Text 22033, 84 rader
Skriven 2009-03-17 14:43:34 av Sean Dennis (1:18/200)
  Kommentar till text 22015 av Michael Loo (1:18/200.0)
Ärende: recycle reuse 362
=========================
Hello, Michael.

Replying to a message of Michael Loo to Sean Dennis:

 ML> I'm thinking that people are so used to trading up vehicles
 ML> for newer and better ones that the market for "gently used"
 ML> cars may boom, because people might be able to justify buying
 ML> a fresh nice used car when they are tired of their old one.
 ML> It doesn't satisfy that new car urge, but it's better than
 ML> nothing. The IFF, or whoever is making new car smell these
 ML> days, should make out like a bandit.

They're starting to have a bigger market, I've noticed, and there's a lot more
private parties with vehicles for sale these days.  When I'm working and have
the cash, I'd like to get a small pickup (a four-cylinder stick, good on gas). 
I have noticed quite a few of them for sale around town.

I'm just happy I was able to pay off the VUE and am now out of debt; the timing
couldn't have been better.

 ML> TSA: Ain't it the truth.

So very much the truth.  We were at Sam's Club today (they've a good price on
turkey burger) and the cashier asked how we were doing.  I told him we were
looking for work and were being good at Sam's, but needed the turkey burger. 
He replied, "I have a job and feel the same way."  I'm thinking he meant being
frugal with what you have and not spending extra.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken-'N'-Dumplings
 Categories: Abfarr, Ffbb, Poultry
      Yield: 10 Servings
 
      3 c  Flour, all-purpose, plus
           -about 1 cup for rolling
     11 oz Milk, whole
  1 1/2 ts Baking powder
      1 ts Salt
      4 qt Chicken stock, or broth
      1 ea Chicken, meat, roasted or
           -rotisserie, skin discarded
      1 ts Pepper, black, fresh ground
 
  Place the flour, milk, baking powder, and salt in the bowl of a stand
  mixer.  Stir just until the dough begins to come together.  Using the
  paddle attachment, mix on medium speed for 1 minute.  Cover the bowl
  with a tea towel and let sit at room temperature for 5 to 10 minutes.
  
  Place the broth in an 8-quart pot over medium heat and bring to a
  rolling boil.
  
  Lay down two large pieces of parchment or freezer paper and tape them
  to the counter.  Generously sprinkle the surface with flour, at least
  1 cup. Divide the dough in half.  Roll one half of the dough 1/8 to
  1/4 inch thick, generously sprinkling more flour onto the dough so
  that it is well coated.  Slice the dough into 1-inch-wide strips and
  then into 1-inch squares.  Set the dumplings aside on a sheet pan.
  Repeat with the second half of the dough.
  
  When all the dumplings are cut, gently drop them into the boiling
  broth, a handful at a time.  Once all of the dumplings have been
  added, cook for 35 minutes at a gentle simmer, stirring occasionally.
  After the sauce has thickened well, add the chicken and pepper and
  stir to combine. Continue to cook for another 5 minutes, or just
  until the meat is heated through. Serve immediately.
  
  Inspired from:  Those served on the Susan L. Stall Canal Barge
                  Hickman, Kentucky
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
MMMMM

Later,
Sean

// sean@nsbbs.info | http://nsbbs.info | ICQ:19965647

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 * Origin: Nocturnal State - Johnson City TN - nsbbs.info (1:18/200)