Text 3215, 82 rader
Skriven 2010-10-29 18:30:00 av Dave Drum (47161.cooking)
   Kommentar till text 3179 av RUTH HANSCHKA (1:123/140)
Ärende: TeeVee and Zoning
=========================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-


 ->  RH> Since I'm not a utility or a cell phone company, no can do.
 ->  RH> Planning & Zoning frowns on such.
 ->
 -> Machs nicht what Planning and Zoning frown on. This is a subject I know
 -> well. Unless you live in a structure that is on the National Register of
 -> Historic Places and the addition of an antenna or satellite dish (of ANY
 -> size) would ruin the visual appeal or substantially alter the aesthetics
 -> of the building you can put up any antenna you chose. With the exception
 -> of excessively tall structures in the flight path of a nearby airport,
 -> into utility lines, etc. IOW - safety concerns.

 RH> The town government might beg to differ.  Not that I ever intend to
 RH> find out.

See my reply to Sean Dennis. I was serious when I said "machs nicht what
Planning and Zoning frown on". I've fought that fight - several times - and won
every one of them.

Some windmills are such fun to tilt at. And so gratifying when one teaches the
self-important bureaucrap a lesson in humility. I actually made one butt-wipe
so made he began kicking the furniture, breaking a nice swivel chair and the
great toe on his right foot.  Bv)=

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

      Title: Windmill Cookies
 Categories: Cookies, Desserts, Snacks, Nuts
      Yield: 8 Dozen

      1 ts Baking soda
    1/2 c  Hot water
      1 c  Unsalted butter; softened
      2 c  Packed dark brown sugar
      4 c  All-purpose flour
      1 ts Salt
      1 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/2 ts Ground mace
        pn Ground cloves
      1 c  Slivered almonds; 4 oz

  Stir together baking soda and water until baking soda is
  dissolved.

  Beat together butter, brown sugar, and baking soda mixture
  with an electric mixer until pale and fluffy.

  Whisk together flour, salt, and spices, then mix into butter
  mixture until combined well. Stir in almonds. Form dough
  into 3 (10" X 3") logs and wrap tightly in plastic wrap.
  Freeze logs until firm, about 4 hours, or overnight.

  Preheat oven to 350øF.

  Keeping remaining logs frozen, cut 1 log crosswise into
  slices slightly less than 1/4 inch thick and arrange slices
  1 inch apart on an ungreased baking sheet. Bake in middle of
  oven until set, 12 to 14 minutes, then transfer to racks to
  cool. Slice and bake remaining dough in same manner.
 
  Yield: Makes about 8 dozen

  Gourmet | December 2000

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I'm thirty years old, but I read the the thirty-four-year-old level.
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