Text 7042, 86 rader
Skriven 2006-10-28 23:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Home basements
======================
 -=> Quoting Joan Macdiarmid to Barbara Mcnay <=-

 JM> Northern US assumptions include a basement
 JM> for homes because you used to keep the
 JM> furnace there along with the winter's coal
 JM> delivery, and because the basement served
 JM> as a "root cellar" for the preservable
 JM> vegetables and home-canned goods. It isn't
 JM> so necessary now, but habit seems to demand
 JM> it.

There is another, more modern reason. Developed basements are a cheaper
way to get more space than building a second floor or a larger house.
Locally: foundation $25/sq ft, full basement $50 (just $25 more),
developing a basement into rec room, bedrooms, extra bath $25-$50 more.
Total $50-$75. Main floor $150, second floor $125.

 JM> I think it would be better to skip the
 JM> basement in soggy areas like mine, put the
 JM> gas heater at surface level like my Mom's in
 JM> Alabama, just off the garage, and eliminate
 JM> the need for sump pumps!

Agreed.

One thing I used to see back where I grew up was to build the basement at
ground level and lay out the septic tank and drainage field on top of
the ground then bring in enough fill to raise the lot.

My parent's last house had a 4 foot crawl space for a little bit of
storage. They couldn't go lower. I had suggested they do a full 8 foot,
partially raised basement and then bring in 4 feet of fill, but they
didn't.

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

     Title: Bear's Head Tooth And Hen Of The Woods Soup
Categories: Lobster, Wild, Mushrooms, Soups
  Servings: 6

    chunks of bear's head tooth
    fungus
    1/2    onion
    olive oil
    S&P
    curry powder
    hen of the woods mushrooms
    rehydrated milkweed florets
      5 c  lobster stock
    dandelion wine
      1 c  yogurt
    leftover basmati rice
    rehydrated garlic scapes

I baked chunks of the bear's head tooth fungus at 300 degrees for about
45 minutes to firm up the flesh, but still keep it moist (what a great
texture this fungus has!).  Then, I chopped and sauteed half an onion in
olive oil, S&P, and a touch of curry till the onion softened, and added
the hen of the woods (cut into dime/nickle sized pieces) and some
rehydrated milkweed florets.  I heated about 5 cups of lobster stock I
canned last year, added a smidge of leftover homemade dandelion wine,
then whisked in about a cup of non fat yogurt. After heating that, I
added it to the mushroom mixture and tossed in leftover basmati rice
which I'd cooked in lobster stock with rehydrated garlic scapes from
this spring.

From: Ellen Zachos To: Forageahead

MMMMM-------------------------------------------------




 

Cheers

Jim, in Yellowknife




... People who live in glass houses should make love in the basement.
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