Text 21715, 118 rader
Skriven 2009-03-10 01:05:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Home and helping
============================
 -=> On 03-09-09  16:15,  Carol Shenkenberger <=-
 -=> spoke to Ruth Haffly about Home and helping <=-

 CS> If I get the job, I can do the island soon.  Upper cabinets will need
 CS> to wait but we can work with that at need.  If I take the book shelf at
 CS> the end of the sofa and relocate it, I can put the china cabinet there
 CS> by the kitchen entrance.  Close enough to still be convient to get at
 CS> all the dishes. 

On kitchen cabinets -- others have mentioned freecycle and Craig's list
here as decent places to get recycled things cheap or free.  I have
another idea for you.

Somehow, make friends with a couple of contractors who do kitchen
remodels.  It is possible that they might take down some serviceable
cabinets as part of a kitchen remodel and that they might be willing to
sell them to you cheap.  When we had our kitchen remodel two years ago,
I asked our contractor what they did with stuff they took out.  He said
that sometimes they donate it to Habitats for Humanity or the like, but
that often it just goes to the dump (and they have to pay for that).
Sometimes the cabinets are busted up in the demolition phase, but other
times they just unscrew them and take them down.

Our contracter did give us a serviceable sliding glass door to replace
the one in the basement.  It came from another job where they were
replacing a slider with French doors, and was in a lot better shape than
the old one that had been there.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kos Lemon Pie
 Categories: Ethnic, Pie, Dessert
      Yield: 12 servings
 
MMMMM---------------------------PASTRY--------------------------------
      1 c  Unbleached all-purpose flour
    1/4 c  Confectioners' sugar
    1/2 tb Finely grated lemon peel
      1 pn Salt
      8 tb Unsalted butter
           - cut into small pieces
      2    Egg yolks
      1 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
      8 tb Unsalted butter
           - at room temperature
    1/3 c  Honey
      5    Egg yolks
  1 1/2 c  Ground blanched almonds
      2    Lemons; juiced
    1/4 c  Heavy cream
    1/2 c  Superfine sugar
    1/2 c  -Water
      1    Lemon; juiced

MMMMM------------------------FOR SERVING-----------------------------
           Confectioners' sugar; sifted
 
  To make the pastry, sift the flour and confectioners' sugar into a
  large cold bowl, stir in the grated lemon zest and salt, and add the
  butter. Quickly and lightly rub the mixture together with your
  fingers until it resembles coarse meal.  Beat the egg yolks and
  vanilla together and stir into the flour mixture.  Pull the dough
  together into a ball with your fingers, adding cold water only if
  necessary to make a soft dough. Tightly cover with plastic wrap and
  refrigerate for 30 minutes.
  
  Set a rack in the center of the oven and heat the oven to 375 F.
  
  Lightly flour a work surface and roll out the pastry to fit a 9- to
  10-inch tart pan with a removable bottom.  To transfer the pastry,
  wrap it around the rolling pin, lift above the pan, and unroll over
  the rim.  With your thumb and knuckle, gently press the pastry into
  the pan, then roll the rolling pin over the rim to trim the edges.
  Line with aluminum foil and bake 6 to 8 minutes or until just set.
  Set aside, and lower the oven temperature to 325 F.
  
  To make the filling, beat the butter and honey with an electric mixer
  or by hand until pale and creamy.  Beat in the egg yolks one at a
  time.  Then stir in the almonds, the juice of 2 lemons (reserve the
  zest, removed in thin strips), and the cream.  Pour into the pastry
  shell and lightly smooth the top with a spatula.  Bake 30 to 40
  minutes, or until golden brown and set.
  
  Meanwhile, combine the superfine sugar, reserved lemon zest, and
  water in a sugar pan or small heavy saucepan.  Slowly bring to a
  boil, then simmer 6 minutes or until the syrup lightly coats the back
  of a metal spoon.  Set aside to cool slightly.
  
  Add the remaining lemon juice to the barely warm syrup and strain,
  reserving the zest.  Pour the syrup over the warm pie, remove from
  the pan, and liberally sprinkle with confectioners' sugar and the
  reserved zest. Serve immediately.
  
  Note: To make the pastry in the food processor, chill the processor
  bowl and metal blade in the refrigerator for 1 hour.  Working very
  quickly, process the flour, sugar, lemon zest, and butter until the
  mixture resembles coarse meal.  Add the egg yolks and vanilla and
  pulse just to mix.  (It is unlikely that you will need to add water.)
  Wrap and refrigerate.
  
                    Source: Flavors of Greece - by Rosemary Barron
                    ISBN: 0-688-07087-6
  
  Typed for you by Karen Mintzias
  
  From: Lawrence Kellie                 Date: 03-21
  Cooking Ä
 
MMMMM


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