Text 14232, 91 rader
Skriven 2008-09-25 21:50:24 av Allen Prunty (1:2320/100)
     Kommentar till en text av Sean Dennis
Ärende: Re: A short note...
===========================
Sean Dennis wrote:

> True.  There's supposedly checks on the way, but I probably won't find out
> until tomorrow morning.  Even then, it may not be the full amount we're all
> owed.  My lawyer asked me why I even gave two weeks' notice and I told him it
> was to give the other people that didn't do anything wrong a chance to try to
> find other arrangements.

I would not have given them that much courtesy.  I once worked for a 
business where the owner married and went to Hilton Head for vacation. 
We have had trouble in the past with our paychecks being late, but this 
time we got the checks and went to the bank to cash them (we always 
-cashed- them before depositing.  Only to find that he had closed the 
account the paychecks were written on.

So... we went back to work and "closed" the business.

We took him to court as a group and it took us four years to finally get 
it through, but we got our money, our attorney's fees, $1000 damages due 
to the stress of finding new jobs and etc... and the icing on the cake 
32% interest on the pay owed compounded annually.

By the time it was all said and done... we were after 2 weeks of pay but 
each got 2 months... plus all court and attorney expenses, loss of 
current wages and etc on top of it.

Sweeeeeet!

Allen

               * Exported for MasterCook 4 by Living Cookbook *

              Sweet and Hot Spaghetti Toss with Fennel Gremolata

Recipe By     : National Pasta Association
Serving Size  : 8     Preparation Time: 0:00
Categories    : Main Dish                        Pasta


   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      lb            Spaghetti or other long pasta shape
    5                    links (20 ounce total) hot Italian Sausage
    3                    fennel bulbs
    2                    lemons
    1      Tbs           minced garlic
    1      Tbs           Sweet and hot mustard
    4      oz            freshly grated Parmesan
      1/2  cup           slivered blanched almonds, lightly toasted

1. Prepare pasta according to package directions, drain.

2. While pasta is cooking, in heavy 3 quart saute pan over medium heat,
brown sausage whole according to package directions, turning occasionally,
about 20 minutes. Transfer to a paper towel to drain, cut crosswise into
1/4-inch thick slices. Return sausage to pan to brown on both sides, turning
frequently, about 5 minutes. Transfer to a paper towel. Drain all but 1
tbsp. Drippings from pan and remove from heat.

3. To prepare fennel, trim stalks to within 1 inch of bulb. Finely chop
feathery leaves to yield 1 cup, set aside and discard stalks. Cut off and
discard bulb base. Cut bulb lengthwise into halves, then crosswise into
1/4-inch thick slices (about 3 cups).

4. To prepare fennel gramolata, in a small bowl, grate peel from both
lemons, stir in chopped fennel leaves and garlic, set aside. Juice lemons in
a separate bowl, stir in mustard and set aside.

5. Return pan to medium heat. Saute sliced fennel bulb until crisp/tender,
about 3 minutes. Remove from heat. Stir in lemon juice mixture and sausage.

6. In a large serving bowl, combine pasta, fennel, sausage, and Parmesan;
toss to mix well. Spoon fennel gremolata and almonds atop. Toss to
incorporate just before serving.

Nutrition (provided by recipe author)
-------------------------------------
  Calories: 680
  Calories From Fat: 190
  Total Fat: 21g
  Cholesterol: 0mg
  Sodium: 735mg
  Potassium: 0mg
  Carbohydrates: 92g
  Protein: 30g


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