Text 9491, 93 rader
Skriven 2006-12-30 22:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: urbane life 772
=======================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> their castles - they're isolating; plus they are a huge waste
 ML> Of course, the banks try to convince people they have the $$
 ML> to waste, whereas in reality they don't.
 
 DS> I predict big trouble in the coming years because of this. I know
 DS> several people who are up to their eyeballs in debt because of 
 DS> mortgages and/or refinancing that they couldn't really afford if not
 DS> for clever banking tricks.

Just wait until there's an interest rate bump. There always is sooner or
later. A manageable $1500 per month $300,000 mortgage jumps to $2250 on
renewal if rates go from 6% to 9%. The last time we had a real interest
rate crisis was 1980 when rates peaked at a painful 18% and that payment
would then be $4500. The cause of that crisis? Inflation brought on by
expensive oil! Sound familiar?

 DS> Although I was fairly confident of it when we were buying the
 DS> place, I am more certain than ever before that this is the 
 DS> house in which I will retire and, eventually, die.  (I say that
 DS> in contentment, not resignation.)

That's a nice feeling isn't it.

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

     Title: 1991: Gruyere Cheese Puffs
Categories: Tnt, Appetizers, Cheese
  Servings: 12

      4 oz Gruyere cheese
      1 c  water
      8 TB butter, cut into 1/4-inch
           slices
      1 c  flour
      4    eggs
      3 TB crumbled crisp-cooked bacon
      3 TB chopped parsley

This appetizer from Flo Braker is similar to French Gougere puffs with
a couple of additions: crumbled cooked bacon and chopped fresh parsley.
These subtly flavored puffs are best served warm, but one of our staff
thought they'd be great cooled to room temperature and filled with
something ... crab salad, perhaps? Braker began writing "The Baker"
column for the Food section in 1989. She is author of "The Simple Art of
Perfect Baking" and "Sweet Miniatures."                           

INSTRUCTIONS: Adjust rack in lower third of oven; preheat oven to 400
degrees. Grease and flour a large baking sheet. Cut the cheese
into 1/4-inch cubes.

Bring the water and butter to a rolling boil in a saucepan. Add the
flour all at once and stir vigorously with a wooden spoon until mixture
is smooth and comes together in a ball. Transfer mixture to a bowl to
cool slightly. Add eggs, 1 at a time, beating well after each addition.
Add the bacon, parsley and cheese cubes.

Spoon the batter into a pastry bag fitted with a 1/2-inch plain pastry
tip and pipe out small mounds, 1-inch in diameter (about 2 teaspoons
each), on the prepared baking sheet. Leave about 1-inch space between
each mound to allow for expansion. (Or spoon small mounds onto prepared
baking sheet.)

Bake 25 to 35 minutes, or until golden. For crisper puffs, pierce sides
with tip of paring knife, return to oven and bake 5 to 10 minutes
longer.

Serve hot. Or cool on wire rack, store in a sturdy plastic container
with a tight-fitting lid and freeze up to 2 weeks.

To recrisp, place frozen cheese puffs on a baking sheet in a preheated
325-degree oven until hot, about 10 minutes.

Yields 4 dozen

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Jim

... Bruce Cameron's Diet Rule # 4:
Some people argue that the healthiest diet is the one on which our
species lived when we resided in caves and had to go everywhere on
foot, even to the drive-thru windows.  We were scavengers then,
feeding off the fresh kills left by wolves.  To emulate this diet in
modern times, track a couple of loose dogs through your neighborhood
and then steal and eat whatever they pull out of the trash cans.
You'll lose weight!
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 www.docsplace.tzo.com (1:123/140)