Text 4604, 90 rader
Skriven 2010-12-05 18:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Georgia
===============
-=> Quoting Dave Drum to Dale Shipp <=-

 DD> pay back her student loans. On disability they couldn't touch her SSI
 DD> disability payments. But, as soon as she turned 62 the disability
 DD> changed over to Social Security ... and THAT they could garnishee.

That's sad. And wrong. In Canada, unemployed students get deferments
until they enter the work force. They only go after deadbeats.

Hmmm, are your student loans from banks or the government? Ours are
funded by banks but they have government guarantees. When a load
goes sour the feds payout the banks and it's the gov't who decides
whether to pursue the loan aggressively, grant deferred payment
terms or, in the rare case like your sister's, forgive it.

 DD> a husband going through radiation treatments (the chemo is done)

I didn't know about that part. The next time you speak to her please
pass on Roslind's best wishes that things get better. (Mine too.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Seared Scallops With Sweet Potato Soup
Categories: Scallops, Soups
  Servings: 4

      2    sweet potatoes, peeled and
           cubed
      2 TB butter
      1 TB all-purpose flour
      1    (1/4 inch thick) slice fresh
           ginger
  1 1/2 c  vegetable broth
      1 TB brown sugar
    1/2 ts ground nutmeg
      1    cinnamon stick
      1 c  milk
      1 lb sea scallops
      1 ts kosher salt
      1 ts freshly ground black pepper
      2 TB butter
           cayenne pepper

Place a steamer insert into a saucepan, and fill with water to just
below the bottom of the steamer. Cover, and bring the water to a
boil over high heat. Add the sweet potatoes, cover, and steam until
easily pierced with a fork, 15 to 20 minutes.

Meanwhile, melt 2 tablespoons of butter in a large saucepan over
medium heat. Whisk in the flour and ginger slice. Cook and stir
until the flour has turned golden brown, 2 to 3 minutes. Whisk in
the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring
to a simmer over medium-high heat whisking constantly, then reduce
heat to medium-low, and simmer 10 minutes. Add the steamed sweet
potatoes and simmer 5 minutes more.

Remove and discard the cinnamon stick and ginger slice. Pour the
soup into a blender, filling the pitcher no more than halfway full.
Hold down the lid of the blender with a folded kitchen towel, and
carefully start the blender, using a few quick pulses to get the
soup moving before leaving it on to puree. Puree in batches until
smooth and pour into a clean pot. Whisk in the milk and cook over
low heat until hot. While the soup is reheating, season the scallops
with salt and pepper. Melt the remaining 2 tablespoons of butter in
a large skillet over medium heat until it begins to brown. Cook the
scallops in the hot butter until browned and crispy on the outside,
but no longer translucent on the inside, about 3 minutes total
depending on the size of the scallops.

Ladle the soup into 4 bowls, and lay the scallops on top of the
soup. Sprinkle with a little cayenne pepper to serve. Nutritional
Information

By: Nerdmom

From: Kevin Jcjd Symons
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Cider so good it makes you go for a walk with your shooting stick.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)