Text 30809, 83 rader
Skriven 2012-11-05 06:55:00 av Dave Drum (62445.cooking)
  Kommentar till text 30800 av JIM WELLER (1:123/140)
Ärende: insurance
=================
-=> JIM WELLER wrote to DAVE DRUM <=-


 DD> Even those who do have insurance can get a royal horse fu.....!

 JW> Yep. One has to read and understand the policy they purchase.

 DD> I blame my agent

 JW> It doesn't happen often, but sometimes agents can be sued
 JW> successfully for bad advise.

Waaaaaay too late now. Any applicable statutes have long since run.
 
 JW> The most insidious policy is one for listed perils rather than
 JW> comprehensive coverage where the most common perils are conveniently
 JW> omitted. In Yellowknife that would be water damage from burst
 JW> pipes. I knew a lady who had just such a policy; her tenants were
 JW> away over a holiday weekend when her hot water tank burst spraying
 JW> out thousands of gallons of hot, steamy water for 72 hours that not
 JW> only caused flooding damage but mold growth. Her claim was denied as
 JW> that wasn't a listed peril but she successfully sued the owner/
 JW> broker of her insurance agency over the employee's bad advice and
 JW> lack of supervision and training by the broker.

There is another I just learned about - see my post to MLoo. It may not be in
Canadia - yet. But lawyers are gabby sorts and like to brag about how they
scroooooooed the public to their colleagues.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Legal's Inaugural Fish Chowder
 Categories: Seafood, Soups, Cheese, Vegetables
      Yield: 3 Quarts
 
    1/2 c  Butter
      3 c  Diced onions
    1/4 c  Fine grated carrots
      2 ts Minced garlic
    1/2 c  Flour
     12 c  Concentrated fish stock
      4 lb Fish filets; such as 2 lb
           - cod, 1 lb monkfish & 1 lb
           - halibut (note from Al: I
           - believe any firm white
           - fish will do)
      2 c  Light cream
    1/2 c  Fine grated Monterey Jack
           Salt & freshly black pepper
 
  Heat the butter in a large saucepan until softened,
  and saute the onions, carrots and garlic in it,
  stirring frequently, for about 5 minutes. Remove from
  heat and slowly stir in the flour. Return to the heat,
  and cook, stirring, for about 4 minutes. Meanwhile,
  begin heating the stock in a large pot. Whisk the
  stock into the flour mixture. Bring the stock to a
  boil, whisking constantly, then reduce the heat, and
  simmer for 10 minutes.
  
  Add the fish and simmer about 10 minutes longer.  Stir
  in the cream and cheese, and simmer until the cheese
  melts, about 5 to 8 minutes. (You won't distinguish
  the cheese as such, it is incorporated in the
  chowder.) Reheat the chowder slowly so the cream
  doesn't boil.
  
  Makes about 3 quarts.
  
  Posted by Al Martin.
  
  Courtesy of Fred Peters.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Hasn't the fine line between sanity and madness gotten finer? George Price
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