Text 19725, 64 rader
Skriven 2007-08-28 19:39:52 av Carol Shenkenberger (1:275/100)
  Kommentar till text 19673 av Michael Loo (1:18/200)
Ärende: Re: Easton Press 49
===========================
*** Quoting Michael Loo from a message to Carol Shenkenberger ***

 CS> though, not 'sit on a shelf and look pretty'.  The titles would matter
 CS> alot to me.  Classics would be perfect but i don't want every classic
 CS> there is, just some of them. 

ML> Good choice. The 100 top books, or whatever they call it,
ML> would cost you a pretty penny in a set. Speaking of which,
ML> I mistyped, and it's Easton Press, not Eaton Press.

No problem!  I just dont want to get too off topic here.  Not sure if others
would mind it.  If you have other echos and are patient and wish to talk
there, you might find others wanting to get them too?  

I want you to get a fiar price and I have little money at this stage of our
move to obligate just now.  Seems the fair price (sans ebay percentage) would
be 20$ roughly or maybe a bit more.  You might on ebay get a group buyer
though that could add up to far more in the end.  There's a gppd chance
Coffee_Klatsch echo would not mind chatting on such.

ML> waiting is not a problem. We need not 1. either go the
ML> eBay route or 2. discuss it here. The main thing was to get
ML> the books out of the house and into a good home, but there
ML> is no timeline on that.

Ok, but at a fair price, I cant afford many of them.  Depending on titles, 10
at most.  I gather you have far more than that there.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Trader Vic's Crab Rangoon
 Categories: Seafood, Ethnic
      Yield: 1 Servings
 
    1/2 lb Fresh crabmeat, drained and
           -chopped
    1/2 lb Cream cheese, room
           -temperature
    1/2 ts A-1 steak sauce
    1/4 ts Garlic powder
  2 1/2 ea To 3 doz won ton wrappers
      1 ea Egg yolk, well beaten
           Oil for deep frying
           Chinese mustard and/or red
           -sauce
 
  Combine crabmeat with cream cheese, steak sauce and garlic powder in
  medium bolw and blend to a paste.  Place heaping teaspoon on each won
  ton.  Gather four corners of won ton together at top.  Moisten edges
  with egg yolk and pinch or twist together gently to seal. Heat oil in
  wok, deep fryer or electric skillet to 375 degrees.  Add won tons in
  batches and fry until golden brown, about 3 minutes.  Remove with
  slotted spoon and drain on paper towels.  Serve hot with Chinese
  mustard and/or red sauce for dipping. *This recipe is wonderful!!!
  You can play around with the amounts of garlic and A-1 sauce to suit
  your tastes, also.  I just have one question.  Can you purchase
  chinese red sauce, or is there a recipe out there?Subj: BASIC BROWN
  it thickens and serve over rice.Subj: Trader Vic's Crab Rangoon
 
MMMMM
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (1:275/100)