Text 34913, 81 rader
Skriven 2013-03-17 07:22:41 av Dave Drum (1:18/200.0)
  Kommentar till text 34862 av Ruth Haffly (1:396/45.28)
Ärende: Doing Something With The Trains
=======================================
-=> Ruth Haffly wrote to RUTH HANSCHKA <=-

 ->  DS> You could give them to the other RH, she already has quite a
 ->  DS> collection of train stuff -- some of which she sells on Ebay from

 -> There's a lot (!) of railroad stuff; she would be buried by it. Some of
 -> it is Ebay-able, probably could get a few $$ for most everything. The
 -> magazines I suspect people would want specific issues to round out their
 -> sets tho; I doubt we could sell 60+/- years worth as a collection. Some
 -> decisions will have to be made soon tho.

 SR> I can at least help with identifying the good stuff.  The magazines
 SR> could go en masse to a dealer, who'd be selling them piece by piece.
 SR> Unbuilt

 RH> Got to start thinking about it. Dad has a number of metal signs,
 RH> various other railroading stuff besides the trains.

 SR> vintage kits can go for $$$ if they're the old German ones. Built
 SR> kits aren't worth a ton but can do OK locally.  Et cetera.

 RH> I really don't know what all he has; I've not lived at home for so long
 RH> that I just know there's a lot of stuff. Can't eat trains but can eat
 RH> from the money brought in from their sales.

The really tough part is going to be talking Pop into giving up his lifetime
avocation. Even if he is not active at it any longer - it still was a HUGE part
of his life and who he saw himself as. And that is tough to give over.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leek & Baked Potato Vichyssoise w/Red Caviar
 Categories: Soups, Vegetables, Potatoes, Seafood
      Yield: 6 Servings
 
      2 lg Baking potatoes (russets)
      6 c  Vegetable broth
      6 lg Leeks; 3 lb, white part only
    1/2 ts Fresh ground white pepper
      1 c  Yoghurt or evaporated milk
    1/4 c  Red salmon roe caviar
    1/4 c  Snipped fresh chives
 
  Preheat oven to 400øF/205øC. Bake potatoes on the floor
  of the oven, turning once, for 1 hour or until they
  are soft when pressed. Cut the cooked potatoes in
  half and scoop out the flesh.
  
  Cut leeks in half lengthwise, wash throughly to get
  out all sand and grit and chop coarsely.
  
  In a large saucepan, bring the broth to a boil over
  moderately high heat. Add the chopped leeks and white
  pepper, reduce heat and simmer the leeks, covered for
  30 minutes or until they are very tender.
  
  Add the potato flesh to the leeks and puree the
  mixture in batches in a food processor until very
  smooth. Transfer the puree to a mixing bowl, add salt
  if desired and chill covered for at least 2 hours or
  up to 24 hours.
  
  Whisk in the yoghurt or milk and chill again for 30
  minutes if necessary.
  
  Ladle the soup into bowls and top each serving with
  1-1/2-2 ts of red caviar and sprinkle with chives.
  
  Serve in chilled bowls.
  
  Recipe by Lucius Beebe, railroad buff and Bon Vivant
  
  From: http://www.dandyism.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

... As a matter of principle I never attend the first annual anything-G. Carlin
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