Text 15200, 97 rader
Skriven 2011-09-02 23:57:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: hurricane aftermath
===============================
 -=> On 09-01-11  23:21,  Jim Weller <=-
 -=> spoke to Dave Drum about hurricane aftermath <=-

 JW> One can build safely in a flood plain if proper precautions are
 JW> taken. The Hay river is prone to spring ice jams and flooding as its
 JW> source is in the warmer south and it breaks up faster than Great
 JW> Slave Lake that it flows into. Vale Island, right in the river's
 JW> mouth, gets mild floods about every other year and bad ones about
 JW> once a decade. The town of Hay River building code dictates that
 JW> every building on the island have a built up pad 10 feet wider and
 JW> longer than the structure, four feet higher than the one hundred
 JW> year floodmark or be built on pilings driven down to "firm
 JW> resistance", about 30-45 feet below the surface. It works.

A bit more than a year ago, we went to a wedding held on Emerald Isle,
NC -- the crystal coast, just to the south of the Outer Banks.  Most of
the beachfront houses were on stilts -- at least tall enought to drive a
car underneath.  I can imagine why :-}}  Don't know how they held up
with the hurricane that just came through right over top of them.

A few months later, we had a trip to New Orleans.  We had a tour of
areas that had been hit by Katrina about five years ago.  They were only
partially rebuilt, and some of those houses are now on stilts as well.
Not sure if they had been before.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Masala Chops
 Categories: Meat, Indian
      Yield: 1 servings
 
      8 tb (1/4 lb.) Clarified butter
      1 c  Finely chopped onions
      2 tb Finely chopped garlic
      1 tb Finely chopped fresh ginger
           -root
    1/2 c  Cashew nuts
      2 ts Poppy seeds
      3    Whole cloves
    1/8 ts Cardamom seeds
      2 sm Bay leaves, crushed
      6    Very thick lamb chops, 1/3
           -to 1/2 pound each, well
           -trimmed of fat
      1 c  Plain yogurt
    3/4 ts Ground cardamom
      2 ts Freshly ground black
           -pepper
    1/4 ts Ground cloves
           -Salt to taste
           -Garnish: Chopped fresh
           -corriander or chopped
           -fresh parsley
 
  "This one-pan dish turns out lamb chops like you have never had
  before. Sauteed in a mixture of whole and ground spices, nuts, and
  yogurt, the final effect is of Indian flavors at their best."
  
  Serves 6
  
  Place clarified butter in a large heavy skillet over medium-high heat.
  Fry the onions, garlic, and ginger, stirring constantly, for about 5
  minutes, or until onions are golden brown. Remove pan from heat.
  
  Remove onions, garlic, and ginger from the hot butter and place them
  in a blender or food processor.  Puree these ingredients, along with
  the cashew nuts and poppy seeds.  If mixture is to dry to puree, add
  a few Tablespoons of water.
  
  Place frying pan back over medium-high heat.  Return spice paste to
  the pan.  Add whole cloves, cardamom seeds, and crushed bay leaves.
  Add the lamb chops, and fry, turning occasionally for 10 minutes.
  Scrape the bottom of the pan now and again as you continue to cook,
  and to keep the sauce from scorching.
  
  Lower heat to medium and add the yogurt and ground spices.  Fry
  approximately 10 minutes longer, continuing to turn the chops
  occasionally.  Add 1/2 cup water and cook the chops 15 minutes longer,
  or until they are done to your satisfaction.  Season with salt.  Serve
  chops coated with the yogurt sauce and garnish with chopped coriander
  or parsley.
  
  From: Sheraton World Cookbook
  Maurya-Sheraton
  New Delhi, India
  Shared By: Pat Stockett
  From: Pat Stockett
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:04:43, 03 Sep 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)