Text 13178, 84 rader
Skriven 2011-07-09 10:45:56 av Dave Drum (1:18/200.0)
  Kommentar till text 13138 av JIM WELLER (1:123/140)
Ärende: Buying a House
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> a "tax deed" is issued...  owed a total of U$4200
 DD> As the taxes had been "sold" it cost him
 DD> over 7 thousand to redeem

 JW> That's not done here. Either the guy gets his hands on the tax money
 JW> somehow, or the lender steps in and pays up to protect its position or
 JW> it goes to auction. He still has 30 days after the auction to
 JW> redeem before title passes to the bidder.

Heck, the tax sale laws vary from state to state - I'd not expect that ours (or
yours) would be universal.
 
 DD> fire department [...] training exercise...
 DD> the city cleans up the site.

 JW> Now that's something we do do here.

A little "gaming the system" that benefits all.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Game Hens in Chocolate Sauce
 Categories: Poultry, Chocolate, Wine, Fruits, Nuts
      Yield: 4 Servings

      4    Game hens
           Salt & pepper
           Olive oil
      4 cl Garlic; fine chopped
      1 tb Red wine vinegar
      3 c  Chicken stock
    1/2 c  Dry vermouth
      2 md White onions; coarse chopped
      2    Not-too-ripe Bosc pears;
           - peeled, halved, cored
     12    (to 16) whole chestnuts;
           - prepared, from a jar
      2 oz Bitter chocolate; grated
      8    Triangles of fried bread *
           Raisins & chopped parsley
           - garnish

  This recipe was inspired by one using partridges that
  appeared in "The Taste of Spain," by Camilla Jessel.

  Season hens with salt and pepper. Heat a bit of oil in a
  large heavy pan and brown the birds in it on all sides. Add
  garlic to pan and stir until it takes on a pale color. Add
  vinegar, 2 cups of the stock, the vermouth and onions and
  bring to a boil. Lower heat, cover tightly and cook gently
  until birds are very tender, about 1 hour.

  Heat remaining cup of stock in a pan large enough to hold
  the pear halves. Add pears and poach until barely tender;
  remove with a slotted spoon and keep warm. Add chestnuts to
  poaching liquid and simmer until heated through; remove and
  keep warm.

  Remove birds to a heated serving platter or plates. Strain
  cooking liquid, return to heat and add grated chocolate,
  stirring until it is a good sauce consistency. Pour over
  birds and garnish with pears, chestnuts, the fried bread, a
  few raisins and some chopped parsley.

  Note: To make fried bread, cut crusts from 4 slices of white
  bread, then cut slices diagonally to make 8 triangles. Fry
  quickly in a little hot oil until golden on both sides.
  Drain and keep warm.

  Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

  Posted by Stephen Ceideburg

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... I have learned to use the word "impossible" with great caution - von Braun
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