WINServer v3.0pr5