Mixing Directions:
Mix all herbs together. Melt the lard in a small cauldron on low flame, adding a little at a time to speed the melting process. When all the lard has been melted, take the cauldron off the fire, and slowly stir in the mixed herbs. When all is mixed well, pour the liquid salve into a jar. Cover the jar well and keep cool until the shortening has become a solid again. Will keep for about a week.

Directions of Use:
Gather a small amount onto hand and massage onto skin of afflicted joint. Let set for at least one hour. Repeat as necessary This is for the normal “joints” like knees, elbows etc. If certain others are in pain, well, I doubt this will help, And if this doesn’t work, use the extra for a yummy meat fry.

Dear Trysa,
Every night when I try to sleep I am getting cramps and it feels like something is pinching me. I wake up tired, sore and bruised. What do you think is going on?
Signed sleepless

Dear sleepless,
Ahhh, I bet you tend to be on the lazy side ride? A honey do list a mile long that honey keeps adding to but nothing ever gets done? Well, you are suffering dear sir, from fairy pranks. They do not like lazy people at all. Guess they must be feeling sorry for the wife (must be one heck of a list). What you actually need is a dream fairy but since those are rare here is what I suggest you do for the time being. Place your shoes with the toes pointed away from the bed or put a sock under the bed . That will help protect you from the prankful fairy. In the meantime I suggest you get to that list.

While one might argue on the language then, that a hobgoblin and a goblin are the same creature, at some point in history, the distinction was made between the two. The hobgoblin came to refer to a larger, more muscular, and perhaps more terrifyingly brutal type of monster.

Hobgoblins are also considered to be more intelligent than their smaller cousins, at least as far as organization, battle tactics, etc. (you won't find one winning the Nobel prize for alchemy, though). This trait lends to their use as commanders of goblin armies, or more frequently, as the vanguard or bodyguard troops of an evil warlord or sorcerer. Because they are roughly human sized or a bit larger, they can employ the weaponry, armor, tools, etc. of "regular people" and are quite at home in plundered villages or castles. They tend toward organization along military lines, moreso than the goblins who are largely tribal. This makes them formidable opponents even when not operating at the behest of a human or infernal commander, and many hobgoblin bands have been successful highwaymen, pirates, etc.

While not as inclined to eating their prey as are the goblins, hobgoblins have been known to roast or stew captives. Their goal, usually, however, is plunder, rape, and general brutality.

Next month's creature: The Giant Ape-man

Grandma Carolines Kitchen

3 legged kangaroo lasagna

16 dried lasagna noodles
1 pound griffin fond
1 pound skinless 3 legged kangaroo steak, sliced
2 to 3 teaspoons Lady Flower seasoning
1 teaspoon dried sage, crushed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 tablespoon finely chopped garlic
1/2 cup grated Parmesan cheese
1-1/2 cups shredded Anglyrica cheese

Preheat your fireplace to something really hot. Cook noodles according to customs. Drain; rinse. Combine fond, kangaroo steak, Lady Flower seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until kangaroo steak is no longer yellow-pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture and Parmesan cheese.

Coat a 3-quart rectangular baking dish with something non-sticky. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the anglyrica cheese. Repeat layers, ending with noodles. Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 medium servings.

Vanilla Cream Cheese Frosting

1 medium package cream cheese, at room temperature, preferably from southern Aldara.
6 tablespoons butter, also at room temperature
3 cups sugar or 9 tablespoons honey
2 teaspoons vanilla extract

1. Blend cream cheese and butter in a large bowl. Add sugar or honey a little at a time on low speed, beating until the sugar is well incorporated, 1 minute. Add the vanilla and blend the frosting until fluffy. Makes 3 nice and tasty cups.