Text 11496, 85 rader
Skriven 2008-08-02 19:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Houses in Seattle
=============================
-=> Quoting Hap Newsom to Jim Weller <=-

 ->  HN> You pay for the view as well

 -> Ours should too!

 HN> Should be and actual are far apart! As are the terms 
 HN> "downtown"...our downtown is much different than yours!

I like mine; they both have their merits.
                                
 HN> I'd prefer your barge to the local one though! 
 
I like yours (at even money!); both have their merits.

 ->  -> Used 40 foot Sea-Cans are worth $4000 a piece up here.
 -> (and fill them with something profitable to sell here).

 HN> Which presents two problems...one getting it there
 HN> and two filling them with something that would sell
 HN> at a high rate of ROI (return on investment).

Cocaine? [g]

 HN> such an isolated (and small) market that sending 
 HN> "too much" of an item there would decrease it's 
 HN> worth as demand would be satisfied before supply
 HN> ran out.

I'd recommend ten tons of seafood and lots of dry ice. Also a
thousand cases of good wine.
         
 HN> Could load em up with mesquite, apple,
 HN> cherry, hickory and oak logs...but then, how 
 HN> many BBQ'rs are there up there besides you
 HN> and possibly Pierre? (grin)

There are a few of us. A wealthy lawyer did exactly that. He
bought an old 48 foot van, filled it with scrap wood from his
brother's Florida based furniture factory and hired a trucker to
haul it here. He made a small amount of profit reselling the van and
had a multi year supply of hickory, maple, oak, cherry and walnut
which he shared. I think the 4000 mile trip cost him about $8000 or
$265 per cord.

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

     Title: El Torito Salsa
Categories: Chilies
  Servings: 2 cups

      2 c  tomatoes
      2 ts fresh lime juice
    1/4 c  yellow onion
    1/4 ts ground cumin
      2    green onions
    1/4 ts dried Mexican oregano
      1 TB canned jalapenos
    1/4 ts salt
      2    fresh serrano chiles
    1/4 c  cilantro leaves, chopped

Combine in a non reactive bowl tomatoes, diced 1/4 inch, including
juice 1/4 C yellow onion, diced 1/4 inch 2 green onions, finely
chopped 1 TBS canned jalapenos, seeded and finely chopped 2 fresh
serrano chiles, seeded and minced 2 tsp fresh lime juice 1/4 tsp
ground cumin 1/4 tsp dried Mexican oregano, crumbled 1/4 tsp salt
1/4 C cilantro leaves, chopped In a food processor or blender,
process about 30 seconds: 1 C crushed tomatoes with added puree 
(such as Progresso) Mixture should still be somewhat chunky. Add
crushed tomatoes to other ingredients in bowl and mix well. Can be
refrigerated. Makes about 2 1/4 cups

From: Allen Prunty To: Chile-Heads
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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