Text 18311, 113 rader
Skriven 2007-07-29 12:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: WATER 809
=====================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Laundry, I think, takes the biggest bite of the household water
 DS> budget.

In the average home, lawncare is actually the number 1 usage.
Toilets are second and laundry is third.

From the City of Vancouver, Engineering Services website:

Household Water Use - (Avg. Summer Day)

Outdoors Average usage for a household is 40% of the total water
usage.

Toilets Average water usage: 76 litres per person per day. That's
30% of household water. Low-flow toilets only use 6 litres per flush
(compared to older toilets that use 20 litres or more).

Laundry Average water usage: clothes washer uses an average of 150
litres of water per load. That's about 23% of household water.

Dishwasher Average water usage: a standard dishwasher uses 57 litres
of water per load.

Bath & Showers Average water usage: a shower uses 50 litres per
person per day. That's 20% of household water. Low flow shower heads
can save up to 75%

Some other fascinating web tips I have gleaned lately:

WASHINGTON, DC: According to a report released Monday by the
Department of Sides and Garnishes, 85 percent of U.S. cole slaw is
never consumed. "Extensive surveying of restaurant bus tubs and
waste bins indicates that for every 120 tons of slaw produced, only
18 tons end up being eaten," the study reported. The study focused
exclusively on U.S. restaurants, as there is no evidence that anyone
has ever made cole slaw for home consumption. 

In a medical breakthrough that should come as welcome news for
millions of at-risk Americans, University of Pennsylvania
cardiologists announced Tuesday that taking one aspirin tablet and a
fifth of bourbon daily can "significantly reduce" an individual's
awareness of heart attacks. 


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Roast Rabbit With Green Garlic Sauce
Categories: rabbit
  Servings: 4

           FOR THE RABBIT:
      4 sl bacon
      8    spring onions including 2
           inches of green tops
      3 lb rabbit; quartered
           Salt and ground dried hot
           pepper
      2 c  white wine
      2    clove garlic; peeled and
           chopped
           FOR THE GREEN GARLIC SAUCE:
      2 TB butter
      2    spring onions; peeled and
           sliced
      1 bn green garlic; bulbs and
           green tops separated and
           sliced
      1 md Yukon Gold potato; peeled
           and thinly sliced
      1    clove garlic; peeled and
           chopped
      2 c  vegetable stock
           Sea salt and ground dried
           hot pepper

For rabbit: Heat oven to 375 degrees. Brown bacon in large pan over
medium heat until it releases all of its fat. Remove bacon and
reserve for other use. Add onions, brown well, and transfer to a
plate. Season rabbit with salt and pepper and brown well on all
sides. Add wine, garlic, and water to barely cover. Cover and bake
until rabbit is tender, about 1 hour.

For sauce: Melt butter in saucepan over medium-low heat and add
onions and green garlic bulbs. Saute until tender. Add potato,
garlic and stock. Simmer until potato is tender. Add green garlic
tops. Let cool. Puree in blender until smooth. Season with salt and
pepper to taste, and set aside.

Transfer rabbit and onions to a platter. Return pan to high heat and
reduce broth to about 1 cup. Add butter and green garlic sauce, and
adjust salt and pepper to taste. Return rabbit to sauce, turning to
coat and allowing to reheat. To serve, place a portion of rabbit on
each of four plates. Top with a spoonful or two of sauce.

Adapted from Melissa Kelly, Primo Restaurant, Rockland, Me.

Published in: New York Times

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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