20 Questions (or more) #24

Ask and you shall receive

Are you mortal?
Are you immortal?
Are you a fae?
Are you a fairy?
Are you a monster?
Are you an animal?

Are you an ancestor of Michael's?
Are you a fruitcake?

A fruit loop?

Are you mortal?no
Are you immortal?ok in the sense of a title does not die
Are you a fae?no
Are you a fairy?no
Are you a monster?no
Are you an animal?no

Are you God?

Are you an ancestor of Michael's?
Michael was going to feature an obscure ancestor
that started a published Journal he stumbled onto in this round but is only seeking his occupation title (included in the inscription on the tombstone)

"Are you God?"no

Are you a fruitcake? That would be mikey

A fruit loop? see above answer

A writer?
A poet?

An American fruitcake?

Hellon what is it with you and food? You're making me hungry

Yes, my gggggreat nephew is at times nuttier than a fruit cake but keep in mind he is only asking for a title that precedes my name

Duke?
King?
Prince?
Knight?

No.....not a duke, king, prince, or knight.

Pooey well I'm out of creativity lol

Hint ; the chances are that you have had to have seen someone with this title in person at least a few times .

Hellon if you guess this, I will link you to a recipe for Kentucky Bourbon Fruitcake lol

Doctor?? o.O
*I am high with joy right not so my brain may not be working*

YES!

Dr Moses Lewis Linton was an original theorist on microbes before the discoveries of Louis Pasteur and Robert Koch, he was the author of outlines of pathology (1851)Medical science and common sense (1859) and Medicine for the millions (1860)

The medical profession of St. Louis before the Civil war drew upon Kentucky born men for some of its strongest characters. Besides Joseph Nash
McDowell and M. L. Linton, John T. Hodgen, E. H. Gregory and E. S. Frazier were from Kentucky stock. Dr. Moses L. Linton came from Kentucky in k 1842. A graduate of Transylvania University, perfected in his profession by study abroad, he had a short time before moving to St. Louis announced his conversion to the Roman Catholic faith. Then had ensued a sharp controversy
between Rev. Robert Grundy, a distinguished Presbyterian minister, and Dr. Linton, running through a series of pamphlets and attracting a great deal of attention. Dr. Linton wrote with much spirit and in an attractive style. The high standard of medical education in St. Louis owes a great deal to that farmer's son in Kentucky. Dr. Linton took a course in Europe at a time when few American doctors did that. He was associated in his studies abroad part of the time with Dr. Charles A. Pope. That association had much to do with Dr. Linton's decision to settle in St. Louis, where he was invited to take a chair in the faculty of the medical department of St. Louis University. The St. Louis Medical Journal, established in 1843, owed its beginning to Dr. Linton more than to any one else. Dr. McPheeters was associated with Dr. Linton in the editorial management of the Journal. "Outlines of Pathology" was the title of one of the first medical books published by an author west of the Mississippi. In that book Dr. Linton gave to the profession what served for students in the way of general instruction many years.

http://www.findagrave.com/cgi-bin/fg.cgi?page=pv&GRid=44710516

Lol... Other than the yes I didn't read anything..

Lol.. You just gave me another dose of joy.

What....and you're related to this fruitcake???

Ok..I didn't guess it...only because I was on the phone and Purvi jumped in *cough* but....I'd still like that recipe. I actually got a recipe journal as a birthday gift and I've been writing all my favourites in there for a few weeks now...so much better than having to scout through a whole lot of books to find the one you want. I'm not much of a cake/sweet person but this one sounds...intriguing and it's probably 'loaded'.

I'm sorry hellon...

But as I said I'm right now high with joy so I just can't think anything...
So I just jumped in I guess... However I'm jumpy.

Sorry hellon

I was JOKING...it's a free for all on here...anyone can play...didn't I just jump in yesterday with your Sherlock question :)

Http://allrecipes.com/recipe/kentucky-bourbon-cake/
Ingredients Edit and Save
Original recipe makes 1 - 10 inch tube pan Change Servings

2 cups bourbon

8 ounces golden raisins

16 ounces red candied cherries, halved

3/4 pound butter

2 cups white sugar

6 egg yolks

6 egg whites

2 cups packed brown sugar

2 teaspoons ground nutmeg

1 teaspoon baking powder

5 cups all-purpose flour

1 pound chopped pecans

1 cup bourbon

Directions

1.Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
2.Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
3.In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
4.In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
5.In a very large bowl, combine the two sugar mixtures and blend well.
6.Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
7.Add soaked fruit and fold in. Add nuts and fold in.
8.In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
9.Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
10.Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.

This sounds quite like the Christmas pudding my mum used to make back in Scotland. There were little trinkets wrapped in grease-proof paper inserted here and there and you sometimes found them when they were in your mouth. It was considered lucky back then...now? probably a health risk that you could be sued for :(

The monks that make cheese where some of my family settled hundreds of years ago also sell Bourbon Fudge (at their gift shop) like my great aunt used to make

https://www.gethsemanifarms.org/fudge.aspx

https://www.gethsemanifarms.org/fruitcake.aspx

http://www.findagrave.com/cgi-bin/fg.cgi?page=gr&GRid=91930960

Abbey of Gethsemani Trappist Cemetery

Jeezzz Mike...when I suggested you were BC years ago....I thought I was making a joke???

My uncle worked for those monks where Thomas Merton and my ancestors are buried

"I learned a long time ago that reality was much weirder than anyone's imagination."

Hunter S. Thompson

Read more at http://www.brainyquote.com/quotes/authors/h/hunter_s_thompson.html#Iis1T3gEDlW9KI5r.99

YEA I AM OLD SCHOOL
B.C.

(As in "Before Christ") Term occasionally used in Southern California as a synonym for "old school."

http://youtu.be/fAOh43w2tNY

http://youtu.be/FHy5Ki-FOpc