Text 1314, 67 rader
Skriven 2006-05-11 09:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Home again the 655
==========================
 DS> Public hearings have to be scheduled and advertised and can take
 DS> 8 - 10 months to go through channels.

If so, why tie one's money up with new sites at all? Just find
some derelict place, raze it, and rebuild on the old site, which
most likely has been zoned and permitted for commercial anyway.

   If there are any wetlands
 DS> at all (practically guaranteed given the definition of "wetlands"
 DS> these days) the application and permitting process can take up
 DS> to 2 years.  Construction itself will be swift once it starts.

There are probably wetlands near the site, 'tis true, as there
are loads of them in the neighborhood, which is double reason
to do what I suggested above.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Sauteed Game Bird and Rabbit Livers
 Categories: Appetizers, Offal, Game, Poultry, Rabbit
      Yield: 4

      1 tb Extra virgin olive oil
      1 tb Butter
      1 md Onion, quartered, sliced
      2 cl Garlic, minced
    1/2 c  Chicken, rabbit or
           -game bird stock
      1 lb chicken, rabbit, game bird
           -livers
      2 tb fresh herbs; chopped
      1 c  Dry white wine
    3/4 c  Italian or French bread
           -crumbs
      2 tb Fresh parsley, chopped

  The livers used will depend on the luck of the hunt: goose, duck,
  grouse, partridge ptarmigan, rabbit etc. If needed supplement with
  domestic chicken livers.

  For the herbs consider a bit of rosemary, a hint of mint, basil,
  chervil, chives, lemon balm, marjoram, oregano, sage, savory and/or
  thyme.

  For the garlic collect wild leeks, ramps or other alliums if
  available.

  In a cast iron pan over medium heat, heat olive oil and melt butter.
  (Better yet use rendered duck and goose fat!) Add the onion and sweat
  until transparent. Add the garlic and cook for another 3 minutes.
  Increase the heat to medium-high and add the stock, herbs, and livers.
  Cook until the livers begin to brown and are almost cooked to your
  taste. Add the white wine and cook it down until only about 1/2 cup
  remains. Add the parsley.  While stirring the livers, add the bread
  crumbs a little at a time until the liquid combines with the crumbs to
  form a sauce.

  Serve with Italian or French bread to sop up the juices.

  Jim Weller

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