Text 20135, 73 rader
Skriven 2009-01-27 06:20:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Home and helping
============================
-=> Ruth Haffly wrote to Carol Shenkenberger <=-

 CS> That would drive me buggy, to not have a yard, but I could work with
 CS> some other surface in a desert area if I had to.

 RH> In a water starved area, you would appreciate not having to keep the
 RH> grass going.  I'm sure I'd make a small veggie plot but to have the
 RH> whole yard grassed is way too much.  Yet we saw it more than you would
 RH> think in some parts of AZ.  Those that could afford it, had really lush
 RH> lawns.

Affecting the local aquifer for others ... not to mention affecting the local
climate - to the detriment of the balance of nature. In the 1950s the average
humidity was around 10%. Then came all the retirees, etc. And their golf
courses, lush lawns, etc (all a slice of home) by the 1980s (last time I spent
more than travelling through time in the area) the average humidity was near
40%. Still low for people in South Carolina, Florida or Illinois. But, 4X what
it should be. And with people wondering where they would get their water to
maintain those lush green lawns ... as the aquifer was nearly depleted and will
take over a hundred years to recover.    Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Best Pasta Salad
 Categories: Salads, Pasta, Vegetables
      Yield: 4 servings
 
     11 oz (310 g) small shell-shaped
           - pasta
      3    Cloves garlic
      9 oz (225 g) yellow cherry
           - tomatoes
      9 oz (225 g) red cherry tomatoes
    1/2    Cucumber
      1    Handful black olives,
           - pitted
      2 tb Fresh chives
      1    Handful fresh basil
      7 tb Extra-virgin olive oil
      4 tb White wine vinegar
           Sea salt & fresh ground
           - pepper
 
  Recipe courtesy Jamie Oliver
  
  Bring a large pan of salted water to the boil, add the pasta
  and garlic, and simmer for about 5 minutes or until al dente,
  and drain.
  
  Put the garlic to one side for the dressing. Put the pasta
  in a bowl.
  
  Cut the tomatoes, cucumber, and black olives into small pcs,
  about half the size of the pasta, and place in the round metal
  container. Roughly chop the herbs and place these in the
  container.
  
  Using a fork mash the cooked garlic cloves on the board with
  a little salt, add to the salad.
  
  Add the oil, vinegar, and seasoning.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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