Text 16399, 88 rader
Skriven 2008-11-14 07:04:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: Overtime
====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  RH> Does overtime at least come with overtime pay?  My sister sometimes
 ->  RH> doesn't pull out of work until 8PM, but she's salaried and doesn't
 ->  RH> get overtime pay.
 ->
 -> In the service? R U Nutz?!?!?! That's not a nice union gig or even
 -> subject to federal wage and hour guidelines.

 RH> Well, you can always hope.  I should have known the Service wouldn't
 RH> work that way. Nice that they exempt themselves from their own laws.

You did notice the part where I said not "subject to federal wage and hour
guidelines", didn't you.

Do you understand that implies that the military runs under a completely
different set of rules? 

I fail to see where you can manage to chase that down to "Nice that they exempt
themselves from their own laws" when the military is not subject to whatever
mythical set of laws you have ginned up in your mind.

Or is this just another example of Con. Ruth being contarian?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Peaches & Angel Food Cake W/Red-Wine Sauce
 Categories: Fruit, Cakes, Wine, Booze
      Yield: 6 servings
 
      1 c  Fruity red wine; Merlot or
           - Shiraz
      1 c  Orange juice
      2 tb Triple Sec
      2 tb Brandy
      2 tb Sugar
      2 ts Lemon juice
      6 md Ripe but firm peaches;
           - peeled, halved
      6 sl (1" thick) angel food cake
 
  Recipe courtesy EatingWell.com
  
  Grilling luscious seasonal fruit is the perfect way to end
  an outdoor celebration. Here, peaches soften and caramelize
  over a moderate fire before melding with a fruity red-wine
  sauce and toasted slices of (store-bought) angel food cake.
  
  Combine wine and orange juice in a small heavy saucepan.
  Bring to a boil over high heat and cook until reduced to
      1/2    cup, 15 to 20 minutes.
  
  Reduce heat to medium-low, stir in Triple Sec (or other
  orange liqueur), brandy and 1 tablespoon sugar. Simmer
  until the sugar dissolves and flavors combine, about 5
  minutes. Remove from the heat and stir in lemon juice.
  Taste and stir in remaining sugar if needed for a pleasantly
  sweet but not cloying sauce.
  
  Preheat grill to medium. Oil the grill rack (see Tip, below).
  
  Brush peaches lightly with 2 tablespoons of the wine sauce,
  reserving the rest. Transfer the peaches and cake slices to
  the grill. Grill the cake over indirect heat or the coolest
  part of the grill until lightly toasted, about 1 minute per
  side. Grill the peaches over direct heat until softened and
  browned in spots, 3 to 5 minutes per side. In the last min
  of grilling, brush the peaches with 2 tablespoons more of
  the wine sauce.
  
  Arrange 1 cake slice and 2 peach halves on each dessert plate
  and drizzle with the remaining sauce.
  
  Serve hot or at room temperature.
  
  To oil the grill rack: Oil a folded paper towel, hold it with
  tongs and rub it over the rack. (Don’t use cooking spray on a
  hot grill.)
  
  Meal Master Format by Dave Drum - 30 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "'Schizophrenic?'  No, *WE* prefer the word 'Imaginative...'"
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