Text 18493, 123 rader
Skriven 2011-12-01 08:44:25 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: EQUAL BILLING
=====================
-=> Glen Jamieson wrote to Jim Weller <=-

 GJ> As I said, the utility benefits if you reduce your consumption, as you
 GJ> don't get your refund until the end of the year of reduction

 JW> True. I just wanted to make it clear that they don't keep the excess
 JW> funds forever. And interest rates are too low these days to worry
 JW> about the loss of one year on a couple hundred dollars.

 GJ> With banks here giving 5% or more on time deposits, and electricity
 GJ> charges of $1500 or more a year, it starts to become significant.

Obviously your economy is doing better than that of the rest of the world
(excluding China). ING Direct is offering 1% on savings. A certificate of
deposit for 60 months will yield 1.19% (as of 17 Nov) according to bankrate.com
-- which is bupkes. A regular saving account at my local banks will get me less
than 1/2% APY.

And you don't want to even think about Italy - which is having to pay <7% on
bonds but where "interest rates on savings accounts in local Italian banks are
non-existent"  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Italian Meatballs
 Categories: Pork, Beef, Cheese, Dairy, Sauces
      Yield: 8 servings

      1 lb Ground beef; at least 16%
           - fat
      1 lb Ground pork
    2/3 c  Milk
      3 sl White bread; crusts off
    1/4 c  Ricotta cheese
    1/4 c  Grated Parmesan or Romano
      2 lg Eggs
      1 tb Salt
      1 tb Chopped fresh parsley
      2 ts Black pepper
      1 ts Dried oregano or marjoram
      3 cl Garlic; minced
      1 c  Flour; (approx) for dusting
    1/3 c  Olive oil
  2 1/2 c  (24 oz) tomato sauce

MMMMM----------------------TOMATO SAUCE-----------------------------
      2 tb Olive oil
    3/4 c  Fine chopped onions
    3/4 c  Fine chopped carrots
    3/4 c  Fine chopped celery
      2 tb Chopped fresh parsley
      1 cl Garlic; minced
     28 oz Can crushed tomatoes w/juice
           +=OR=+
  1 3/4 lb Fresh tomatoes; peeled,
           - seeded, chopped
    1/2 ts Dried basil
           +=OR=+
      2 tb Chopped fresh basil
      1 ts Tomato paste
           Salt & fresh black pepper

  Start with the tomato sauce, which will simmer while you
  prepare the meatballs. Heat olive oil in a large skillet
  on medium heat. Add the onions, carrots, celery, and
  parsley. Stir to coat with the oil, reduce the heat to low
  and cover the pan. Cook for 15 to 20 minutes until the
  vegetables are soft and cooked through. Remove the cover,
  add the garlic, and increase the heat to medium high. Cook
  the garlic for half a minute, then add the tomatoes (if
  using whole canned, break up with your fingers as you add
  them to the pan.) Add the tomato paste and basil. Season
  with salt and pepper. Bring to a low simmer, reduce the
  heat to low and let cook uncovered until thickened while
  you prepare the meatballs, 15 to 30 minutes. Purée in a
  blender, or push through a food mill for a smooth
  consistency. Adjust seasonings.

  Heat the milk in a small pot until steamy. Turn off the
  heat, tear the bread into little pieces and soak it in the
  milk until it partially dissolves. Mash it until you get
  something that resembles a paste. Turn it out onto a plate
  to let it cool.

  In a large bowl, combine the beef, pork, ricotta cheese,
  grated Parmesan, eggs, salt, parsley, oregano, black
  pepper, garlic cloves and the bread-milk mixture. Mix it
  well with your hands until it barely combines. Don't
  overwork the mixture or it will become tough. It is OK to
  have some discernible bits of bread or meat in the mix;
  better that than overworked meatballs.

  Wet your hands and form the meatballs. A traditional size
  for this sort of meatball is 2-3 inches across, but you
  can make them any size you want. Once you roll the
  meatball in your hands, roll it in the flour to give it a
  good coating. Set each one on a baking sheet as you work.
  You might need to rinse your hands a few times as you make
  the meatballs.

  When all the meatballs are formed, heat olive oil in a
  large skillet over medium-high heat. Brown the meatballs
  on at least two sides. Don't worry about the center
  getting cooked through, as you will finish these in the
  sauce.

  Once all the meatballs are browned, arrange them in the
  sauce, turning each one over in the sauce to coat. Cover
  the pot and simmer gently for 15-20 minutes. Serve with
  the sauce and pasta or crusty bread. Sprinkle with a
  little chopped parsley for garnish if you want.

  Yield: Makes about 16 meatballs. Serves 8.

  From: http://simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... "And just for a second I thought I saw this..." -- Jonathan Winters
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