Text 13430, 74 rader
Skriven 2008-09-07 17:17:15 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av Carol Shenkenberger
Ärende: skwish 870
==================
Hi Carol,

On (06 Sep 08) Carol Shenkenberger wrote to RUTH HANSCHKA...


 > ->  >  CS> Ah ok, I feel better!  I love train sets!  Choo Choo!!!
 > ->  >
 > ->  > Choo yourself. I'm okay with train sets but won't cross the
 > ->  > street to see one. Last summer, my friends' friends wanted to
 > ->
 > -> I would!
 CS>  >
 > You and my dad both.  My late father's trains were legendary around here.
 > Mom got rid of most of them (through dealers fortunately) after he died,
 > but we used to literally have a basement full.  And an attic.  And the rest
 > of the house....

 CS> Well, us train fans are all over the place in suprising places!

It sounds like both Ruths have something in common...dads who were
fanatical train collectors.  My Ruth's dad needs to get rid of a number
of his trains, and really needs to get in contact with some dealers who
can help him to do so while hopefully making a profit on them.  He also
has a house full of trains and a significant layout in his basement that
he is no longer able to keep up the way he used to be able to.

He also has complete series of train magazines.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Sweet Rice Cakes Stuffed with Yellow Beans
 Categories: Desserts, Thai, Rice, Vegetarian
      Yield: 4 servings

    1/2 c  Yellow mung beans
      2 c  Dessicated coconut
    1/2 ts Salt
      3 tb White sesame seeds
    1/4 c  Sugar
      2 c  Rice flour

  Simmer the mung beans in 1 c cold water for 20 minutes.  Drain & set
  aside. Mix the coconut with the salt, sprinkle evenly n a plate & set
  aside. In a small pot, over low heat, toast the sesame seeds until
  light brown. Mix the seeds into the sugar evenly spread on the dish &
  set aside.

  In a large bowl, mix the rice flour with 1/2 c water & knead into a
  dough the consistency of pie crust.  Mold into 1 1/2" balls, then
  flatten with the palm of your hand to form patties 1/8" thick & 2"
  wide. Fill a large bowl half full with water & bring to a boil. Cook
  the rice cakes for 4 to 5 minutes or until they start to float.

  While still hot, coat each side of the cakes with the coconut-salt
  mixture. Place 1/4 to 1/2 ts of the mung beans into the centre of
  each cake. Fold the edges over & pinch closed to form a half circle.
  Dip each into the sesame seed-sugar mixture, coating both sides well.
  Serve hot or cold. They will keep in the refrigerator  for 2 to 3
  days.

  Pojanee Vatanapan's "Thai Cookbook"

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Psalms 34:4 |...and all his works are done in truth.

--- PPoint 3.01
 * Origin: Thunder Mountains Point (1:396/45.27)