Text 1565, 88 rader
Skriven 2008-01-30 10:06:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Wood Stoves
=======================
-=> DAVE SACERDOTE wrote to DALE SHIPP <=-

 DS> On Christmas Eve, Maryanne and I decided to install a wood pellet
 DS> stove in the parlor.  What we spent on propane in December alone
 DS> would have purchased THREE TONS of premium-quality New England
 DS> made maple pellets, enough to heat our house for the entire season.
 DS> There's no smoke, no smell, no wood piles to attract termites or
 DS> carpenter ants, and best of all, I can keep the house at 70 F or
 DS> higher without breaking the bank.

 DS> Propane is very affordable for hot water and cooking - we went from
 DS> April to October on a single fillup because we weren't using the
 DS> heating system - but we're not going to continue heating the house
 DS> with petroleum products.

Good on you!!!! Will the stove in the parlour heat the whole house? I have not
too fond memories of the big stove in the parlour of the farmhouse in winter.
Heated the front room and the room above it a treat. But, the rest of the house
was pretty much on its own. Do they make a central heating version of this wood
pellet thingie?

Anyway - I am always in favour of any workable technique that uses renewable
resources as opposed to unreplaceable petro products.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan Vegetable Soup
 Categories: Soups, Squash, Poultry, Cheese
      Yield: 6 servings
 
     15 oz Can canellini beans; drained
           - rinsed
      1 tb Olive oil
    1/2 lg Onion; diced (about 1 cup)
      2    Carrots; diced (about 1/2
           - cup)
      2    Ribs celery; diced, (about
           - 1/2 cup)
      1 sm Zucchini; diced (about 1 1/2
           - cups)
      1 cl Garlic; minced
      1 tb Chopped fresh thyme leaves
           =OR=-
      1 ts Dried thyme
      2 ts Chopped fresh sage leaves
           =OR=-
    1/2 ts Dried sage
    1/2 ts Salt
    1/4 ts Fresh ground black pepper
     32 oz Chicken broth or vegetable
           - broth
 14 1/2 oz Can diced tomatoes
      2 c  Chopped baby spinach leaves
    1/3 c  Freshly grated Parmesan;
           - opt
 
  In a small bowl mash half of the beans with a masher or the
  back of a spoon, and set aside.
  
  Heat the oil in a large soup pot over medium-high heat. Add
  the onion, carrots, celery, zucchini, garlic, thyme, sage,
  1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook
  stirring occasionally until the vegetables are tender, about
  5 minutes.
  
  Add the broth and tomatoes with the juice and bring to a
  boil. Add the mashed and whole beans and the spinach leaves
  and cook until the spinach is wilted, about 3 minutes more.
  
  Serve topped with Parmesan, if desired.
   
  Prep Time: 20 minutes
  Cook Time: 15 minutes
  Yield: 6 servings (1 1/2 cups each)
  
  Courtesy; Ellie Krieger
  
  Copyright © 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 17 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The best audience is intelligent, well educated, and mildly stoned!
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