-=> Denis Mosko wrote to Dave Drum <=-

 DM>>  Which flora grow at coldest Maine-River (Zone Of Weather)?

 DM>>>  Don - long river. Has Maine long river?

 DD>>  Yes, Rostov-on-Don. Rostov Veliky is further north.
 DD>> https://www.nps.gov/subjects/rivers/maine.htm

 DD>>  About 100km is as long as is in the State of Maine.

 DM>>      We halve many long rivers. And handmade-channel "Moskva".

 DD> America has several long rivers
 DM> Thanks.

 DD> Longest being the Missouri River from
 DD> the Rocky Mountains of western Montana to where it empties into the
 DD> Missippi River near Hartford, IL/Spanish Lake, MO (2,341 mi 3,768 km).

 DM> Missouri-River - from Ilinois to Montana?

Not exactly. The river starts in the Montana mountains and flows down
across the "Great Plains" to where it empties into the Mississippi on
the border of Illinois and Missouri.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: River Cottage Deviled Kidneys
 Categories: Offal, Fruits, Dairy, Wine, Chilies
      Yield: 3 Servings
 
      4    Lamb's kidneys
           +=OR=+
      2    Pig's kidneys
      1 tb Fat
    1/2 c  Red wine
      1 tb Red wine or sherry vinegar
      1 ts Red currant jelly, or any
           - other jelly of choice
    1/2 ts Cayenne pepper; to taste
      1 tb Mustard
      1 tb Heavy cream
           Salt & pepper
           Chopped parsley; garnish
 
  TO PREP THE KIDNEYS: Cut kidneys in half and carefully
  remove the gristly white centers with a paring knife.
  For lamb's kidneys, quarter them. For pig's kidneys,
  cut into bite-size chunks, approximately 1" across.
  
  Heat a little fat in a frying pat and add the kidneys,
  sauteing for just a brief minute to brown. Add the
  sherry and let it bubble for 30 seconds. Add the 
  vinegar and simmer for 10 to 20 seconds.
  
  Add the jelly, mustard, and cayenne pepper, stirring the
  kidneys to mix all of the elements together. Add the
  Worcestershire sauce, and let the liquid simmer for 20
  seconds until it is slightly reduced. Taste for balance.
  Depending on your taste for kidneys, you may want to add
  more sour or spicy elements.
  
  Finish by taking the pan off the heat and adding in the
  heavy cream, stirring to mix.
  
  Serve with toast or rice, garnishing with parsley if
  desired.
  
  Adapted from The River Cottage Meat Book by Hugh
  Fearnley-Whittingstall
  
  RECIPE FROM: http://www.seriouseats.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... All things are possible except skiing through a revolving door.

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