Text 19124, 87 rader
Skriven 2009-01-05 07:17:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Rental Prices
=====================
-=> JIM WELLER wrote to CAROL SHENKENBERGER <=-

 CS> Well, I ws just a poor college student living in a 50$ a month trailer

 JW> That must have been some trailer! Even dumpsters rent for $40!

That was then. Dumpster rents @ $40 are NOW.

In 1965 in Califunky I rented a two bedroom furnished house with utilities paid
for U$175/mo. A friend who still lives in the Los angeles basin tells me that
same house (now in a VERY deteriorated neighbourhood) would rent for U$500 and
you're on your own for utilities.

When I bought this trailer I live in in Y2K the lot rent was U$150/mo.
Currently it is U$210 - water and trash haulage included. At that it is
considered most moderately priced. And the park is pretty well maintained.
Hell, they even salt the roads when icy. Something that they don't/won't do in
the much more upscale park where my friend Dennis rents a lot ... at about 30%
more than I pay.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza With Fontina, Prosciutto, And Arugula
 Categories: Pizza, Cheese, Breads, Pork
      Yield: 4 Servings
 
      1 lb Pizza dough; thawed if
           - frozen
    3/4 lb Well-chilled Italian
           - Fontina; *
      1 cl Garlic; pressed
    1/4 lb Loose packed baby arugula
    1/4 lb Thin sliced prosciutto
           Extra-virgin olive oil for
           - drizzling
           Fresh ground black pepper
 
  Special equipment: a 17" by 14" sheet of parchment paper
  
  No time to heat up a pizza stone? This easy alternative
  method yields a crisp crust in just minutes. Good-quality
  cheese, olive oil, and prosciutto go a long way toward
  making the pie truly memorable.
  
  Put a large heavy baking sheet (17 by 14 inches) on lowest
  rack of oven, then preheat oven to 500°F.
  
  Meanwhile, roll out dough on a lightly floured surface with
  a floured rolling pin, stretching corners with your hands to
  form a 16- by 13-inch rectangle. (Dough will be easier to
  roll out as it warms.) Transfer to a large tray lined with
  sheet of parchment paper. Lightly prick dough all over with
  a fork, then slide dough (on parchment) from tray onto hot
  baking sheet. Bake until top is puffed and pale golden in
  patches, 6 to 10 minutes. (Prick any large bubbles with a
  fork and flatten.)
  
  While crust bakes, shred cheese in a food processor fitted
  with medium shredding disk (you should have 3 cups).
  
  Remove crust from oven and brush all over with crushed garlic,
  then sprinkle evenly with cheese. Bake pizza until edge of
  crust is deep golden and cheese is bubbling and golden in
  patches, 8 to 10 minutes.
  
  Remove from oven, then scatter arugula over pizza and drape
  prosciutto over arugula. Drizzle with oil and coarsely grind
  pepper to taste. Serve immediately.
  
  * Cooks’ note: In place of the Fontina, you can use 1 pound
  smoked mozzarella, cut into 1/4-inch-thick slices.
  
  Recipe by Lillian Chou
  
  December 2006 | Gourmet
  
  Serves 4
  
  MM Format by Dave Drum - 11 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Fools and their money become popular quickly.
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