Text 21497, 61 rader
Skriven 2007-10-18 22:24:00 av Joan Macdiarmid (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: family 279
==================
 Hi, Dave,

 ML> He volunteered to start taking over the utility payments
 ML> for the house! which is only fair, as he's the only person
 ML> living in it. I wrote back saying it was a good idea, as
 ML> it was time he started establishing a credit record.

 DS> He'll also need to get on the phone to the companies and have
 DS> his name paced on the bills.

 DS> No credit record, at his age?  At all?

 I will remind you of my gripe that, having
 paid bills on time for 30-odd years, having
 bought a car on a 3-year loan in 1986 and
 paid it off, and even having used a small-
 store credit card occasionally, I was told
 I had no credit record when I wanted to
 finance a car in 2000. I have read they are
 supposed to have devised some alternate means
 of ranking credit for people who just don't
 want to use credit cards, to take bill-payment
 history into account as they should always
 have done. I don't understand Jonathan's
 limitations, but as Michael mentions he forgets
 to take care of details, he might be better off
 without credit and especially a credit card
 as he might get into trouble with one.

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

      Title: Vegemite Scrolls
 Categories: Smlbreads, Snacks, Australian, Advertiser
      Yield: 1 Servings

      3 c  Flour- self-raising
           Pn salt
     50 g  Butter
    375 ml Milk
      1 tb Vegemite; >2tb
    200 g  Cheese; grated tasty

  Sift the flour & salt into a bowl, then rub through the butter. Stir
  in enough milk to make a soft dough. Knead gently on a lightly floured
  surface, & then roll to form a 40cm x 25cm surface.

  Spread the Vegemite over the dough then sprinkle over 3/4 of the
  cheese. Roll up along the long side to enclose the cheese. Cut into
  10 x 4cm pieces from the roll & place close together, cut side up, on
  a greased baking tray. Sprinkle with the remaining cheese & bake in a
  hot oven at 220^C for 15 or 20 minutes or till cooked & golden.

  From: THE ADVERTISER "FOOD&WINE" [7th JANUARY 2004] Typed by: KEVIN
  JCJD SYMONS

MMMMM

 Joan MacDiarmid
___ Blue Wave/386 v2.30 [NR]
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Outpost BBS - bbs.outpostbbs.net - 770-489-1561 (1:18/200)