Text 21177, 90 rader
Skriven 2009-02-22 15:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Silver
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Hey Jim!

 -> He probably got less than fifty cents on the dollar upon conversion
 -> but did better than his neighbours who stayed put and hoped for the
 -> best.

 HN> For truely valuable stamps he should have gotten more

I'm just guessing there.

 HN> At the end of WWII, there was a "resurgence"
 HN> of stamp collecting in many parts of the world.

Considering he bought them at the end of the depression and sold
them after WWII he just might have broken even or made a bit despite
the dealer's markups. In any event the transaction gave his family a
good life in Canada, even if he might have been wealthier once upon
a time in Poland.

More deep fried stuff:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gabriella's Squash Fritters From the Veneto
 Categories: Jewish, Italian, Vegetables
      Yield: 4 Servings
 
      1    Butternut squash or pumpkin,
           About 1 1/4 pounds
      2 c  Milk (soy milk for Parve)
  1 1/2 c  All-purpose flour
      2 ts Baking soda dissolved in
      2 ts Water
      2    Eggs
        pn Salt
    2/3 c  Granulated sugar
           Grated zest of 1 or 2
           Oranges
    1/2 c  Candied citron, diced small
    1/3 c  Golden raisins
    1/2 c  Pine nuts, roasted
           Peanut oil for deep-frying
           Confectioners' sugar
 
  At Hanukkah, Italian Jews are not "latke people", but they do
  serve all kinds of fried foods like these Venetian pumpkin
  fritters, which make a perfect Chanukah dessert.
  
  Halve the squash or pumpkin, scoop out and discard the seeds and
  fibers, peel, and cut into 1/2-inch dice. You should have 3 to 3
  1/2 cups. Place in a saucepan, add milk/soy milk to cover, and
  place over medium heat. Bring to a simmer and cook until the
  squash breaks down into a smooth puree, about 30 minutes. Don't
  worry if the mixture looks curdled and somewhat strange...it will
  smooth out.
  
  Stir in the 1 1/2 cups flour and continue to stir until the
  mixture is thick, about 5 minutes, adding more flour as needed to
  bind. Beat in the dissolved baking soda, and then the eggs, one at
  a time, beating well after each addition. Add the salt, granulated
  sugar, orange zest. citron, raisins, and pine nuts. Remove from
  the heat. Let stand for about 15 minutes until most of the
  moisture has been absorbed.
  
  Pour oil to a depth of three inches in a wok or deep frying pan
  and heat to 375F. In batches, drop the batter by small
  teaspoonfuls into the hot oil (these should not be too large or
  the center will not cook). Fry until golden, 3 to 5 minutes. Using
  a slotted spoon, transfer to paper towels to drain briefly. Keep
  warm until all the fritters are cooked.
  
  Arrange the fritters on a platter and sift a heavy dusting of
  confectioners' sugar over the top. Eat while hot or very warm.

  From: "Gabriella"
 
MMMMM

Cheers

YK Jim


... If a drug lord offered organic cocaine he'll be the richest guy ever

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